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 RESTAURANTS >> Restaurants - Haute cuisine or gourmet

Restaurant Zaranda star Michelin Mallorca castello are Claret

 
5

7.8 (12 votes)
 
Description:
Michelin star restaurant Zaranda Mallorca

Capdella Galilee Road, Km. 1.7

Capdella-Balearic Islands

Fernando Pérez Arellano immerses itself in the rich cuisine of the Balearic Islands and build a culinary propuesta be based on experience. His inspiration proviene of the Sources of the popular Majorcan recipe pampered and with its large domain name of technique and Las Materias primaires. Elegant creations of flavors, in which each and every one of ellos are easy to spot. His passion for the cuisine is a mix of infectious smells, tastes and textures sorprendentes straining to make its recipes in a culinary trip unforgettable whilst having fun.

In hall welcomes Rita Rodriguez, Fernando woman, and serves the guests with warmth, professionalism and attention to host funky and always counts.

Fernando is a professional until the end of capaz proposes that everything in the kitchen, the kitchen has its formations behind El in reconocer the grounds, and good restaurants reference gastronómicos Support your 'Patrick Guilbaud (Dublin)' Le Gavroche (London), "Don Alfonso 1890" (Naples), 'Maison Pic (Valence) and' Can Fabes (Barcelona), among Others, conocimientos básicos necesarios to provide them at the age of 27 Tierna empiezan from your own Project . Opened in September 2005 with his wife Meredith Restaurant, Zaranda in Madrid and the success is not waiting, 'Apocalypse Madrid restaurant' in 'The World' and 'Food & Wine Magazine, a star in the Michelin Guide, two individuals Repsol Award In the Morning Grande "for its" 2008 Technology Innovation and Design 2009 'Guidelines on correspondientes for' the best of Gastronomy ', where the kitchen Zaranda rated an 8 out of 10.

'Zaranda has been with one of the award winning cotizadas' Michelin Stars. "



If you prefer to hold your events in otro not Duden environment in pedirnos Budget for external catering.

Contact us to make a propuesta on tailored to your event.

Platos now!

Arroz de pulpo-rape pequeñas and vegetables on the island.
Rice, of rape, Pulp and verduritas of the island.
Tail-bull Cannelloni stew with spinach, cream and tuántano topinambur.
-Chocolate, orange, saffron and orange blossom.
-With creamy goat cheese sorbete spawning in Rioja and basil.
Escabeche de-verduritas and crustaceans.
Huevo-black caviar with Sanpo.
Oysters with foam, cucumber, celery and green apple.
Hojas de-Panachán, fruit and autumn of frutos pen ³ n con asado.
Salmonete-cone scales crujientes Mallorquinas and soups. "
Of mollejas-fried lamb with the colmenillas and asparagus.
Sfogliatela-of higos.
Tail-bull Cannelloni stew with spinach, cream and tuántano topinambur.
Rice, of rape, Pulp and verduritas the island ...
Jamón Iberico de Bellota-knife to € 30.
- ½ Docena Gambas Rojas Soller, boiled or iron 36 €.
- ½ Docena of Oysters "Gillardeau" Natural 24 €.
now!
Table d'Hote Menu . now!

Your choice of starters: now!

Escabeche of ligero Verduras and crustaceans.
or now!
Cuajada of Espárragos Green and Soft de los Blancos with Iberico ham and hazelnuts.
or now!
Yakisoba with Oysters Hinojo of Marine and Aromas.
or now!
Cream of rice with peas and smoked eel Huevas wild salmon.
or now!
Parmantier of Black Truffle and Huevo (suppl. 10 €).
Your choice of main course: now!
Lomo de Salmonete Escamas crujientes and his soup with Mallorca.
or now!
Rape seasoned with semi-Col Dewlap of Iberian and Mallorca.
or now!
Fish the Mallorcan coast of Market según offer.
or now!
Pecha Cordero crujiente and Lomo point to play with its spicy and Garbanzos.
or now!
Roast pigeon with chicory at the point of the Sangre Bigarada.
or now!
Alcachofa "Lucullus" (suppl. 15 €).

Your choice of dessert: now!

Creamy Goat Cheese with Sorbete of spawning in Rioja and Basil.
or now!
Pastel Gorge Apple with Cinnamon Cream
(15 min. Waiting for).
or now!
Financial sponge cake with cream Olive and Lemon Grass Luisa vessels.
or now!
Helados Caseros and sorbets.
or now!
Our geography of cheeses. Now!
now!
Table d'hote menu 65 €. now!
Incoming and main course € 60.
€ 40 main dish.
now!
Zaranda Menu now!
Green and Soft Espárragos Cuajada of Los Blancos, with hazelnuts and Iberico ham.
Huevo with black caviar Sepia.
Rape seasoned with semi-Col Dewlap of Iberian and Mallorca.
Roast pigeon with chicory at the point of the Sangre Bigarada. Now!
or now!
Alcachofa "Lucullus" (For couples) (suppl € 10 p. Pers.).
Our geography of cheeses.
Dessert.
Creamy Goat Cheese with Sorbete of spawning in Rioja and Basil.
€ 73.
With the wine from our sommelier MOTION: € 110.
now!
Arellano Menu now!
Triptych of Langosta Balearic aliñada.
Huevo with black caviar Sepia.
Red Thai Prawn tibia Sabayon.
Fricasé of Espardeñas and Colmenillas with its frothy sauce and ravioli.
Lomo de Salmonete Escamas crujientes and his soup with Mallorca.
Pecha Cordero crujiente and Lomo point to play with its spicy and Garbanzos. Now!
or now!
Alcachofa "Lucullus" For couples) (suppl € 10 p. Pers.).
Our geography of cheeses.
Dessert.
Creamy Goat Cheese with Sorbete of spawning in Rioja and Basil.
Financial sponge cake with cream Olive and Lemon Grass Luisa vessels.
€ 85.
With the MOTION of our wine sommelier: 135 €.
Zaranda Arellano and menus are served at table complete.
4.5 € breads and snacks.
VAT included.
 

Category

  Restaurants - Haute cuisine or gourmet
     

Type of cuisine

  Alta cocina, Arroces, Carne, Comidas de empresa/grupo, Español, Espectáculo, Europeo, Exótico, Fusión, Internacional, Italiano, Marisqueria, Mediterraneo, Música en directo, Pasta, Pescado, Romántico, Tapas, Vegetariano
     

Average

  100 €
     

Forks

  5
     

Hours

  20:00 23:00 martes a domingo 13:30 15:00
     

Address

  capdella, Carretera Capdella- Galilea Km. 1.7 castell son claret, 07609, Calviá (Mallorca)
     

Car Parking

  Si
     

Access for disabled

  Si
     
     

Hits

  39458
     
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PUBLICAR COMENTARIO
 
  lince 23 Mayo 2011 12:39

Se nota que tiene una estrella michelín que bueno está todo.

 
 
 
 

 
Pictures
 
Sfogliatela de higos
Fig Sfogliatela
 
Salteado de mollejas de cordero con colmenillas y espárragos
Sautéed lamb's sweetbreads with morels and asparagus
 
Salmonete con escamas crujientes y sopas mallorquinas
Mullet with crispy flakes Majorcan soups
 
 
Panaché de hojas, frutas y frutos de otoño con canetón asado
Panache leaves, fruits and roasted autumn canetón
 
Panaché de hojas, frutas y frutos de otoño con canetón asado
Panache leaves, fruits and roasted autumn canetón
 
Ostras con espuma de pepino, apio y  manzana verde
Oysters with cucumber foam, celery and green apple
 
 
mandarina
mandarin
 
Huevo negro con caviar de sánpia
Black egg with caviar Sanpi
 
Gamba roja de Sóller con sabayón tai
Red shrimp with sabayon tai Sóller
 
 
Escabeche de verduritas y crustáceos
Pickled vegetables and shellfish
 
Cremoso de queso de cabra con sorbete de fresa al Rioja y albahaca
Creamy goat cheese with strawberry sorbet and basil Rioja
 
Chocolate, naranja, azafrán y azahar
Chocolate, orange, saffron and orange blossom
 
 
Canellones de rabo de toro estofado con espinacas, tuántano y crema de topinambur
Canellones oxtail stew with spinach, artichoke and cream tuántano
 
riqueza gastronómica del archipiélago balear
rich cuisine of the Balearic Islands
 
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Restaurante Zaranda entrada
Restaurant entrance Zaranda
 
Fernando Pérez Arellano
Fernando Pérez Arellano
 
Arroz derape
Rice derape
 
 
 
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Tags descriptive
estrella michelin Estrella michelín mallorca l Michelin Star Michelin-ster Michelin-Stern
 
 
 
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