Tag: Palma de Mallorca
Jardins de s’Hort del Rei
Rayas y truenos
Calçots are grilled until charred, wrapped in newspaper to steam, then consumed
by peeling off the charred skin and dipping the white portion in salvitxada or romesco sauce.
The green tops are discarded. The calçots are accompanied by red wine or cava sparkling wine.
Pieces of meat and bread slices are roasted in the charcoal after cooking the calçots.
Biblioteca Municipal Molinar
Bar Flexas, Palma de Mallorca
La esquinita, Palma De Mallorca