Autumn and Winter Flavours at Es Princep: A Menu that Celebrates the Season
As the days grow shorter and the sea breeze turns crisp, Palma takes on a softer, golden light. It’s the time of year when the culinary team at Es Princep unveils a new menu inspired by the flavours of autumn and winter — a celebration of local produce, comforting dishes, and creative combinations that warm the soul.
At Es Princep’s restaurant, every dish tells a story. This seasonal menu invites guests to rediscover Mallorcan cuisine through a contemporary lens — elegant, innovative, and deeply connected to the island’s roots.
The Classics, Reimagined
The journey begins with Chapter I – The Classics, where tradition meets creativity. Highlights include the toasted Llonguet with Mediterranean herb butter and ramallet tomato, the Burrata toast with semi-dried tomatoes, almond pesto, and aged Mallorcan cheese, and the ever-popular creamy Iberian ham croquettes.
New delights bring a touch of fusion to the table, such as the Springroll fried prawns with apricot and sobrasada chutney, blending sweet, spicy, and savory notes that reflect the Mediterranean’s rich personality.
Seasonal Creations: The Heart of Autumn
Chapter II – Seasonal Dishes captures the essence of the colder months. The menu celebrates nature’s bounty with confit artichokes and romesco sauce, boletus mushrooms with truffled potato cream and poached egg, and the comforting braised beef cheek with root vegetables and wild mushrooms.
There’s also a global twist with dishes like duck confit gyozas with hoisin and crème fraîche, a refined balance between East and West, crafted for the modern traveler who seeks both familiarity and discovery.
From the Sea and the Land
In Chapter III – Our Fish, the spotlight returns to the sea. The Mallorcan-style sea bass with pumpkin and the grilled rock octopus with potato parmentier and Tap de Cortí pepper highlight the island’s love for the Mediterranean, marrying local ingredients with refined technique.
Chapter IV – Our Meats celebrates the comfort of winter cuisine: beef tenderloin with cauliflower textures, slow-cooked lamb with smoked sweet potato purée and herb panko, and the indulgent confit suckling pig with roasted plum and Mahón cheese sauce. Each dish invites you to linger, to savour the season as the city of Palma takes on its quiet winter rhythm.
Sweet Endings
The final touch comes with Chapter VI – Our Desserts, featuring a crispy ensaïmada with ice cream and a La Viña-style cheesecake, two irresistible creations that combine local tradition and modern indulgence.
The new menu is an ode to the most comforting season of the year — a culinary journey through Mallorca’s flavours, reinterpreted with elegance and respect. At Es Princep, every season deserves its own story.
