Aromata
Palma · 78 dishes · €5 – €198
Entrantes a compartir /Starters to share
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Razor clams prepared with a black pork carbonara sauce.
Platos principales /Main dishes
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Squid prepared with vermouth.
Postre /Dessert
Snacks
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Iberian pork cheek served with pumpkin and liquorice.
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Squid prepared Mallorcan-style with almonds and pomegranate.
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Roasted meagre served with cauliflower, hazelnut, and balsamic.
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Smoked amberjack served with aubergine, basil, and lemon.
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Chickpea stew served with fried cod and spinach.
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Green tea served with tart apple and seaweed.
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Tiramisu prepared in the Aromata style.
CENA DE NOCHEVIEJA · NEW YEAR’S EVE DINNER
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Oyster served with Joselito Iberian ham.
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Rillette made with duck, foie gras, and pistachio.
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Anchovy served with raspberry.
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Chilled spider crab and sea urchin medley with Chardonnay.
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Partridge-stuffed soup served with an orange langoustine suquet.
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Pear served with Manzanilla, honey, and lemon.
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Rum baba served with 70% chocolate and coffee.
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Marinated olives with orange.
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Pear served with chamomile, toasted white chocolate, and lemon.
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Milk and vanilla.
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Service of bread, oil, and homemade butter.
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Marinated olives with orange.
ENTRANTES • STARTERS
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Lebanese-style eggplant with spices and cilantro.
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Shrimp prepared with garlic.
PRINCIPALES • MAINS
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Sole meunière served with capers and samphire.
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Butterflied red mullet served with glazed grapes.
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Wild turbot prepared in a pil-pil sauce.
GUARNICIONES • SIDES
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Baby potatoes prepared with butter and rosemary.
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Seasonal vegetables served with pesto.
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Bimi broccoli prepared with garlic.
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Grilled baby romaine lettuces with a lemon vinaigrette.
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Rustic sweet potato purée.
POSTRES • DESSERTS
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A combination of basil, lemon, and white chocolate.
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Crêpe Suzette prepared with Suau brandy and vanilla.
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Pavlova served with roasted strawberries and maraschino.
Prices as published by the venue; they may have changed. Dish pictures are illustrations based on the menu description, not photos from the venue.