New winter menu of Assaona

Nueva carta de invierno

In Assaona we adapt the menu every season to take advantage of the fresh products of each season and adapt it to the most appropriate type of cuisine for each moment. From the freshest and lightest proposals of the summer, to the most suitable dishes for the winter.
On this occasion, the kitchen team captained by Gonzalo Chávez has included some of the proposals tested in the midday menu, which have been praised by customers, such as the Steak Tartare of veal with marrow, crunchy herbs and Béarnaise sauce; or Dashi with Iberian ham, black truffle and ramen pasta.

Other proposals enter the winter menu as a novelty, such as the Risotto with herbs and burgers; or the Iberian pork cheeks with celery puree and red sorrel, cooked at low temperature for 36 hours; or the black cod with lentils-beluga and shiitake in red curry sauce.
These and other dishes are added to other Assaona classics that remain on the menu and are some of the star dishes of our gastronomy, such as the Salt-crusted Sea Bass; the Tuna Tartar; and the Spaguetti with Parmesan sauce.

Assaona Gastrobeach Club, located just five minutes from the centre of Palma, offers, in addition to the menu, the option of tasting some of its midday menu proposals, from Monday to Friday.

In Assaona, Gastrobeach Club we have a wide range of food and drinks that will delight the most demanding customers. Now, in winter, we also have a hot drinks menu created by our team of barmen who, led by Yoyo, won the TaPalma 2018 Cocktail Competition.

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