In the heart of La Calatrava, one of the oldest neighbourhoods in Palma, Mallorca, El Llorenç Parc de La Mar hotel has just opened Tannur restaurant, spearheaded by renowned Majorcan chef, Santi Taura, in partnership with chef Gonzalo Padin. Taking its name from an Arabic term that refers to the ancient clay oven that was discovered during the excavation of the hotel (which is now restored and takes pride of place in the restaurant), the focus is on an international gastronomic concept, whilst embracing the roots of both the chefs and the hotel.
With modern interpretations of traditional, regional dishes, you’ll find glazed cow rib, suckling lamb shoulder and red tuna tartare, as well as coca Mallorquina flatbread topped with sardines and grilled artichoke with Mediterranean picada sauce. Chef Santi serves up homemade desserts, such as Majorcan almond sponge cake served with his homemade ice-cream or his version of lemon pie.
