Majorca! In
the UK, it conjures up images of riotous parties, all day breakfasts and people
who should really know better. However,
if you escape from Magaluf, Palma and the surrounds to head to the North East
of the Island you find a very different vibe – one that I rather like.
Canyamel is an unspoilt bay with only about 5 or 6
hotels and a lovely golden beach.
Popular with Spanish and German tourists, major tour operators have yet
to find it and it benefits from this relative in attention.
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| With thanks to Tripadviser |
One of my favourite is the Cap
Vermell Beach Hotel Most recently, I ventured in with my parents who are
in their 60s and a friend of mine who was visiting the area. Having enjoyed a couple of Mojitos on at the
Bar on the far end of the hotel, we weaved our way to our table which
overlooked the bay which was just starting to get dark – truly magnificent.
The food at Vintage 1934 is modern European but pays
homage to Majorca – its ingredients and heritage. As we
perused the menu, the amuse bouches arrived – butternut squash soup with a
quail egg balanced on top. It was
thoroughly refreshing and reminded us not only that we were hungry but that my
friend was a vegetarian (a preference the menu did not seem to cater for).
However, on ordering, the staff could not have been
more accommodating and we were soon dipping into a glorious selection of
starters. I chose Anchovies and trampo (Majorcan
fresh salad) which was a little salty (yes, I know they are anchovies) but
otherwise very tasty.
Other starters included Cod Carpaccio with rocket
salad and roe (slightly odd consistency) as well as mango gazpacho. The food served at Vintage 1934 nudges haute
cuisine and is utterly beautiful with good portions.
For
mains we chose Beef fillet with
balsamic onions and foie, risotto with asparagus and tender beans, Turbot on mushrooms,
artichokes and beet puree. Seabass at low
temperature on venere rice and leeks foam was the final choice.
I had the Beef fillet which was cooked to
perfection with the excellent quality meat complemented by the generous slice
of foie. Despite being fairly certain by
dinner companions liked me, I was not allowed to try their main dishes – a testimony
I suppose to their tasty nature.
Desert was coffee and liquors as we gazed
over the bay in a fully food sated coma!
So would I return? I love this
hotel and the Maitre’d deserves a special mention for simply being so very
lovely and friendly but I do wonder if perhaps the food needs a review to
ensure that rather than resting on its laurels, it measures up to the setting.
Lxx
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