Adrián Quetglas Restaurant

A tasting journey at La Mesa d’Es Vedrà unfolds as a rhythmic exploration of Balearic heritage, where the iconic silhouette of the offshore rock formation provides a dramatic backdrop. The progression begins with the saline snap of natural oysters, followed by a tuna belly tartare that finds a luxurious partner in Iberian ham and caviar. The kitchen utilizes a wood-fired oven to impart a subtle char to seasonal vegetables, while the aroma of wild saffron rises from a signature squid rice. This dish, enriched with a pungent seaweed aioli, showcases a masterful balance of oceanic depth and earthy spice. Texture plays a vital role, from the creamy richness of marinated eggplant with Mahón cheese to the delicate crunch of black Majorcan pork sobrasada. Each course is a meticulously prepared homage to the island’s terroir, utilizing Japanese cutting techniques to ensure the raw purity of the morning’s catch is preserved.