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Es 4 Vents, Algaida

Ctra Palma-Manacor, km 21.7
Algaida 07120
Mallorca
Balearic Islands, Spain
 
Contact person
Francisco Vidal 

Telephone
+34 971 665 173

Email Es 4 Vents

Cuisine
• Mallorcan
 
Description
Es 4 Vents restaurant in Algaida which opened its doors in 1980, has become popular with the local island population as well as mainland and foreign visitors. The proprietor, Francisco Vidal, converted the old station bar into the current restaurant whose name means The 4 Winds in Mallorcan. After undergoing many renovations and modifications, it is now a modern, well-equipped establishment with efficient teams of chefs and waiters. The result is a warm, friendly and professional environment where you can enjoy traditional island delicacies and more at reasonable prices.

The cuisine is mainly Mallorcan, specialising in superbly grilled meats prepared in the dining room area - well worth a mention are the succulent roast of lamb, roast of suckling pig and the grilled ox T-Bone steak. On the year-long fixed menu you will also find fresh fish and other typical dishes, such as the 'Frito Mallorquín' and hearty 'Sopas Mallorquinas' made with bread, meat and vegetables. Be sure, also, to look out for the seasonal suggestions that are always included on the menu.  

Directions
Es 4 Vents restaurant is found on the old main road from Palma to Manacor. From the first roundabout on the motorway take the road for about 1.5 km into Algaida and you will find it on the left hand side.
 
Average Price
3 courses €25 (without wine or tax)
 
Specialty
Specialising in traditional Mallorcan cuisine. Chargrilled meats, fresh fish and home-made desserts.

Some specialities of the house include: Butifarrón - black sausage; Mallorcan mixed fry; Snails with alioli; Traditional Mallorcan 'Sopas'; Arroz brut (meat and vegetable soup with rice); Paellas; Croquetes

Chef's suggestions change every season - Examples in winter: Pig's trotters; Roast kid goat; Pan fried fresh squid; Grouper stuffed with lobster and a scampi sauce 
 
Dishes can be adapted to suit the following dietary requirements • Vegetarian 
 
Opening Times
Lunch 12.30 to 16.30
Dinner 19.30 to 23.30
 
Days/seasons closed
Closed during the week on Thursday.
For holidays from 22 June until 23 July 2009.
 
Number of seats
Inside 160 

Credit Cards
Visa, Mastercard, American Express
 
Samples from the menu
Meat Dishes - Chargrilled pork fillet; Chargrilled rabbit; Lamb ribs with garlic; Roast lamb (pictured); Shoulder of suckling pig (pictured); Ox T-bone steak (min 2 people); Chargrilled Sirloin Steak with a pepper or roquefort sauce

Fresh Fish Dishes - Cod with alioli and vizcaina sauce; Cod with chargrilled vegetables; Monkfish and prawn skewers with green peppers; Seabass stuffed with 'centollo' with garlic prawns; Monkfish casserole with prawns and clams; Fresh fish of the day

Home-made Desserts - Ensaimada pudding (pictured); Flan; Gato almond cake with almond ice cream 

Other facilities
Groups of up to 50 people for private parties. Please book at least 5 days in advance.  
 
Wine list
A variety of Spanish wines. Reds, whites and roses available as well as cavas (sparkling wines). Mallorcan wines from Macia Batle, Mantonegro and Can Majoral (Algaida). Other Spanish Wines of Origin include La Rioja: Solar Viejo Crianza and Añares Crianza. 

Owner
Francisco Vidal
 
Chef
Professional kitchen staff 
 
Maitre
Francisco Vidal
 
Other
The restaurant has smoking and non-smoking sections. Private parking

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