Es Balco Restaurant, Palma

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C/ Caro 7, ground floor right
07013 Palma de Mallorca
Balearic Islands, Spain

Contacts
Begoña Arguimbau
Toni Bartel


Telephones
+34 971 911 015
+34 636 668 078 (Begoña mobile)
+34 607 231 618 (Toni mobile)

Fax
+34 971 911 016

Es Balcó Website

Email Es Balcó

Cuisine
• Mediterranean
• Market
• Mallorcan

Description
Es Balco Restaurant in Palma was founded in May 2010 by Begoña and Toni – two young people who wanted to continue doing 'what they love' after working together for several years under the tutelage of the now legendary Joan Olives, at his restaurant Malvasia.

Begoña and Toni explain: 'What we do is use what Joan taught us on a gastronomic level and present it here at Es Balco. What we want is for people to feel comfortable here and for them to enjoy food which is at once homely and elaborate. We also like to provide a personal service.'

Joan Olives' influence in the kitchen is evident: 'Our cuisine is based on old recipes from the islands and we experiment with seasonal local produce. All our meats our stewed or oven cooked – the braised beef cheeks and the oxtail have become classic dishes that we simply cannot take off the menu! And of course we also have a selection of Menorcan recipes on the menu, which were all passed on to us by Joan.'

By opening this welcoming establishment in Palma, Begoña and Toni have kept Joan's work alive. Es Balco is by no means another Malvasia, but as Begoña says: 'We are proud to have worked with him, and without Joan Olives none of this would exist, so in a way we owe it all to Joan.'

Enjoy lunch or dinner and afterwards time on their inside terrace.

Average Price
3 dishes €40 (with wine, coffee and tax included)
5 course tasting menu 25€

Classic Dish: Braised Beef Cheeks in a Red Wine Sauce

Specialties
Elaborate and traditional Mediterranean cuisine. using Balearic and market produce. Stewed and oven cooked meats. Home made desserts prepared by Begoña.

Classic dishes: 'broken' eggs with foie (as a starter or main), Slow cooked beef cheeks with a wine sauce or Oxtail.

Typically Menorcan dishes. Samples: Menorcan fish, Pomada Sorbet (lemon and Xoriguer Gin), Menorcan Tort

Weekly changing suggestions. Samples: Deboned Pork Trotters stuffed with a confit of duck sauce and ceps or Deboned Leg of Lamb stuffed with spinach, raisins and pine nuts.

Dishes can be adapted to suit the following dietary requirements; Gluten Free; Dairy Free; Vegetarian

Opening Times
Lunch 13.30-15.45
Dinner 20.30-22.45

Days/Seasons Closed
Sunday. Monday evening. On holidays, please book in advance for groups.

Number of Seats
Inside 40; Private room (maximum 12 people)

Credit Cards
Visa, Mastercard, American Express
 
Samples from the menu

5 course tasting menu consisting of two starter dishes, two main couse (meat and fish) and dessert 25€.

The following dishes can be prepared upon request:
Stir fried variety of wild mushrooms; Fish balls; 'Broken' eggs with foie; Squid, Octopus and Sepia Rice, Red Mullet Rice; Cod with 'Sanfaina'; Menorcan style Fish; Ox Tail; Braised Beef Cheeks; Pork fillet; Lamb Confit. Desserts – Mango Tart Tatin; Chocolate Coulant; Cheese Ice Cream
 
Facilities
Long table for groups of up to 38 people. Set menus can be arranged according to the budget available to each client. There is also a private room in the restaurant which seats up to 12 people on a round table and is equipped  with a flat screen TV for presentations and conferences.

Wine List
About 50 different Spanish wines. The wines have been carefully selected by the Balearic Sommelier Champion and friend of the restaurant, Manuel Vogel. The list includes various wines from the best Mallorcan wineries. There are also cavas, champagnes, sweet wines and liquers. Cocktail bar.

Owners
Begoña Arguimbau & Toni Bartel

Chef
Toni Bartel

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