Description Boasting front line views of the sea in Camp de Mar, Flor de Sal Restaurant aims to surprise its customers with its creative cuisine and elegant dishes.
Chef Jonay Hernández Sánchez has put together a varied menu with delicacies which are full of different shades of flavour, many of which contain various seaweeds (the restaurant uses 8 different types of seaweed). Seaweed is well known for its nutritional value and at Flor de Sal it is used as part of fresh and light culinary creations resulting in an innovative and delicate marine flavour.
Apart from the dishes with seaweed, there's an extensive selection of other temptations to satisfy the palate, like an interesting menu of delicious Tapas, available at lunch and dinner.
Flor de Sal uses organic Angus beef raised on the island and also collaborates with the campaign to Save The Tuna, and as such, it has removed Mediterranean Red Tuna from its menu.
Average Price 3 courses €38-40 (including IVA)
Specialty A varied menu which encompasses Asian, Mediterranean and Canarian products and influences. Many dishes include different types of Seaweed. There are also vegetarian and gluten-free dishes available
There is a weekly menu every lunchtime from Monday to Friday from 13.00 to 15.30 - 2 courses for €12 and 3 courses for €18 (including IVA, not including drinks)
Dishes can be adapted to suit the following dietary requirements: • Gluten Free • Dairy Free • Vegetarian
Tapa: Salmon balls with herb mayonnaise
Opening Times Snack Menu 13.00 to 18.00 every day Tapas Menu lunch and dinner Menu of the Day at lunch
Lunch 13.00 to 15.30 Dinner 19.00 to 22.30 (summer) 18.30 to 22.00 (winter)
Days/Seasons Closed Open every day until November
Number of Seats Ourside in Summer 58; Inside in Winter 22 Cocktail bar
Credit Cards Visa, Mastercard
Samples from the menu About Tapas - Canarian wrinkly potatoes with red and green Mojo; Spanish omelette with onion and parsley ; King prawns and Sea Spaghetti with sweet sour sauce; Iberico pork terrine with pumpkin, ginger and pineapple chutney ; Octopus with humus, red mojo and Mediterranean Flor de Sal; Small plate of ‘Paella marinera' with Ramallo seaweed; Organic mini burger ‘Angus Son Mayol'; Marinated salmon with seaweed and vinaigrette
Salads and Carpaccios - Salad with smoked salmon, grilled cheese and mustard vinaigrette; Warm rocket salad with leeks, duck and mallorquin sundried tomato oil; Scarlet shrimp carpaccio with seaweed pesto and sea salad
Fish & Meat - Fish of the day with Ramallo seaweed rice; Sea bass cooked in coconut milk and Sweet Kombu, shitakes, potatoes, and bacon; Organic beef stew ‘Angus Son Mayol' with potatoes, shitakes and pineapple; Rack of lamb in pistachio and honey jacket with sweet potato and macadamia nut purée and mint sauce
Vegetarian Dishes - Pumpkin gnocchi with tomato, basil and Sea Lettuce seaweed sauce; Seaweed salad with avocado, cucumber and cherry tomatoes
Varied Cheese platter
Desserts - White chocolate cream with Tonka bean, mini brownie and Gofio ice-cream; Mini apple tart with Bienmesabe and vanilla ice-cream ; Microgató almond cake with Mallorcan orange sorbet
Other facilities Private groups or banquets of a maximum of 40 people inside the restaurant and a maximum of 60 outside on the terrace. For groups of 12 people or more, set menus can be arranged. Please book with at least one week's notice.
Wine List A selection of Spanish wines including wines from Mallorca. Sweet dessert wines. Cavas and Champagnes. The wine card is changed seasonally.