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- S'Era de Pula: From the garden to the table
S’Era de Pula Restaurant opened over 50 years ago, in 1969, specialising in Mediterranean cuisine. Since the beginning this establishment has been one of the landmarks of Mallorcan food, thanks to its repertoire based on quality, proximity and sustainability.
In line with the "from the garden to the table" concept, it has 6,000 m2 of vegetable garden to supply the kitchen with fresh, seasonal ingredients. This "kilometre zero" organic produce is the raw material for its dishes, providing a varied menu that changes with the seasons of the year.
The goal of the restaurant is to go back to its roots, to offer diners a gastronomic experience that is not just delicious, but also ethical and healthy. Moreover, at S’Era de Pula we make three wines (red, white and rosé), as well as our own olive oil, and we collect eggs every day from our free-range hens.
The menu includes snacks and starters such as fried eggs with scarlet shrimps and salmorejo, a chilled tomato soup made with tomatoes from our garden, with shavings of Iberian ham, while the main dishes include fresh fish and meat dishes. Some of the most popular choices are suckling pig fillets, grilled squid and the renowned tumbet, a Mallorcan slow-cooked vegetable stew made entirely from our garden produce. The final touch is our exquisite dessert menu, which includes puff pastry with caramelised custard and home-made crème caramel.
Under chef Joan Toni Soler, S’Era de Pula aims to fuse tradition and the avant-garde without sacrificing sustainability. Come and let yourself be surprised!