When Autumn Comes to the Plate: The New Menu at El Llorenç

Autumn on the Plate: An Evening at El Llorenç

It is one of those cool November evenings in Palma's old town: the alleys still damp from the rain, the stone holding the warmth of the day, somewhere a church bell rings, and from the cafés rises the scent of freshly brewed coffee. I take a seat in the low leather chairs of the boutique hotel El Llorenç in the Calatrava quarter, glance slightly out to sea — no storm, just that distant roar that keeps the summer like an echo.

Small Plates, Big Stories

The new autumn menu begins like a walk across the island: compact, cosy and always with a wink. The amuse-bouches are more than a prelude. A Peruvian‑inspired croquette variation warms from within, squid dumplings play with sweet‑spicy notes, and a duck confit meets dried apricots from Porreres and Inca and crunchy almonds. These apricots taste like the ones you find at the market around the corner — unpretentious and genuine.

The following courses focus on earthiness: sweet potato "noodles" in a dense mushroom jus, artichoke hearts that still speak of Mallorcan soil, and paper‑thin slices of Wagyu ham that barely want to be covered. Such mushroom notes are celebrated locally in Alaró cooking with mushrooms. Two small dishes per course invite discovery without overload — ideal if you then want to cycle toward Santa Catalina or continue rolling through Calatrava.

Wine Pairing, Dessert and a Little Hands‑On

The wine pairing concentrates on local profiles: a mineral white, a rounded Callet and to finish a sweet Pedro Ximénez. No big‑label show, but harmony in the glass. With every sip you notice that wine and bite like each other.

The dessert is charmingly unconventional: a tiramisù hybrid in which Japanese dorayaki elements meet Italian creaminess. The waiter recommends eating the piece with your hands. Crumbs on the napkin, a satisfied smile — sometimes honesty is tangible.

The Idea Behind the Plates

What remains is the impression of a kitchen that wants to show origin, without locking ingredients in display cases. Olives, apricots, artichoke‑like aromas — they are not merely re‑created, but recomposed. It feels like a conversation with the island: sometimes loud, often quiet, always respectful. The team visibly works with local producers; you can taste it: the components tell short stories about the villages, mountains and the sea of Mallorca.

A small drawback: one course arrived a bit faster than expected, and the service was friendly but reserved — for me more part of the concept than a disturbance. In a small five‑star house in Calatrava you don't want to sit on a stage, but be a guest of the host.

Why This Is Good for Mallorca

A menu like this strengthens more than palate pleasure: it promotes appreciation for local producers and allows guests another form of travel — not just sun and beach, but taste, memory and connection. Such concepts prevent the flattening of the island's culinary scene and create space for fine nuances from which farm shops and small producers benefit, especially during Autumn Village Festivals in Caimari, Llubí and Es Capdellà.

Conclusion

The autumn menu at El Llorenç is smartly composed, often playful and rarely excessive. Not a monumental event, rather a good friend recommending a new favorite spot. If you're planning a special evening in the coming days: book for 8:30 PM, choose a table by the window and be willing to be surprised.