The “bistronomic” gastronomic concept, fine dining for 25 €, recently launched at the “Madrid Fusión 08” trade fair, comes to Palma de Mallorca introduced by the gastronomic entrepreneur Pedro Mayol, backed by the experience and now how of the chain of restaurants Arrocerías Formentor in Madrid, which introduced the arrocería concept in Spain, leading the gastronomic scene for over 20 years.
The “bistronomic” concept comes from the marriage of bistro and economic, and has already been introduced in Paris and Barcelona, and is now being introduced in Palma de Majorca, the third city to embrace the concept, with an attractive formula: extraordinary menus at low cost, designed by young chefs at urban venues.
Safrà 21, under the direction of head chef Dario Toledo, from the Ferrán Adrià school, is the first “bistronomic” restaurant in Palma which offers a tasting menu made up of 6 dishes, made with the techniques used by the great gastronomy masters like Arzak, Arià, Berasategui, Roca, Subijana or Aduriz, with seasonal products, at the reasonable price of 25 €.
The "bistronomic” gastronomic concept comes to Palma in the midst of the debate within the Spanish fine cuisine, which is making these controversial culinary techniques very popular. “This is the right time to launch the concept in Palma”, said restaurateur Pedro Mayol. “With the current crisis, people need places where they can still enjoy an excellent meal without having to spend a lot”, he added
Safrà 21 offers two gastronomic concepts in Palma: the traditional arrocerías at lunchtime and the “bistronomic” menu for dinner. “We want to keep the arrocería tradition to offer the same quality and know how that has distinguished us for over 20 years in Madrid”, explained Pedro Mayol. “With the bistronomic concept, Safrà 21 wants to bring good quality cuisine and to captivate and charm the palate of Palma de Majorca”, he added.
Majorcan octopus coca, sweetened tomatoes and onions, veal cheeks with pumpkin and pistachio jam, salmon tartar with mayonnaise and spices sauce, etc., are some of the dishes chef Dario Toledo will conquer the Majorcan palate with. “It will be a pleasant challenge to seduce the most demanding palates, with a tasting menu made with techniques used in Michelin starred restaurants, for 25 €”, said chef Toledo.
Safrà 21 is open to the public Tuesday thru Sunday, on Calle Illa de Corfú, 10 – in Ciudad Jardín, Palma. For reservations, please call 971 263 670 or visit the web site www.safra21.com.