Grilled fish and meat at Es Bruc Santandría

Bep Al·lès / Ciutadella – The Es Bruc beach bar, on the ground floor of the Playa Santandria hotel, still remembered as Ses Set Voltes, is one of the places of reference for eating next to the beach and tasting not only the signature dishes of the Es Bruc Beach Bars such as grilled mussels or fried fish and seafood, but also for tasting their grilled fish and meat from Menorca, where the Menorcan beef steak stands out.

In our gastronomic experience we tried their russian salad with pickled tuna to share in the middle of the table, which was exceptional, both the preparation of the russian salad, not at all oily and with a good harmony of ingredients, topped with some generous shavings of pickled northern tuna, which give the dish contrast together with some pickled Menorcan capers.

We also shared some Menorcan sobrasada croquettes, crispy on the outside and tender on the inside, delicate in flavour and texture, served with slices of finely chopped red onion fried in chickpea flour, which gives them a crunchy touch and is less oily than wheat flour.

For the second course we opted for two dishes; the Menorcan beef sirloin grilled by Hosper, asking for the meat to be cooked to perfection and it was served that way, well marked on the outside and red in the centre, with the masterful and unique touch that meats made with Menorcan charcoal have, which gives these aromas of oak and wild olive wood.

We could also see on the tables next to us the entrecotes, also grilled on Menorcan charcoal, with generous portions and dishes with a good garnish of fried potatoes and Padrón peppers.

The second diner was recommended by the person in charge, who offered him to try the grilled fish, trying the turbot, which is first given a touch of grilling, then finished on the Hosper grill made of Menorcan charcoal and which is immediately removed from the embers and placed on the serving tray and drizzled with Menorcan olive oil, garlic and fried cherry tomatoes, and accompanied by a separate dish of baked potatoes.

One of the pleasures of this summer has been to try this grilled fish, at the optimum cooking point, where it is neither served too raw nor too dry, with the mastery of the chefs specialising in grilled fish that we find in the Basque Country, but without leaving Menorca.

Other fish offered to taste grilled, with a minimum weight of about 800 g, are the John Dory and the island scorpionfish.

For dessert we shared their Quintana cheesecake, which is a classic at Xiringuitos des Bruc in Menorca.

A good place to go this autumn, before the doors close for the current season on October 20.