The Carnival menu at Pins 46, excites the 5 senses

Yesterday we were able to taste the Carnival menu that the Pins 46 restaurant has prepared, after its reopening, and that has excited our 5 gastronomic senses.

A cosmopolitan menu that has invited us to take a gastronomic journey tasting different cuisines from around the world. Well served, generous portions, very good food and splendid room service, have made our gastronomic experience last night complete.

We started with the starters, to share, which made it clear to us that tonight we would eat very well.

The first starter a volauvent, deconstructed, with crispy leek, cheese and bacon with a successful reduction of Pedro Ximenez that brought us closer to great French cuisine. The volauvent was not the traditional puff pastry but was open on a thin wafer and the filling was visible, a tasty sphere of flavors.

We continued with an Asian proposal, a Menorcan beef bao mixed with pico de gallo and pickled red onion. Exotic, refreshing and spicy flavors. A fluffy and colorful bao on its plate.

The second batch of starters featured an octopus salad that reminded us of a russian salad or a potato trinxat, but with all the taste of octopus and the sea, which could make us immerse ourselves in both Atlantic and Mediterranean cuisines. This starter was a success and could well be a tapa to keep on the menu.

I closed the starters by sharing a tiger mussel croquette, also a deconstruction of the typical tiger mussels, served without their half shell, surrounded by the filling of kataifí pasta that gave them color and a crunchy and explosive touch in the mouth. Fusion of oriental cuisine with one of the classic Spanish tapas.

As main courses we each chose one of the two proposals.

The Café de Paris beef fillet, a classic of French gastronomy. Well served, the generous portion of fillet, served at the requested point and which melted in the mouth. Quality product from Menorca, good preparation of the Café de Paris sauce crowned with tender shoots of MicroMenorca vegetables.

The cod gratin with sobrassada alioli presented us with a classic of Mallorcan cuisine. The cod with the ideal amount of salt, like the sobrassada alioli, not oily or with too much garlic taste. Harmony of flavors on the plate, colorfulness and fusion of the cuisine of the Last Days of Carnival with the proximity of Lent cuisine.

We paired the dinner (the menu includes a bottle of wine, water and coffee for 42 euros) with a white wine from the DO Penedès. The Blanc Prínceps by Canals & Munné, a monovarietal Muscat of small grain, ecological and organic. A romantic wine with an insinuating floral harmony, fresh and frosty fruit, with a persistent body and unforgettable nature, which was a real success.

Today, the first of March, the Saturday of Carnival, you are still in time to enjoy this good gastronomic proposal.