Aroma sensacions

Aroma sensacions Review

Contemporary cuisine—slow cooking, exotic combinations of tastes and textures—arrives with a flourish at this trendy waterfront restaurant in Mahón. Chef-owners Julio Cordoba and Carlos Juanico, young Minorcans trained at the prestigious Barcelona School of Hotel and Catering, ply their craft on two levels: an informal first-floor open terrace for tapas (try the grilled foie gras with dashi and blueberries), with DJ or live music to 3 am; and a more classical dining room upstairs, where traditional Minorcan ingredients and recipes emerge in creations like bacalao crujiente (cod with black pasta, rosemary and honey garlic sauce) and cordero al horno (roast lamb with mustard and crusted rice).