Palma Observations

Some highlights from a couple of good tapas/pinxos bars in Palma, with me posing as food writer to extract the best possible suggestions from waiter/chef.

• Tender pork fillet with aioli pinxos, broiled in oven before serving (Tast)
• Sauteed oyster mushrooms with roquefort sauce (La 5a Puneta)
• Best quality disk of goat cheese, sitting on a smattering of anchovy butter, doused with home-made apple marmelade (Ummo)
• Sweetest tomato pinxos with anchovies & drenched with a minced garlic & parsley EVOO (Ummo)
• Perfectly cooked chicken thigh, prawn & shroom on a skewer with hints of rosemary (Tast)
• Bacon-wrapped octopus on skewer (Tast)
• Octopus & remolacha-hortaliza (Ummo)
• Fried baby leek on pastry at booth 9 bar in the Santa Catalina mercato, preferably for bfast with cafe con leche
• Mini sardine pinxos, on a bed of home-made tomato marmalade, drizzled with chili aioli (Ummo)
• Morcilla de Burgos pinxos, on bed of sliced piquillos & garlic, topped with a quail egg (Ummo)
• Tinto: Bavia 2007 at Tast, Ribero del Duero's Marquez de Vecilca at Ummo