ARJAU

Popular with locals for its arroces (rice), the cuisine at l'Arjau promises some nice surprises. Launched in the spring of 2018 by Max, a chef with over 30 years of experience behind the stove, the business is doing rather well: Minorcan specialties such as caldereta are offered here, but also and above all a whole variety of preparations based on lobster. There are also a number of original arrossos , such as rabbit and artichokes, or duck and foie gras. A fine selection of wines and a very pleasant atmosphere. A very good address.