The Basque Country is calling!
I have already been to the Basque Country this year. This autonomous community since 1979 is located in the extreme left corner of northern Spain, where the Pyranees "kiss" the Atlantic Ocean. Many Spaniards say that the Basques have the best cuisine in Spain. By the way, Spaniards who do not live in the Basque Country also say this. In fact, the Basque Country still stands out for its really bizarre language, the origin of which is still unclear. And it has nothing to do with the Romance languages or dialects. And here we build the bridge to the Restaurante Xoriguer Palma, because the Basque language is characterized by the fact that someone has bought a lot of "X" and strung them together in a guttural way.
Get out of the rut for a change!
The best wife of all wanted to go out to eat with some of the kids and as always we would have gone where we usually go out of habit. Honestly - and the confession feels almost a bit embarrassing - we often go to BLOCKHOUSE, simply because it is somehow always uncomplicated and nice and the meat quality is not outstanding but at least without fault. When I suggested that we could try something new, I was told laconically that I should start looking immediately.
After a stop at Ca'n Blanc, where you sit wonderfully at Palma's marina, but at the same time away from the big hustle and bustle, I found the Restaurante Xoriguer Palma using time-honored methodology.
The "methodology" is a big word... There aren't many restaurants that have an average of at least 4.5 on Google Maps with a sufficient number of reviews. And that's what I'm looking for. Just like I do on our road trips. This time it was in Palma the Restaurante Xoriguer in Carrer Fabrica.
Restaurante Xorriguer? never heard ...
Carrer Fabrica is a famous "food street" in Santa Catalina, but it stretches on for quite a while and where Palma then becomes quieter and more local, hidden away is Restaurante Xoriguer.
We Germans always want to sit outside and I usually do too. After all, we all like the beautiful weather in Mallorca and the pandemic has not increased my enthusiasm for enclosed spaces.
one dines thoughtfully...
But this option does not exist in the Restaurante Xoriguer, as with many other restaurants in Palma, actually. We had reserved at short notice and immediately get a table, it is still before 14 o'clock and already when entering the elongated restaurant with space for an estimated 70 guests is at the rear end of the open kitchen with the aromatic smelling charcoal fire. Yes, this is not for people who want to smell as good afterwards as before the meal. Or only for people who consider charcoal smoke in clothes to support the sandalwood and tobacco notes of their perfume. So maybe not a place for the first date? Or maybe just yet?
Are Spaniards nicer than Germans?
Have you also noticed that Spaniards are generally much more child-friendly? Children are not a nuisance here, but a normal part of daily life. They are hugged and cuddled. Very sympathetic, we can take a leaf out of their book!
The children are allowed in the kitchen. They are held up for the photo. And chat extensively with everyone. We order - off the menu - following the recommendation of the very nice patron. Then first comes a small bread basket with actually tasty small rolls, which I leave but otherwise left, because I already suspect that our order will be purely quantitatively a challenge.
And already comes the little greeting from the kitchen. Traditional small Spanish sausages, which run wonderfully red when you poke the fork. A mixture of fat and paprika pigments gives me hopeful and yes they taste wonderful!
It goes on wonderfully! The turbot has a perfect quality. A buttery soft but still textured texture. A very little glassy. Almost imperceptible. Is wonderfully flavored with a hint of lemon that blends beautifully with the slightly bitter yet velvety olive oil note. In addition, the perfectly hit light roasted aromas of garlic. Not bitter, but spicy. Simply a dream!
If one really wanted to find fault with something, then the potato halves, which had already cooled slightly and were grouped extremely sparingly around the wonderful fish, clearly dropped in quality. There the cook had a clear focus on the essentials and he succeeded. But the potatoes could almost be omitted, because they do tarnish the excellent overall impression a very little bit.
Next comes the Herefordshire beef. Where exactly this gem on our plate comes from, I can't tell you, I forgot to ask. The name is the designation of origin of the breed. It originated in the heart of Great Britain, in the county of Herefordshire, and has spread in international meat production as far as North and South America.
Honestly, I was so full of anticipation that I forgot to photograph the serving plate. But I think the picture of my plate speaks for itself. Traditionally mallorquin served with homemade fries and red peppers sautéed on the skin. That's it. And as so often, in the simplicity lies not only the art, but also, when it is so successful, the beauty. A wonderful piece of meat. A delight on my plate. Delicate roasted and smoked aromas mingle with the slightly nutty flavor of this magnificent natural product. I could have sat down in it! Simply perfect!
Conclusion about Restaurante Xoriguer Palma
An upscale restaurant of local cuisine with culinary roots in the Basque Country. By local standards, an upscale price. As you can see, we did not drink wine or eat dessert. Were 5 people, including 2 children. This is - superficially - clearly located at the upper end of the price flag for restaurants that do not impress with their special location.
But: We had outstandingly good products. Which cost their price in purchasing. We, the best wife of all, and I, have just been back to Munich for a long time at the Golden Calf. We ate outstandingly well there, too. The operator changed some time ago and catapulted the quality into another sphere. There we paid the same price for two people. Which was actually also reasonable. And the products served there cost about the same when purchased.
Quality comes at a price. And an excellent piece of beef cannot be had for the same price as beef from the discount store. Which doesn't have to be bad. But will never reach this level. The same goes for the turbot. It was simply perfect. Hence my final conclusion:
I would come here again anytime and happily pay this price. It is worth every penny! On the contrary, for the quality it is almost a bargain. And it is just a restaurant for the special occasion. When you want to celebrate the high cuisine of gastronomic culture. For that also gladly sits in it. And afterwards not only the memory of the charcoal smell takes away.
Congratulations to Restaurante Xoriguer! A delight! I look forward to coming back again!
