Sa Coma, Mallorca
In Toronto I drive my friends crazy, I am the one in the group that is difficult to please when choosing a restaurant. The issue is that I cook, well I guess I used to cook. But it also means if I am going to pay money for food it better be good.
They say the test of a good chef is a poached egg but I think it’s really fish because most people have no clue how to cook it. People are afraid of fish being underdone so they cook it until it becomes this dry mess.
Fish should be flaky not like cardboard fish sticks.
And I also judge good restaurants from great ones by how they cook fish and while I was a bit skeptical when Residencia Son Floriana invited me for lunch at Restaurante Son Floriana I had the best fish in ages.
Baracoa topped with shrimp cooked traditionally in a clay dish with tomatoes and even green peppers, was delicious and cooked perfectly. Not overcooked at all but the fish was still firm and flavourful. It is definitely the best fish I have had in months.
Hotel food is usually terrible but I have learned that is not true in Spain, they take food seriously.
Mallorca is starting to look pretty good.