Agapanto
Tiny squid, which are brought in from down the street, are fried with wild garlic, and local spring lamb is served with tumbet, the rich Majorcan stew of potato and eggplant.
As Featured In...
From Food & Wine, Jun 2008
“...chef Annett Mihm does a fantastic job of updating classic Majorcan dishes...” MORE>>
Last updated June 2008 lastArticle = 6/2008 and lastAward =
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