For the last few weeks I have been invited to some incredible, high end places to dine and I loved each one of them, but a small town girl in me wanted something simple this week, just to change things up a bit. A young colleague joked: “Give us something for the “poor” people, Mia!”, so here goes…
Even on a random weekday Bar Cabrera was full at lunchtime, but they kindly directed me to their second site, Cabrera bis, where I snapped the last available table. Their tagline is “tradition in pa amb oli” and they have been around for exactly 40 years, since 1983.
For those of you who are unfamiliar with “pa amb oli” concept, a short history/gastro lesson will follow... Pa amb oli is a traditional Spanish dish originating from here, from Mallorca. The name “pa amb oli” translates to “bread with oil” in Mallorcan/Catalan, reflecting its simple yet delicious ingredients. The dish consists of a slice of rustic bread, typically a crusty and dense variety like “pa de pagès”, which is toasted or grilled until crispy. The bread is then rubbed with ripe tomatoes, garlic, and drizzled generously with high-quality extra virgin olive oil. It is often seasoned with a pinch of salt and accompanied by various toppings such as local cheeses, cured meats like sobrasada, Serrano ham, or anchovies. Pa amb oli has its roots in the agricultural traditions of Mallorca, where farmers and labourers would make a simple meal using readily available ingredients. The dish showcases the island’s abundant produce, including the renowned olive oil from the region. Over time, it has become a staple of Mallorcan cuisine and is enjoyed by locals and visitors alike.
Lesson over, back to pa amb oli at Cabrera… The menu is divided into segments such as cured meat, the land and the sea. I felt quite hungry, so I picked one pa amb oli from the land and one from the sea sections: a pork loin with melted cheese on one slice of bread and grilled octopus with paprika on the other. When a large plate arrived - holding two giant slices of bread plus a handful of greens in the form of olives, green peppers and seaweed - the waiter jokingly asked me whether I would be able to finish all that alone or I might need some help. Before getting stuck into the feast in front of me, I noticed the plates, both mine and everyone else´s. They were simple white ceramics - chipped from use, which only gave them more charm in a place like this - and splashed with bright bursts of colour, somewhat in the style of Mallorca’s favourite son in law - Miró.
As much as I am not a fan of traditional Mallorcan bread that is made with very little (if any?) salt, the bread at Bar Cabrera was fantastic. The slices were thick, the bread was softer than usual, but still had a nice crust. It was nice and warm, as if it just came out of grandma’s kitchen. Both slices were rubbed with fresh tomato, drizzled with olive oil and sprinkled with coarse salt. I love pork loin and I eat it often, but I have never tried it with melted cheese on top, which made it taste even better. The green herby dressing gave it another layer of flavour. The octopus pa amb oli was also fantastic, the seafood was sliced into decent rounds, not too thin, and tasted soft and fresh. It was probably some of the best octopus I have had on the island so far and it cost half the price of some other, fancier places.
Now, this is one thing that I love about Mallorca… If you know where to go, you can dine like a king for relatively little money! Crisp white tablecloths and impeccable service have their place in the world, but sometimes one just wants to eat with their fingers and get their bellies filled up with simple, yet delicious farm and seafood! This place is definitely going on “my favourites” list and I will, no doubt, be back again and again!
The place
Bar Cabrera: C/ Baro 9, Palma
Cabrera bis: C/Bartolomé Rosello Porcell 24, Palma
Price
Pa amb oli from 6.00 euros
Deserts from 5.00 euros
2 comments
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NilocWhat about it? 🤔
Chhese on toast?