What sets our entrecote apart
We grill a 250 g beef entrecote over real olive-wood embers — no gas, no briquettes, just the wood that grows on the island. Olive wood burns hot and clean, but gives a finer smoke than oak or beech. Exactly what a piece of beef needs: heat for the crust, but not so much smoke that the meat behind it disappears.
The technique
- Dry-aged before grilling — the cut rests at least 21 days. Without proper aging there’s no flavour, no tenderness.
- Seasoning kept minimal — coarse sea salt from the Es Trenc salt flats, black pepper. Nothing else. The cut has to carry itself.
- Embers, not flame — the meat only meets the grate once the olive wood has collapsed into glowing embers. That’s how you get the classic Brasa crust without bitterness.
- Resting time after the grill — five minutes under foil before slicing. Only then does the juice redistribute through the meat.
What comes alongside
Standard sides are oven-roasted or fried potatoes and our house sauce — a reduced jus with a touch of garlic and a splash of Mallorcan wine. If you want vegetables: seasonal grilled peppers, or our tumbet from the wood oven as a side.
Entrecote at Es Muntant
It’s the dish you order on a first visit to find out what our wood-fired grill can do. Not a strictly traditional Mallorcan dish — a Brasa classic found around the Mediterranean. But the olive wood, the Es Trenc sea salt and the hand on the grill: that’s the Mallorcan part.