Menorcan chef Joan Bagur trained in Mexico for a decade under traditional cooks and has his own garden of Mexican plants, which supplies ingredients for outstanding culinary creations like chargrilled octopus and cochinita pibil (slow-roasted pork tacos). Hefty tables are made from Mexican hardwoods, original Mexican art lines the walls and there's alfresco seating under the arches.
Bagur's next-door bar, La MezcalerÃa d'Oaxaca, is guarded by a carved wooden calaca (Day of the Dead skeleton) and serves tapas (€5 to €10) like zesty guacamole and creative tacos along with over 200 varieties of mezcal in a striking space with cowhide-covered chairs and taxidermied birds.
