Tomeu Arbona (owner of Fornet de la Soca) and Chefs (IN) recreated the recipes of Morneta from 1860 to 1960 that the cook of the Gual de Torrella family, Guillermo Salva y Llado, left for posterity.

Three cooks have passed through Morneta over the last hundred years and, through their cooking, they have left precious pages of the history of the house, but also of the island and the historical moment they are living in. The evolution of the ingredients used in the recipes make them exceptional and explain the prosperity experienced or the decline, the changes in the diet, or the preferences of the Lords.

It was a very special evening, the guests arrived at Morneta without knowing where they would be dining, they only knew the identity of the Chef, his shopping list and a few clues. The evening opened in an extraordinary way, Tomeu intoned a poem sung by Bartomeu Rosselló - Porcel.

The evening continued at a long table next to the main façade of Morneta where no detail was missing, the furniture and tableware was by Jaiak and decorative elements by Lafiore. The diners enjoyed a menu that transported them to another era while the pleasant sound of the lake fountain and the singing of frogs could be heard in the background.

The wine pairing was by Vinamica and the coffee by Arabay.

It was an experience we will never forget! Thank you Chefs (in) and Tomeu Arbona for making it possible.

TOMEU ARBONA'S MENU

The appetizers

Rivarte Gran Rerva - D.O. Cava

Queen's bouche pastries

Pastries to the hunter

Cheese fritters

Soup and fish

Pinup blanc 2019 - Majorca

Indian-style soup

Parisian style red mullet

The meat

Dalt Turó - Majorca

Veal pie with Bon Jesús apples and Sant Joan pears

Fruit cocktail with champagne Canard à l'Orange

Dessert

Fita del Ram sweet - Majorca

Biscuit glacé with rum

Ensaimada of potato

Morneta sweets in small format

Les doux péchés

Yolks

Meringue with orange flower

Chocolate cake

Almond bitters

Rubiols with sun and light jam, recipe by the Master of Morneta