Zero

Fresh, tasty and natural

From the heart of Manacor, Zero offers a varied and delicious selection of plant-based and vegetarian recipes.

Author: Cristian Rodríguez Domínguez

Photographer: Travel To Zero

Today we woke up a bit cultured, keen to discover a little more of our history. So we decided to go to the Levante region, more specifically to Manacor. And the Museum of History of Manacor has caught our attention, located in a building of the thirteenth century, the Torre dels Enagistes. In it we can find and discover what life was like, in terms of fauna and flora of the municipality dating back to prehistoric times. An enriching cultural experience and well worth a trip to this area of Mallorca.

We decided to go to the center of the city, it was getting close to lunchtime and we still did not know where we could stop to satisfy our hunger. We were contemplating the parish of the Mare de Déu Dels Dolors, when in one of its sides we noticed a coquettish terrace located at the foot of the basilica, right in the Weyler square. We approached to browse and see some blackboards on the outside wall, on which, in large letters, you can read "Local products, homemade food". They immediately caught our attention. We spotted the sign with the name of the restaurant, Zero, so we decided to go in.

We went down a couple of steps and found ourselves in a cute and cozy room. As soon as we set foot on solid ground, Maribel welcomed us with a big smile. We asked for a table and she pointed to one located near the bar. We took a seat and while reading the menu she told us that every day, in addition to their usual dishes, they prepare what they call a "Combo", consisting of a starter and a main course, with daily variations. While she brought us our drink, we reread the menu and kept thinking about her suggestion. When she serves us, it is already clear; a combo and a starter from the menu, so we have the opportunity to try a little bit of everything.

The first of our dishes arrives, a cold cream of white garlic. Served in a bowl, this light and refreshing soup, with a predominant garlic flavor, but without being excessive, is a refreshing and tasty start. It is accompanied by a generous drizzle of oil and chopped chives for a delicious touch. In the blink of an eye we already have finished the container. It is the moment to attend to our second starter. Nothing more and nothing less than some wonderful homemade spinach and leek croquettes. With irregular shapes, an unmistakable indicator that they are homemade, with a perfect size and a perfect browning. The filling has a light béchamel sauce, tasty, not at all cloying and does not take up too much of the interior space, which is gently given over to some tasty vegetables. Mouthfuls that taste like glory.

It is the turn now of our main course. Served in a deep plate, we find two falafels, accompanied by a green salad, sautéed rice and a little Tzatziki sauce. As with the croquettes, the falafels are homemade. Crunchy on the outside and tender on the inside, with a great flavor that, when dipped in the Greek sauce, transports us to Athens itself. The accompaniments are not far behind. A salad of sprouts, carrots and cherry tomatoes dressed with a classic and accurate dressing. And the rice, perfectly cooked, sautéed with onion, carrot, Chinese cabbage and spring onion, which elevates it in taste and texture, nothing to do with those boring and insipid white rice dishes. A complete and varied dish, which gives us the opportunity to try a little bit of everything and at the same time satisfy our appetite.

We closed as usual with a rich coffee with milk, taking the opportunity to rest the meal and mentally review all the sensations and flavors that came out of the meal. On our way out we said goodbye to Rafel, chef and owner of Zero, thanking him for his effort and good work in the food. We wish him all the luck in the world. Thus we put an end to our cultural and gastronomic day. It was so worth the trip.