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Cabra Verde

Homemade is tasty

We savor the mix of textures and flavors, and enjoy every bite.

Author: Aina Coll

Photographer: Jaume Oliver

After a journey through the history of Mallorca thanks to our visit to the gardens and the possessió de Raixa, we are hungry but eager to enjoy Bunyola for a little while longer. With the desire to satisfy our appetite, we move to the town square and there we find the terraces crowded with diners who have clearly beaten us to it. However, we come across one - the only - empty table at Cabra Verde. It immediately catches our attention and we hurriedly ask if it could be ours. An affirmative answer: the best of news.

Settled at our table, we order water and a glass of white wine for which we accept recommendations, and while we wait to be served, we take a look at the menu. The proposal is simple but appetizing: beet carpaccio and veal carpaccio, five types of salads -with goat cheese, with chicken, with shrimp, the mythical caprese and a quinoa salad-, a selection of fresh pasta with different sauces -vegetables and pesto, bolognese, truffle cream and parmesan, with shrimp and alla puttanesca- and, to finish, gnocchi alla norma, clams with garlic and chili, ceviche and a meat and fish dish of the day.

While we study the menu, the table next to us frees up and a beautiful white cat gets comfortable on one of the chairs. It seems that it also wants to taste the dishes coming out of the kitchen, but we will get luckier on that. As a starter we opt for the veal carpaccio and as a main course, we order the goat cheese salad and the gnocchis, which the house offers us to combine with the sauce that we like the most from the menu. Bolognese is our choice. 

It is not long before the veal carpaccio arrives at our table, served with mustard and honey ice cream, pesto, grated cheese and dehydrated black olive earth. A novel and surprising combination for us at first sight, but that combines perfectly on the palate. We savor the mix of textures and flavors, and enjoy every single bite.

Next come the homemade gnocchis, which catch our attention because of their large size, bathed in a Bolognese sauce, also fresh and tasty. We immediately detected that, like the potato bites, the sauce is also cooked on the restaurant's stove. The salad does not disappoint either: served with caramelized goat cheese with cranberry jam, red apple pieces, avocado, tomato, cucumber and fresh parsley, it is drizzled with honey mustard sauce. An explosion of refreshing flavors that works perfectly altogether.

When it is time for dessert, we are offered gató, carrot cake and crema catalana. We decide to share a classic among the classics of Mallorcan pastries and opt for the almond gató, served with vanilla ice cream. Fluffy and with numerous pieces of this emblematic nut of the island, it is the perfect end to this improvised meal.

As we watch the children leaving school cross the square on their way home and the cyclists stop to regain their strength in the shade, we think that, in the end, improvising is normally a good plan. Of course, for us, the past of Raixa and the present of the Cabra Verde have turned out to be an unexpectedly perfect combination.

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