Sa Ferreria

Gastronomic Art

We say yes to a dish of leeks with cottage cheese and almonds that, from the simplicity of its ingredients, claims its share of prominence. There is no debate: we grant it because the dish is deliciously marvelous.

Author: Aina Coll

Photographer: Jaume Oliver

As soon as you set foot in Sa Ferreria, in Campos, you sense that you have just entered a very special place. Renovated without fanfare and respecting the original architecture, this old forge is now a restaurant that preserves the patina of the old trade it once housed. We soon confirm our suspicions with Aina, who captains the project with her brother and offers to accompany us on an impromptu tour of the premises.

High and low terrazzo tables, exposed stone walls, a work bench and vestiges of the old forge make up the interior design of the main room, which with a certain rustic air embraces minimalism and radiates good taste, sobriety and elegance. If the first impression is decisive, we are already pretty sure that we are going to like this.

Right next to the table where we are going to sit, a door leads to the terrace -another charm of Sa Ferreria- which lets natural light penetrate between plants and a few tables. Here, we climb a staircase to a room that hosts temporary exhibitions and, on certain occasios, yoga workshops. Today, ingenious pieces of blown glass invade the room thanks to the creativity and skill of the Mallorcan artist Raquel Pou. As Aina tells us, organizing exhibitions is her way of helping to stir up and promote life and art in the village.

Back downstairs, under the original wooden beams, we take a seat with the intention of checking how the concept of Sa Ferreria is transferred to the table, so with the arrival of the first diners we scrutinize a concise menu that brims with affection and dares to interpret recipes from here and there with ingredients that are more than familiar to us.

We order a Neipa, an Adalt IPA beer to refresh our ideas and, now, we tackle the menu: Artisan cocas of the day -today's are cherry tomatoes with cheese and sobrasada with onion-, beef and ginger croquettes, patatas bravas that look just spectacular -we can't help but follow them with our eyes as they go from the kitchen to a neighboring table- and lamb tacos with yogurt sauce are some of the proposals of Sa Ferreria that, today, are completed with two special dishes that are normally off the usual menu: beef carpaccio with vegetables and blue cheese and artichokes dressed with romesco sauce.

The choice has become complicated for two gastronomy lovers who enjoy investigating and trying dishes for the first time, but Sa Ferreria invites us to play and this plan, being completely honest, we love so much. So, without further delay, we start with some steamed gyozas -with a touch of griddle- very Mallorcan, as they are stuffed with loin with cabbage, sobrasada and raisins, a classic and timeless recipe in the recipe book of this island cooked in a surprising (and delicious) version for our palates.

As we often let ourselves be convinced by the chefs' suggestions -who else would we listen to- we say yes to a dish of leeks with cottage cheese and almonds that, from the simplicity of its ingredients, claims to have its share of protagonism. There is no debate: we grant it because the dish is deliciously marvelous.

Next, we opt for the salmon tartare with wonton, a refreshing dish that fits perfectly on this hot May day and that is great as a prologue to the last dish we are putting in our mouths and that is coming powerful: a homemade brioche with grilled bacon. Yes, an unashamed culmination that amalgamates the sweetness of the French bread -but made in Mallorca- with the somewhat bitter taste of the bacon seasoned with red onion and cucumber.

Aware that the game has gotten out of hand, but that we are winning -because this is a fantasy-, we decide to finish off the game with a dessert that, even today, we cannot forget: a carrot cake with orange cream that we will recommend to anyone, from now on, with no margin for error.

We leave absolutely amazed with the cuisine of Sa Ferreria and grateful for the kindness of Aina, who smiles at our departure while a gentleman is licking his lips and confesses that the veal carpaccio he has just eaten is the best he has ever tasted in his life. He is not lying, we are sure of it. He has won too.