Here in this article we would like to briefly introduce you to the best restaurants for steak in Cala Millor.
Best Steak in Cala Millor:
Special features of the steaks from Spain
When you think of Spain, who doesn't immediately think of bulls and bullfighting. But bulls are not only bred in Spain for bullfighting, but also as farm animals for milk and for later consumption.
The taste of the steaks depends, on the one hand, on the age of the animals and, above all, on the special preparation.
For economic reasons, the animals are usually only kept as long as they give milk. On average, they only reach an age of one to two years.
The animals that are bred for a good steak in Spain are treated differently. These animals grow much older, in the past even up to 18 years.
These animals tend to be quite fat, and it takes tradition and knowledge of how to treat the meat to make it a feast for the palate. There are also some in Cala Millor Restaurants in which tasty and excellently prepared steaks are offered.
preparation and consumption
The meat is seared on the meanwhile preheated grill or on a plancha. The huge piece of meat (about 2 kg) is now turned over and seasoned with salt on the already seared side.
It is served on a hot platter. The taste is completely different from what you would expect from old cows. The beef and butter can be tasted intensely.
The steak is incredibly tender. Sauces are not served, but the piece of meat can be dipped in the fat again if required.
Our tip: Traditionally, txuletóns, i.e. the best meat in the world, is served in two courses.
It tastes best regionally when ordered in Bermeo City, in the Spanish Basque Country, after a long walk.
Summary of the taste of steaks
The Animal for this steak is relatively old. As a result, the fat has an even more intense yellow appearance.
The unmistakable taste of butter is complemented by a nutty note. White bread, pickled artichokes, pickled peppers and wine are served.
The taste of steaks in Spain differs significantly from steaks in other countries. You will hardly find steaks with this unmistakable, unique taste in Germany.
This depends above all with the quality of the meat.
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According to the article, the top three restaurants for steaks in Cala Millor are Bar Rafael, Amapola and Grill Son Moro.
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The Spanish steak differs from steaks in other countries because the animals raised for steaks in Spain are treated differently and are allowed to live much older, up to 18 years. The result is a special taste with a nutty note and intense yellow fat.
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Traditionally, the Spanish steak or txuletón is served in two courses. The meat is seared on a preheated grill or plancha, seasoned with salt and served on a hot platter. It is not served with sauces, but can be dipped back into the fat if desired. White bread, pickled artichokes, pickled peppers and wine are usually served as side dishes.