Probando CARNES MADURADAS en el TEMPLO DE LOS CHULETONES en MALLORCA!!

Hi everyone, I'm Pablo Castelli, I've been with Pablo for a long time, and the only hostel in my life is El Hambre. I bring you a new visit here in the Balearic Islands, specifically in Mallorca. What a piece of restaurant I bring you today. A restaurant that I have been wanting to come for months, a very famous restaurant here on the island. A restaurant where they have some matured meats from which they remove the hipo. For me I bring you the authentic temple of the matured meats here in Mallorca. This restaurant is called Sescoves, which later becomes Sescovas, as I will tell you here. And it is characterized by being a restaurant that is next to some caves that I have not had the opportunity to see because I have been going there all day. But they look very good from what I have seen on the networks, they look quite beautiful. And for beautiful, the journey is to come here. I mean, all that landscape that you are seeing is very cool. Of course it is very rural, it has its charm. And then what also surprises you is the space in which we are. We are here on a terrace, quite, quite beautiful, very romantic. I would say that it is perfect to come with your partner or even with the family and give you a good tribute. And tell you that we have both this room with some beautiful tables, each with its blankets, its blankets. And additionally a dining room that will be closed and I imagine it will be due to the demand. Although I tell you that you get a reservation here or you do it with time and you get it. At least in the summer period. Well, also comment that I liked a lot that they have there a kind of showcase where they have fish and seafood of the day. You are seeing that they have, apparently, red shrimp from here in Mallorca. There is figala, there are also escopiñas, which are a kind of vegetables. And what there is also are the meats. You are seeing them on the menu, but what is cool is to go to see them in a kind of cart where you have them prepared. And you see there are some red tones, an infiltration. It makes you sick to see it. But hey, let's see the menu. What an interesting promise. We start with the Ostra Gilerde, which comes out for 5.50. Nothing cheap. The escopiñas at 18, clams, extra red shrimp from Mallorca. Cigale from Mallorca, squid from Totera. Do you see the knife there? I'm going there with the board. Indeed, they are cutting the meats, which are mine and those of other tables. It also has squid from Totera and squid from Araña with garlic oil. Never heard of it. Lobster on the grill with eggs, champignons and potatoes. Mallorcan lobster. Carabinero XXL with eggs, champignons and potatoes. Wow, what madness. Tartar of red shrimp and summer truffles. Sardines on the grill. Well, a lot of seafood from what we see around here. It also has grilled clams, a matured carpaccio and some fried cod roe with potatoes. And if we go to the second section, we have what is the essence of the grill. Although on the menu it indicates that the grill is used in absolutely everything, both entrants, well, it should not be in all dishes, but that the entrants are also present. This is where the product is and where we are going to experience strong sensations. We have the fish with the one that I have tasted the best in my life. The B-Ray. The B-Ray, which comes out at 135 kilos. There was one there on the tray, but here it has already flown. Although I'm going for meat today. There's bass at 120 kilos. Wild bass at 120. And the parbo at 120 too. Well, the fish is going to have a good attack. But hey. And we also have the matured Galician chuletas. Lio is a very well-known meat taster because he works on extreme maturations. Very advanced maturations. Some that even exceed two years. Some have been released on the channel, such as the restaurant Kayuan in Altea. In fact, if you are only for matured meats, you should know that it is a section that I really like to record and it has more published videos. Do not forget to subscribe. And well, there are four options. The lightest. The Asturian Casino Cow. 80 to 140 days at 98 kilos. We have the blonde. 200 to 365. It comes out at 130 kilos. The mestizo at 155. And finally, the buey. 365 to 800 days at 190. Almost nothing. They have two garnishes to choose from. Cheese selection. And desserts of the day. That the price indicates in an interval that ranges between 7.90 and 8.50. I've seen what the menu is. It seems cheap to me. So we're going to order a lot of things. I'm going to fill the buche because I'm here, honey. And this is the first video that is recorded on the channel. Here in Mallorca. And it looks very, very good. Here are the meats that are going to fall today. Obviously, I showed them to you before passing them through the embers. 850 grams of Galician blonde. And this is a mestiza of 1.300 kilos. Then at the end of the experience, in the bill, you will see the ticket. And nothing, this smells like it feeds. Here you can see that there is good maturation. And I hope they prepare it right on the grill because this looks amazing. Ready to hit it hard. With a lot of food. A lot is coming, a lot is coming. I'm sure I can't handle it. And I'm sure it's coming, which is bread. Bread that they don't put directly on you. They ask you if you want it. Hey, it's a good gesture because in many places they put it on you. Maybe you don't consume it. And obviously they charge you. So, well, thank you. Here we have the bread, which is Mallorquin, as I have been told. Super crunchy. Although it gives me that this is going to improve. With this knife that they have given me already stained. They have not fallen on that detail when putting it. There is the side of the butter. Smoked butter. Here we have it. I'm going to tell you something. For me, this is incredible. Well, first entrant, we have the escopiñas. These shells that I have never tried. Visually, they give off an air, being the biggest bug, to the final shells that are deadly in the Malaga area. I'm sure those of you who have been there have tried them once. As you can put them without lemon and dance with salt, with pepper. And nothing, I tell you that it looks like a good bug. There are exactly six units. And this that you have in front of you goes right inside. How delicious and what a delicate flavor. The size that it has, more or less, is like an oyster. Very manly flavor. I really like it. I'm going to put lemon to try it in another style. But I tell you that it is not necessary. Let's see, let's see, let's see. These do not dance. For me, they are better without lemon. And I tell you that if I came back, I would repeat it like this. Let's go with this red shrimp from here, from Mallorca. Shrimp that they do not comment on its elaboration. We do not know if it is boiled, boiled, in the embers. Well, nothing to envy a good shrimp from Palamós or even from Dénia. How wonderful. Remember, you eat even the legs. Crunchy. It has a pinch of salt. And tasty. They are not terrible to eat the legs. Obviously, recommended when you are in front of a good seafood. As is this case. Besides, look, I'm not a big fan, but it peels off quite well. That is a good indicator of the freshness of the product. And here you have the bug and I think it speaks for itself. Formidable flavor. The next lesson promises. Tribute to the chef Sacha Ormachea. From the restaurant Sacha, a classic from Madrid. I was a few months ago. I did not record it for YouTube. But it is a place that is worth documenting. And well, here we have a vaga omelette. It has, of course, the egg, an onion prepared in charcoal. We also have truffles, red prawns from Mallorca. Five units and a little bit of lechon juice, which is a small pig. Let's see how this is. I'm more than intrigued. Let's see, let's see, let's see, let's see. What flavors will we find? What a great flavor. My goodness. The base is like a French omelette. And what a pleasure to find the truffle flavor. The prawns are also here. What are we combining? It's curious. Hey, since we're here, let's empty the juice from the heads. I think something will be around here. This bite, this bite is going to be tougher. We have truffle, we have red prawns, we have the egg. A very rich, very elegant dish. Balanced between ingredients, both in proportions and in flavors. I like that it does not dispel one over the other. That is, that it knows a lot of truffle and a little prawn or vice versa. What can I tell you? I think you can see that I'm enjoying it. Well, with a lot of euphoria and joy, we almost finished it. Because, my friends, after this comes the longed-for meats. By the way, as it was more than obvious, the bread always accompanies. In fact, this is one of the reasons why you have to order it. Here, here, here we have the first meat. The one that supposedly should be softer, more delicate. This is the Mestizo meat. It mixes a croissant crust with another breed that they have not told me before. It has happened to me, so now I comment on it. However, my opinion is that the important thing is not the breed of the animal, but rather the individual itself. Because you can have a Galician blonde, which is a very good specimen, and another that does not. In the end it happens, like human beings, that some are better at sports than others, and some look more handsome, and others uglier. Well, here we have it. This one, if I remember correctly, weighed 1.350 kilos. Of course, the look is sensational. Well, a lot apart, if you want you can get up and see on the grill how they prepare the chuletas. Of course, it is a real show for the eyes. And about the look we have here, I think the image speaks for itself perfectly. The technique of the three textures, the crispy exterior layer, the gray strip, and then the reddish interior, not very salty. We also have what is this garnish, which are some tomatoes, tomatoes from here, from Mallorca. Of course, a fork, a knife that weighs a quintal. And nothing, we are going to try this here on a plate. A plate in which I have, eye, eye, eye, because if I ask about the ripeness, they have not specified it to me. Also, the ripeness is a big deal. Sometimes they can tell you 250, maybe they are 260. But what we can see is the label of the slaughterhouse. Here we see the whole subject of the channel, which was born on August 8, 2009, and which was sacrificed on March 1, 2023. That is, the cow was almost 14 years old. Almost nothing. Well, here more details. This has a lot of ripeness. And I'm very hungry. Let's start with this. Are you seeing it? This is the reason why I wanted to come here. It is a meat that at first it tastes little, but you have to give it time, that secondary, tertiary flavors appear. You appreciate the deeper notes, the flavor of ripeness. It feels juicy inside. It has its infiltration, its flavor of ripeness. It is not a flavor, I understand the word, that is, it is not that ripeness that I found in other places. But I do tell you that it is a very, very good meat. I think there is no meat lover who comes here and does not like it. That is, to say that this is bad. That is, it is undoubtable that there are levels, there is quality. You may like it more or less. It may be for you a 7, an 8, a 9 or even a 10. But it is very good meat. We are going to take the fat now. In the fat you find some flavors that make you remember why you like meat so much. And what I remember right now is that we are in the studio because I have a heat. You hallucinate. Look at me. Horror. Very good. A perfectly prepared chuleta. That is enough for two people. And then we have this part, which the cameraman called the secret of the chuleta. Very different flavors. It tastes more maturation, more intense. I tell you that in addition to the fact that the flavor seems very good to me, I really like both the execution and the plating. I mean, everything looks super perfect, very symmetrical. I mean, here they know how to present things. And look, even the bone looks good. In fact, look at the bone. I'm going to put my hand in it right now. Let's see. Listen. Forgive me for the expression, but it goes to your pot. I mean, it goes to your pot. How is this here? It's a little cold, but the flavor of maturation. It's just that Dante doesn't know anything next to this. There's what I was looking for. Just like here. Look at this part. This is where they say that later you feel bad with this of the matured meat, which is a pump for the stomach. Well, I have the hotel to lie down and sleep all night. How good. How good, how good, really. I mean, I'm satisfied with the first one. However, I must admit that I've been looking for strong emotions. So, the next one I think is more mature. We're going to increase the intensity and see if it's the one I can tell you which is the right one and the one you will enjoy the most if you come here. Because, well, in my case, there are two of us. I order two to try them. You eat whatever you can. But I do feel that if two people come, you'll probably order just one. And if there are four of you, you'll probably order two. So, well, I'm going to tell you my periods. So that you are aware. It's very good. By the way, I'm going to enjoy it. The one that comes is not the buey because the cut was immense. It was about four kilos. And I don't think it was going to be too much. So, well, get ready because a Galician blonde is coming. And we're going to try, since we're here, the tomatoes that come peeled. Well, I don't think I'm going to like them much. I think the taste is a bit poor. Quite flat. And it's not because of the salt or anything. It's a very juicy tomato. It feels juicy. It's like you chew it and squeeze it. But it doesn't transmit anything to me at all. I mean, no. And besides, I have to say one thing. For what they charge you for this garnish, I don't know if it was 8 or 9 euros. I wouldn't even repeat it. I repeat this. It doesn't fail. Second meat, we have the blonde cow. Be careful because you are going to realize that in Carta they call it blonde cow, which is not Galician blonde. And it turns out that for an individual to be called Galician blonde, he has to be born in Galicia, raised in Galicia and sacrificed in Galicia. And of course, be 100% pure Galician blonde. That is, here, as they have commented that it is a cross, they do not call it Galician blonde in Carta. Although here they have commented it. There is a bit of a dispute. But hey, we have the piece. I don't know the exact ones, but now I'm going to ask them. And tell you that we continue as before. It looks very, very good. Let's try it. How different. I don't think it's as mature as the other one. It's impossible. The texture it has is much juicier. It's going to look a bit churrada, but even the sounds that make you chew it. When you mature a meat, the meat dries. Don't get me wrong for the gestures and my vocabulary, but I expected a higher power. And difference there, but negative. I mean, I like this meat much less than the previous one. I mean, there are times when you do want the maturation, but others are flatter flavors. As if it were something, I'm not going to say a few days, but it doesn't have that intensity that I expected. Damn, I'm going to fail. What a rage. It's a meat that's rich, but I can't find that extreme and intense maturation like the one I found in Beloit, there in my island, in Valencia. In the end, this is a matter of taste. This is like cars. Some prefer white, others black, and others gray. I personally prefer a more intense flavor meat. Surely this taste that I have has been propitiated by the fact that I eat chuletón very often. In the end, in those pieces with more advanced maturation, I find flavors that are not present in most places. And it's something that I value a lot because it differs from the average, from the usual, at least in my journey. So, I have to tell you that a person who has tried another hundred thousand chuletones or has faced us a can of 200, 250, 300 days of maturation, this will seem intense and rich, but it's not all the maturation that one could expect. And as I had told you before, maturation is a bit of a mess because maybe there are fewer days than it tells you, or the label is wrong. For me, the taste is proven by eating. The important thing is what you experience. And in this case, I went down a little bit and enjoyed it. I would like to comment that next to the meat, we have this garnish here, which are some potatoes. Some potatoes of a variety of French origin. Apparently, they are grown by some friends of the place in Sa Pobla. As the waiter told us, it's around here. And it's a potato that has a slightly sweeter note. It comes with garlic and it's very good. I have to say, I think it's a better garnish than the tomato. This is a detail of the house, I thank him a lot. And it comes very well to accompany the chuletón. We are also going to try the bone part, which is the one with which I am most vibrated in the previous piece. And here too, huh? And here too. How wonderful. It has an intensity, a meat glue on the bone part. Wow, how good. By the way, something curious. When I was on the grill watching how they prepared everything, they told me that when they finish the service, they are going to take us to a little cave that I have behind me. And I'm going to see a little bit inside how it's all. So now I'm going to be watching some images on the screen. And then at the end of the video, maybe I'll record a little fragment, watching something else. Because the guy told me, the grillman, that I'm going to like the cave more than the dinner. It's hot. My goodness. It's hot. The desserts arrive. There were three available. They asked for two. The missing one is the chocolate coulant. And present you have this hazelnut coulant, which comes with vanilla ice cream. And be careful with this one, because it's very curious. They take advantage of the embers. They are some figs that they take from here, from the enclosure. A wild blackberry, also from the enclosure. They prepare them in the embers and they carry a fig ice cream. Apparently, they prepare an ice cream with the fig leaf. It has a carob base and also a fig oil. Take figs anywhere. And let's see how this mixture is. Well, to comment. I was going to the service, which is at the other end. And the place is bigger. It has the interior area. Outside, another area. This one also appeared. Very, very cool. Of course, this day has to be good. But it turns out that during the day they don't make reservations. Only at night. Let's see, the fig ice cream. Very weird, man. Very weird. It's very good, but weird. Because in the end you get that bitterness of a leaf. And of course, while I savor it, my restless mind is machining. And I think, if they have made this ice cream with the fig leaf, what ice cream can be made with the leaves of some other tree than X fruit? I don't know. The leaves of an apple, for example. How curious. Well, let's see. Some walnuts to the embers. A little warmer. Not that they are different from the usual. The base, how good. How good the base. With the oil. It's a very elegant dessert. Let's see the figs. Well, look. I congratulate you. It seems to me a very original dessert. Ball. Of different flavors. And with identity. Which for me is what seduces me the most when I go to a restaurant. Let's see how the vanilla coulant is. This is the Coulant Oui. The vanilla coulant. No. The hazelnut coulant. With the vanilla ice cream that we are going to try first. This is a good ice cream. A good ice cream. With pieces of cookie. How good. Wow. It is the typical ice cream that you can find in a very good craft ice cream shop. How good, how good. But hey. What will be better is to do the coulant test here. Wow. It deserves the word. This is a good squirting. Yes sir. Let's see. Pure hazelnut. It looks like a Kinder Bueno coulant. It's hot inside. You have to find this cold heat with the ice cream. Although I tell you that I like it more individually. The ice cream is very good. And when you mix it with the coulant, it's like a background. So you know. Better alone. The time has come. How much do you like it, bird? Do you like it? I know it well. Because it is the bill. We are going to see the total for this dinner. Dinner that we have been two people ordering more than usual. I think that if you come from here, you don't need to order so much. You can only order a meat plus some condiment. And desserts. They have tried two of the three available. And well. Now you have been seeing my feelings. And now it's time to see what the total of this meal has been. Damn. I didn't think it was going to be that much. 420 euros. Let's see the Glosser. Water is 3 euros. No. Wait a minute. Yes. No. Wait. Quantity 3. I don't understand this. Quantity 3. DT2. I don't know what DT2 will be. Oh, they don't put the price. I don't understand. I don't understand the ticket for this. I don't understand. It's on the screen. I don't understand that there is a 2 there. I don't understand. Well, the water is 9 euros. We asked for 3. Well, 3 each. M of the day 18. Okay. These are going to be the escopillas. The baguette 34.50. The bread 3.20. The butter 3.50. Red shrimp 4.20. It was worth paying for it. And then the meats. The mestiza, kilo 35, has been 209 euros because it came out 155. The kilo goes wrong. The tomato 9.80. The blond arrives at 113. Kulan dessert 7.90. Dessert of the day, which was that of Higos and Moras. 8.50. total 420 here you have the account for this meal today in a restaurant that I liked it is very good even though I know I take it the ones that are the locals the grillers where the meat is prepared and in the embers imagine because you can come and find a piece of the milk and maybe you come back in a few days or weeks or a month and the one that has touched you is not the same or in the end I when I open the camera I have commented that the second the Galician blonde I liked less than the mestiza it has been a little strange, it should be more intense in flavor and here we get so much my partner and I do not know, it is a meat that is fine but the blonde has been 113 euros it is not for it has not been as exciting as it has been the mestiza that has been a very good meat also to say it has been a good meat but I do not put it in my ranking of the places where the meat is most enjoyed in fact I think it is from the lower part of the places that I have taken out of very ripe meats both in Madrid and in Alicante in Valencia there are a few out there for the channel that you have to see it and comment curiously the chef and owner have told me that the part of having this business with a room that we are going to go to now works in the field and that makes him think a lot is money in function of the product that he tries during his day when he is not with the tractor and that prevents him from opening the measures because of the issue of people, therefore this place only opens at night and one very curious thing that I have never seen in a restaurant and it is the fact that you have your reservation for the time that you want, that is, they open at 7 and a half if my memory fails because you have to go between 7 and a half and 10 then you come look at the letter and whatever you want and have dinner I came at 8 and a quarter because we have been here for a long time for three hours and I tell you that it has been very paused, it does not double tables or anything like that, it is not massified enough space between one and the other so it was a beautiful day with good meat, especially the first one, some very rich entrants, a place that remains to be advanced in the end because it is a more elaborate dish, they have more things of theirs but tell you that what I found has been good, the base that is the product is good, it is something undeniable, I have seen it in the showcase and then also what I have experienced and nothing to tell you that I have enjoyed the beautiful thing so nothing we collect the tinglao and we go to those caves to see what we find and little else to say that I remind you to subscribe and as usual see you in the next video because effectively we are seeing the interior of the caves, these bell towers, I have been freaking out, you are seeing now on the screen how this is inside, it is difficult for me to believe that it is like that, it is beautiful, it gives the feeling as if it were fake, artificial, but it is all a product of what the sediments are due to the rains of the mountain, how wonderful, how wonderful, beautiful, it changes a lot, there is a kind of little path that you are doing, they recommend that it lasts about 35-40 minutes so we are going to take the opportunity to go down the scene and it is really highly recommended to see this later if it is not too late, we are going to leave almost at 12, but very well, let's see what there is for those details.