Restaurante Ca'n Tango · Parrillada argentina (Playas de Muro)

Meat from the open parrilla

The meat side reads like a walk through Argentine butchery. Ojo de bife, Angus entrecôte, black Angus picaña and wagyu colita de cuadril stand next to secreto ibérico, lamb chops, leg of lamb and a chuletón carved from the whole piece. For larger tables there is the Parrillada Ca'n Tango with entraña, cadera, chicken, chorizo criollo, morcilla and asado de tira, plus a wagyu tasting board that brings together tira de asado, colita de cuadril, espaldilla, vacío, cadera and entraña premium.

The Argentine classics are worth taking first: grilled provolone, chorizo criollo and morcilla with chimichurri, veal sweetbreads from the grill either classic or with caviar, and a trio of empanadas filled with chicken, ham and cheese, and vacío a la estaca. The steak tartare is finished at the table, and the beef fillet carpaccio arrives with almonds, parmesan and a sun-dried tomato vinaigrette.

Paella, pizza and the Mediterranean side

The second half of the menu belongs to the Mediterranean. The paellas are cooked with Mimcook technology, also within sight of the guests — as the Paella Ca'n Tango with beef, chorizo criollo, mushrooms and carved entrecôte, as a black version with squid ink, plus a seafood paella, a mar y montaña, the ciega with shellfish taken out of the shell, and a vegetable version. From the sea there is also a grilled octopus arm on potato purée with ajada, queen scallops with béarnaise foam, wakame and tobiko, a corvina ceviche, grilled sea bass and cod with tumbet.

For the pizzas the house keeps its own pizzaiolo with a long Italian career behind him. One carries matambre cooked at low temperature, another carved entrecôte off the embers. Among the pasta dishes are ravioli with braised meat and mushroom cream, a vegetarian ravioli made with beetroot dough, and black tagliatelle with seafood.

Salón, terrace and garden

Ca'n Tango spreads across three areas: a salón, a terrace and a garden. There is also a dedicated space for younger guests and a children's menu with burger, nuggets, spaghetti, pizza and breaded fish. Allergens are marked on every dish on the menu, and vegetarians find their way without detours: vegetable paella, vegetable lasagne, the beetroot ravioli, a plant-based burger, a vegetarian pizza and several salads.

To finish there are house-made desserts — cheesecake with red fruit coulis, a chocolate soufflé called Choco Tango with pistachio ice cream and salt flakes, coffee crème brûlée, dulce de leche flan, tiramisù and a walnut brownie. The cocktails are mixed by the house's own people, and the wine list is kept digitally.

Ca'n Tango in Platja de Muro

The address sits in the middle of the holiday strip of Platja de Muro, between Port d'Alcúdia and Can Picafort and only a few minutes from the sandy beach. Inland, immediately behind the road, the s'Albufera nature reserve begins. Reservations go through the restaurant's own form on its website or by telephone — along this stretch of beach that is not a bad idea in the warm months.