Il Tano Portals Nous Restaurante y Pizzeria

The pizzas at Il Tano Portals Nous

Alongside the classics, from Margherita through Prosciutto and Piccante to the Regina Napoletana, there is a section of the house's own creations. That is where you find the Ibérica with baked aubergine parmigiana and Iberian ham, the Calabaza y Trufa on a pumpkin base with gorgonzola and fresh sausage, the Pistacho y Mortadela with pistachio cream and burrata, a carbonara pizza with egg cream, pecorino and black pepper, and the Ripiena with its stuffed rim. The Pizza Nadal arrives shaped like a racquet: one half calzone, one half pizza.

What is unusual is that you can swap the dough. Besides the standard base, the house offers a wholegrain dough made from several cereals and a deep black one coloured with vegetable charcoal. The calzones have a section to themselves too — from the classic version through a meat and a bolognese Bomba to a truffle calzone.

Fresh pasta, finished in a cheese wheel

The pasta is handmade, and several dishes are finished inside a hollowed cheese wheel: the carbonara in pecorino, the pappardelle with porcini, Iberian ham and fresh black truffle in Parmigiano Reggiano, plus a porcini risotto stirred in a wheel of Pecorino Sardo.

Next to those sit less familiar things: spaghetti with sea urchin and a tartare of Sóller prawns, spaghetti alla chitarra with fresh lobster, ravioli in a chianti sauce with braised beef and caramelised onion, pumpkin ravioli with Sicilian pesto. The menu expressly presents the Orecchiette Vesuvio as a typical fresh pasta from Puglia and serves it in a bread basket. Puglia runs right through the house in fact, from the focaccia barese to the fried panzerotto. Gluten-free pasta is available as well; the house points out plainly that it is not suitable for people with coeliac disease.

Antipasti, salads and the sweet ending

The starters revolve strikingly often around burrata: as Burrata Ibérica with porcini, long-matured Parmigiano Reggiano, Iberian ham and fresh black truffle, as fresh burrata with Parma ham, as a cream on the bruschette. Then there is oven-baked provolone with focaccia barese, vitello tonnato with carasau bread, an aubergine parmigiana with burrata and crisp Italian pancetta, and a beef fillet carpaccio with truffled pecorino and marinated mushrooms.

You will eat well without effort as a vegetarian: the Vegetariana and its gourmet variant among the pizzas, pumpkin ravioli, gnocchi alla sorrentina, aubergine parmigiana, caprese with burrata. At the end come tiramisù, panna cotta, a Sicilian cannolo, a tarta della nonna with lemon cream and pine nuts, and sweet calzoncini filled with hazelnut or pistachio cream.

Il Tano Portals Nous in its town

Portals Nous belongs to the municipality of Calvià, and the Puerto Portals marina shapes the town's reputation. Il Tano does not sit down at the harbour but up on the through road in the centre, where bars, shops and restaurants line up one after another. Tables can be booked through the house's own channels.

And because the name can mislead: Il Tano Portals Nous is a restaurant in its own right. The group runs further houses, among them Santa Catalina, Palmanova, Peguera, Santa Ponsa, Portixol, Can Pastilla and Port de Pollença — each with its own menu. What you eat here you will not necessarily find elsewhere.