Can Jaume’s ample terrace, facing the fishing llaüds anchored by Cala Vedella shore, and on the shadow of old pine and sabine trees, is pleasant even in summer, when the heat is as its pick. This establishment has more than half of a century of history, and it is still in the hands of Pepe Marí, son of the founders.
Pedro Trinidad is in command of the kitchen and designs a long menu, with salads and fresh product dishes. Among those, there are grilled vegetables, clams ‘de carril’, stir fried calamari or small cuttlefish ‘a la andaluza’. And even more: Assorted grilled fish, mixed Paella, ‘Paella de ciego’, Fideuá or dry-fried squid and grilled grouper.
