Review

The Breeza beach restaurant is the stylish signature dining venue at the Melià Resort. Spanish food and beverage director, Javier Pol Lopez, and executive chef Lluis Cantons Pesarrodona have designed a menu showcasing the best of Iberian tastes and wines. Begin with a house Sangria, that at The Breeza arrives enhanced with Cointreau and brandy. Spanish tapas include the chef's signature, classic gambas al ajillo, a flavour-filled appetiser of fresh local prawns pan-fried in Spanish extra virgin olive oil with garlic, parsley and chilli. Equally traditional are crunchy croquetas de jamón, stuffed with Serrano ham in a rich and creamy béchamel sauce. These include a particularly standout octopus dusted with the renowned third-generation family-owned La Chinata smoked paprika powder. Follow from an extensive range of premium meats, ribeye, pork spare ribs or a 1kg T-bone, expertly grilled in the island’s only Josper grill, ensuring the finished product has a unique smoky flavour and stellar crust, yet remains succulently juicy within. Ibérica presa, a prized highly marbled shoulder cut, is highly recommended, as is lamb calderata braised in its juices with olive oil, and grilled seabass a la gallega, a classic Galician recipe. Complete your Spanish culinary journey with a traditional burnt cheesecake. La Breeza has a comprehensive offering of the best regional Spanish wines.