Aperitivo into evening — Alfurinet

Alfurinet is a finca just far enough from everything. The kind of place where the table is already beautiful before you put anything on it — bougainvillea climbing the white wall, the light going golden over the hills, a dog somewhere in the garden.

We started with aperitivo outside. Dates stuffed with cheese on fig leaves, anchovies on toast with lavender flowers, jamón and aged Menorcan cheese on the board. The kind of spread that doesn't need explaining — people just reach for things and the evening starts.

The tart came out of the oven as the sun dropped. Caramelised onions, goat cheese quenelles, thyme. Then asparagus on labneh, fish crudo with orange, aubergine with tahini and toasted almonds. To finish, pannacotta in terracotta bowls with strawberries on fig leaves — Nordic in method, Menorcan on the plate.

These are the evenings that remind you why the format works. No restaurant between the kitchen and the guest. Just the food, the setting, and the people around the table.