I suppose the best thing about lunch at IRU was being able to eat it outside. Overlooking the sea. In April.
As for the food, it was OK. Pork fillet had been given a good char and cooked to around medium, so was still juicy. There were chips, of course. But it wouldn’t have hurt to put a bit of salad on the plate – seemed a bit miserly not to. Pa amb oli was also fine. Better if the bread had been toasted on both sides but there was a good topping that was nicely tomatoey and garlicky. And then there was a final topping of a fairly mild Mahon cheese. A garnish of olives and chilli peppers set it off.