Best Dishes at Mountain

A whole red mullet is grilled over the wood-fired setup until the skin crisps and the flesh is tender and moist. The grill marks impart subtle char and smokiness. It's served with a sauce made from olive oil and butter that's rich and luxurious without being heavy. The key to this dish is cooking a whole fish — the bones conduct heat and add flavor. This is rustic Mediterranean cooking done with precision.

A caldereta is a traditional Balearic braise served in a ceramic pot. Tomos braises whole lobster pieces for longer than typical (about 20 minutes longer) to build layers of flavor. The pot arrives at the table as a shared dish suitable for 3-5 people. The lobster becomes tender, the braising liquid becomes rich, and the whole experience is theatrical and communal. This is the kind of signature dish that defines a restaurant's identity.

Mountain takes meat seriously. The dry-aged meat selection showcases different aging levels and breeds. Mutton chops (from older sheep, more flavorful than lamb) are grilled until the exterior develops crust and the interior stays pink. The Jersey beef and Friesian beef represent different levels of aging and fat content, offering contrasting flavors. The eight-year Friesian sirloin rib is exceptionally tender and deeply flavorful. These are cooked over wood-fire until perfect.