Our winning restaurant, however, must be a contender for a Michelin star soon. A gourmet temple, it has an elegant atmosphere, romantic terrace with spectacular Mediterranean view and specialises in ‘world cuisine’ – created by gifted young Austrian chef Thomas Kahl. His impressive CV includes positions with 2-star Tantris in Munich, Danube in New York, and ‘Stromburg’, with Johann Lafer, one of Germany’s star chefs.
Using handpicked, best-quality ingredients, he artistically interprets traditional gastronomy – calling upon his experiences in some of the world’s best kitchens.
Signature dishes are: Bouillabaisse of Red Prawns from Mallorca; Marinated King Crab with Langoustine, Mano and Yuzu; Saddle of Aragon Lamb with Mustard and Chives.
There are two menus: six courses for 125euro; eight courses at 138euro. To accompany these gastronomic ‘journeys’ there are some 400 references to choose from on the wine list.
Maître d’ Marco Mascia and his team certainly offer the level of exemplary service that you’d expect in a Michelin star restaurant.
So, with congratulations to Thomas, his brigade and the outstanding front-of-house team. abcMallorca is delighted to announce that Es Fum at the St Regis Mardavall has been voted Best Restaurant of Mallorca.
In second place is a restaurant that’s cool, contemporary and frequented largely by a sophisticated set. Its location, overlooking Portixol harbour, is prime; the interior décor is light and fresh, and there’s a smart terrace outside. The cuisine is a subtle blend of Mexican, Asian and Mediterranean elements, which Bar.co’s Mexican owner and chef Emilio Castrejón calls ‘fine fusion’. Emilio has travelled the world and been influenced by his globe-trotting. He’s worked in Germany, the USA and, for 12 years, in Japan – where he learned to slice fish for sashimi like a native.
Examples of his à la carte dishes: Slightly grilled sliced Salmon on a bed of Rocket with a touch of Hazelnut with Daikon and Chilli;Loin of Tuna coated in Sesame Seeds, slightly grilled and served on top of shredded Zucchini flavoured with Ponzu Sauce; Caramelized loin of Venison, Korean style. Service here is relaxed: this is a place to savour a meal over companionable conversation and good wine. Great food shouldn’t be rushed!
In April 2009, Marc Fosh opened his own restaurant in Palma’s Hotel Convent de la Missió – revealing a new style for the talented British chef. Gone are the foams, the formality and the frills from his tenure at Reads. Marc describes the concept as ‘affordable glamour’, with
cuisine based on fresh, healthy and mainly Mediterranean ingredients.
Simple but sublime.
The three-course lunchtime market menu is excellent value at 18euro. Signature dishes on the à la carte menu: Chilled Yellow Gazpacho with Marinated Salmon & Avocado Sorbet; Braised Beef Cheeks with Sun-dried Tomatoes, Black Olives and Basil; Smooth Chocolate & Olive Oil Truffle with Flor de Sal and Raspberry-Red Pepper Jelly.
Gaining third place in our survey, Simply Fosh has clearly made its mark (pardon the pun) on Mallorca’s gourmet scene, in just nine months.
‘Bistronomic’ is a concept combining bistro and economic, offering gastronomic cuisine at crisis prices. Safrà 21, in Ciutat Jardí, offers a weekly-changing five-course tasting menu in the evenings for a surprisingly good-value 25euro plus IVA. Examples of dishes include Crema de Patatas Nuevas al Aroma de Trufa; Merluza con Cous Cous y Sopa de Zanahoria y Coco, and Cremoso de Vainilla con Dulce de Leche y Crujiente de Chocolate y Pistachos. (At lunchtimes, rice dishes are served). Head chef Dario Toledo trained under the renowned Ferra Adrià, and the maestro’s influence is evident here.
Safrà 21 shares fourth place in the Best Restaurant of Mallorca category with the only Michelin star restaurant to make the top five . . . .
Located at the five-star Arabella Golf Hotel Son Vida, Plat d’Or has chef Rafael Sánchez at the helm in the kitchen, and the stunning 18th green outside. The Catalan’s signature cuisine is traditional regional Spanish, creatively refined. Signature dishes include Sea Bass in a Salt Crust; Braised Shoulder of Baby Goat; Selection of Tapas, with Pimientos de Padrón, Calamari, Date with Bacon, Croquettes and Grilled Gambas.
There are à la carte and daily-changing four-course menus. Dine indoors, on the terrace or in s’Estaca – their private dining room for up to 22 people.
Dr. Helen Cummins is the Editor of abcMallorca Magazine a high quality guide to mallorca printed in three languages including informative Articles about Mallorca, up to date Events Guide and a Business Directory.
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