My German friend and I ordered a couple of cañas (small beers) and I was examining the menu when she declared that the variat here was excellent. Variat basically means a little bit of everything, and it consists of spoonfuls of 5-6 Mallorcan favourite dishes. They had severe options, including the classic, from the sea, from the mountain, vegetarian etc. Steffi chose variat classic while I wanted to try the montaña (mountain), intrigued by callos (intestines) and riñones (kidneys). Steffi jokingly rolled her eyes at this brave selection, but once it came I persuaded to have a quarter of a spoon of intestines and, as far I know, she survived. Joking aside, I really enjoyed my medium sized plate full of meatballs, diced beef in a delicious tomato sauce, as well as both kidneys and intestines/tripe.
This mini meal was served with some very good crusty bread rolls and olives, which I don't eat; however, Steffi was raving about them. It was topped with a generous spoonful of ensaladilla (Russian salad) and I was so pleased that their variety did not include tuna, which is customary in Spain, but unheard of where I come from. The only thing I was not too keen on was the croquetas. I usually like them, but here they seemed to be uncharacteristically strong in flavour at “too meaty”. Steffi was delighted with her classic choice that included pica pica, sliced mushrooms, croquetas, ensaladilla and squid a la romana, of which I “stole” one ring. It tasted fresher and crispier that in some much more “upmarket” establishemnts. Next time I want to try their variat del mar, to see if it is as good as at the markets around town.
All in all, the food was delicious and even half a portion, coupled with some bread and a small beer was enough to fill up my stomach and cheer me up on a super stressful day.
A blend of history, excellent local cuisine, and very affordable prices has secured Bar Mavi a spot on my 'Places to Return to' list.
Bar Mavi
Carrer del 31 de Desembre 29, Palma
971 29 00 05
@bar_mavi
Monday to Saturday 8am to midnight
Sunday closed
Variats from 7.20 euros for ½ portion
]]>A friend and I arrived on a Thursday night and were immediately impressed by Juan´s friendly welcome and a great service provided by his team that continued to throughout the night. We briefly looked at the à la carte menu, but then decided to go with the tasting menu, to try more dishes and get a better picture.
We started with Ostra | Escabeche | Rosas, marinated oysters with a delicate touch of rose petals, served on ice. They were fresh with a nice acidic note. A really great start of the meal! Next, we had Shiso | Eel | Corn, a vibrant, citrusy, slightly astringent tasting bite, beautifully presented on a leaf shaped corn cracker. This was followed by Merluza frita | Alga | Lechuga, hake in a light sourdough tempura, which had been left to ferment for two days, giving it a nice rich flavour. This was served with a seaweed foam, adding to both the visual effect and the depth of flavour. So far, this was my favourite dish, and I would happily have a larger portion of it.
Next came Lenteja | Carabinero | Trufa, a rich lentil stew with a big juicy red prawn, a few leaves of pak choi and black truffle. Another excellent dish! I love how the chef is using local favourites and elevating them to the next level by adding some unique ingredients and preparation techniques. The fifth dish was curiously called `Patata a la importancia and my friend jokingly commented: “Have they been turned into vodka?” That would certainly give them importance. It was just as well that the chef came out at that moment again, so he explained to us that it is in fact an old fashioned fried potato stewed with various herbs and spices including garlic, parsley etc. He served his with some Galician clams, jokingly referring to them “bichos de Galicia” i.e. Galician bugs.
What I considered the main course of the night came in the form of Ternera | Apio | Encurtidos, a melt-in-your-mouth beef cheek served with a cloud-soft mash potato and two types of cherry tomatoes infused with saffron and beetroot. I loved this seemingly simple dish that was again uplifted with interestingly flavoured tomatoes.
The first of two desserts, Dátil | Coco | Limón, was a fantastic combination of flavours, textures and smells of dates, coconuts and lemon. If I came here just for this and a coffee, I would have already left a happy customer.
The second dessert, Torrija | Arroz | Chocolate Blanco, was inspired by Spanish childhood treats. Torrija is a Spanish style French toast. Its flavour was made more grown up by infusing the milk with cinnamon and oranges, while a spoonful of white chocolate ice cream helped to take the whole dessert out of grandma’s kitchen into this high end restaurant in central Palma.
L’Àtic
Pg. de Mallorca 6, Palma
971 72 72 40
Instagram: @laticrestaurant
With each new course the food kept getting better and better. We particularly enjoyed the beef cheek dish and deliciously complex date, coconut and lemon dessert. I loved the fact that chef came out of the kitchen every so often to ask for our thoughts or to explain a particular dish. Bonus point here is the gorgeous view of the city, perfect for a romantic date. I am definitely coming back to try some other a la carte dishes!
]]>Inspired by a friend’s Instagram post the other day, I decided to return to La Rosa for a quick bite to eat and to try one of their cocktails. I joined the obligatory queue and waited about 10 minutes before being shown to the bar, to share the space with other alone diners. Over the course of the meal I struck a short conversation with a couple of interesting people each side of me – one local on his break from work, another American visiting her sister who had a meeting nearby. I thought that this could be quite fun to repeat. You never know who you might meet on a random Monday afternoon!
I opted for red vermouth based La Rosa Martini. Made with bourbon, orange juice, vermouth, Grand Mariner and egg white, it was served in a classical tall coupe glass and garnished with a slice of a dehydrated pink orange. I loved the cloudy pink colour of this cocktail. It tasted rich and creamy, while its bitter sweet notes were perfectly balanced. I thoroughly enjoyed both the food and the drink at La Rosa and would definitely come back, alone or with friends, to try a few more vermouth based cocktails and delicious dishes served in old looking plates like from a countryside kitchen years ago. This place is full of character and – being so centrally located - I just hope that it does not become a tourist trap over time.
Till next time – cheers!
Instagram @larosa_vermuteria_colmado
We were warmly greeted by a friendly waiter and promptly seated in a nice spot on the enclosed terrace, even though we arrived without a reservation. The place seemed cosy, which is often not the case with fine dining establishments We particularly admired the ceramics; each plate and cup was different and looked like a piece of art in its own right. Later, we learned that all of them were handmade and brought over to Mallorca from Tunisia.
We started the evening with a couple of glasses of cava served in very cool metal “glasses” and a variety of breads and bread sticks served with a home-made black olive tapenade and aioli, which was delicious and very moreish. We drank some water “that has never seen the light” - Magma de Cabreiroá Original Aluminio – bottled in stylish black aluminium bottles. This was a novelty I promised myself to read up on a bit more.
My friend opted for Tataki de Saku de Salmón Ahumado con Muselina de Patata, Verduritas Crujientes y Caviar de Wasabi (smoked salmon tataki with wasabi), while I chose Solomillo de Ternera Gallega con Patata Gratin Dauphinois y sus Verduritas (Galician beef sirloin steak). The theatrical presentation of the salmon, with smoke coming out from underneath a glass bell, was quite fun to watch. My steak was nicely medium done; it had a rich salty, smokey and slightly livery taste and lovely soft texture.
The accompanying steamed vegetables retained some nice crunch and went really well with the meat. So did the gratinated potato, even though I would have loved to have a slightly bigger square of it. Then again, I am a huge potato lover and for me there can never be too much of it. My friend’s salmon smelt divine and tasted scrumptious. Wasabi in the form of “fake caviar” added an interesting touch to the dish for me, while my friend commented that its taste could have been a little stronger for her liking.
Overall, both of us really enjoyed our meals and the atmosphere as the place started to fill up after 8pm or so. We chatted for a while with Giuseppe's son Edoardo, exchanging tips on where to eat and drink in the Alcudia area versus the south of the island. Edoardo shared how he occasionally drives to Palma just to have some of “the best ice cream on the island” and then drives straight back to the other side again. Now, that’s a special kind of dedication – both to gelato and his Italian roots. We ended a night by drinking a chupito or two of a deliciously creamy home-made limoncello with a touch of mint.
NISÌ by Giuseppe
Calle dels Pins 7
Port d'Alcúdia
Tel: 971 310 280
Instagram: @nisibygiuseppe
Main meals from 30 euros
Monday & Tuesday 12pm to 11pm
Wednesday to Saturday 9am to 6pm
Sunday closed
The food was very good, especially the steak, and the service was warm and welcoming. I would happily come back to try pizza or pasta at the second one of Giuseppe’s restaurants, just across the road from NISÌ.
]]>While two of my girlfriends opted for a glass of rosé each and one for a G&T, I was yet again mixing work with pleasure and chose a cocktail – a Porn Star Martini. I have always been intrigued by its name. According to “The Sesh Bars” website, Pornstar Martini was originally created by Douglas Ankrah in 1999. It was initially named the Maverick Martini. The name was changed to the Porn Star Martini to capture the spirit of the drink and reflect indulgence and style, not to idolise porn stars. The provocative name of the drink has sparked controversy, leading to a rebranding in some contexts as the ‘Passion Star Martini’, but it has also gained global recognition and popularity.
Ritzi’s version features vodka, passion fruit liqueur, vanilla syrup, and fresh lime juice. It was served in a simple elegant coupe glass, with a shot of sparkling wine on the side, and a theatrical flame burning for a few minutes inside of a passion fruit shell cut in half. The cocktail was rich and slightly sweet in taste with a lovely smooth texture.
While Ritzi is sometimes referred to as “a German place” we met some English people, a Colombian and several other people of various nationalities, while dancing to the tunes of their resident DJ Schiefer and a pretty cool saxophonist. It was a type of a night that you want to repeat as soon as it finished!
Till next time – cheers!
Instagram: @ritzi_puertoportals
Fast forward a couple of days and I am sitting at UMI Coffee & More, a stylish café on Via Argentina, popular with colleagues from Mallorca Bulletin and Ultima Hora. I was there to check out their menu del día. Imagine my surprise when I spot on the menu exactly what I would have had at my mom’s on any given Sunday: beef soup, roast chicken and apple strudel! By the time the efficient young waiter was telling me about their dessert options, I started thinking that someone was pranking me and that either one of my best friends from back home or my mom would come out of the kitchen…
Before the soup, the waiter brought out a warm bread roll, made with integral flour and some sort of herby alioli. Alioli was slightly runnier than others I was used to, but still tasty.
I smelled the beef soup even from several feet away. A generously sized bowl was filled with a clear soup, pulled beef, chunky carrots, leeks and fine egg noodles. It tasted like home, care and love.
Next up, I had a big portion of roast chicken – a leg and a thigh – covered in a flavourful gravy with chunks of red pepper and onion and served with a couple of handfuls of French fries. The chicken was delicious and tender, falling off the bones as I picked it up. Another satisfying course…
As I had a couple of columns to draft, I asked the waiter to hold off my dessert for a little while and had a coffee instead. This was also good, and I was happy to hear that they offer plant based “milks” as well as dairy. I heard from colleagues that breakfast was also excellent here with plenty of healthy and filling choices.
Finally, I enjoyed a very generous slice of apple strudel served with vanilla sauce and decorated with a fresh raspberry, which added a burst of colour to this plain dessert. Normally, I am not a fan of vanilla sauce, but it was pretty tasty here, and went really well with the crunchy, not overly sweet strudel.
By the end of the meal, I was still somewhat surprised that I found exactly what I craved from the Balkans in a random little café right in the centre of Palma. But, as my friend who believes in energies would say: “Manifest it, my friend!” Now, I just need to manifest some good, winning lottery numbers and life in Mallorca will be even better!
Instagram: @umicafepalma
Delicious, home-made menu del día that could have just as well come from your mother’s or grandmother’s kitchen. Stylish setting and efficient service. Brilliant value for money!
]]>Did you know that ramen traces its origins back to China, before becoming an integral part of Japanese cuisine? It was introduced to Japan in the late 19th century and has since evolved into a culinary staple. Ramen’s popularity soared post-World War II, as it became a symbol of convenience and comfort in Japan’s fast-paced society.
A traditional ramen dish comprises five main components: the noodles, broth, tare (seasoning), toppings, and oil. The noodles, typically made from wheat, are prized for their chewy texture. The broth, often simmered for hours (or in Bjöern’s case for three days!), comes in several varieties, including shoyu (soy sauce), miso, tonkotsu (pork bone), and shio (salt). Tare is the soul of the dish, providing the essential flavour profile. Toppings such as sliced pork, green onions, nori (seaweed), and bamboo shoots add texture and richness. Lastly, a drizzle of oil, infused with garlic or spices, finishes the dish, adding an aromatic layer of complexity.
I started with Tamago onsen, a traditional Japanese egg cooked at 65C in a light dashi broth with katsuobushi. For those who have not come across this dish before, dashi is a clear stock that is traditionally made using kombu (Japanese sea kelp), and katsoubushi (thin slices of smoked dried tuna). At Ramen Otaku it was served in a shot glass. Initially, I was a little apprehensive, as it did not look very appetizing, but I was pleasantly surprised by its taste.
Next I had a generous portion of five pieces of Home-made pork gyozas, where meat from local pigs was mixed with young leeks and cabbage. These little parcels were absolutely delicious! Pork and cabbage – together with beans and potatoes – formed a staple of my diet growing up in Lika. Wondering what my ancestors would have made of the way the Japanese used their favourite ingredients made me smile for a moment…
For the main dish, Bjöern asked me what I liked and, based on that, suggested that I try the Classic tonkotsu ramen. This was made with homemade tonkotsu tare (with flambéed sake, garlic and katsuobushi). A creamy pork bone broth simmered for 72 hours (pork again, yes!), flavoured with homemade ma-yu (burnt garlic oil), and served with beni shoga ginger. Many moons ago I worked as a market analyst in food industry and I had to do research on Japanese cuisine for one client. It was fascinating to read how important the presentation was and how each component of any plate was there for a reason, often telling a story. Here, a slice of narutomaki, the iconic Japanese fishcake, inspired by whirlpools in the Naruto Strait in Japan, represented a formidable natural phenomenon and was a homage to sailors who went out to sea and never returned.
I thoroughly enjoyed this whole experience and I was so full after that scrumptious ramen that I did not even check the dessert menu, if there was one.
Bjöern joined me for periods of time, between helping hisstaff, and told me about his time in Japan, doing tons of research in order to make his ramen in Mallorca with as much authenticity as possible. These days he is also running a successful catering business and is planning to travel to USA to learn meat smoking techniques from the experts over there. My last question to him was about the meaning of “otaku”. Apparently, it means “a nerd”. I bet we’ll be seeing a lot more from this charismatic nerd in the future!
Instagram: @ramenotakumallorca
An authentic, made-from-scratch ramen that looks too pretty to eat. Once you do tuck in, it tastes sensational! I would definitely go back to try another ramen and hear more of Bjöern’s stories!
]]>This place is always so busy that finding a table on a sunny Saturday afternoon feels almost as good as winning a lottery. Yet, as a friend and I spotted a free table from across the road, we made a beeline for it. We did this without waiting for a waiter to acknowledge us and offer us a seat. We were going to be good – New year’s resolutions and all that – but within minutes there was a couple of cañas and a pizza to share on our table. I normally love a generous glass of Aperol Spritz here too, and their pizzas are amongst the best in town!
I have already written about Izizi Nunnak´s stylish interior and their cocktail magician Paula, but their terrace is also “a place to be” on any given sunny day. The music is cool, the crowd even cooler, and their exquisite cocktails are amongst the best in town. I love their dark rum based “Bomboclat!”, but it is worth noting that they will make you drinks that are not even on the menu, if you state your preferences.
If there is one place in the South West of Mallorca (and probably the whole island as well), amongst the expat community especially, to “see and be seen” – it is Cappuccino in Puerto Portals. This stylish chain of cafes has taken hold of some pretty great locations all over the island, but the one in Portals is hard to compete with in terms of views, think “well-heeled foreigners, fast cars and shiny yachts”! They have a good selection of cocktails and I absolutely love Cucumber Fizz. When I don´t feel like drinking alcohol, I go for their “ te bomba”. You need to try it to know how good it is!
This is one of a very few chiringuitos in SW Mallorca that is open all year round: It is favourite by local residents and Palma folk out for a stroll. The service can be a bit slow – where’s the rush anyway? They offer a selection of good wine and classics like Aperol Spritz and G&T. Sip your drink, enjoy the sun and pretend that its summer already!
Not just one bar, but a whole row of places with some of the best views in town, including that of the cathedral as well as the moored yachts nearby, this is another one of my favourite spots for relaxed drink in the sun. My usual favorite, Tree House, is currently closed and reportedly changing hands, any of those stylish places below is just as good!
]]>Last weekend I was invited to Hapimag Resort in Paguera - a “members only” resort owned by a Swiss company that runs similar resorts in over 30 countries all over the world. Their restaurant, Tentación, is one of the facilities open to the public. Another – a cocktail bar – will open within the next few weeks, so watch this space!
Initially uncertain about what to expect from a dog-friendly place in the woods above Paguera, I was positively surprised from the moment my friend and I approached the main building. We were greeted by Blanca, the resort manager, Riz, the maître d’, and their chef, Gastón Cotsifis. Given that it was slightly windy, we chose to sit inside, but this took nothing away from the stunning view of the Paguera bay in front of us. It could only get better on a warm sunny day on the terrace.
Tentación had a sort of understated elegance about it. It felt relaxed and casual, yet one could tell that every single detail was meticulously planned, including a nod to the local tradition in a form of blue and white “lengua mallorquina” pattern on the upholstery.
We started our feast with a glass of cava each and bowl of light and tangy citrus aioli and Mallorcan olives flavoured at home, served with a selection of Mallorcan and European breads. This was followed by a couple of big juicy Prawns in a crunchy breading, served with sweet chilli sauce.
Next, we had a plate of Salmon marinated and smoked at the moment with trampó Mallorquin and toasted almond emulsion. I loved the presentation of this dish, lifting the glass bell and the smoke filling up the space in front of me.
Next up, we tried Pumpkin cream with coconut milk and ginger, seasonal vegetables and pumpkin seed praline. This was absolutely delicious and I liked the mixture of a novelty element – pumpkin praline – with local ingredients, in this case crunchy seasonal vegetables. I noticed that every plate had a local element as well as the international and that is always a bonus for me.
For the mains, we opted for one meat and one fish dish, with a view of sharing them. I had croaker, a fish very similar in taste and texture to sea bass, and it was melt in your mouth soft. It was served with crunchy vegetables, similar to the ones we had with pumpkin soup, and I liked this continuation of the theme throughout the menu as well. My friend had a Matured beef sirloin steak with crispy millefeuille, mushroom ragú and piquillo pepper sauce. The meat was super tender and it went brilliantly with crispy potatoes and rich sauces. The main course was accompanied by local red wine and Riz told us that 50 cents of each sale went to help disadvantaged kids on the island.
For dessert, we shared a Warm Mallorcan Ensaimada with ginger ice cream and Sóller orange syrup and a couple of Tacos with dark chocolate ice cream & toffee and raspberry crisp. Once again, the local ingredients were skilfully incorporated into elaborate plates with contrasting flavours, textures and temperatures.
This was a true feast that I would happily repeat without changing a single moment. However, next time, I’m tempted to try some of the enticing pasta or rice dishes I glimpsed earlier on the menu.
The final surprise came in the form of a demonstration of a dog’s menu, with three options, including a salmon, a chicken and a turkey dish. This was definitely something new for me and I am sure it will delight our readers who like to dine out with their belowed pet by their side.
Email: paguera@hapimag.com
Excellent food, exceptional service and stunning views! Plus, your four legged friends are treated like a royalty here. What´s there not to like? I know it is only February, but Tentación is going straight to my top ten for 2024 and it will be hard to push down!
]]>Typically, a “ menú del día” consists of a set of choices for a starter, a main course, and a dessert, often accompanied by bread, water, and sometimes wine or beer. This menú has been known for its excellent value, offering a complete and balanced meal at a reasonable price. Over the years, it has become a staple of Spanish dining, available in restaurants across the country, particularly at lunchtime.
The concept reflects the essence of Spanish cuisine, emphasizing fresh, local ingredients and regional dishes. While the menus vary by region and season, they always offer a glimpse into the local culinary culture. The “menú del día” not only caters to the working population but also attracts tourists, offering them an authentic and affordable dining experience. Its enduring popularity underscores its role as a social equalizer and a testament to Spain’s rich culinary heritage.
Nowadays even some high end restaurants offer a daily menu as a taster of their cuisine at somewhat more affordable prices. Adrian Quetglas´s Dmenu is a fine example of that and one of my “go to” places for innovative meals at “normal” prices.
I stumbled upon this place by chance. It was lunchtime, I was getting hungry and so I spontaneously walked in to see what I could have. Sa Goleta is typical for these kinds of places: a simple café, clean, tidy, with the same interior probably lasting a good few decades. I quite liked their light blue wooden chairs, which gave the place a slightly more updated look. The waiter brought a printed menú, pinned on a cork board, and I was pleasantly surprised that there were six options for each of the three courses, including meat, fish and vegetarian choices. I started with crema de verduras y legumbres, a deliciously rich, thick, perfectly seasoned soup. I like to say that these kinds of plates warm up my soul.
For the main I opted to pay seven euros extra in order to get a plate of roast pork with potato fries and fresh salad. It seemed like a great value, especially as the portion was huge. However, I was slightly disappointed to discover that the meat was not roasted that day, but reheated. Personally, I prefer to eat roast pork either as soon as it is done or cold, but I am not too keen on the reheated option. Still, the meat was tasty and there was plenty of it. Hand cut fries and fresh salad leaves were also okay.
As I almost love apple desserts more than chocolate ones, I chose an apple pie here, and it was excellent: a crumbly base and plenty of juicy apple filling, without being overly sweet.
All in all, it was a very good meal, served by a friendly and efficient waiter.
@sagoleta
Sa Goleta is a good little find if you are in the Via Argentina area. Both the soup and the apple cake were excellent and I would happily have them again. I would probably opt for a different main meal next time, especially as there are six to choose from every day.
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