Eat Restaurant Food at Home in Mallorca

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Tough times are becoming even tougher for the hospitality sector in Mallorca. From mid-December, restaurants, cafes, and bars had to close at 6pm and could serve customers only outdoors (with reduced capacities). If you’ve been in Mallorca over the past few weeks, you’ll know the weather generally has been colder and wetter than usual for this time of year. Not the ideal conditions for eating or drinking al fresco.

Establishments without a terrace or other outdoor space had no choice but to close their doors, or offer a takeaway and/or delivery service.

Tomorrow, Wednesday 13th January, sees the start of a new measure, intended initially for 15 days: all restaurants, bars, and cafes must remain closed. Restaurants are allowed to offer only takeaway food (until 10pm) or delivery service (until midnight).

Adapt to Survive

If you’re in Mallorca and want a break from cooking at home, check out your favourite eateries to see if they’re offering take-out or delivered food. Some restaurants are also offering gift vouchers on their websites for use when they’re open again, which could make welcome gifts for family and friends. Adapt to survive, is the motto many are embracing. But they need our support, now more than ever, if we can give it.

A Small Selection of Takeaway/Delivery Options

Simple Smart Food Bar in Palma: One for those who like delicious healthy food, such as salads, poke bowls, fresh juices etc. Order through WhatsApp on 617 05 80 69. Takeaway or delivery (Glovo).

A taste of the Canaries in Palma, from chef/proprietor Jonay Hernandez

La Vieja de Jonay Hernandez in Palma: delicious Canarian cuisine. Jonay has set up a user-friendly website so you can see what’s on offer. Order a takeaway 48 hours in advance and you’ll get a 10 per cent discount. Your first order comes with a free La Vieja t-shirt.

La Barra Miceli in Inca: Takeaway food only. Monday to Saturday, 9am until 2.30pm. Order on WhatsApp 692115333.

Proprietors Murray (ace chef) and Doro of Raft 19 Bistro in Cala Gamba

Raft 19 Bistro in Cala Gamba (outskirts of Palma) is offering a weekend takeaway service to collect on Fridays and Saturdays only. Orders should be placed by 8pm on the Thursday. Their three-course weekend takeaway roast menu costs 25 euros per head. Orders on WhatsApp or by phone on 722 536 299.

Tomeu Caldentey Cuiner in Sa Coma: Sant Antoni public fiestas this January have been cancelled, but there’s nothing to stop families (who live together in the same household) from celebrating at home with a special takeaway meal from Tomeu’s kitchen. The Visca Sant Antoni takeaway menu is available on January 15th-17th inclusive. The menu costs 20 euros a head (including IVA) and includes a loaf of Tomeu’s moreish olive oil bread. Orders should be placed 24 hours in advance, with cash payment on collection. To book, email or WhatsApp 646 445 407.

Michelin-starred Marc Fosh restaurant in Palma is closed for the winter as usual (it’s located in a seasonal hotel), but you can still enjoy Marc’s delicious cuisine through his Fosh Food at Home service. Dishes are freshly cooked to order and delivered to your home. On his restaurant website you can also find details of gift vouchers the restaurant and Marc’s cookbook for sale.

Here are words from Marc and Iris Fosh’s message today to their loyal customers:

“Almost every colleague we know faces the hardship of a challenging winter ahead, and we would like to encourage you to patronize your favourite local restaurants, when they can open safely again, and support them through their pickup and delivery business, or by purchasing gift cards and vouchers in the meantime.”

I can add no more, Marc.

Jan Edwards Copyright 2021

Three New Michelin Stars for Mallorca

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Last night Madrid was the location of this year’s announcements of the new Michelin stars, published in La Guía Michelin 2021. This year’s Gala was a virtual affair, so only the presenters dressed up in their formal wear for the occasion.

You don’t need me to point out it’s been a devastating year for the hospitality sector. Mallorca has been hit hard because of its high economic dependence on tourism. But on this one night in December 2020, some good news came Mallorca’s way: next year’s Michelin Guide for Spain and Portugal has three new stars for the island.

Two of these are, in my humble opinion, long overdue; the third star – Estrella Verde – is for the new category of sustainability. I’m thrilled for all three restaurants and hope the news has given the chef/proprietors and their teams something to lift their spirits.

Dins Santi Taura

Chef Santi Taura of Lloseta
Santi Taura

Santi Taura has been one of my favourite chefs for a very long time. He’s a household name here, presenting a cookery show on IB3, from the kitchen of Dins Santi Taura‘s former location in Lloseta. Santi moved his restaurant to the new El Llorenç Parc de la Mar Hotel in Palma. Although I’d eaten twice in the Lloseta location, I have yet to try Dins Santi Taura in Palma. His former eponymous restaurant (in the same Lloseta premises) was known for having one of Spain’s longest waiting lists for a table – even without a star. If you fancy trying Dins Santi Taura a try in 2021, best to book early!

Béns d’Avall

Chefs from Bens d'Avall

First opened more than forty years ago as a family-run eatery, Béns d’Avall can finally boast a Michelin star. What took those inspectors so long? Everything is to like here at Béns d’Avall: from the romantic off-the-beaten-track location and breathtaking coastal views from the large terrace, to the warm, professional service from Benet’s wife Catalina Cifre and her team, and impeccable cuisine and wines.

It’s hard to believe that when this place first opened in 1971 it had no running water or electricity. The only things today’s restaurant has in common with that simple eatery back in the day are the family’s philosophy and passion for Balearic cuisine.

Benet Vicens followed his mother and grandfather into the kitchen and, today, Benet and Catalina’s talented son Jaume is in the kitchen with his father. Despite the pandemic, Béns d’Avall managed to stay open later than usual this year – such is the popularity of this restaurant between Deià and Sóller.

The father-and-son chefs use only high-quality, fresh, seasonal, and local ingredients. They are big supporters of local providers, such as farmers, fishermen, and artisanal producers, but also grow vegetables and fruit on their own land.

Bèns d’Avall is now closed until the 2021 season and we can’t wait to visit again and offer the family our congratulations in person on the Michelin star.

New ‘Green Star’ for Andreu Genestra

The eponymous Andreu Genestra restaurant in Capdepera has had its Michelin star for some years. Now it is one of only 21 restaurants in Spain and Portugal to receive the Estrella Verde, a new-for-2021 Michelin star category for sustainability. Congratulations to Andreu, who can often be found on the productive plot of land opposite the hotel where the restaurant is located, and his team.

New Bib Gourmands in Mallorca

Michelin awards its Bib Gourmand to restaurants delivering a high-quality dining experience at a reasonable price. The restaurants Miceli in Selva and Ca’n Boqueta in Sóller are celebrating the award of a Bib Gourmand in La Guía Michelin España y Portugal 2021.

Stars Retained

Adrián Quetglas

Adrian Genestra

Es Fum

Es Racó d’es Teix

Maca de Castro

Marc Fosh


Sadly, Zaranda (which had two stars) didn’t reopen in 2020 and chef Fernando P Arellano hopes to open his restaurant in new premises in 2021.

Jan Edwards Copyright 2020

Hidden Kitchen with Edu Martínez/Brut

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Last Saturday we attended our second Hidden Kitchen event, organised by Chefs(in) – promoters of Balearic gastronomy. I booked and paid for our places some months ago, as soon as I saw that the chef would be Eduardo Martínez from the unique Brut Restaurante in Llubí. And had my fingers crossed that the pandemic wouldn’t lead to its cancellation.

Team Brut

Book a Hidden Kitchen event and you don’t know where you’re going to eat until you arrive on the day. It won’t be a restaurant. In the five days leading up to the event, Chefs(in) emails participants one clue each day – one of which is the meeting point.

Our meeting point was on an industrial estate in Palma (Son Castelló), outside a discotheque called Latin Magic. We’d been advised to wear comfortable shoes. No salsa stilettos then. Those facts fired up my synapses, I can tell you.

Garage Cuisine

The restaurant Brut used to be a garage/workshop, earning its food the title of ‘garage cuisine’. Edu and his business partner Bruno Balbi even gave a presentation on ‘garage cuisine’ at the Madrid Fusion international gastronomy congress in January this year. Would we be eating in one of the many luxury car showrooms in Palma?

Not quite. Twenty-four diners arrived at the meeting point, where Araceli and Miguel Angel from Chefs(in) welcomed us.

For our last Hidden Kitchen, we were whisked in a luxury minibus from the meeting point to the lunch venue. How would it work this time, with the necessity for physical distancing?

‘I hope they send a full-sized coach,’ The Boss said to me, concerned about so many people breathing – even wearing masks – on a minibus during a pandemic. No transport was required – and all Covid precautions were taken.

The Reveal

Our venue for lunch was mere steps away from the meeting point, inside a business called Bosch & Lozano – a vast store selling vehicle spares and, at the rear, tyres. To be honest, it’s a business I’d never have otherwise visited but it was certainly appropriate for ‘garage cuisine’ Brut.

We began with a cocktail created by Matías Iriarte (of the Palma cocktail bar, Chapeau 1987), before moving through to the enormous tyre depot, where four well-spaced tables for six diners each, as well as Edu and his team, were waiting. As before, the tables were attractively decorated and, for added interest, the well-ventilated space had creative displays using tyres; a gleaming 750cc Norton Commando was also part of the décor (much to The Boss’s interest).

The menu had a Roman theme and a few of the dishes are pictured below.

Reasons to Attend a Hidden Kitchen

A Hidden Kitchen lunch or dinner is not only an opportunity to enjoy a unique menu prepared by one of the Balearics’ best chefs, but also to discover new places and meet new people (with a common interest in gastronomy). We shared our table with a German couple from near Santanyí and a local couple from Alaró, who’d been gifted the experience; neither had eaten at Brut, but seemed likely to try it in the future. If we’re ever in the market for a new fan belt, tyres, or other motoring miscellany, Bosch & Lozano will spring to mind!

A Date for your Diary

The next scheduled Hidden Kitchen is on January 30th, 2021, featuring cuisine by Javier Hoebeeck from the restaurant Fusión 19 in Playa de Muro. It’s a restaurant we intended to visit this year, but time ran out and it closed for the winter. Chefs(in)’s next Hidden Kitchen offers a chance to try Javier Hoebeeck’s cuisine before his restaurant’s new season begins. More details and bookings on Chefs(in).

Jan Edwards Copyright 2020

New Mallorca Cookbook

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If you’re looking for a Christmas gift for a foodie or keen cook, I’d like to suggest three cookbooks written here in Mallorca. The first was published in 2019; the second, this year, and the third one, only recently.

Modern Mediterranean – Sun-drenched recipes from Mallorca and beyond – by Marc Fosh (whose eponymous restaurant in Palma de Mallorca has a Michelin star).

The mymuybueno Cookbook – by Justine Murphy (who has recently relocated her eponymous cookery school to London).

The third cookbook I would suggest is called Mallorca – Das Kochbuch by Caroline Fabian (left in photo below). Yup, you guessed correctly: it’s in German. I have a copy, even though my schoolgirl German is as rusty as an abandoned Mallorcan tractor.

This book has a vibrant cover and is packed with beautiful photographs and I’m sure it would delight any Mallorca-loving foodie friend who speaks German, or has a grasp of the language.

Caroline Fabian – Cook & Author

Caroline Fabian is from Munich but is married to a Mallorcan and lives on the island. After her training, she went to work in Canada and later moved to Mallorca, where she worked in Josef Sauerschell’s Michelin-starred Es Racó d’es Teix in the mountain village of Deià.

For more than a decade, Caroline has been a private cook, catering for visitors and residents all over the island. She’s passionate about the island’s gastronomy and the specialist producers here.

Authors in Mallorca

Caroline joined me in conversation on the second episode of my podcast Authors in Mallorca, available to hear on Apple Podcasts, Spotify, and TuneIn. Here’s a taster…

If you enjoy podcasts, you may also like to check out Living in Rural Mallorca – in which I talk to foreigners who have chosen to live in the Mallorcan countryside. I’d love it if you subscribed to receive future episodes.

Jan Edwards Copyright 2020

Celebrate Thanksgiving 2020 in Mallorca

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You don’t have to be American to enjoy the traditional Thanksgiving Day turkey feast. We’ve enjoyed three special Thanksgiving dinners here in Mallorca – all cooked by the same talented American private chef, Ross Hutchison, whose professional kitchen is in Santa Catalina, Palma de Mallorca.

Ross carving a turkey at one of the special Thanksgiving dinners we’ve attended in Mallorca

Thanksgiving is an occasion that seems even more important in this devastating pandemic year, when every opportunity should be seized to be grateful for any positives in life – however small. The pandemic has prevented large gatherings of family and friends for this Thanksgiving Day in Mallorca: a maximum of six people can gather around a table.

If you are in Mallorca, Ross is offering something special: your traditional Thanksgiving feast all prepared and ready for you to collect and finish at home, as a celebration meal for four or six people. Feel your taste buds tingle as you read this…

Ross’s Thanksgiving Feast

Here’s what you get:

Oven-ready herb-brined turkey

Turkey gravy

Sourdough loaf with beurre noisette

Truffle-whipped mashed potatoes

Honey-glazed carrots, toasted hazelnuts, warm vinaigrette

Classic green bean casserole with wild seasonal mushrooms

Autumn-harvest kale salad with apple, persimmon, and orange fennel dressing

Fresh cranberry relish


Brown-butter maple pecan pie with whipped cream

Need to Know

Ross will prep and pre-cook all the dishes – except the turkey. The herb-brined bird will come in an oven-safe bag, ready to cook. Chef’s personal guidelines and heating instructions for the other dishes – all cooked – are included.

Of course, every feast deserves a good wine and Ross has this sorted too. Each order includes one bottle of 2019 Château Grand Boise Côtes de Provence natural red wine.

The cost for this dinner is 220 euros for four people, and 275 euros for six people. Payment is taken on order, through bank transfer.

Collect your feast on either November 25th or 26th, but if you collect it on the 25th, be sure to leave plenty of space in your ‘fridge for the food.

Orders must be placed by FRIDAY, NOVEMBER 20th through WhatsApp only on +34 671 512 012

Happy Thanksgiving when it arrives, wherever you are.

Jan Edwards Copyright 2020

Style & Sustainability in New Pollensa Hotel

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A boutique hotel displaying copies of Architectural Digest and Monocle in its lounge and guest rooms must be confident that its design will stand up to comparison with the stylish images featured in such design-focused publications.

Mallorca’s new boutique adults-only hotel, Can Aulí Luxury Retreat, brims with confidence in its design. It’s evident from the moment you enter this 21-bedroom property, located in a quiet street in the charming town of Pollensa in the north of Mallorca. Can Aulí Luxury Retreat is the first boutique hotel outside Palma de Mallorca for the IT Mallorca Unique Spaces group.

The noble 17th-century building would now be unrecognisable to the Pollensa doctor who used to call the place home. The redevelopment of the property has respectfully preserved many of the traditional Mallorcan architectural features – such as the handsome stone arches – combined with 21st-century comforts and design features and some interesting artworks by local artists. It’s gorgeous.

Natural materials, such as local stone and wood, and muted colours give the rooms (and the hotel’s public areas) a restful as well as luxurious ambience. But luxury wasn’t the only consideration in the creation of this stylish Pollensa boutique hotel. Sustainability was important: for example, the paint used in the hotel was ecological.

Our Stay

Although we arrived on a day threatening rain, we were able to sip the glass of cava, offered as a welcome drink, on the Gastrobar’s outdoor terrace. As we relaxed – it doesn’t take long at Can Aulí Luxury Retreat – our bag was delivered to our room.

We stayed in Room 22 (the hotel has no room number 13). This junior suite has a view of the large courtyard garden, which has a tempting swimming pool. Beyond the property’s ivy-covered wall we could see a mountain and villas on the wooded hillside. It was a reminder that Pollensa is an excellent base for anyone who wants to drive into the UNESCO World Heritage Site Serra de Tramuntana.

I was pleased to find no capsule-coffee-making machine in our room but, instead, a Kitchen Aid kettle (another example of the high quality at Can Aulí Luxury Retreat). No environmentally unfriendly capsules here: we had sachets of Illy coffee and an impressive choice of organic teas. The two mugs provided for our hot drinks were made by island ceramicist, Jaume Roig (his work is also a key feature in the hotel lounge area). If you prefer, you can help yourself to hot drinks from the smart machine in Gastrobar’s open kitchen at any time.

Our spacious bathroom was fitted with chic copper-finish taps, and a walk-in shower as well as a bathtub – something that’s becoming less common in new boutique hotels. Amenities are organic and the travel kit provided is made from bamboo.

The Gastro Bar

The town of Pollensa has a good choice of restaurants but it’s worth trying the organic food in Can Aulí Luxury Retreat’s Gastro Bar. The menu offers snacks, a choice of breads, spoon dishes, sandwiches, tapas and sharing plates and, of course, desserts.

We shared three dishes: guacamole with corn chips and seasonal tomatoes with tuna belly and Kalamata olives, and apple tatin with vanilla ice cream. All delicious. Vegans and gluten-free diners have a plentiful choice here.


A surprisingly varied buffet breakfast is available at Can Aulí Luxury Retreat, which includes local products, a variety of breads, and cooked food if wanted. Covid safety measures meant pointing to the items we wanted on the other side of the now ubiquitous Perspex screen, which were then plated for us. Slices of different breads and pastries were each presented in compostable paper bags. It all felt very safe in these unnerving times.

Good to Know

  • Can Aulí Luxury Retreat doesn’t have its own car park, but a large, free car park is less than five minutes’ walk away. You can always drop your luggage at the hotel first.
  • The hotel offers a number of pampering wellness and spa treatments, using organic products. It’s recommended that you book these in advance (the treatments menu is available on the website).
  • The not-so-good news: Can Aulí Luxury Retreat is now closed until 2021. It would make a perfect base to enjoy some of the events that we all hope will return to Pollensa’s social-and-cultural calendar next year. These include the Fira del Vi (wine fair in spring), Good Friday procession on El Calvari steps (of which there are 365), and the annual arts event, Pollensa Festival. And if you love to browse for a bargain or something local, Pollensa’s weekly Sunday morning market is a must.
  • IT Mallorca Unique Spaces has four properties in Palma de Mallorca: Boutique Hotel Can Alomar, Boutique Hotel Can Cera, Boutique Hotel Calatrava, and Boutique Hotel Sant Jaume.

Jan Edwards copyright 2020

Where to Eat Out this Autumn in the East of Mallorca

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It won’t come as a surprise to learn that the lack of visitors to Mallorca has led to the early closure this season of a lot of hospitality establishments. For those businesses still toughing out the quieter times, there is possible good news, in that TUI is restarting flights from Germany to Palma de Mallorca from October 15th.

Whether you’ve decided to visit the island (and maybe face quarantine on your return home) or are taking a staycation, here are three places of different styles (and budgets), along the east coast of Mallorca, where you’ll be able to eat out this autumn.

Authentic Italian Food at Osteria Dolores, Portocristo

Chef/proprietor Mario Hekke opened Osteria Dolores in February this year, having closed his former fine-dining restaurant Sa Sal and rebooted the same premises as an informal trattoria, serving authentic home-cooked Italian food.

It was a brilliant find for us, because few good restaurants in Portocristo are open during the winter – and this one has the benefit of a log-burning stove to keep things cosy. (During warmer months, Osteria Dolores has an attractive enclosed garden for al fresco eating.)

Since the lockdown ended and restaurants were allowed to open again, we’ve eaten here a few times – the last of which was a week ago. After we’d enjoyed our meal, Mario sat and chatted with us for a while and told us the plan is for Osteria Dolores to stay open throughout the winter. We hope he gets plenty of local support: use it or lose it, springs to mind.

Read more about Osteria Dolores here. Note that this place takes cash only. If you forget, it’s only a few minutes’ walk down the main road to an ATM.

Soul Food and Waterside Location at Quince, Portocristo

We’ve been fans of this Portocristo eatery for quite a few years now. It’s one of three establishments in the port in the same group (a fourth one is in Portocristo Novo, just a few minutes’ drive away). It’s open for lunch and dinner.

Quince has a large terrace looking down over the sea inlet, where many of the local fishing boats moor. (Fresh fish is always good here). We love to watch the traditional Mallorcan fishing boats – known as llaüts – pottering along in the twilight. The views are lovely and the ambience is vibrant.

Eating indoors in the cooler months feels cosy and intimate, although social distancing will mean more spacing of tables than has been the norm here.

Quince has earned its stripes over the years by offering reliably tasty soul food from an à la carte menu, with some daily specials and a kids’ menu. The service team here could give valuable lessons in warm hospitality to some other restaurants and each member makes you feel that your custom is valued.

It’s often difficult to get a table here in the height of a normal season, but the good news is that Quince will be open most of the winter – closing only for a short holiday early in 2021.

Creative Mallorcan Food from Tomeu Caldentey Cuiner, Sa Coma

Foodies who have visited Mallorca over the years may have tried Tomeu Caldentey’s cuisine at his former restaurant Bou. Tomeu Caldentey was the first Mallorcan chef to gain a Michelin star for his cuisine, but he gave up the star and closed Bou in 2018 to create a simpler and more affordable concept of restaurant, named Tomeu Caldentey Cuiner, and located in the same premises in Sa Coma. We loved Bou but can afford to eat a little more often at its replacement.

We were fortunate to eat a few times in the Michelin-starred Bou, where Tomeu worked with a brigade of chefs in the large contemporary kitchen. Now Tomeu has that stage largely to himself, creating your dinner in front of you as you sit at the counter around the kitchen working area. If you prefer to sit at a conventional table, that’s also possible.

Tomeu’s food is creative and based on seasonal local produce. There’s no à la carte menu, but a choice of three tasting menus: five, eight, or ten plates (priced at 39, 49, and 69 euros respectively). These prices haven’t changed since last year.

Watching Tomeu at work, it’s easy to see that the well-known chef is in his element in this more relaxed setting. When we ate there recently, we could just hear him singing quietly behind his obligatory face mask as he worked. The sign of a contented chef, surely.

Tomeu wants his diners to feel as though they’re eating in his home and the fact that it’s just him cooking makes this possible – even though most of us aren’t lucky enough to have such a spacious and well-equipped kitchen.

Tomeu Caldentey Cuiner offers two sittings in the evenings: 19:00h and 21:30h. During October, dinner is served from Wednesday to Saturday and lunch is on Thursday to Sunday. Tomeu Caldentey Cuiner will be open during the winter, but for fewer days of the week.

Two things to note: 1) Like Osteria Dolores, this restaurant takes only cash. 2) Tomeu Caldentey Cuiner offers gift vouchers; now there’s a good idea for that foodie in your life. For more details, see the website here.

If you want to visit any of these three restaurants, be sure to make a reservation – capacities are reduced as a result of the pandemic.

Jan Edwards Copyright 2020

Review of Brut Restaurante, Llubí

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Drink / Eat

Eduardo Martínez and Bruno Balbi, from Brut Restaurante, have twice been guests on my gastronomy radio show Table Talk*. The two Argentinians’ exciting eatery is in the village of Llubí in the centre of Mallorca; it’s fair to say that it’s probably not the type of restaurant you would expect to find in a rural Mallorcan village.

Brut first opened in July 2017 and everything I heard and read about it made me determined to try this seasonal restaurant for myself. I don’t know how so much time passed without me achieving this but, on Saturday, we finally made it. And what a thrilling experience it was. We can’t wait to return.

Back at the end of February 2020, when they came for an interview with me in the studio, Edu and Bruno were enthusiastic about the coming season. They had lots to talk about, including the fact that Edu had joined the prestigious group of chefs under the banner of Chefs(in), which promotes Balearic gastronomy. Then along came Covid-19 and Spain’s lockdown.

Post-Covid Brut

Like many restaurants that reopened after lockdown ended, Brut has had to adapt for this strange season. Previously, 12 diners sat at the U-shaped counter watching their tasting menu being prepared in the open kitchen.

Social distancing now means fewer seats at the counter, but diners can also sit at one of the two tables within the large space. And, instead of a tasting menu, Brut is offering a small selection of tempting à la carte dishes. On Saturday, main course choices were several cuts and ages of high-quality beef, loin of venison, their own burger in a sourdough brioche, and a cod dish.

Garage Cuisine

Brut’s industrial vibes are authentic: the premises in Llubí were once home to a garage. In one of his interviews with me, Edu said, ‘A lot of the best ideas from the last century came from a garage – The Beatles, Macintosh. . .’

Edu and Bruno create sustainable food and like to use produce that many kitchens don’t use, such as fig leaves. Experimentation leads to exciting culinary ideas – many concocted over the winter months when Brut Restaurante is closed. Other things you’ll find at Brut are fermented produce, kombuchas, natural wines, and sourdoughs. They have their own vegetable plot, growing organic 0km produce.

Brut is also home to a microbrewery, producing unique beers from unusual ingredients. On Saturday night, The Boss tried Dulce de Leche Stout and Choconut Imperial Stout; because I like Guinness, I had a sip of each of these two tempting stouts. Oh my word. Delicious.

Brilliant Brilla

Brut also makes its own raw fermented organic teas, under the brand Brilla Kombucha. I’m a huge fan of kombucha and have a daily glass at home, so had to try these. I had two flavours: bugambilla and yuzu and then olive and grapefruit. These probiotic drinks are not only delicious and moreish, they’re super-healthy for the gut. Brilla Kombucha is also available in quite a few restaurants, bars, hotels, cafes, and specialist shops across Mallorca, so be sure to look out for it.

About Edu Martínez

Edu is from Argentina but moved to Madrid at the age of twenty-two. He was already interested in gastronomy and, although he was working as a creative in an advertising agency, his dream was to open a restaurant.

The famous restaurant El Bulli was an agency client, which brought Edu into contact with the legendary Ferran Adrià. He went on to do a stage at El Bulli, whilst becoming more involved with gastronomic brands at the advertising agency.

After creating a brand of artisanal beers, Edu left the agency and the Peninsula, moving to Llubí to open Brut with Bruno Balbi, also a former creative director. Their combined experience in the advertising world is evident in the superb images on their Instagram page brut_restaurant. If you can’t get to Brut Restaurante in this travel-restricted year, follow that page and whet your appetite for a visit in 2021.

If you’re in Mallorca or are able to travel here without quarantine concerns when you return to your home country, Edu will be the chef for Chefs(in)’s Hidden Kitchen event on November 28th. Read here about a previous Hidden Kitchen event we attended.

Table Talk on Mallorca Sunshine Radio is currently on hold, as a result of the pandemic.

Jan Edwards Copyright 2020

Affordable Italian Cuisine in Porto Cristo at Osteria Dolores

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Eat / Restaurants
A corner of the enclosed garden at Osteria Dolores

Looking for authentic Italian cuisine in the east of Mallorca? Head to Porto Cristo, where you’ll find Osteria Dolores.

This attractive trattoria opened in February 2020, but its owner/chef isn’t a stranger to Porto Cristo, near Manacor. Mario Hekke previously operated his fine-dining restaurant Sa Sal in the same premises.

Osteria Dolores doesn’t have a sea view, being in a side street off the main road down to the port itself, but makes up for this by offering very good food that doesn’t include a premium for the location. On-street parking (free of charge) is usually available in the vicinity.

Mario closed Sa Sal and converted the same former townhouse into a trattoria, serving authentic Italian food at prices that won’t make you wince.

The intention was for Osteria Dolores to be open throughout the year and, when we first visited, other restaurants in Porto Cristo were still shuttered for the winter. Sadly, the pandemic may affect opening plans for this coming winter, but we hope that the trattoria’s good-value food will attract enough diners to enable it to stay open this winter too. We’ll be eating there if it does.

The Place

Entrance to Osteria Dolores is now through the rear courtyard garden. The former front entrance has been blocked off inside by a wood-burning stove, (which keeps the place warm and cosy in the cooler months). The attractive enclosed outdoor space has been a bonus during the summer of 2020, when eating al fresco has had even more appeal because of Covid-19.

The interior retains some of the traditional architectural features of the old house, such as the beams, arch, and lattice-doored cupboards, but Mario has given the place a fresh modern look. The décor includes light-coloured wooden furniture, an interesting display of lampshades… and a racing car hanging on the wall. (Yes, a real one).

Osteria Dolores is a relaxed, informal and family-friendly eatery: diners help themselves to (recycled paper) napkins and cutlery (and pizza cutter) from a basket on each table.

The Food & Drink

The concept may be simple enough, but the tasty Italian food – from the bread to the desserts – is made with care on the premises.

The menu’s starters include a very good beef carpaccio (11€ and prepared from scratch in the kitchen), caponata alla ‘Siciliana’ (8.50€), panzanella salad (9,80€), and vitello tonnato (10,50€). We’ve tried the carpaccio, artichokes ‘alla Romana’ (9,80€), and caponata during our visits and all were delicious and a good portion size.

Osteria Dolores offers nine pasta dishes, including a gnocchi and a ravioli of the day. All pasta is home-made and served al dente. (Gluten-free is available). Pasta dishes range in price from 9.80€ to 15€.

Choose from eight Napoli-style pizzas and a Calzone – with a delicious crust. These are a generous size, although the most expensive is only 9,80€. One is enough for two to share, if you’re also having starters.

If you like a sweet finish, check out the home-made dessert of the day (only 4€).

All the pasta and pizza dishes can be ordered as take-away dishes too.

Drinks are also reasonably priced: in addition to the Italian house wine on the menu, there’s a small choice of others – Italian, Spanish and Mallorcan (including the excellent Mandia Vell, which is produced in a winery between Manacor and Porto Cristo).

Need to Know

Something to know if you’re coming to Osteria Dolores in Porto Cristo: they don’t take cards. But with the affordable value-for-money prices, paying in cash shouldn’t be an issue. (There’s a Banca March ATM just a short walk away down the main road to the port).

Opening hours are 18:00-24:00h, but be aware that these may change as a result of the pandemic – so I recommend phoning in advance to check.

Prices may be subject to change.

Osteria Dolores
C/ del Migjorn, 6
07680 Porto Cristo
Tel +34 971 822 049 (for pizza takeaway)

Jan Edwards Copyright 2020

Eat Out to Help Out in Mallorca: Hotel El Coto Offering Gastronomic Weekend this September

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Drink / Eat / Sleep

Your last chance to enjoy this fabulous hotel in 2020. Hotel El Coto closes on September 20th, reopening again next season.

Looking striking at night

The 5-star Hotel El Coto in Colònia de Sant Jordi was a fantastic discovery for me a few years ago, while I was editing a local guide to wines and wineries.

Run with great care and attention to guests by the charming Navarrete family, the 50-room property is just a couple of minutes’ walk from two beaches and is opposite the salt lakes known as Salines de s’Avall—which give it a unique outlook from the hotel’s roof terrace.

A Resort Hotel with a Difference

Hotel El Coto may be in a resort, with other holiday hotels and apartments nearby, but it’s no ordinary tourist hotel. Those in the know refer to it as ‘the wine hotel’—with good reason. The property has a superb cellar—both in terms of design and contents—with more than 400 Spanish wines on offer.

Being a wine enthusiast usually goes hand-in-hand with appreciating fine cuisine, so it won’t be a surprise to learn that Hotel El Coto has a good reputation for gastronomy. The owners brought in Gerhardt Schwaiger (of the former 2-Michelin-star Tristán restaurant, and now Schwaiger Xino’s in Palma de Mallorca) as culinary consultant a few years ago.

I recently treated The Boss to a stay there for his birthday and picked up the following details.

And, by the way, anti-Covid hygiene measures were excellent. Rooms have their own bottle of sanitizing gel and a pack of spare disposable face masks and there were bottles of gel all around the property.

How About a Gastronomic Weekend?

Although many hotels in Mallorca have already closed, this weekend Hotel El Coto is offering a Gastronomic Weekend (Friday 18th and Saturday 19th September). These events offer a reception aperitif, dinner and paired wines.

Each night offers an aperitif on the hotel’s gorgeous rooftop terrace (views over the salt lakes and towards the renowned Es Trenc beach), followed by a six-course tasting menu with six paired wines from the weekend’s featured wineries. Representatives from these wineries will go to tables to tell diners about the featured wines.

You can enjoy these gastronomic dinners with accommodation in a shared room and breakfast for 120 euros per person per night. No drink/driving problems and the prospect of an excellent à la carte breakfast the next morning by the beautiful swimming pool, if the weather permits.

What’s On for September 18th & 19th

Featured bodegas:-

Friday, 18th – Bodegas Grupo Perelada, Chivite, and Taittinger

Saturday, 19th – Raúl Pérez, Telmo Rodríguez and Pol Roger

Menus (wines in italics)

Friday 18th

Marinated salmon and salmon belly with rhubarb and cucumber

Perelada Cava Gran Claustro


Velouté of rock fish with cod

Perelada Finca la Garriga


Artichokes in creamy sauce with duck fois

Chivite Las Fincas Dos Garnachas


Sea bass with vegetable risotto and Pommery mustard sauce

Chivite Colección 125 ‘Chardonnay’


Oven-baked entrecôte of American Angus with pea purée and French potato salad

Perelade Finca Malaveina


Banana ice cream with cinnamon flower cream and pecan-nut caramel

Perelada Garnacha Dulce 12 Años

Saturday 19th

Red tuna tartare, mozzarella and marinated tomatoes

Tras Da Canda 2016 Caiño


White garlic soup with roasted mackerel and apple

Ultreia 2017 ‘Mencia’


Corvina and fine pasta with saffron and vegetables

Lanzaga 2015 ‘Tempranillo, Graciano, Garnacha’


Terrine of suckling pig with pea purée, potato vinaigrette and vegetables

El Jorco de la Familia 2017 ‘Garnacha’


Loin of lamb, couscous with herbs, mushrooms, and rosemary juice

Matallana 2014 ‘Tempranillo’


Passion fruit mousse, sweet corn sorbet, and caramelized popcorn

Telmo Rodríguez MR ‘Moscatel’

To book or for more details, email or telephone 971 65 50 25.

Jan Edwards ©2020