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Review of Kasui Japanese Grill and Cocktail Bar in Palma de Mallorca
Happy to follow these instructions…
Fans of Japanese cuisine have plenty of choice these days when eating out in Palma de Mallorca. I’m a big fan of Japanese cuisine and it took little to persuade me to try Kasui Japanese Grill and Cocktail Bar, in the regenerated area of Sa Gerreria. Once a somewhat shady red-light district, Sa Gerreria is now safe to walk around at night and is home to an increasing number of trendy restaurants and bars.
One of these is Kasui Japanese Grill and Cocktail Bar, which opened in Palma’s trendy Plaça Raimundo Clar in September 2019. Owners Paco García Sánchez and Miki Cerdá launched their project on the back of their international restaurant experience.
Paco worked in London for six years. He was at Lima Restaurant with the chef Virgilio Martínez (owner of Restaurant Central in Peru); Lima was the first Peruvian restaurant in Europe to gain a Michelin star (in 2014). Paco also worked at the Japanese restaurant Roka in London, as bar manager for their cocktail bar Shochu Lounge, and opened the company’s Roka Mayfair and, in Miami, ETARU Las Olas.
Chef Miki has worked for the Sheraton and Jumeirah hotel groups, and in Barcelona’s former Hotel Omm (now known as Sir Victor Hotel), and at London’s Roka. He also spent time working in Japan and Singapore.
From the moment you arrive, these two Mallorcan friends’ international experience is evident in the high standards of hospitality, food, and drinks.
Small terrace outside the restaurant
Miki (left) and Paco (right)
Miki at the grill
Service with a smile
Stylish decorEat it, drink it, share it
On entering Kasui Japanese Grill and Cocktail Bar, you see a neon sign on the wall, reading, ‘Eat it, drink it, share it.’ The décor has something of a red vibe, which gives it a womb-like cosiness. Single tables line one wall, which faces the bar and open-kitchen counter, behind which Paco and Miki and his fellow chef Álvaro Busquets work their magic.
Miki is master of the ‘robata’ – the Japanese-style charcoal grill – and Paco mixes the excellent cocktails. A small alarm bell went off in my head when I saw the open grill. Would our clothes reek of cooking when we left?
We were remembering an evening when we went to a concert in Birmingham’s Symphony Hall, after eating in a nearby Japanese teppanyaki restaurant. It was a delicious and entertaining experience (the chef was a whizz with a knife), but we didn’t appreciate how much the cooking smells had permeated our hair and clothes until we took our seats in Symphony Hall. The twitching nostrils of the well-dressed couple sitting next to us were due to the lingering odour of cooking as a result of our sitting around the restaurant’s open grill. I’m pleased to report that our Kasui experience didn’t affect us in the same way – no doubt because of a good extraction system.
Paco’s signature Japanese cocktails awaken the taste buds for the delicious flavours to come. All cocktails – Japanese (my Sumida Blossom was divine) and classic – cost a reasonable 7,90€. Beers include bottled Japanese Kirin (3€). Wines are available by glass and bottle and, of course, sake and a range of spirits (some Japanese) are available.
The food
The menu is divided into sections named as follows: Izakaya, Robatayaki (charcoal-grilled dishes), Kushiyaki (grilled skewers), Street Food, and Desserts. As the neon sign says, this is a place for sharing dishes. Two of us shared seven dishes (including dessert).
Every dish at Kasui was packed with flavour and interest and it would be hard to pick favourites. However, I’ll wave the flag for the soft-shell crab tempura with Japanese BBQ sauce (7,90€), the miso-marinated seabass with daikon emulsion (12,90€), and the meltingly tender beef-fillet skewers with spring onion and yakiniku sauce (8,50€). And for some sexy veggie dishes, try the Thai broccoli with sesame and ginger sauce (5,50€) and the lettuce buds with caramelized onion and apple ponzu (4,90€). Here are pictures of some of our dishes.
Cured croaker sashimi
Thai broccoli with sesame and ginger sauce
Seabass in miso with edamame and daikon emulsion
Beef fillet with spring onion and yakiniku sauce
White chocolate and yuzu ganache with coconut crumble and passion fruitOur dessert of white chocolate and yuzu ganache with coconut crumble and passion fruit (5€) was both rich and refreshing. And too good to share. Something to bear in mind if you eat at Kasui Japanese grill and cocktail bar.
IMHO
We had a delicious dinner at Kasui Japanese Grill and Cocktail Bar and shall return soon. Because this Palma restaurant is quite small, I recommend booking your table in advance. After we had booked, we received an email confirmation; on the day of our booking, a reminder, and after our visit, an email to check on our experience. In my humble opinion, Paco and Miki and their small team deserve to do well.
戻ります (which apparently means ‘We’ll return.’)
Good to know: Kasui Japanese Grill and Cocktail Bar is closed on Mondays and Tuesdays; open for dinner only on Wednesdays and Thursdays; for lunch & dinner on Fridays and Saturdays, and for lunch only on Sundays.
Jan Edwards ©2020
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Find a Romantic Stay in Palma de Mallorca for Valentine’s
If you want to seriously impress your loved one with a romantic city break, it would be hard to beat a gourmet dinner and overnight stay in Mallorca’s cosmopolitan capital, Palma.
Check out that winter sky above Palma’s cathedral, La Seu
But which of the many boutique hotels in Palma should you choose? If it helps, here are my top three hotels in Palma for a romantic night away (or longer, if you’re lucky) – based on my experience of our personal stays. All are 5-star rated and in quiet locations in the attractive old town. All have good restaurants too, which means you don’t need to venture outside the hotel for dinner if the weather isn’t on your side.
Can Bordoy Grand House & Garden, La Lonja, Palma de Mallorca
We’ve spent Valentine’s night in a hotel in Mallorca every year since 2004, when we moved here. Most of these stays have been in rural establishments, but in 2019 we celebrated in Palma, staying at Can Bordoy Grand House & Garden.
This stunning 5-star hotel in the heart of Palma’s old town will win plenty of brownie points for the person who books a romantic stay here. Although open for only just over a year, the property has won more than 20 international awards. Check out these images of Can Bordoy Grand House & Garden.
Courtyard entrance
The bar at Can Bordoy
In the lounge
Just like a rather grand private home
With 24 suites, spa, roof terrace, and superb chef Andrés Benítez offering healthy gourmet cuisine, what more could you want? Well, there’s also a very special outdoor space at the rear of the hotel: a large peaceful garden with terraced area, where you could toast your love with a glass of fizz. Even in February, you could take the plunge in the heated (oh, the luxury) outdoor swimming pool and whirlpool.
What makes the appropriately named Can Bordoy Grand House & Garden particularly special is the ‘family’ of people who look after you.
And get this! The huge Swedish beds have mattresses with two separate firmness controls – perfect if you and your loved one have different preferences.
Glòria de Sant Jaume Hotel
This boutique hotel resulted from the painstaking renovation of a former Mallorcan manor house, which has its origins in the 16th century. The Cabau family – experienced hoteliers – put enormous amounts of love into the project and it shows in every detail.
The hotel’s El Patio de Glòria restaurant and bar are elegant spaces, that feel cosseting and cosy. Friendly staff members throughout the hotel make you feel welcome and at home.
The basement houses an attractive spa, with one of Palma’s longest indoor swimming pools, sauna, steam room, and a relaxation area, with tea service. Like many boutique hotels in Palma de Mallorca, Glòria de Sant Jaume has a rooftop terrace, where you can relax, sink into the Jacuzzi, and take in a privileged view of the old town’s rooftops.
Glòria de Sant Jaume has 14 very comfortable rooms (of five different types) over two floors of the building. Each room has a distinct identity and ambience, with perfectly restored traditional architectural features. Rooms on the second floor have sloping wooden-beamed ceilings, adding to the cosiness.
Sant Francesc Hotel Singular
A conversion of an old palacio, Sant Francesc Hotel Singular is my third recommendation. The stylish hotel opened in spring 2015 and has gained international acclaim. Although we’ve stayed a few times, we haven’t had a night there for a couple of years and, since we last stayed, the hotel has had a change of general manager and chef.
Find out what I thought about Sant Francesc Hotel Singular, after our first visit, here.
And get this! Sant Francesc Hotel Singular has a superb rooftop terrace and pool, with awesome views. At ground level, there’s a large courtyard garden with dining terrace used in the warmer months.
Jan Edwards©2020
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Mallorca’s Michelin-starred Restaurants 2020
STOP PRESS: 2021 Mallorca’s only 2-Michelin-star restaurant, Zaranda has moved to Es Princep Hotel in Palma.
Last evening saw the Oscars ceremony of the Spanish and Portuguese gastronomic world. It was the launch – and 110th anniversary – of the Michelin Guide for Spain and Portugal 2020, which took place in the Teatre Lope de Vega in Seville.
As usual, the new stars were announced, from one star to three, with each chef coming onto the stage to collect their new chef’s jacket, bearing the coveted Michelin macaron or rosette, indicating a star. Amongst those who came up to the stage was chef Álvaro Salazar, collecting the first star for Voro – the fine-dining restaurant of the Park Hyatt Mallorca in Canyamel.
Chef Álvaro Salazar had previously been at Argos in Puerto Pollensa which, like Voro, won a star in its first season. The Boss and I ate at Voro in June this year and I chose it as my Restaurant of the Week on Mallorca Sunshine Radio. (Read more about it below).
There were no other new stars awarded in Mallorca, but the following retained previously awarded stars: Marc Fosh, Adrian Quetglas, Es Racó d’es Teix, Maca de Castro, Andreu Genestra, and Es Fum – all with one star; Zaranda, with two stars. Once again, there are several excellent restaurants on the island that were overlooked when it came to stars. Next year, maybe?
VORO
Maitre Mario (left) with chef Alvaro Salazar
When the smart restaurant VORO opened this year at the 5-star Park Hyatt Mallorca, in Mallorca’s northeast resort of Canyamel, there was no doubt that the cuisine would be exceptional. This fine-dining restaurant has a talented young team in the kitchen, led by chef Álvaro Salazar.
The Andalusian chef’s culinary awards include Chef of the Year 2017, from the association of Balearic gastronomy journalists, and Cocinero del Año 2018 at the Feria Alimentaria de Barcelona. Álvaro describes his cuisine, based on high-quality seasonal local products and showing Andalusian influences, as free spirited.
Álvaro and his entire team left Argos to open VORO, where the environment better reflects the high standard of gastronomy and service. The dining room’s décor is sophisticated but unfussy and comfortable. Modern art hangs on the walls; the floor is of dark wood and attractive hydraulic tiles, and the lighting is stylish. The main dining room seats around sixteen diners and only one table was vacant on the Tuesday we visited. A huge table in a separate area is ideal for groups of up to 12 diners.
Open for dinner only, the adults-only VORO offers a choice of two well-balanced tasting menus: the 11-course VORO and 15-course DEVORO. We chose the 11-course version and each dish thrilled us with its exquisite presentation, textures, and flavours. Every dish was explained at the table by a member of the pleasant service team. Restaurant director Mario Wolgast is charming and speaks perfect English. He explained that the menus evolve with the seasonality of the ingredients. The dishes pictured below are just a few from our VORO tasting menu.
Elegant and unfussy – the dining room at VORO
VORO offers around 100 wine references in an impressive list; the intention is to more than double this number. Can’t choose? Opt for one of the two well-chosen wine pairings.
Prices here do reflect the luxurious setting and high standard of gastronomy and service, but if you’re looking to impress someone, are celebrating a special occasion, or relish memorable dining experiences, dinner at VORO ticks all the boxes.
And now, Voro has a Michelin star for 2020; I wasn’t at all surprised to see Álvaro step onto the stage to collect his jacket. Congratulations to the whole VORO team – and to all the other Michelin-starred restaurants in Mallorca. What an amazing gastronomic destination this island is.
Jan Edwards ©2019
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Discover the Terragust Farm-to-plate Experience in Mallorca
A Terragust cap was useful for shading us from the very warm autumn sunshine
If finding unique gastronomic experiences in Mallorca is something you enjoy, you’ll love Terragust. Their experiences – uniting agriculture and gastronomy – take place in the fertile agricultural land just outside the town of Manacor, where the company Terracor grows its fresh produce. (Terracor and Terragust are sister companies).
Before the event, the Terragust organizers had sent us a Google map, which directed us one Saturday morning at 11.30 to an orchard, at the end of a long country lane. We knew we’d found the right place when we saw a group of people standing chatting.
The Land and the Produce
Our two Terragust guides were farmers Matias Adrover Sitger, who owns the orchard (and other agricultural land in the Manacor area) and Pere Lluis Julia Vicens (who speaks English and German as well as castellano and mallorquín). These two friendly and land-dedicated Mallorcans handed each member of the group a Terragust-branded cap and cloth bag – instructing us to use the latter to help ourselves to as much fresh produce as we liked as we walked through the pomegranate orchard in front of us.
In the middle of the orchard, a table had been set up with a variety of pomegranates – whole and halved – along with dishes of the fruit. A bowl of the jewel-like arils from each one enabled us each to taste the difference between the varieties – something you really only appreciate when you can compare them in this way. Our guides pointed out the trees for each variety so we could collect the ones we liked.
Matias (left) & Pere explain about their Terracor pomegranates
Beautiful pomegranates
Comparing the taste of different pomegranatesA little further into the orchard, we stopped at another table, on which there were different types of melon – including a pale-skinned variety known as Sineu (named after the Mallorcan town) or melon blanc – and some varieties of Terracor’s salad greens recently plucked from another field. We were able to taste the different melons and the lettuces – which were nothing like the bland-tasting salad greens found in a supermarket.
Having learnt something about these fresh products, we were then free to collect what we wanted before we set off – driving in convoy – to our next location, a place where voluptuous bunches of table grapes hung from tall vines. The journey was short and as we emerged from our cars, Matias had already picked a huge bunch of black grapes, hanging from the vines, and was passing grapes around for us all to try. They were probably the most delicious grapes I’d ever tasted.
And So to Lunch
A long table was set up and ready for lunch between the vines. It looked impossibly romantic – like something from one of those movies set in the Mediterranean. Before we sat down, we had a glass of wine and helped ourselves to the plates of snacks on offer. We were a mixed group of Germans, Spanish and Mallorcans, and us, the only two English people. Nevertheless, the conversation flowed and I was fortunate enough to sit next to Pere, who told us he he’d been privately educated and had lived and worked in Switzerland before deciding to return to Mallorca and his rural roots.
We were treated to a five-course menu, incorporating Terracor produce, created by the Mallorcan chef Biel Llull Galmés – nicknamed ‘Cornet’ (a type of sea snail, apparently – not something topped with a scoop of ice cream!). Still aged under 30, this Manacor-born chef previously worked at the former Molí d’en Bou (which had a Michelin star) and in Manacor’s acclaimed Can March restaurant.
Lunch included delicious ‘xeixa’ wheat bread which Biel had made in the small hours of that morning and delicious wines from local bodega Miquel Gelabert. I’ve included below a couple of photos of the dishes we ate for lunch.
Biel worked in the mobile Terragust kitchen and plated up outside, as the weather was good. Lunch was delicious and I wasn’t too surprised to see that a few additional people joined us at the table. You don’t have to do the full Terragust experience to have lunch (or, in the summer, dinner); you can just come to have a meal in a memorable setting that’s very different from a restaurant. Lunch with wine, water, and coffee costs a very reasonable 40€.
The menu in English
‘Cornet’s delicious home-made xeixa wheat bread
Chef ‘Cornet’. Real name Biel Llull Galmes
Alfresco lunch amidst vines growing table grapes
Low-temperature cooked free-range chicken with pumpkin puree and spiced couscous
‘Greoxonera’ of cottage cheese with pomegranate
The Terragust team after lunch
Local wines from Miquel GelabertMatias and Pere would like us all to be able to find fresh produce for sale at its moment of peak ripeness. It’s not something you’ll find in supermarket produce which, they claim, supermarkets require to be harvested and delivered before it’s at that point.
And Finally …
If you’re interested in finding out more about seasonal fresh produce, would like to taste zero-kilometre produce at peak perfection, and discover a different form of rural tourism in Mallorca, I am pleased to recommend the Terragust experience. They offer these several times a week and, during the summer, the field tours and alfresco meal take place in the evening.
2021 Update: We’ve now been to three of these events and have enjoyed them all. If you’re planning a works ‘do’ in the run up to Christmas, you may be interested to learn that Terragust now offers private dinners and events for groups of between 20 and 40 people. Email for further information: reservas@terragust.es
If you’re on Instagram and/or Facebook, follow me on eatdrinksleepmallorca.
Jan Edwards ©2019
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Hidden Kitchen Dinner in Mallorca Distillery
Our Hidden Kitchen dinner table
Would you book and pay in advance for dinner, without knowing where and what you’d be eating? That’s just what I did when I booked seats, on the 9th of July, for the The Boss and myself for last night’s Hidden Kitchen dinner. In theory, we could have been eating anywhere in Mallorca – an island of roughly the same area as Hampshire in the UK.
If doing this sounds unusual – and perhaps a little risky – there were two reasons I knew this would become one of the memorable dining-out experiences of 2019. One: chef David Moreno – from the restaurant at the 5-star Can Simoneta hotel in the northeast resort of Canyamel – would be preparing the dinner with his team.
Two: this was a Hidden Kitchen event, organized by the Balearic gastronomic promoters, Chefs(in). These are popular dinners, for a limited number of diners. Places sell out quickly and I’d attempted to buy tickets for previous events without success. When the news of last night’s Hidden Kitchen popped up in my email inbox back in the summer, I got straight on the case and booked without delay.
What is a Hidden Kitchen dinner?
It’s a one-off dinner for 20 people, prepared by one of Mallorca’s best chefs, and served in a special location that is never a restaurant. More than 30 Hidden Kitchen dinners have taken place, with venues including a cave, museums, an artist’s studio, and even the pitch of Real Mallorca’s Son Moix football stadium!
Locations are never repeated. I couldn’t wait to find out where we would be dining – but we’d have to be patient, because we wouldn’t know until we arrived at the venue. How tantalizing is that?
We also had no idea what we would be on the menu, but having eaten Mexican chef David Moreno’s cuisine at the restaurant where he worked previously, we knew we’d love the unique dishes he’d be creating. We did know that we would share a table with the other diners. Who would they be? This is all part of the fun of a Hidden Kitchen dinner.
Clues began to arrive
Each day, from Tuesday this week until yesterday, Chefs(in) sent us an email (in both Spanish and English) containing a clue about the event. This helped to build the suspense and by the time the third clue arrived, I had an inkling that I knew where the event would take place. I was wrong.
On the day of Hidden Kitchen
Our instructions took us to the designated meeting point on the outskirts of Palma de Mallorca, where participants would park their cars and board the luxurious Transfer Class minibus that would whisk us to the venue. We were the first to arrive and soon met friendly Mallorcan couple Nelly and Gregorio, who’d been gifted their Hidden Kitchen places by (generous) friends.
When everyone had arrived, Araceli Bosch from Chefs(in) welcomed us in Spanish and English, explaining a little of what would be happening. She would travel in her own car to the venue and we’d be on the minibus.
“Do not ask the driver where you are going,” she said, smiling. “He will not tell you!”
The level of chatter on the bus rose as we set off. One of the clues had been that we had to be at least eighteen years old to go to the venue; a visiting American man, who sat across the bus from us, mused that it could be a strip club! Er, no. Chefs(in) is a class outfit.
Because I was in a window seat, I could see where we were going and, a few minutes before we arrived, I thought I knew the location – because I’d visited fairly recently to record a radio interview with the business’s British owner, Byron Holland. I don’t think anyone other than us had any idea what was beyond the doors of the place where the minibus stopped.
Mallorca Distillery
Three ‘volunteers’ from the bus were tasked with knocking on the door of the premises. This was the signal for the large garage-style door to be raised and our Hidden Kitchen location revealed. Araceli (who’d arrived by a more direct route), Byron and his wife Elena (who both joined us for dinner), chef David Moreno, his sous chef Edgar Rodríguez, and other members of their team stood waiting to greet us.
Araceli Bosch (left), Elena and Byron Holland, and David Moreno (right)
Chef David Moreno
The culinary team at workAfter brief introductions by Araceli and Byron, we chose our seats at the beautifully prepared table. We were a mixed group of Mallorcan, Scandinavian, American, and British diners – some resident like us, some on holiday here. After introductions, animated conversations began immediately.
Mallorca Distillery’s Palma Gin has won several awards
A basket of this delicious bread each!
Snack starters served Mexican style!
Sea bass tiradito with mango, passion fruit and jalapeno
Spicy cod quesadilla ‘a la diabla’
Norway lobster with lime, chilli, and Palma Gin gel
Table detail
Black pork, green tomato and pickled onion
Mexican chocolate dessert: Moctezuma’s Treasure
Petits fours served in a Mexican style!A printed copy of the menu was at each table setting, along with a surprise gift: a bottle of the award-winning Palma Gin, produced by Mallorca Distillery. The above are just some of the dishes we enjoyed.
We ate a succession of delicious dishes – many with Mexican culinary touches. Drinks were included and we started the evening with a glass of delicious organic rosado cava. Wines, a glass of sake, and a sherry were matched to the dishes by Lloseta-based wine distributors Vinamica. After a speciality coffee by Palma roasters Arabay Coffee, the evening ended with a delicious Palma Gin and tonic.
Verdict
This Hidden Kitchen dinner is one we’ll remember for a long time. The cuisine, drinks, setting, and company added up to a most convivial evening. I can highly recommend a Hidden Kitchen dinner if you are open to the idea of surprises, sharing a table with friends you haven’t yet met, and have a sense of fun and curiosity.
If you’d like to find out more about Chefs(in) and their Hidden Kitchen dinners, check out their website.
Maybe we’ll meet you dining at a future Hidden Kitchen?
Jan Edwards ©2019
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Find Your Calm at Finca Serena Mallorca
Any ophthalmologist would approve of the 5-star rural hotel Finca Serena Mallorca. It sits on the hilltop known as Es Puig Moltó, a couple of kilometres from the small inland town of Montuïri. The panoramic views from the stone terrace in front of the main building stretch into the distance; it’s impossible to sit or stand here and not gaze out as far as the eyes can see. For those of us who spend most of our waking hours staring at screens right in front of us, it’s a rare opportunity to exercise those eye muscles. Happy eye doctor.
Feast your eyes on the view Finca Serena occupies an estate of forty hectares, in the agricultural part of Mallorca known as the Pla. Previously the location of an agroturismo named Es Puig Moltó, the new owner redeveloped the property into this 5-star adults-only hotel and spa – opened on April 15th this year. The estate has a much longer history: after King Jaime I’s Reconquest of Mallorca in 1229, he gifted it to one of his Catalan knights, who farmed here.
About Finca Serena hotel
By the time we’d passed through the estate’s gates and driven up to the car park, someone from the hotel’s reception was waiting to greet us and assist with our luggage.
Beautiful pool, beautiful views 
The main building viewed from the front terrace 
These holes would have been feeding stations for animals 
Imagine a fire blazing in this lounge in winter 
Four varieties of grapevines have been planted 
The promenade of Jacaranda trees that give their name to the restaurant 
One of many robins to spot at Finca Serena! Check-in formalities were completed whilst we had a welcome chilled drink on the terrace – marvelling at the view. We noted the large swimming pool and terrace below, accessed by either a stone staircase or a ramped path.
Soon we were accompanying a member of the reception team to room 16 – ours for one night. Finca Serena’s 25 guest rooms are in six categories, and occupy eight buildings on the estate. For the ultimate in privacy and peace, Villa Serena ticks all the boxes. For those who prefer not to walk between the outlying guest rooms and the main house, a tailor-made buggy will whisk you along the estate paths.
Our Finca Serena accommodation
Our room was a Deluxe Garden room with a private terrace overlooking the well-stocked organic produce garden (where we spotted the chef selecting her vegetables for the day’s menu). The attractive room had plenty of natural light and was decorated to enhance the restful ambience of the place. Soft furnishings were made from cotton and linen in muted shades. A straw basket was provided – useful for carrying ‘stuff’ down to the pool – along with two towels to use after swimming.
Part of our terrace, looking out to the organic-produce garden 
These wooden chairs on our terrace were surprisingly comfortable 
Comfort and calm in our Deluxe Garden room 
Organic produce from the garden to the kitchen: 0km Everything we could possibly need – including a Bluetooth speaker – was provided. We chose to listen to the sounds of nature and the breeze rustling the leaves in the trees, sitting on our terrace.
Finca Serena’s logo includes the robin: the hotel director told us these birds are found all over the finca. You’re most likely to spot these feathered friends in the cooler months.
Leisure facilities
Using the large outdoor swimming pool in the heat of summer was blissful, but I think Finca Serena also has excellent potential for a restorative break during the cooler months. As well as the spa (with heated indoor pool, sauna, hammam, well-equipped gym, yoga room, and treatments), the estate has four walking/running routes of various lengths, through woods and fields of crops. I could happily stay several nights here and not leave this haven of tranquillity; everything I’d need is already there.
Anyone for a spot of yoga by the pool? 
There’s a variety of seating around the pool 
Step out to enjoy the countryside around the hotel on one of the marked routes Explore the estate (a handy map is provided on check-in) and you’ll discover the recently planted vineyards (ten hectares of four local grape varieties). Three years from now, Finca Serena will have its first harvest and produce its own wines. But don’t wait that long to discover the benefits of finding serenity – and exercising those eye muscles – at Finca Serena Mallorca.
Good to know:
- Stilettos are not the best footwear for walking on the authentic stone terraces of the hotel.
- Remember your walking/running shoes if you want to explore the 40-hectare estate.
- Finca Serena is part of Único Hotels, which has properties in Madrid, Barcelona and the Costa Brava.
- Finca Serena is a member of Small Luxury Hotels of the World and Mr & Mrs Smith.
- There’s a small shop here where items for sale include bottles of Finca Serena’s own extra virgin olive oil.
- August 24th is the annual fiesta for Sant Bartomeu – the patron saint of Montuïri.
Jan Edwards©2019
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Review of Cova Negra Restaurant in Capdepera
A chef with experience of working in Lima’s Astrid & Gastón – often cited as Latin America’s best restaurant – is now at the helm of his own restaurant in northeast Mallorca. Valencian chef Pablo Tamarit opened Cova Negra in Capdepera in April 2019; his restaurant is within the 4-star-plus Hotel Creu de Tau – a superb renovation and conversion of a former Franciscan convent, but run independently of the hotel.
I first visited the property when it was still a construction site: the former manager of sister hotel Melbeach Hotel and Spa in nearby Canyamel took us on a tour and, as we picked our way through rubble and around scaffolding, it was obvious that this would become an impressive hotel. Hotel Creu de Tau and Cova Negra opened in spring this year and we visited the restaurant for dinner last week.
Chef/patron Pablo Tamarit
Pablo Tamarit
Pablo originally studied business in Castellón but changed course, moving to hotel school in Valencia. After his studies he worked for some 18 months at Restaurante Envero in Valencia, with ex-El Bulli chef Tomas Garcia. He came to Mallorca to work at Can Simoneta, the 5-star coastal hotel in Canyamel, where he worked for 12 years – becoming head chef in 2010.
Working in a seasonal hotel enabled Pablo to travel and gain more culinary experience during the winter and, in 2013, he joined the famous Peruvian chef Gastón Acurio in the kitchen of Astrid & Gastón. You’ll find some Peruvian influences in Pablo’s cuisine.
The restaurant
Exterior view of Cova Negra from the car park
As you enter…
Twilight views of the beautiful Mallorcan Llevant hills
Part of the large terrace at Cova Negra
The sign to look out for…
A tasteful conversion of the convent’s former chapelMany of the original architectural features of the building were restored and retained as part of the convent’s conversion. The smart bar reveals its history as the convent’s former chapel; have a drink here or on the bar’s terrace. One wonders what the former Mother Superior would think about this!
The most striking features of the dining room are the gothic arches along the length of the dining room and large windows with views out to the hills. There’s plenty of space between tables and, for even more privacy, a tucked-away private dining room. The restaurant extends onto a large covered terrace, where you eat at cloth-covered tables with restful long views.
Cova Negra has a Mediterranean concept at lunchtime, with an à la carte menu of starters, grilled dishes and, of course (Pablo being from Valencia), paellas. The dinner concept is gastronomic with a very tempting à la carte menu, including a starter of lobster four ways, fish of the day, and Rossini tenderloin of Simmental beef.
Unable to choose from so many tempting dishes, we opted for the tasting menu (65€): seven dishes showcasing Pablo Tamarit’s culinary techniques and creativity. This menu can be accompanied by sommelier and front-of-house manager Ildara Bajo’s wine pairing for 45€. We didn’t indulge because of the drive home, but next time maybe we’ll stay the night and take advantage of the wines.
To start, we had two types of bread (rye and herbed focaccia), truffled beetroot butter, salt, and Aubocassa extra virgin olive oil.
The cuisine
Here are pictures of the dishes we ate. I haven’t given full details of each one – just a hint of what you could experience.
A trio of snacks – including a rich tasty lobster broth (right) started our tasting-menu dinner.
I’m always happy to have scallops. These had some Peruvian touches
Tasty taco topped with Idiazabal cheese and aged beef
Red rice with crispy fried octopus and asparagus – a big hit with me
Perfectly roasted monkfish on black beans cooked in coconut milk. Soooo good.
Slow-cooked off-the-bone rib of Angus with parsnip puree. The Boss’s favourite dish
Yogurt ice cream, sponge, kefir foam and yuzu gelEach dish was explained by the friendly and efficient service-team member who brought it to the table. The kitchen has some attractive plates and bowls on which to present the food and I found myself peering underneath a few of them to see who the manufacturer was!
As always, when we have a tasting menu, we discussed our favourite dishes. I found it hard to choose an overall favourite, as I really enjoyed them all – but eating the tasty taco with fingers proved a little messy. Thank heavens for the hot towel provided beforehand! The Boss’s favourite was the beef; it was delicious.
Although we didn’t drink wine, I checked out the wine list. Cova Negra offers some good Mallorcan wines, including some from the DO Pla i Llevant (Capdepera is in the Llevant hills). Others are from the Peninsula, France, and California. Bottle prices start at 28€, although there is one at 26€.
In summary…
Eating at Cova Negra in Capdepera is an experience we’re sure to repeat and I hope we’ll go for lunch soon to try out a paella made by Pablo Tamarit; as he’s from Valencia (home of authentic paella), I’m pretty sure it’ll be worth the drive to this beautiful northeast corner of Mallorca.
Good to know:
- Anyone who can’t manage the steps up to the restaurant entrance can access Cova Negra using the elevator at the hotel entrance.
- This is an adults-only (14+) establishment.
- Cova Negra is easy to find in Capdepera and shares the hotel’s adjacent large free private car park.
Prices correct at time of writing.
Open daily: 13:00-15:30h & 19:30-22:30h
Jan Edwards©2019
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Pop-up Dinner at Bodega Conde de Suyrot, Mallorca
A fine start to the evening
Pop-up dinners have great appeal for me – as you may have read in previous posts on this blog. Dinner in a winery on Mallorca? Don’t mind if I do; so we did.
The winery in question was the French-owned Bodega Conde de Suyrot in Colònia de Sant Pere, not far from Artà. We’re big fans of their wines, so the prospect of a wine-paired dinner – with food courtesy of Santi Taura Events – was not to be missed. Santi Taura, if you don’t know, is a talented chef from Lloseta (near Inca), whose eponymous restaurant there has been known to have one of the longest waiting lists for a table in the whole of Spain. He also has a weeknight cooking show on the Mallorcan TV station IB3.
Our favourite sunset spot
Bodega Conde de Suyrot is housed in a former stable block and has a huge terrace, which is ideal for a variety of events. This terrace has stunning views over vineyards to the Bay of Alcúdia and the Tramuntana mountains beyond. On the coastline, Colònia de Sant Pere offers spectacular sunset views; Bodega Conde de Suyrot’s views are even better, as the winery is on a hillside.
Pretty sight on arrival at Bodega Conde de Suyrot
Conde Fabrice de Suyrot gave a welcome – with our first glass of wine
Tables on the terrace
Sunset from the terrace of Bodega Conde de SuyrotDinner last Friday was on this terrace. In some pop-up dinner events, diners share a long table but, for this one, tables and chairs were set out in the style of a restaurant terrace. Two front-of-house members of Santi’s team looked after us well and the wine flowed generously.
The menu
Appetizers: Cold soup of Mallorcan almonds, Croquette of the day, Vegetable coca with smoked sardine
Wine: 2018 Conde Blanco
Starter: Cannelloni of meat-stuffed aubergine with sauce
Wine: 2018 Es Cap Roig
Main course: Sea bass cooked en papillote with curried vegetables and aromatic herbs
Wine: 2018 Es Mussol
Dessert: Chocolate, coffee, Baileys
Wine: 2017 Sa Llebre
Santi’s excellent bread was served with oil and salt. A second basket was even provided.
Cold Mallorcan almond soup
A croquette each – delicious
Coca – the Mallorcan equivalent of pizza, but much healthier
Aubergine cannelloni stuffed with meat
Seabass cooked in a cellophane ‘papillote’ with curried vegetables
All the good things – chocolate, coffee, and Baileys – in one dessertThe food was delicious and we appreciated the Conde de Suyrot wine pairings. I must admit that I was a teeny bit disappointed not to see Santi himself at the event but he has a fantastic culinary team who did him and themselves proud.
If you like the look of this dinner – a combination of Bodega Conde de Suyrot wines, the cuisine and service of Santi Taura Events, and nature’s sunset spectacle – another pop-up dinner is scheduled for Friday, August the 16th. For more details, or to book, email af@condedesuyrot.com.
Santi recently closed his restaurants (Santi Taura and DINS Santi Taura), which shared premises in Lloseta and is set to open DINS Santi Taura in Palma very soon, within the new El Llorenç Hotel. He is also about to open Cor Barra i Taula in Palma, which will offer drinks and a simpler style of food. He also has GUST by Santi Taura on the coastal strip in Playa de Muro.
Jan Edwards ©2019
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Mallorca-based British Chef Marc Fosh Launches First Cookbook
London-born chef and restaurateur Marc Fosh’s contribution to the vibrant gastronomic scene in Mallorca cannot be overstated. More than half-a-dozen young chefs who have worked under his tutelage have subsequently opened their own successful restaurants on the island. His teaching and mentoring skills can be in no doubt.
I first discovered Marc’s food when he ran the kitchen at the former Bacchus restaurant, at what used to be Reads Hotel. It became our go-to place for a Michelin-starred dinner and overnight stay for special celebrations. After Marc left Bacchus in 2009 to open his own restaurant in Palma de Mallorca, the hotel was never the same for us.
The only British chef in Spain with a Michelin-starred restaurant
Marc Fosh restaurant in Palma has had one Michelin star since 2015. Fosh is still the only British chef in Spain leading a Michelin-starred kitchen. He also has a catering company (Fosh Catering) and a farm (yes, Fosh Farm) cultivating some of the produce for his kitchens.
This modest chef has now added published author to his talents: His first cookbook (in English) has been launched in Spain and has its UK launch on July 9th. Entitled Modern Mediterranean – Sun-drenched recipes from Mallorca and beyond, the book reads like a love letter to the produce and food producers of Marc’s adopted island.
Marc Fosh restaurant recently hosted a book signing, combined with a tasting of wines from 3.10 Celler.
On sale at Marc Fosh restaurant 
Marc Fosh signs copies of his book 
Marc Fosh with Reg Ward from Selva Vins 
Adrian Quetglas and his wife 
Nacho Cordero and his partner from 3.10 Celler In his book, Marc shares recipes for eighteen of his favourite ingredients, which include almonds, lamb, lemons, olive oil, saffron, tomatoes, and chocolate. Each key ingredient has its own chapter of recipes, preceded by an informative introduction. The book is crammed with gorgeous photos by the multi-award-winning Palma-based photographer Nando Esteva. The publishers originally wanted to use a UK-based stylist and photographer but Marc insisted on using Nando – who has worked with Marc for many years.
Putting recipes to the test
I invited two people – a professional cook and a reluctant cook – to choose and try one of Marc’s recipes and review it for my radio show Table Talk (edition 60) on Mallorca Sunshine Radio.
My professional tester Sandra van Oorschot made and loved Marc’s Mediterranean Spiced Lamb Stew with Apricots and Coriander.
After browsing through the cookbook, The Boss (my husband) was so enthused that he offered to cook Pomegranate-marinated Leg of Lamb. This was Quite Something, as he is a reluctant cook – unless a BBQ is involved. He followed the instructions carefully but, instead of cooking the lamb in the oven, he chose to adapt the heat settings and timing for our Weber BBQ. Fingers were crossed (by both of us), but I’m pleased to report that the dish was delicious and is now in The Boss’s outdoor-cooking repertoire. Thank you, Marc!
Unlike some Michelin-starred cuisine, Marc Fosh’s is based on simplicity. His techniques bring out the flavour of the prime ingredients he uses. His recipes seem accurate and the instructions easy to follow. Now I just need to work a bit on my plating skills.
Modern Mediterranean – Sun-drenched recipes from Mallorca and beyond (Nourish) is available to buy at Marc Fosh restaurant in Palma (25€), from Amazon, and other outlets on Mallorca. In the UK, the book will be on sale from July 9th for £20.
Jan Edwards ©2019
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Where to Find Organic Raw Chocolate in Mallorca
“There is nothing better than a friend, unless it is a friend with chocolate.” If that friend comes with good-quality chocolate, so much the better!
In recent years we’ve become more discerning when it comes to buying chocolate here in Mallorca and rarely buy anything made from less than 70 per cent cocoa solids. My favourite chocolate available on the island is even healthier: organic raw (and vegan) chocolate, lovingly made from bean to bar by master chocolatier Tino Wolter at Cachao in Palma de Mallorca.
Tino Wolter is the master chocolatier behind Cacaho
The story behind Cachao
Tino is a clear-skinned, healthy-looking young German who began his career as a chef in Berlin, in 2000. He worked his way up to become a chef de partie in patisserie, which increasingly involved working with chocolate. When Christine Leja, owner of the stylish group of businesses known as bconnected in Palma de Mallorca, wanted to develop a business making and selling organic raw chocolate, she asked Tino to run it. It took him more than a year to perfect the recipe and some six years for the business known as Cachao to come to fruition. As well as the recipe, Tino had to obtain all the equipment and apply for the various licences necessary.
Sourcing the beans was an important part of the process: they had to be cultivated in a sustainable and organic way and come from farmers who supply a co-operative known as Big Tree Farms in Bali. The hand-peeled beans are not roasted, to retain the raw-food antioxidants, and are simply dried and fermented.
The process
The first step in making Cachao’s chocolate is grinding the beans, in a machine that churns the beans to paste over a four-day period. This machine lives in the back room of the premises and Tino calls it his ‘animal’, because it needs a lot of attention. “I had sleepless nights at the beginning, worrying in case it stopped working,” he admits.
After four days, Tino has to temper, flavour (where appropriate), and package the chocolate. He does all this on his own: “It’s a very young business,” he explains. “I’m alone and do everything from opening the shop to producing the chocolate, to packaging and selling it.” He works long hours and I sense that he’d like to share some of his working life with a colleague, but his passion for what he does drives him. The chance of some brief conversation is one reason he likes people to come into the shop to look around and taste some samples.
Bean busy . . .
Cacao beans from sustainable farms in Bali
Attractive packaging too made from recycled paper.
Pass me a spoon!Some of Tino’s chocolate is flavoured with local Mallorcan products. He has a supplier in Sóller for oranges and one in Porreres for apricots. Flor de Sal (from the south of Mallorca) is another flavouring ingredient. All his chocolate contains 71 per cent cocoa solids, except one at 54 per cent (sweetened with coconut sugar and nectar) and a cacao purist’s treat at 100 per cent.
“It was important for us to know about the ingredients we use,” Tino explains. “The same applied to the packaging.” The wrappings and boxes are made from recycled paper and the stylish design by a friend complements the high-quality product. “It’s what we call the holistic way: knowing who is doing what, and how.”
Cachao’s products
In addition to chocolate bars and boxes of chocolate thins, Tino has expanded the range to include products such as chocolate-covered almonds and chocolate-covered coffee beans (sourced from the company Mistral, which roasts organic beans in the heart of Palma de Mallorca). There’s also a distilled product made in conjunction with the award-winning Mallorcan company Gin Eva in Llucmajor.
Of course, you’ll pay more for Cachao’s artisan organic raw chocolate than you would for the commercially produced stuff. But what you get is a guilt-free nutritionally dense product that’s incredibly satisfying and delicious. It’s a grown-up gourmet treat that shouldn’t be missed if you visit Palma de Mallorca.
Tino points out the chocolate bars
More of Tino’s creations at Cachao on displayCachao’s premises are in Palma de Mallorca’s Santa Catalina’s district, facing the indoor market. It’s an attractive place with the shop at the front dedicated to sales (and samplings) of the various products. Don’t be shy! Tino will give you a warm welcome and is happy to explain the process involved in his bean-to-bar creations.
The cacao or cocoa tree is officially known as Theobroma Cacao: Theobroma being derived from the Greek for ‘food of the gods’. Why should we mere mortals miss out on such a divine product as Cachao?
Cachao
Plaza Navegació 14
Santa Catalina
Palma de Mallorca
Order your chocolate online here.
Jan Edwards©2019
