Piers Dawson @ Ten Mallorca

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Eat / Sleep

Eating dinner in a restaurant that’s not in a hotel is still not possible in Mallorca, because of Covid restrictions, but the good news is that the interiors of bars and restaurants will be able to open again from next Monday, March 15th. Whether this will be just during the day or include evenings too is not yet known… but it’s a step forward.

Meanwhile, we enjoyed a superb dinner out on Friday evening, combined with an overnight stay in the stylish boutique hotel Ten Mallorca, in the heart of Sineu (which, if you don’t know it, is right in the heart of the island). The English owners and hosts of the hotel decided to do something different to attract islanders and came up with the idea of supper-and-stay events, featuring well-known guest chefs who work on the island.

Piers Dawson First at the Stoves

Chef Piers and his charming (and efficient) right-hand woman (and wife) Holly

Private chef Piers Dawson launched this series with a few events during February and March; after an unsuccessful try to book the first event, we managed to book early enough to secure two of the limited places for Friday evening’s dinner. As at his Charlie’s Kitchen events, Piers came into the dining room as his wife Holly and the Ten team served each of his eight dishes, to describe the food in more detail than his minimalist menus give. When you listen to him, you realise just how much work goes into each dish he creates.

Having eaten Piers’ cuisine on a number of occasions, I am firmly of the belief that whatever he serves will be amazing – not only because of his talent for cooking and his incredible creativity, but also because of his evident passion for making people happy through his food.

You can see Piers Dawson in action on his You Tube channel. Check out his webhttps://www.piersdawson.com site too for more about this amiable chef.

Friday’s Menu

  • Trout, Apple, Charcoal
  • Pea & Mint – a pea-and-mint ‘milkshake’ with a wafer topping.
  • Sobrasada Lollipop – not a traditional way to serve sobrasada!
  • Butternut, Sage, Jamon, Parmesan – The bread-and-butter course. Sourdough bread and flavoured whipped butter with Parmesan and crumbs of Iberian ham sprinkled over.
  • Beef, Rocket, Artichoke – sirloin beef tartar with truffle oil and puree, shallots and chives, chargrilled baby artichoke
  • Salmon, Citrus, Vodka – fish course: home-cured salmon, avocado, pink grapefruit, orange, lemon and saffron aioli, granola, radish
  • Masterstock Pork, Tenderstem, Wasabi – local pork belly cooked in Chinese masterstock (6 years old!), jus, blackened onions, wasabi aioli
  • Chocolate, Peanuts, Banana

The Ten Club

Numbers for these supper-and-stay events are currently limited to 12 and the hotel is using its lounge as a dining room during this period, to facilitate social distancing. The events are very popular and the first of Piers’ dates was fully booked within 20 minutes of being announced.

Ten Mallorca came up with the clever idea of The Ten Club. For a fee of 35 euros per couple, members receive 48 hours’ advance notice of the March and April events before they are advertised generally. Members also receive a complimentary glass of house wine, beer, or cava on the evening. The cost does NOT include the price of the event, but does give early access to book events that are likely to fill quickly. If you’re in Mallorca and would like to become a member of The Ten Club, please email info@tenmallorca.com.

Prices for these supper-and-stay evenings vary according to the guest chef’s menu, but they are fair prices which include the overnight stay and a very good breakfast the next morning. Friday’s cost was from 150 euros per person (depending on the room booked). It’s blissful being able to enjoy fine food with one of the hotel’s carefully chosen wines (drinks are extra, but reasonably priced) and have only to climb the stairs to your room at the end of the evening.

Future Guest Chefs

This weekend, Sebastian Pasch – of the wonderful Restaurante Sebastian in Deya – is the guest chef. His menu looks superb and is based on dishes he’s cooked at his romantic restaurant since he opened it in 1994.

Other chefs who’ll be rocking up in the Ten Mallorca kitchen in coming weeks are Edu Martínez of Brut in Llubí and private chef Ross Hutchison A New Healthy Takeaway Option in Palma

Any of these events will be worth smashing the piggy bank for! Just trying to persuade The Boss to let me do it!

In Eat Drink Sleep Mallorca’s next post you can read more about Ten Mallorca hotel.

Jan Edwards Copyright 2021

A New Healthy Takeaway Option in Palma

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If you need time off from cooking duties in the kitchen, eating out is still not an option in Mallorca. It’s being reported that restaurants, bars, and cafes will be able to open their terraces again from next Tuesday, March 2nd — albeit with reduced capacity, a maximum of four people at a table, and an early closing time.

It was suggested that these establishments would have to close by 6pm; however, the Balearic government has now said they want a closing time of 4pm. You can bet some heated discussions will be going on over the next few days between hospitality sector representatives and the government, before the official announcement and details this Friday (26th).

What about Dinner?

The upshot is that we could possibly be eating lunch out next week (fingers crossed for the weather) but, for a-night-off-cooking dinner at home, takeaways and delivered food are still the best ways to achieve this.

Restaurant owners and chefs continue to adapt what they offer during the restrictions to appeal to consumers who may be tired of menu planning and seeking out new recipes to counter the routine of cooking every lunch and dinner.

Easy, Healthy, Affordable

Chef Ross Hutchison — aka Private Chef Mallorca — has just launched an appealing and affordable service from Palma de Mallorca for those of us fortunate enough to live on the island. From this week, he’s offering a choice of healthy, prepared dishes to pick up from his premises, The Kitchen Space Palma (Carrer del Torrent, 4). Prices are super-keen: soups and salads (presented in glass jars) are 6 euros each; return the empty jar for a one euro credit on your next jar. Main dishes (in boxes) are 8 euros each, and include veggies and healthy grains. Desserts are 3 euros each. Ross calls his new concept ‘Tuesdays & Fridays’.

How it Works

Ross publishes the weekly meal plan on a Sunday and asks for orders by 8pm the next day for a Tuesday pick-up and by 8pm on Thursday for a Friday pick-up. You could give yourself a whole weekend free of cooking by ordering a few dishes on Thursday for collection on the Friday.

Pick-up of dishes from The Kitchen Space Palma is on Tuesdays and Fridays between 11am and 4pm. Or get Glovo to collect your order to deliver to your home or workplace.

Payment is in cash for now, but you’ll soon be able to order and pay via card online. To order food or receive the weekly menu plan each week on a Sunday, visit this page on the PRIVATE CHEF MALLORCA website.

Sample Dishes

Here are just some of the dishes Ross offered for this week’s inaugural meal plan, to whet your appetite for future weeks:

SOUPS: Coconut, Cauliflower, Cashew; Vegan Chili; Spicy Broccoli and Spinach.

SALADS: Caesar with Anchovy Dressing and Croutons; Five Bean Salad; Spinach, Fried Chickpeas, Pickled Onions, and Orange Vinaigrette.

BOXES: Saffron Salmon, Garlic Chili Broccoli, Brown Rice Lentil Risotto, Orange Salsa; Real Tex-Mex (Ross is a Texan!) of Mixed Grilled Fajita with Beef, Chicken, Sweet Peppers, and Onions, Black Bean Rice, Two Home-made Tortillas, Pico de Gallo.

DESSERT: Almond Cake with Vanilla Cream and Salted Caramel.

Seawater Sourdough

Ross bakes fabulous seawater sourdough bread so while you’re ordering your easy, healthy, and affordable takeaway dishes, give one of his loaves a try.

He’s a great chef and we’ve eaten his food on many occasions, so we wish him luck with this new service — a real boon for anyone who lives and/or works in Palma de Mallora or fairly close by.

GOOD TO KNOW: Carrer Torrent is close to the Paseo Marítimo, near the AC Ciutat de Palma hotel. Street parking for the time it takes to pick up your food is available in the area.

Photos courtesy of ‘Tuesdays & Fridays’


Jan Edwards Copyright 2021

Mallorca’s Hospes Maricel Open to Guests

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If you’re feeling a little stir-crazy because of travel restrictions, a night away in a local hotel offers a change of scene and a welcome break from the domestic chores that have become part of the daily routine. Such a break also helps a local business to keep operating and employing people during the pandemic.

Breakfast on the terrace in February! Not for us though…

In Mallorca, most hotels are closed at the moment and, although one or two are suggesting when they may open their doors to guests again, there’s uncertainty about when the tourist ‘season’ is likely to start this year.

Find Spacious Rooms & Mediterranean Views

One hotel in Mallorca that is open is the 5-star Hospes Maricel in Cas Català, a short drive from Palma de Mallorca. The property is built in the style of a 17th-century stately Balearic mansion right on the seafront but was, in fact, constructed as a rather different hotel in the late 1940s.

Hospes commissioned Barcelona-based architects ADD+Arquitectura Xavier Claramunt to create the beautiful hotel that awaits guests today. The property is rich in marble, wood, and golden sandstone from Santanyí. Beams, arches, and columns grace the huge public areas. In 2008, Hospes Maricel opened an extension across the road – again designed by Claramunt, and inspired by the terracing of the Mallorcan coastal village of Banyalbufar. The extension is contemporary, features a lot of stonework, and each room has its own terrace and private plunge pool. An underground passage connects these rooms with the main hotel building, so there’s no need to dodge the traffic on the road between them.

I first visited Hospes Maricel to do an interview in connection with an article for Interiores y Diseño by Deluxe magazine in 2008. I’ve subsequently reviewed the restaurant a couple of times and had a drink there, but we’d never stayed overnight.

The hotel had a special offer for Valentine’s Day so we booked one night away, having noted that the Hospes Maricel has the Institute for Spanish Tourist Quality’s ‘Safe Tourism Certified’ accreditation. Their protocols to protect against Covid-19 were prepared with the help of Quirónprevención, Preverisk, and the Institute’s guidelines. We were impressed by the attention to detail and felt safe during our stay. The spacious public areas make social distancing easy too.

We booked a room on the top floor, which had two windows looking out over the Mediterranean. Our bathroom had both a shower cubicle and a free-standing claw-foot bath.

A ‘Covid’ pack of two masks and a small bottle of sanitizing gel were in the room for us, although there were sanitizing stations throughout the hotel.

Rafa Sánchez – Chef

Rafael Sánchez joined Hospes Maricel to lead the kitchen in 2018. His previous experience includes working at the former Plat d’Or restaurant, which had a Michelin star. We had a special set menu for Valentine’s, which was tasty and balanced so we didn’t feel uncomfortably full afterwards. Due to the romantic (low) lighting, my photos don’t really do the dinner justice. We’ll return one day for lunch sitting on the terrace by the sea…


Breakfast at Hospes Maricel is an assisted buffet – help-yourself buffets are not allowed during the Covid restrictions. We had a choice of eating on the terrace or indoors. Quite a few people were breakfasting outdoors, but we opted for indoors on this occasion, as it was quite a cool early morning.

Guests queued to point out what they wanted from the breakfast buffet and the masked-and-gloved server plated up the selected items. Hot dishes are made to order and brought to the table.

We were pleased to see the service team reminding people of the need for social distancing while in the queue and the requirement to wear a mask. I saw only one person who arrived without a mask, who was told she had to wear one (which they fetched from a drawer) while she was waiting in the buffet queue. We also spotted the hotel’s general manager, who came to cast his eye over things.

Good to Know

One thing to note if you are staying in a hotel in Mallorca: bathroom amenities in the rooms are limited for hygiene reasons. We had soap, shower/bath gel, and shampoo – but were told other items were available on request.

The Hospes Maricel Spa is closed because of the pandemic.

If a luxurious night away in Mallorca appeals to you at the moment, check out the Hospes Maricel offers.

Jan Edwards Copyright 2021

French Oenologist Joins Mallorcan Finca Biniagual

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Bodegas / Drink

Mallorca’s Finca Biniagual – near Binissalem – has appointed the acknowledged French oenologist Matthieu Pichenot as the new oenologist and manager of their winery, viticulture, and agriculture.

Matthieu at work in the vineyards

Matthieu is a qualified oenologist and engineer in viticulture and oenology, and was winemaker for the pioneering ecological winery Domaine Gayda in Languedoc (France) for six years. For the past three years he was technical director and oenologist at the winery Château de Lastours in Corbières.

Thirty-eight-year-old Matthieu has left the South of France, his birthplace, to settle in Mallorca, and is full of enthusiasm for Finica Biniagual – where winemaking started twenty years ago. He is leading the team in the vineyards and in the winery, with cellarmen José Luis Seguí and Isaías Curiel.

“I love the potential of the terroir, of Mallorca’s autochthonous grape varieties and its complex and well-balanced wines,” Matthieu says.

Circular Agriculture

“Biniagual’s project also attracted me because of its philosophy of polyculture and circular agriculture,” the oenologist adds. “We have sown leguminous plants and cereals as green fertilizer and in order to compete with weeds in a natural way. The seeds come from our own production, and the manure and compost are produced by our sheep. Thus we return part of what the soil produces.”

Mallorca’s climate is not unfamiliar for the French oenologist. “I come from the South of France, which has lots of climatic similarities. Both are regions deficient in rain and with a Mediterranean climate. There is a difference in the wind – in the South of France, the Tramuntana blows with much more force; in Mallorca, the summer heat is more intense.”

The appointment of Matthieu reflects Finca Biniagual’s continuous progress towards excellence in their wines and major sustainability in the cultivation of the estate.

Finca Biniagual, apart from a winery, is a farm with 170 hectares: vineyards, olive groves, citrus trees, carob and almond trees, plantations of cereals and a flock of 300 sheep. The agriculture is certified as Integrated Production, a system that guarantees a sustainable production of food products using environmentally friendly methods.

If you’ve never visited the hamlet of Finca Biniagual, I’d like to recommend you do so while in Mallorca. It’s a place of extraordinary charm and timelessness – and a wonderful location for weddings and other functions (once Covid restrictions are lifted).

Jan Edwards Copyright 2021

Mana Pan Pita – Made in Mallorca

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Pita bread is the perfect and authentic accompaniment to some of the Middle Eastern dishes we enjoy eating at home, such as hummus, baba ganoush, and labneh. Until recently, we were able to buy only mass-produced pita bread in vacuum packs, from a local supermarket. We’d tried several brands of pita bread and found them dry and unappetizing. Why couldn’t we find pita bread as good as we’ve eaten in Santosha restaurant in Palma? We knew that was made in Palma de Mallorca by Mana Pan Pita.

When I heard the Eroski supermarket chain was selling fresh Mana Pan Pita, in packs of four, we hot-footed it to our local Eroski in Manacor.

Now here’s the thing: in 2004, when we were still new to Mallorca and checking out local supermarkets, the town’s small Eroski did not impress us and we didn’t shop there again.

What a pleasant surprise we had when we went to buy Mana Pan Pita: Eroski in Manacor has had a makeover at some point, and the variety of stock now impressed us. If it hadn’t been for our urge for some decent pita bread, we wouldn’t have discovered this. And not only did we buy the delicious, soft Mana Pan Pita (four pitas for 1,85 euros) , we came out with several other items that appealed to us.

About Mana Pan Pita

Naor Topaz, Mana Pan Pita’s proprietor and baker, answered questions from Eat Drink Sleep Mallorca.

Why did you start a pita bakery in Palma?
When we moved to the island, we soon realised the lack of good quality, fresh pita bread, so we decided to try and make our own.

Had you been baking pita before moving to Mallorca?
Not in a professional way; I had made some at home for us, but nothing professional.

How difficult was it to find/refine the recipe you use?
We started using a basic recipe and since then we’ve always been working on developing and improving it, either through the ingredients themselves, or through our method.

A video of the bakery on your Facebook page shows some specialist equipment for making pitas? How easy was it to source those items?
Yes, we use specialist pita-bread equipment, which was all made and designed in Israel especially for this specific type of pita bread we make. We had to import it into Spain, as it’s not available here.

How does your pan pita differ from the usual supermarket pitas in vacuum packs?
The idea of pita bread in vacuum packs came about as a logistical solution for importing pita from overseas, because of a lack of local producers. Generally speaking, bread should be sold fresh or frozen to be reheated and is not supposed to have a shelf-life of six months. The vacuum packs, combined with some preservatives, provide a solution for transport and help extend the product’s shelf life.

We believe in natural products, so we sell our pita either fresh and/or frozen. We use a shock-freezing process which keeps the bread’s texture as close to fresh as possible. Our bread is 100% natural, it doesn’t contain any preservatives. It also has a high percentage of hydration so it opens fully and easily, without crumbling, so you can fill its pocket with all your favourite fillings.

Which restaurants in Mallorca serve your pita bread?
As we mainly work through distributors we don’t know about all the restaurants that serve it. Simply Delicious by Ronen, Santosha, and Fosh’s catering division in Palma do.  We know it’s on the menu at the Balneario restaurants in Playa de Palma, at Naan Street Food (Santa Catalina, Palma), and a brand-new home-made kebab eatery called Urban Kebab (Palma). It’s also served with hummus at Cappuccino’s and many others.

You sell all over Europe, including Portugal, France, Italy, and the Canaries. How did you achieve this?
As far as we know we are the only pita-bread bakery selling frozen pita in Europe, so this has given us an advantage. We have worked hard on creating a good marketing network and, through this, most of our clients found out about us and approached us themselves.

It’s now sold in Eroski in their packaging (but with your bakery name on it). Are these available in all of Spain’s more than 1,300 Eroski supermarkets and hypermarkets?
To begin with we have started working in the Balearic Islands and it’s available at 74 Eroski supermarkets in the Balearics. We hope this will work well so it will expand and all of Spain can enjoy our fantastic pita bread.

It looks as though you offer mainly wholesale, but can the public come to the bakery to buy too? If so, when?
We are wholesale, we mainly sell to the professional sector. We used to accept drop-ins at our bakery, but now we have a selling point for the general public, at Eroski, we prefer private customers to buy their pita bread there.

What, if any, expansion or development plans do you have for the next couple of years?
We are always looking to improve the quality of our bread. Some of this requires new and more modern equipment. We are also investing in the development of new bakery products and hope to launch them later this year.

What’s your own favourite way to eat one of your Mana Pan Pitas?
What I love the most about our product is that I can take a pita bread out of the freezer, at any time of day or night, and simply defrost it in a microwave or toaster and, in a matter of 30 seconds, I can enjoy a fresh pita bread as if it had just come out of the oven at a bakery.

Read more on Mana Pan Pita’s website.

Jan Edwards Copyright 2021

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 info@tomeucaldentey.com 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