The restaurant and bar of the boutique Purohotel, one of the first of its kind in Palma’s centre, has always been popular with residents and guests alike. It is now set to become even more so with their new Beatnik restaurant. With significantly more colour than guests are accustomed to from the Puro Group – the restaurant’s overall atmosphere is considerably livelier and brighter – the Beatnik presents a whole new look. Here, guests can sit back and relax on comfortable colourful armchairs and listen to the chilled sounds of the Puro music.
For starters, the restaurant manager Edgar Lagassi, who was also involved in the creation of the dishes, serves his version of pizza: an ultra-thin tortilla topped with an equally thin layer of tuna and a drizzle of truffle oil – all beautifully presented. Light and summery with a delicate tuna taste and crispy base, it is one of the best sashimi versions we’ve tried.
When the first dish is this good it’s often difficult to maintain the standard but not in the Beatnik! “Once you’ve tried these prawns, you’ll want to come back,” promises Edgar and he’s right. The slightly sweet, hot Japanese mayonnaise goes perfectly with the delicious prawns – Edgar’s (explosive) TNT prawns – which are covered in a tempura coating of just the right thickness. The secret here, as in all the other dishes, are the quality products which are used and the well thought out combination.
“It took me a long time to find the right ingredients,” says Edgar who previously managed a restaurant in London. “Some ingredients are harder to find here than in London but the meat and fish are of an exceptional quality here – particularly if you manage to find the right places to buy it from.” He’s certainly managed this as we again see when we sample the octopus and barbecue short rib which has been braised for 36 hours. The meat is incredibly tender, can be easily pulled from the rib and melts in the mouth with a truly delicious, full-flavoured and succulent taste. This is accompanied by a tangy, not too sweet BBQ sauce.
The Beatnik doesn’t only do meat but also offers something for vegetarians. The salad, for example, with a selection of red beetroot, is a varied combination of textures – crispy, roasted rye bread and firm to the bite tomatoes contrast well with the soft red beet – and numerous flavours which are wonderfully complemented with the goat’s cheese creme.
The high standard of the dishes is maintained right through to the sweet finale, the dessert. Here the Beatnik is distinguished by its impressive choice as it offers something for all tastes. For chocolate lovers there is the chocolate tart with salted caramel which is rich and filling and therefore perfect for the winter. The summery avocado, in contrast, surprises with two unusual ice cream varieties: avocado and peanut. Both have a delicate, mild taste with only a hint of sweetness and you can even taste that the ice cream is slightly salted. Cheesecake lovers, meanwhile, should try the Beatnik’s American version which combines creamy cheesecake with ice cream and fresh berries with a crispy biscuit base.
The fully revised menu which has focussed on dishes to share (Sharing is Caring), as well as fresh products and excellent meat and fish really hits the mark. The Beatnik in the Hotel Puro remains one of the top addresses for an enjoyable, exceptional lunch or dinner in the heart of Palma’s Old Town.
Why eat here?
Excellent starters, top quality meat and fish and, of course, that Puro feeling.