It was a wet and windy day in April 2017 when we went along to try this new restaurant which I had already heard good things about.
The busy Calle Caro is the location of this new Colombian restaurant on the edge of Santa Catalina. Parking can be difficult in this area so take a taxi or park in the Paseo Mallorca parking which is about a 5-minute walk.
Spanish & English
The interior of Millo’s is bright and modern; white tables are accompanied by red leather chairs to add a dash of colour to the 26-cover eatery.
There is an open kitchen where guests can appreciate the attention to detail the chef invests in creating memorable dishes.
We were warmly welcomed by the chef/owner Michel Guzmán and his French business partner Loic Villepontoux who takes care of ‘front of house’. Michel was born in Cartagena de Indias in Colombia. He studied cooking in his home country and completed specialist studies in Lima (Peru). He worked for four years as executive chef at Leo in Bogota, which is now ranked number 16 of the top 50 Latin-American restaurants.
He has also worked in the European Michelin-starred restaurants Arzak and Martín Berasategui in Spain, Richard Marco in France, and Andreu Genestra in Capdepera, Mallorca.
Colombian gastronomy is known as ‘cocina mestiza’ – an exotic and unique blend of indigenous, African, and European – particularly Spanish – culinary influences. Fruity and smoked flavours, flavoured vinegars, fermented ingredients, chili peppers, coconut, yucca, and corn in different guises are all elements of Colombian cuisine.
At Millo, Michel creates contemporary dishes with a traditional soul, based on Colombian products and locally sourced produce to support Mallorca’s agricultural economy. He makes his own flavoured vinegars and fermentations – essential kitchen ingredients in his native country.
We tried the extremely well-priced 5-course ‘menú degustación’ (around 35€ – 40€ excluding wines). We began with a cream of yellow baby corn topped with green corn foam. The sweet, creamy soup was exactly what we needed on this cold day.
Next we had a sea bream ceviche served with a small plantain pancake which made for an interesting combination of sweet and sour flavours. To add an extra punch, the dish was served with home-made panela vinegar, presented in a bowl of ice, to complete the experience.
The coconut-coated red tuna served with okra was a highlight for us. The meat was slow-cooked beef cheek with yucca cream and onion foam. The dessert was liquid cream cheese, sponge-square and a fine coating of white chocolate covered blackberry sweets that just melted in your mouth.
The portions of the tasting menu are half the normal à la carte menu, so perfect for lunch or dinner. The menu is quite limited: 3 starters, 5 fish dishes, 3 meat dishes and 2 desserts yet sufficient to give you reason to return.
This restaurant truly offers something unique to the island’s vibrant gourmet scene. We strongly encourage you to try the modern Colombian cuisine offered at Millo – like us you will be recommending it to all your friends!
Millo is open for lunch and dinner from Tuesday to Saturday, and dinner only on Sunday and Monday.