The Michelin sign marking the entrance to this Valldemossa restaurant has nothing to do with its gastronomic credentials (yet…) and everything to do with the building’s previous incarnation. This former mechanic’s garage has been transformed into a wonderfully bright and inviting space, away from the bustling centre of the popular tourist town.
The chef behind the transformation – and in the kitchen – is Argentine and Valldemossa resident, Nicolás Aubert. His menu aims to fuse local produce, supplemented by ingredients grown from the restaurant’s own garden, with a diversity of international flavours that he has catalogued from his many adventures around the world.
First up is a scallop carpaccio, the mollusc sliced wafer thin, exposed to a blow torch, and suffused in sake. The result is a glorious combination of delicately creamy flesh, punctuated with the occasional hit of charred scallop, with Japanese togarashi spices completing the experience. Next we got to taste produce grown just metres from where we were sat in the form of ‘bimi’, an even healthier though sweeter form of broccoli. It was combined with squash hummus and tasted like it was picked that morning.
Octopus came, grilled in miso with fennel and fried yucca, and was remarkably tasty and with a depth of flavour more akin to red meat. The suckling pig that followed arrived in a perfect square, with crispy bubbled crackling and tender meat, enhanced with pear and red wine. Ceviche was a generous portion of chunky pieces of delicately flavoured seafood, bathed in tiger’s milk and on a bed of sweet potato. It was livelier than most ceviches, and all the better for it.
We found space for a dense dark chocolate and coconut tart, rich enough to easily share, with salt flakes and caramel ice cream adding to the indulgence.
Sunlight flooding through tall windows, walls lined with colourful artworks, views over the restaurant’s own vegetable garden – the atmosphere is bright, contemporary, and relaxing, matching perfectly the fresh, modern concept behind the cuisine. In Es Taller Nicolás Aubert has succeeded in creating a dining experience that delivers brilliantly on flavour, presentation, and creativity.
Why eat here?
A melange of international flavours delivered with flair, creativity and garden-fresh produce.