The light-filled contemporary restaurant and bar, Cuit, is at the top of Palma’s Nakar Hotel. This hip urban hotel opened in 2016 in a prime location on Av. Jaime III. Mallorcan chef Miquel Calent runs the restaurant, which offers modern Mallorcan cuisine. As a respected local chef, Miquel makes regular appearances on local TV and also owns the restaurant Ca’n Calent, in Campos. Now in his early 40s, he’s been a chef/patron for 13 years.
Spanish, English and German
An elevator from the hotel’s reception takes you up to the 8th floor. Here, you emerge into a spacious bright and modern restaurant and bar. The extraordinary view over the city is one of the bonuses of eating at Cuit. Look out and you’ll see the cathedral, Bellver Castle, and the Bay of Palma. To take full advantage of the views on a fine day, choose one of the terrace tables for al fresco eating.
The interior feels uplifting, thanks to the contemporary décor and furnishings, extensive glazing, and attractive light-wood bar. In fine weather, have a pre- or post-meal cocktail on the hotel’s rooftop terrace – taking in the impressive Palma panorama around you. The whole place feels like a bolthole from the city’s bustle.
Cuit’s food is based on seasonal artisanal cuisine, inspired by Mallorcan tradition and in Mediterranean style – with contemporary culinary touches such as ‘airs’. Ninety-nine per cent of the produce used in the kitchen is Mallorcan, including rice, meats and almost all the fish. Miquel uses pork from pigs raised by his father and organic vegetables and fruit from their own three produce gardens.
For lunch or dinner, there’s one menu – à la carte – which changes completely around once a month, although individual dishes vary between times.
We shared a delicious marinated foie (French) with sobrasada, served on a ‘bizcocho’ and garnished with pomegranate seeds and an ‘air’. Next, Miquel brought us a fish tartar with pickled mushrooms and truffle emulsion, explaining that the tartar was from an old recipe fishermen made while still at sea. On a fishing boat, it could never have looked or tasted as good as Miquel’s!
‘Poor man’ potatoes with egg yolk and black truffle could be the ultimate savoury comfort food for egg eaters. Despite its apparent simplicity, it’s the most time-consuming dish to make. At the table, the neatly stacked potato slices should be cut up and mixed into the eggy truffle sauce. This dish is also on Ca’n Calent’s menu.
We tried ‘llampuga’ fish and cod dishes; tender veal cheeks with rustic potato purée, and a surprisingly good combination of pork loin (Mallorcan black pig) with sweet potato cooked two ways and chocolate sauce. We tasted two visually appealing desserts, but found them too sweet and generously portioned for our own tastes. Sweet-toothed customers should enjoy them though.
We recommend coming here and trying something you wouldn’t usually choose. You’ll be pleasantly surprised by the flavours, quality, presentation, and price – given the setting and Jaime III location. Portions are generous: after a three-course lunch and bottle of wine here, you’ll be perfectly primed for that siesta …