Toni Miquel Amorós and Nicole Bundi’s restaurant is within their comfortable 10-bedroom ‘hotel d’interior’ in Artà, which opened in 2012. The property has been in the same family for four generations: Toni’s great-grandfather built it as a bakery in 1929.
The baker’s oven and kitchen were in the basement; a modern open kitchen, with wine cellar alongside (you can dine here at the chef’s table – up to 14 diners – watching the chef at work), now occupies the space. The attractive main dining room has 10 tables and contemporary art on the walls.
There’s a small bar area, and a lift up to the roof terrace tables – with fabulous views. Cool, trendy, and relaxed, Forn Nou feels like a project from the heart.
In the evening they offer an à la carte menu and a good-value three-course set menu (with meat or fish main-course option). We had a tasty fish soup with noodles; crispy foie gras with onion and orange chutney; spicy red tuna tartar with algae salad, and the star dish of wood-oven-cooked meat with vegetables.
Toni retains the use of the bakery’s wood oven, which imparts a delicious flavour to the meat. A must-try.
We love: The special ambience of this great find.