Jan and Antje Brüske had always had a restaurant on the island of Föhr, in their home country Germany. When they sold that business in 2009, these experienced restaurateurs took a well-deserved break to travel around Asia.
But the family has gastronomy in their blood: their daughter Marie had grown up in a restaurant environment and she also missed the life between the stoves and the diners. The natural beauty of another island – Mallorca – was what attracted the family to set up a new home and business here.
In August 2014, they opened their new gourmet restaurant La Gourmeda in Port d’Andratx. Not surprisingly, the cuisine they had experienced during their Asian travels influenced the food at this fine-dining finca restaurant. It’s renowned for its beautiful large garden for romantic candlelit alfresco dining, and stylish interior décor.
Overlooking the yacht harbour, and with the Tramuntana mountains as its backdrop, La Gourmeda offers an updated Mediterranean culinary concept with some Asiatic touches, which they describe as light crossover cuisine, combined with delicious sushi variations.
The kitchen is the workplace of La Gourmeda’s three talented chefs: Jan Brüske has more than 20 years’ experience at the stoves; Steffen Schappert has cooked in New York, Tel Aviv, and at Yotan Ottolenghi’s acclaimed London restaurant, and Cunzhong Zheng is responsible for the restaurant’s sushi menu. They use carefully selected local produce: freshly caught fish; meat from free-ranging animals, and organic vegetables. La Gourmeda is also a place where vegetarians and vegans can satisfy their lifestyle choices with gourmet cuisine.
Their clients appreciate a different culinary concept, of modernised traditional dishes executed with exciting twists. They are also people who look for warm and professional service from a friendly team – whose contribution to the success of the business is valued by the hands-on owners. Occasional live music adds to the relaxing ambience of La Gourmeda.
“Our clients can expect attention to detail and personalised treatment, as well as delicious cuisine,” says Jan Brüske.
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