Luna 36 is located in a former chocolate factory, built in 1870, and has a pleasant authentic atmosphere. Just a short walk along Carrer de sa Lluna, close to the town’s main square, this seasonal restaurant has an attractive terrace and interior décor including old tiles, table decorations of fresh local lemons and flowers, and artworks by Danish artist Peder Ravn.
Hospitable Danish owner/trained chef Helle Alexandersen and her business partner Claudio Bernaschi (who is Argentinian/Italian) run front of house.
The kitchen team is led by Argentinian chef Hector Suizer (who trained in San Sebastian in 2008). You’ll always find the same friendly people looking after you, as they don’t operate a shift system. Staff have their rest on Sundays and Monday lunchtimes, when Luna 36 is closed.
Over the winter of 2015/16, Luna 36 was expanded and now accommodates around 75 diners, on the ground and first floors, and in the delightful rear courtyard. A new modern kitchen was also added at the rear of this terrace, where you can see the chefs working.
The kitchen focuses on local produce (organic where possible): fish from the port, vegetables from the Sóller co-operative, and local citrus fruits. Es Fangar olive oil is provided on the tables, to enjoy with the tasty bread, mixed olives, and tasty dip.
Open for lunch and dinner, the restaurant has an à la carte menu (tapas, salads and starters, main courses, cheese and desserts) and daily specials.
We tried dishes from the tapas section, two main courses, cheese plate, and a moreish dessert.
Among these dishes were one of the best ceviches we’ve tasted – a recipe Helle found in a Vietnamese restaurant in San Francisco – and a delicious octopus cooked in the Galician style. The rack of lamb served with cherry tomatoes, shallots and strips of red pepper, and a mustard sauce, was tender and perfectly cooked. We must also mention the cheese board, served with home-made chutney, nuts and grapes, and stone-age bread. The latter is a super-healthy must-try – also suitable for anyone on a gluten-free diet. We shared a pavlova dessert that almost had us swooning!
Wines include a good choice of Mallorcan, and some labels are sold by the glass. We enjoyed the always-reliable Nounat from Binigrau.
Offering high-quality cuisine and warm, efficient service, it’s not surprising that the place is full every evening (do book ahead). If it’s chilly outside, a snuggly blanket is provided. Luna 36 has more than a touch of Danish ‘hygge’ …
Luna 36 closes for the winter.
We love…the superb ceviche and the stone-age bread!