The Port Petit restaurant in Mallorca has built an excellent reputation over many years and has served many celebrities and, indeed, King Juan Carlos himself. Gerard has lived all his working life on the island, beginning his career in the Hotel Son Vida and opening his own restaurant in 1988. It’s a seasonal affair, being extremely busy in the high season and closing during the winter months.The restaurant enjoys a privileged position overlooking the marina in the ‘little port’ of Cala d’Or, Mallorca .We secured a table on the outside terrace and the owner & head chef came to welcome us to his restaurant. He explained that he was no longer preparing the food, due to health reasons, and had now taken on the role as maître d’ Deymier assured us that his team of chefs – lead by Benz Achim and assisted by Raphael Galante – would go beyond just maintaining the good reputation of the restaurant.
Restaurante Port Petit
English, Spanish, German, French
The décor of the Port Petit restaurant is strongly influenced by a nautical theme with white and blue fabrics and lots of memorabilia from old ships dressing the walls. You can see the love and attention to detail that goes into Port Petit.
Many of the customers are regulars with practically their own table which is understandable from a restaurant so highly sought-after for a few months of the year by holiday-makers to the tourist town of Cala d’Or.
We started our menu with an invitation from the kitchen: ravioli filled with sobrassada (the local Mallorcan sausage) in a spicy pumpkin sauce, foie de pato in a beetroot foam, and carrot and ginger purée with scallop. With the combination of flavours and freshness we knew we were in for a real treat. This was quickly followed by duck foie gras on top of toasted ciabatta and dressed with tomato and vanilla chutney (€17.50).
The foie was excellent and would have been better enjoyed with a thinner, crunchier slice of toast. The fish dish of sea bream topped with white and green asparagus accompanied by a cannelloni of wild mushrooms, pesto of parsley and asparagus foam was the highlight of the meal. The dish was perfectly presented, of the right-sized portion, and the combination of flavours and tastes was sublime. We chose a Mallorcan chardonnay – Collita Fruits from Armero i Adrover – which was fresh and fruity, to accompany our lunch.
The final course was sautéed veal with ham and sage topped with foie gras (€25.50) which offered – at that point in the meal – too many flavours, and the foie was not necessary. We resisted the temptation of dessert and instead enjoyed a coffee and a chat with Gerard as he explained with all his passion the concept of his restaurant and how he delights in the fact that the majority of the vegetables and herbs used are grown on his local farm.
As he talks about his team it sounds more like a family affair and that is exactly what the French chef wants his customers to feel: ‘at home, with good tastes and most importantly good quality’. For us it was certainly worth the visit to Port Petit to meet this passionate man with the vision and the heart to make Port Petit the long-term success it is. The food is rich in combination, excellently prepared and presented. The menu of four dishes for €45 is good value for money. So if you find you’d like to have a day out, head to Cala d’Or and seat yourself on the terrace of the Port Petit restaurant. We’re sure you will enjoy the culinary experience of this delightful restaurant.
Closed on Tuesdays in low season.