Tucked away in Orient, this small restaurant is about a 40-minute drive from Palma. The cuisine has deep Mediterranean roots with French and Asian influences.
Some of its most popular dishes include cod esqueixat with almonds and a tomato sorbet as well as duck with plums, parsnip and balsámico caramel. The New York Times said of this place: “The Greek tartlet with pears in a red wine mascarpone cream may be the dessert you’ll never forget”.
It´s a small business where chef/patron José Bellido offers a simple and very personal proposal.
It is advisable to book in advance.
Which chef or experience (travels) had the most influence on your own cooking?
Many chefs have influenced me. In any case I need to mention Jordi Butrón (Espaisucre) and Anne Lozes (Mandala). I love the personality and the sensitivity of cooks like Bras, Aduriz, and Pascal Barbot, among others.
TripAdvisor: friend or foe, and why?
Neither friend, nor enemy. I believe it´s a good tool for the client’s participation and prevalence.
How do you try to achieve work/life balance?
Sometimes I think I have too little balance. I should make more of an effort in that sense. I always try to save some time to spend with my son.
What do you think the next big culinary trend is likely to be?
For many years a very hyped technique has been valued, which in many cases made the product itself almost unrecognizable. For some time now we have been able to feel a trend towards respecting its origins. Personally, I defend the least manipulation possible and the search for good combinations.
What are your thoughts about the restaurant scene on Mallorca?
More about Mandala
Tucked away in the mountain village of Orient, close to Bunyola, is this small simple restaurant in the heart of the pretty village offering exceptionally good food. Book in advance! […] Restaurant Mandala
More about Orient
Nestled in the middle of the Tramuntana Mountains, this small yet beautiful village is definitely worth a visit. […] Orient