Bright in the sunlight, white-walled Melbeach Hotel & Spa brings contemporary styling to picturesque Canyamel bay. Owned by a Mallorcan family – who redeveloped the property in 2014 into this welcoming adults-only 32-room hotel – it’s also home to Restaurante Melassa.
Melbeach Hotel & Spa
English, Spanish & German
Few other outstanding hotel restaurants on Mallorca are as close to the shoreline as this one, enhancing its wow factor. But there’s more: Melassa’s style, concept, and culinary team are all new this year. It was a must-try.
Eat indoors – an airy oasis of pale wood, elegance, and natural light – or al fresco by the infinity pool. The Mediterranean/Mallorcan cuisine has a few influences from chef David Moreno’s native Mexico. Blessed with a winning smile, neat shock of dark hair, and talent, David came from the Michelin-starred Andreu Genestra – and his experience there shows.
The Melbeach Hotel & Spa has relaunched its restaurant – Restaurante Melassa, headed by chef David Moreno, will focus on local and Spanish products. […] Chef David Moreno shines at Melbeach Hotel
The daytime menu (12:30-17:30h) offers tapas, salads, pastas, snacks, and desserts. For dinner, choose from the à la carte or 7-course tasting menu. The kitchen uses fresh produce from the hotel owners’ land and high-quality Mexican chocolate…courtesy of David’s mum!
Three delicate appetizers made a promising start: crispy seaweed bread with sesame and avocado, and a tartlet of salmon eggs, anchovy, and avocado were presented on separate stones; squid-ink croquants were speared onto upright forks in a small wooden crate.
The menu itself began with a low-temperature-cooked egg yolk nestling in hummus cream with truffle. The Japanese discovered this egg-cooking method two centuries ago, by poaching one in thermal waters. Our knowledgeable server invited us to stir the yolk into the hummus cream.
Next was quail three ways: a citric and garlic quail risotto; breast, and a leg on black-olive powder. Our fish course was monkfish on asparagus cream, atop Mexican curry sauce.
We had two meat courses: a neat rectangle of suckling pig (with good crackling) with mushrooms and hazelnut butter, then meltingly tender smoky-flavoured entrecote with pumpkin cream, black-olive powder, and violet-potato crisps. The kitchen uses a Monolith Kamado grill for succulent, flavourful results.
Talented pastry chef Edgar Rodríguez’s refreshing concoction of yogurt, lemongrass, lime, and basil was the perfect bridge between the beef and the concluding quenelle of Mexican chocolate dessert on a bed of pinole (a Mexican grain). And let’s not forget the irresistible petits fours. There’s a good choice of Mallorcan wines, from both DO regions, at reasonable prices.
Masterful cuisine, warm friendly service, and its privileged location make Restaurante Melassa at Melbeach a dazzling and welcome addition to Mallorca’s gastronomic scene.