Located in Palma’s renowned eating-out district of Santa Catalina, Millo opened in early December 2016 and serves modern Colombian cuisine. Owned by Frenchman Loic Villepontoux and his Colombian business partner, chef Michel Guzmán, Millo recreates the exciting and unusual flavours and traditions of Colombian cuisine from the chef’s contemporary perspective.
The smart restaurant is small (around 26 covers) but warm and welcoming, with a lounge area for drinks. It’s a comfortable place to enjoy a culinary journey that will introduce you to unfamiliar but delicious ingredients.
Millo is open for lunch and dinner from Tuesday to Saturday, and dinner only on Sunday and Monday.
Colombian gastronomy is known as ‘cocina mestiza’ – an exotic and unique blend of indigenous, African, and European – particularly Spanish – culinary influences. Fruity and smoked flavours, flavoured vinegars, fermented ingredients, chili peppers, coconut, yucca, and corn in different guises are all elements of Colombian cuisine.
At Millo, Michel creates contemporary dishes with a traditional soul, based on Colombian products and locally sourced produce to support Mallorca’s agricultural economy. He makes his own flavoured vinegars and fermentations – essential kitchen ingredients in his native country.
Examples of dishes at Millo
- Cubes of sea bream in ceviche style with a sauce of ‘chontaduro’ (a Colombian-Pacific fruit), coriander, red onion, sweet chili, lime, and cane sugar vinegar.
- Milk-fed kid ‘Santanderiano’ cooked at low temperature in beer, with yucca cream and onion.
Chef Michel Guzmán
Michel was born in Cartagena de Indias in Colombia. He studied cooking in his home country and completed specialist studies in Lima (Peru). He worked for four years as executive chef at Leo in Bogota, which is now ranked number 16 of the top 50 Latin-American restaurants.