Cala d’Or means ‘golden coast’ and it is aptly named. The region is rich in natural resources, has become one of the most affluent areas of Mallorca, and has a treasure trove of interesting eateries. Of the dozens of restaurants here, Port Petit shines on as the finest dining experience in the south of the island. The location, service and exquisite cuisine have been constant for three decades, and, undaunted by the competition, the owner Gérard Deymier and his team are at the top of their game.
In the kitchen, Jerome Lorieux is bringing fresh energy and passion to the traditional French cuisine of his training. Fine-dining waitstaff have worked in the restaurant since the early days, and deliver passionate and attentive service.
Some of the produce used in the restaurant cuisine comes from Deymier’s own finca where he grows vegetables and herbs specific to the flavours he prefers in his restaurant, the ultimate luxury!
The house wine also comes from his finca, where Deymier grows the grapes for an impressive white and rosé that is bottled in Felanitx on the island. Served ice-chilled, they are light and fragrant, an ideal pairing for Lorieux’s starter of prawns with pineapple carpaccio and sweet chilli. Then followed by ceviche of sea bass that are ‘cooked’ in tiger’s milk – a lime, ginger, garlic and chilli marinade that is flavourful without being overpowering.
The lobster risotto is rich with cream, but the salt cod with potato and olive is delightful.
The in-house pastry chef Théo Joannon creates artful and elegant variations of French traditional desserts. We had a pink confection of a homemade macaron with strawberries that was delicate and fresh.
On the island, restaurants sadly come and go every season. It takes grit, commitment and passion to deliver a consistently wonderful dining experience every time. Port Petit is nearly in her golden years, but she is clearly in her prime.
Why eat here?
A Mediterranean terrace with views of the sparkling sea make for a glamorous dining experience.