The Bahía Mediterráneo right by the Paseo Marítimo takes guests back to the 1930s, the year the building was built. Most of the period interiors remain intact and even the waiters wear uniforms in keeping with that era. The former hotel is in a unique location and closely associated with the early days of tourism on Mallorca. You could almost forget its extensive terrace – perfect for relaxing and admiring the view of the whole port.
Chef Klaus Brunmayer, who has already worked for Michelin-starred chef Gerhard Schwaiger in the Tristan and is also responsible for the Restaurant Lucy Wang in Puerto Portals, has developed a low carb menu for the Bahía Mediterráneo incorporating top quality meat and fish.
First, we tried the classic starters including a mixed tomato salad, beef tartare and crispy prawns with a delicious coriander sauce as dip. The salad was fresh and crunchy and it was interesting to sample the different tomato varieties. We particularly liked the beef tartare which was distinguished by its delicate consistency and excellent ingredients.
The main course was a large dry-aged T-bone steak (chuletón) from the charcoal grill which was served with a colourful mix of sides. The chef had cooked it to perfection – the meat was tender and pink and tasted magnificent. The side dishes were classic – fried potatoes with bacon, spinach, green asparagus and chips – all served in small pans. Overall, a highly successful dish.
Although we were very full after such a main, the dessert platter was so beautifully arranged we had to try it. The lemon tart was a little too sweet but creamy and with plenty of lemon aroma and a crispy base. The sweetness of the coulant au chocolat was a little more balanced and the chocolate flavour unfolded very well.
A small point of criticism was the service which wasn’t at its best on the day we visited. We would have liked a little more attentiveness and speed but perhaps this, too, belongs to the style of the 1930s – a slower pace of life.
Why should you eat here?
Because of the excellent meat and interesting 1930s ambience.