29/05/2018 Amaya restaurant opened in 2016 under the steady-handed Tobias Bürgel and soon received rave reviews for their haute cuisine and pared-down presentation. Located on what is known as ’the street of restaurants’ in the hipster hangout of Santa Catalina, Amaya is still evolving, and we are watching with bated breath.
Amaya’s interior décor is decidedly urban and eclectic; the kind of cool common in Madrid´s Chueca barrio, but a novelty on Mallorca. Trendy vintage palm wallpaper and recycled ‘persiana’ shutters on the ceiling are clever and balance the patchwork of mismatched tiles on the floor. Edison bulbs hang bare from the ceiling. The decór might be ubiquitous elsewhere, but here it is a welcome change from the slick and generic style of so many eateries on the island.
Amaya’s Chef, David Kikillus – a keen young chef with a Michelin star under his belt for his namesake, Kikillus Restaurant, in Germany – has launched a completely new menu with two distinct concepts.
Fine dining option of four-course, six-course, and eight-course tasting menus and à la carte dishes remains the framework of Amaya’s cuisine. Ingredients are listed but preparation is not described on the menu – sea urchin, risotto, parsley, truffle, is all that we know about an opening dish that peaks our interest.
In an additional separate menu the carnivore fetish of the moment, Wagyu beef, is served exclusively; from tartare to carpaccio. The philosophy of Amaya, that when “style is imposed it limits real creativity” is taken to heart, and the chef is unrestrained.
The six-course ’experiences’ tasting menu was what we decided on, and although the portions were a bit minimalist, the flavours were divine and the wine pairing choices excellent. To start hamachi with avocado and caviar followed by foie gras with peaches, and pistachios. Then moving on to sweet red prawns, turbot with dashi and white asparagus, Wagyu beef, and a strawberry confection. Flavours are varied, and integrating ingredients in the ’new world‘ manner of gastronomy, the menu is creative and refreshing.
Amaya has successfully distinguished itself from her sister restaurant – the beloved and charming 1661 in Banyalbufar – and we are curious to see where it goes under Chef Kikillus’s innovative direction.
