Are we in the right place?” said the holidaying London couple, finding the Michelin-starred Bou unexpectedly located amidst Sa Coma’s bustling resort hotels. One of these is, in fact, home to Mallorcan chef/patron Tomeu Caldentey’s restaurant, which has its own discreet street entrance. Once inside Bou, the surroundings become irrelevant.
We went for the unique gastronomic Bou Concept – created for the restaurant’s 15th anniversary in 2015 (when it also shortened its original name). Only 10 diners participate in what maître d’ Manuel Pérez introduced as “a dinner in three acts.”
Seated on white sofas on the first-floor terrace, sipping cava and nibbling caramelized almonds and vegetable-flavoured coca sticks.
At 8.30pm the ‘performance’ began with a succession of small but flavour-filled delights, including innovative interpretations of the classic Mallorcan dishes ‘pa amb oli’, ‘coca’, and ‘frito mallorquín’. Each was explained and creatively presented. Sea-snail broth, for instance, we slurped from the depths of a beautiful shell. There may be a previously untried ingredient or two, but Bou is a place to try the unfamiliar and be pleasantly surprised.
Seated in the kitchen around the gleaming workstation, watching the young chefs at work.
The amiable Tomeu introduced his culinary team – led by Andrés Benítez – then explained each of the next five (slightly larger) dishes as it was completed. Manuel provided the English translation, before describing the matched wine. We had tasty matched breads too: home-made carrot, olive oil, and seaweed.
This act ended with a theatrical flourish: Norwegian lobster tails were flamed in the local ‘hierbas’ liqueur as the lights were switched off. We gasped as the alcohol-fuelled flames leapt out of the pan. We gasped again (with pleasure) on tasting the succulent lobster. We applauded the team.
Conventional table seating in the elegant restaurant.
They served four meat dishes and three excellent not-too-sweet desserts. As a result, we didn’t feel guilty about pouncing on the delicious home-made chocolates, served with coffee.
Bou’s impressive wine list is powered by Manuel’s passion and superb knowledge. He is one of Mallorca’s best sommeliers, and we strongly recommend his optional wine pairing.
As for the young London foodies, they – like us – found that Bou was definitely “the right place”. The cuisine, wines, and service are all superb. Add the warm ambience, charged with anticipation and appreciation – but not a hint of pretension – and you have a memorable gastronomic experience. Take a bow, Bou Concept.
Bou Concept: Tuesday, Thursday, Friday, & Saturday nights; 130€ + IVA per person (180€ + IVA with optional wine pairing).
On Wednesday nights and Saturday lunchtimes, Bou offers its Classic menu.
We love… eating in the contemporary kitchen for part of the dinner.