A golf-course restaurant that’s run independently by chef/patron Máxime Deymier, this place has a superb location on the top floor of the Vall d’Or clubhouse. Modern and spacious (60 covers) indoors – with enormous picture windows, a mezzanine lounge area, and smart bar – it also has a huge terrace and glorious panoramic views down to the coast. Máxime – whose father owns Port Petit in Cala d’Or – has worked in London, Paris, San Sebastian, and St Martin, and his experiences have influenced his cuisine, which he describes as an “occidental version of Asian food”, and features fresh produce from his family’s finca.
The weekday lunchtime menu (19,50€) is excellent value for the fine quality of the food. À la carte dishes include ‘Rossini’-style beef fillet with sauté of potatoes and mushrooms; baked turbot with wok vegetables and a veil of wakame and herb alioli, and a very good club sandwich.
Book well ahead for their fantastic Friday night BBQ buffet (May to October), with live music and dancing (33,50€ a head in 2015). Good wine list, and a charming professional serving team.