22/07/2019 Named after its chef/patron Roland Schulte, this back-street Porto Cristo restaurant opened in 2011 and is today rightly regarded as one of the port’s best.
The international cuisine is well-presented with a creative touch and good service. The elegant modern interior has contemporary art and pleasant lighting. The à-la-carte menu (lunch and dinner) changes seasonally, with a few favourites retained – such as the Roland’s Special steak.
They source fresh fish from the nearby harbor and portions are generally generous. Mallorcan and Spanish wines include a few fine examples.
How would you describe your cuisine (what style)?
My style is an international market cuisine using seasonal products.
What are you hoping your clients feel when eating your food?
Flavours, flavours, flavours.
What do you think makes a restaurant successful?
Quality, price, good service, and a relaxed ambience.
What is your personal favourite dish to eat and which one to cook?
My favourite dish to eat is green cabbage, typical in the North of Germany, and I love cooking white asparagus.
TripAdvisor: friend or foe, and why?
It´s a double-edged sword, sometimes it helps you but it can also drown you with unjustified comments.
How do you try to achieve work/life balance?
It´s quite complicated because a restaurant turns you into a slave. I try to make the absolute most of my free day.
What do you think the next big culinary trend is likely to be?
Traditional cuisine.
What are your thoughts about the restaurant scene on Mallorca?
In the 20 years I have been living here, the island has experienced a spectacular change. Today, there are restaurants for all tastes … it´s a luxury.
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