This pop-up restaurant in Palma has now closed. The owners will be opening a new permanent restaurant in Mallorca’s capital later this year.
The Lab is a fairly new but very successful and unique eatery in central Palma. Opened originally for dinner only, The Lab is now also open for a three- or five-course lunch from Tuesday to Saturday.
English, Spanish, German
Restaurant? Laboratory? The Lab is both. Here, renowned Austrian executive chef Simon Petutschnig and his culinary team offer a different culinary theme each month.
The following review is from 2016 when The Lab still had a different culinary concept and staff:
The Lab is an ultra-modern concept in an atmospheric old street in Palma just off Plaça de Santa Eulàlia. The building has large windows – offering passers-by tantalizing glimpses inside – but no menu displayed outside. The interior has a high dark ceiling, and award-winning local photographer Nando Esteva’s artistic foodie images decorate the painted and exposed stone walls. On a large screen over the open part of the kitchen, diners can watch the chefs plating dishes – although some seats don’t have a direct view.
Before showing us to our table, the welcoming maître d’ Giorgia Scaramella introduced the two chefs working on the restaurant side of the kitchen.
Our dinner began with moreish warm rosemary-flavoured bread and home-made apricot butter. They also served olive oil (from Solivellas) and black olive Flor de Sal. With only around 30 covers and everyone eating the same menu, one of the chefs had time to explain each dish as he brought it to the table. You can ask questions about techniques and ingredients, and glean some ideas to elevate your own cooking.
We ate nine immaculately presented plates (including two desserts). It would be difficult to choose favourites, but three stand-out dishes were: fresh carpaccio of Soller red prawn with melon cubes, marsh samphire, and drops of maracuja; two textures of green apple, with foie gras wrapped in apple jelly, and a superb risotto. The latter was made from acquerello rice, which the renowned Heston Blumenthal has declared “the best in the world”. It was cooked in a stock slowly rendered from a whole country chicken, and garnished with pearls of green asparagus, hot capers, and pollen.
The rear kitchen is tiny and shows that one doesn’t need a large kitchen to produce amazing food. If you’re interested in the latest trends in Mediterranean gastronomy, The Lab in Palma is a must-visit.
The Lab is open for lunch and dinner, except Sundays and Mondays.
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