Michelin starred, Mallorcan chef, Tomeu Caldentey has opened Tomeu Restaurant amb Arrels (Tomeu restaurant with roots), his third restaurant on Mallorca followed by the much praised Taronja Negre Mar and Bou. Located in the Sant Jaume boutique hotel, the restaurant is open for lunch and dinner with two tasting menus and the option of ordering à-la-carte. Additionally, an affordable menu with three courses is offered at lunch time.
Tomeu Restaurant amb Arrels
English, Spanish & German
Tomeu is about looking at the heritage of the Balearic Islands through food- its culinary traditions, locally sourced and seasonal ingredients, and recipes handed down over generations but giving them a new spin, a contemporary reinvention suitable to the experience-hungry diner.
A meal at Tomeu starts with an aperitif called “Mallorca in a bite,” a welcoming trio of homemade bread, an olive, herb, and cheese spread, and a dish of sobrasada, an iconic Mallorcan product which here is flame broiled at the table to give it a perfect melt in your mouth texture.
The coca aperitif, a riff on the traditional Mallorcan flatbread, is made here with a touch of wakame and topped with chopped scallions, herbs and tomatoes.
An absolute highlight is the “Huevo Port de Sóller” that comes with a carpaccio of Sóller prawns, a smattering of butifarra mixed with a touch of salsa Americana, upon which lays a perfectly cooked egg delicately dripped with a Maltese sauce made with Sóller oranges. It was extraordinary in taste, texture and creativity- an homage to the Sóller Valley.
The suckling pig with watermelon and plum, artfully presented with a thick band of powdered pistachios, was a careful balance in sweet and salty. The crisp pork skin made it difficult to cut elegantly, but its tasty, fatty, salty crunch was balanced by the sweetness of the watermelon and nutty pistachio.
Staging and presentation are part of the ambiance in such dishes as “Langoustine flamed with Herbas de Mallorca liquor,” and “Sorbet of ‘ginet’ from Menorca” which is churned at the table in a small wooden barrel. Though we didn’t try the cheese plate, the selection looked interesting.
The décor of the restaurant is contemporary with a warm Mediterranean touch. Dark green, ochre, and light grey tones are accented with brass light fixtures and a vibrant palm tree patterned wallpaper. The welcoming staff wear dark navy blue uniforms worthy of a Wes Anderson film.
Why eat here?
The creative, flavourful food inspired by the local heritage, the attractive design, and for a drink after at the cool looking hotel bar just outside the restaurant.