About Tomeu amb Arrels
Led by Tomeu Caldentey, the first Mallorcan chef to gain a Michelin Star on the island, Tomeu amb Arrels, like its name, looks to the roots of Mallorcan cooking, the locally sourced and seasonal ingredients and favourite recipes handed down over the generations, and gives it a new, contemporary taste. The restaurant is open for lunch with an affordable 3-course menu and 2 different tasting menus which are also offered for dinner – as well as an à-la-carte menu.
On the menu
An aperitif called “Mallorca in a bite” captures the tastes and ingredients of the island: olive oil bread, olive, herbs and cheese spread and sobrasada. The “Huevo de Port de Sóller,” is an homage to the Sóller Valley with flavours that include the famous prawns, oranges and butifarra.
Tomeu Restaurant amb Arrels wants to revive the rhythms of the past dining style but adapting it to modern technology, for example with the dessert, Sorbet of “ginet” from Menorca, in which the sorbet is churned at the table in a wooden barrel using a hit of nitrogen to speed up the process. They also offer an artisanal cheese board.
Signature cocktails and local wines
Another tradition that is revived here is the maceration of natural ingredients and distillates to create a range of infused cocktails with a personal touch and heightened flavours. The wine list focuses heavily on Mallorcan and Catalan wines that represent regional grapes and tastes.
Located in the Sant Jaume boutique hotel, a contemporary hotel with an attractive hotel bar and lobby, Tomeu Restaurant amb Arrels is a large, bright space with palm-tree patterned wallpaper, low, grey couches, and design accents such as pineapple ceramics, marble tabletops and brass and glass light fixtures.