Tomeu Caldentey Cuiner, Sa Coma

When I’m asked to name my favourite restaurant in Mallorca, I’m spoilt for choice and usually dodge the question politely. But one restaurant that has been among my absolute favourites since we moved to the island – despite changing its name, concept, and address – is Tomeu Caldentey Cuiner in Sa Coma.

The amiable Mallorcan chef’s restaurant is at one end of the Protur Hotel Sa Coma Playa. Independent of the four-star family hotel, it stays open long after the last poolside sunbed has been stored for the winter. The restaurant has its own entrance conveniently located opposite a large, free car park.

We’ve eaten here countless times, and I highly recommend the weekly changing BARtomeu Menu for its high-quality food, relaxed ambience, and excellent value (25€). During the season, Tomeu also offers an Asian menu named Cruu (it’ll be back in April 2027).

On this latest occasion, we had the treat of the 10-plate ‘Tomeu’ tasting menu (75€) for dinner.  Five- and eight-plate versions (45€ & 55€) are also available. Each dish reflects Tomeu’s almost forty years of experience in the kitchen, some of which were during the time his restaurant held a Michelin star. Tomeu Caldentey Cuiner is a more democratic establishment than its starred predecessor, and is beloved by both locals and visitors.

You can sit at a conventional table or, as we prefer, on comfortable high chairs at one of the two kitchen counters to watch the theatre of the action in the smart kitchen of the former Michelin-starred restaurant. Tomeu had been the first Mallorcan chef to be recognised with a star, but after 15 consecutive years with the famous rosette he chose to renounce it to launch a new restaurant concept.

Don’t expect chefs’ whites here: Tomeu and his team wear quirkily captioned T-shirts and aprons. Observing the team at work is like watching a well-choreographed culinary ballet, and each member works with purpose. Whether pausing to whisk a pan of sauce on the stove or plating food with other team members, they all appear to enjoy their work. We certainly always enjoy the results, which are packed with flavour.

We began by sharing a warm, round loaf of Tomeu’s excellent olive oil bread, served with a spicy mayonnaise. I won’t describe every dish – there were ten of them – but my personal favourites were: salmon marinated in citrics including yuzu; mushrooms with white miso – a real hit of umami; guinea fowl with prawns – Tomeu’s interpretation of surf ‘n’ turf; a richly flavoured, tender beef fillet with a sauce of coffee and sweet wine, and Tomeu’s signature dish, Canelón 2001. The latter is always on the menu, although other dishes vary with the season and Tomeu’s inspiration.

Gift vouchers are available on the website, including wine-pairing options. Christmas gift idea for a gourmet friend?

Phone bookings: Weds-Sun 10:00h-13:00h or book online.

Photos: Jan Edwards