Food and drink
Chef Tomeu Caldentey’s imaginative menu is big on fresh, bright flavours and simple techniques. The antithesis of old school Michelin, his cooking is precise and at times groundbreaking. Where he really shines is when playing devil's advocate: mussels with foie, curry and apple? Unworkable surely? Iberian pork with crayfish, watermelon and mint? Madness? But no, it all works and comes together as one of the most exciting eateries on the island.
I miss the old windmill, but times move on and the vertiginous lines, glass and pristine white walls of the new restaurant suit the food. The salon is modern but chilled, the terrace smart yet leafy, and I love the eight-person chef's table in the kitchen, ideal for celebrations.
Service is more formal than it was (a knock-on effect of moving to a five-star hotel no doubt), but very professional with knowledgeable staff who talk you through the experience with enthusiasm.
Sa Coma is a purpose built resort on the east coast with little to recommend it with one notable exception: Caldentey’s cooking.
There are two three-course set menu options for 70 euros and 82 euros respectively plus eight per cent tax. A multi-course gourmet menu with premium wines costs 120 euros plus eight per cent tax and is arguably better value than the cheaper three-course menus if you’re after a full blow out. Best value of all though is the seasonal menu comprising five courses plus wine pairing for 50 euros plus eight per cent tax.
Tables to book
If you’re with a group of food-loving friends the chef’s table is a memorable experience. Otherwise, it’s all very pleasant.
- Business travellers
- Mature travellers
- Special occasions
- Design and architecture