Balearische Inseln

Mallorca

Spanien

Palma de Mallorca

<p>As a chef, my professional profile is characterized by a solid culinary background from the Hofmann School in Barcelona, ​​supported by years of practical experience in various kitchens, including in France at Le Suquet (Michel Bras***) and Hofmann*. I am passionate about gastronomy and have a deep knowledge of both traditional and contemporary ingredients, techniques, and cooking styles. My focus is on the quality of ingredients, creative presentation, and the balance of flavors to offer memorable culinary experiences. My goal is always to exceed diners' expectations and create gastronomic moments that will last a lifetime.</p><p><br></p><p><br></p><h1 data-section-id="1g3y57q" data-start="110" data-end="139"><span role="text"><strong data-start="112" data-end="137">Custom Selection Menu</strong></span></h1><p data-start="140" data-end="170"><em data-start="140" data-end="170">(Choose 2 from each section)</em></p><hr data-start="172" data-end="175"><h2 data-section-id="oto04i" data-start="177" data-end="192"><span role="text"><strong data-start="180" data-end="190">Snacks</strong></span></h2><ul data-start="193" data-end="460">
<li data-section-id="gezik5" data-start="193" data-end="234">
Oyster with yellow chili tiger's milk
</li>
<li data-section-id="gvhbfa" data-start="235" data-end="268">
Artichokes with romesco sauce
</li>
<li data-section-id="1lx7nlx" data-start="269" data-end="293">
Cantabrian anchovies
</li>
<li data-section-id="12u28t9" data-start="294" data-end="331">
Parmesan sablé with tomato confit
</li>
<li data-section-id="1mq8oqc" data-start="332" data-end="358">
Homemade ham croquette
</li>
<li data-section-id="ewldtx" data-start="359" data-end="426">
Fried Piquillo peppers stuffed with cod and confit garlic aioli
</li>
<li data-section-id="12qzp1k" data-start="427" data-end="460">
Iberian ham with tomato bread
</li>
</ul><hr data-start="462" data-end="465"><h2 data-section-id="1lbve7l" data-start="467" data-end="489"><span role="text"><strong data-start="470" data-end="487">First Courses</strong></span></h2><ul data-start="490" data-end="938">
<li data-section-id="leraql" data-start="490" data-end="556">
Natural foie gras with spiced vinegar syrup and mango two ways
</li>
<li data-section-id="p1o878" data-start="557" data-end="593">
Avocado and king crab cannelloni
</li>
<li data-section-id="56kw6h" data-start="594" data-end="640">
Lightly spicy tuna belly tartare with lime
</li>
<li data-section-id="18jlhuo" data-start="641" data-end="682">
Crispy octopus with kimchi mayonnaise
</li>
<li data-section-id="vhuxm9" data-start="683" data-end="721">
Variegated scallops with spicy jus
</li>
<li data-section-id="1s56wul" data-start="722" data-end="794">
Sautéed prawn salad with guacamole, tomato textures, and fine greens
</li>
<li data-section-id="12zg4et" data-start="795" data-end="853">
Mushroom risotto with parmesan air and Port wine sauce
</li>
<li data-section-id="hpoy5d" data-start="854" data-end="879">
Classic steak tartare
</li>
<li data-section-id="161ldnu" data-start="880" data-end="938">
Beef cheek cannelloni with foie gras and truffle cream
</li>
</ul><hr data-start="940" data-end="943"><h2 data-section-id="1lzojln" data-start="945" data-end="968"><span role="text"><strong data-start="948" data-end="966">Second Courses</strong></span></h2><ul data-start="969" data-end="1449">
<li data-section-id="cf7sjl" data-start="969" data-end="993">
Squid in its own ink
</li>
<li data-section-id="z6enfk" data-start="994" data-end="1045">
Cod confit with "ajoarriero" and dried tomatoes
</li>
<li data-section-id="1oc5l18" data-start="1046" data-end="1111">
Sirloin steaks with potato parmentier and Café de Paris sauce
</li>
<li data-section-id="tpstpg" data-start="1112" data-end="1173">
Crispy salmon with green fresh pasta, pesto, and tapenade
</li>
<li data-section-id="sbsblc" data-start="1174" data-end="1245">
Sea bass with mushrooms, vegetables, and white pine nut vinaigrette
</li>
<li data-section-id="fsqhv5" data-start="1246" data-end="1300">
Rack of lamb with baby vegetables and radish sauce
</li>
<li data-section-id="ld9czm" data-start="1301" data-end="1365">
Bluefin tuna belly with sautéed peppers and pickled tomatoes
</li>
<li data-section-id="1yra8qq" data-start="1366" data-end="1449">
Pork trotters with foie gras and truffles, glazed with Port sauce and mushrooms
</li>
</ul><hr data-start="1451" data-end="1454"><h2 data-section-id="3j8uok" data-start="1456" data-end="1473"><span role="text"><strong data-start="1459" data-end="1471">Desserts</strong></span></h2><ul data-start="1474" data-end="1601">
<li data-section-id="1i9pt2f" data-start="1474" data-end="1517">
Dark chocolate coulant with red berries
</li>
<li data-section-id="ho8r8s" data-start="1518" data-end="1565">
Cheesecake with honey gelée and red berries
</li>
<li data-section-id="1wbgg9d" data-start="1566" data-end="1601">
Rum baba with vanilla chantilly
</li>
</ul><hr data-start="1603" data-end="1606"><p>














</p><p data-start="1608" data-end="1625"><strong data-start="1608" data-end="1623">Price: €120</strong></p>

Classic chilled leek and potato soup, creamy and refreshing.

Clásica sopa fría de puerro y patata, cremosa y refrescante.

Vichyssoise

Fresh oyster topped with a tangy Asian marinade and salmon roe.

Ostra fresca con marinada asiática y huevas de salmón.

Oyster with Oriental Marinade and Salmon Roe

Ostra con Marinada Oriental y Huevas de Salmón

Premium anchovies from Cantabria, delicate and savory.

Anchoas premium del Cantábrico, delicadas y sabrosas.

Cantabrian Anchovies

Anchoas del Cantábrico

Creamy avocado wrapped around sweet king crab meat.

Aguacate cremoso relleno de cangrejo real.

Avocado and King Crab Cannelloni

Canelón de Aguacate y Cangrejo Real

Tuna belly tartare with a hint of spice and fresh lime.

Tartar de ventresca de atún con un toque picante y lima fresca.

Spicy Tuna Belly Tartare with Lime

Tartar Picante de Ventresca de Atún con Lima

Tender octopus, crispy-fried, served with spicy kimchi mayo.

Pulpo tierno y crujiente acompañado de mayonesa de kimchi picante.

Crispy Octopus with Kimchi Mayonnaise

Pulpo Crujiente con Mayonesa de Kimchi

Seared sea bass with mushrooms, vegetables, and pine nut vinaigrette.

Lubina a la plancha con setas, verduras y vinagreta de piñones.

Sea Bass with Mushrooms and Pine Nut Vinaigrette

Lubina con Setas y Vinagreta de Piñones

Molten dark chocolate cake served with fresh red berries.

Bizcocho de chocolate negro fundido acompañado de frutos rojos frescos.

Dark Chocolate Coulant with Red Berries

Coulant de Chocolate Negro con Frutos Rojos

A refined tasting journey blending seafood, fresh vegetables, and bold Mediterranean flavors.

Un viaje de degustación refinado con mariscos, verduras frescas y sabores mediterráneos.

Mediterran

Fusion

Spanisch

Privatkoch

Aromas Tasting Menu

Menú Degustación Aromas

A crisp parmesan sablé topped with rich tomato confit.

Crujiente sablé de parmesano con tomate confitado.

Parmesan Sablé with Tomato Confit

Sablé de Parmesano con Tomate Confitado

Classic Spanish ham croquette, creamy and golden.

Clásica croqueta española de jamón, cremosa y dorada.

Homemade Ham Croquette

Croqueta Casera de Jamón

Tender scallops served with a touch of spicy jus.

Tiernas zamburiñas acompañadas de un jugo picante.

Variegated Scallops with Spicy Jus

Zamburiñas con Jugo Picante

Crispy piquillo peppers filled with cod and confit garlic aioli.

Crujientes pimientos del piquillo rellenos de bacalao y alioli de ajo confitado.

Fried Piquillo Peppers Stuffed with Cod

Pimientos del Piquillo Rellenos de Bacalao

Traditional paella with prawns, clams, razor clams, and mussels.

Paella tradicional con gambas, almejas, navajas y mejillones.

Seafood Paella

Paella de Mariscos

Creamy cheesecake topped with honey gelée and fresh red berries.

Tarta de queso cremosa con gelée de miel y frutos rojos frescos.

Cheesecake with Honey Gelée and Red Berries

Tarta de Queso con Gelée de Miel y Frutos Rojos

A journey through Mediterranean classics, featuring seafood, fresh vegetables, and sweet endings.

Un recorrido por clásicos mediterráneos con mariscos, verduras frescas y un dulce final.

Mediterranean Flavors Tasting Menu

Menú Degustación de Sabores Mediterráneos

Fresh oyster served with a zesty yellow chili tiger's milk.

Ostra fresca servida con una vibrante leche de tigre de ají amarillo.

Oyster with Ají Amarillo Tiger's Milk

Ostra con Leche de Tigre de Ají Amarillo

Prawns with guacamole, tomato textures, and fine greens.

Langostinos con guacamole, texturas de tomate y brotes tiernos.

Sautéed Prawn Salad with Guacamole

Ensalada de Langostinos Salteados con Guacamole

Traditional steak tartare, finely seasoned and prepared.

Steak tartar clásico, finamente sazonado y preparado.

Classic Steak Tartare

Steak Tartar Clásico

Tender beef cheek cannelloni with foie gras and truffle cream.

Canelón de carrillera con foie gras y crema de trufa.

Beef Cheek Cannelloni with Foie Gras

Canelón de Carrillera con Foie Gras

Delicate cod confit with garlic-pepper sauce and dried tomatoes.

Bacalao confitado con salsa ajoarriero y tomates secos.

Cod Confit with Ajoarriero and Dried Tomatoes

Bacalao Confitado con Ajoarriero y Tomates Secos

Juicy sirloin steaks with creamy potato and Café de Paris sauce.

Jugoso solomillo con parmentier de patata y salsa Café de Paris.

Sirloin Steaks with Potato Parmentier

Solomillo con Parmentier de Patata

Classic rum-soaked baba served with Chantilly cream.

Clásico babá empapado en ron servido con crema Chantilly.

Rum Baba with Chantilly Cream

Babá al Ron con Crema Chantilly

A Spanish culinary journey with seafood, meats, and classic flavors in creative dishes.

Un viaje culinario español con mariscos, carnes y sabores clásicos en platos creativos.

Paella-Inspired Spanish Tasting Menu

Hinweis auf Chef Youssef Elmazaris Fähigkeiten und Spezialitäten

Oyster with Ají Amarillo Tiger's Milk

Sautéed Prawn Salad with Guacamole

Classic Steak Tartare

Beef Cheek Cannelloni with Foie Gras

Cod Confit with Ajoarriero and Dried Tomatoes

Sirloin Steaks with Potato Parmentier

Rum Baba with Chantilly Cream

Dieses Menü buchen

Mealbox

Kochworkshop

Private Dining

Über Chef Youssef Elmazari

Weitere Menüs von Chef Youssef Elmazari

Aromas Tasting Menu

Mediterranean Flavors Tasting Menu

example menu 1

example menu2