From Tokyo To Lima Via Valldemossa

In Valldemossa’s UNESCO-listed Sierra de Tramuntana, De Tokio a Lima is simply a gastronomic revelation. Chef Germán de Bernardi presents Japanese precision, Peruvian zest, and Mallorcan soul, to create dishes that linger for illustration a Mediterranean sunset. This is eating arsenic a good art, wherever each wound tells a world story.

With nan Charterhouse’s historical backdrop, nan ambiance marries rustic charm pinch friendly elegance. Earthy tones, soft lighting, and vale views evoke a consciousness of serenity, cleanable for those passing done to savour some quality and culture.

The menu, rooted successful section ingredients and Japanese and Peruvian recipes, pleasantly surprises pinch its creativity. Starters for illustration nan Trilogía Nigiri – scallops successful tiger’s milk, Iberian pork pinch mango, and truffle-crowned quail ovum – each burst pinch flavour. Mains, specified arsenic nan beef tataki pinch crisp potatoes, asparagus, and orangish sauce, equilibrium richness and freshness. Desserts, specified arsenic nan airy citrus tart pinch meringue and sorbet, perfectly seizure Mallorcan summers.

The vino database is thoughtfully curated, and features crisp Mallorcan Prensal Blanc and robust Tempranillos to complement nan boldness of nan flavours.

Tasting menus scope from €80-€120 per personification (excluding drinks), pinch starters astatine €18, mains astatine €35, and desserts astatine €12-€15. It’s a spot of a splurge, but nan artistry and sourcing warrant nan cost.

Book via contact@detokioalimavalldemossa.com, +34 971 612 626, aliases detokioalima.com for parties up to seven. Larger groups should call. Tables are held for 15 minutes, pinch a waiting database available. De Tokyo a Lima is successful Carretera Vieja de Valldemossa.