His cooking is deeply intertwined with Mallorca and the Mediterranean

Diners are invited to enjoy a warm, personal dining experience in the kitchen, interacting with the chef. It’s like having guests at home in a very relaxed, very friendly setting. Sharing flavours and emotions. This is the new phase in the Mallorcan chef’s life since opening his restaurant Es Molí d’en Bou in 2000.

After eighteen years Tomeu has started a new cycle, taking his accumulated experience and strong tradition in a new direction and with a new way of presenting his cuisine. He works with enthusiasm, wisdom and pragmatism in adequate doses. His creations carry his personal identity. The dishes are prepared with tenacity and rigour, where the local and seasonal produce are expertly merged with textures and flavour.

In the same premises in Sa Coma, but with a change of décor; a minimalist design where elegance and simplicity prevail. You are greeted with pebbles from the Mediterranean seabed dangling like strings of tomatoes, mushrooms or homemade sausages that have been hung out to dry, setting the scene for the island’s essential produce from the sea and land. Here the chef invites you to sample the most genuine Mallorcan cuisine. No more than 20 guests are seated around the kitchen and the chef’s table, an intimate culinary environment that helps to create a serene and thrilling experience.

There are three daily menus, with five, eight and ten very reasonably priced plates and which change according to market, produce and season: €39, €49 and €69 each. The dishes include: Coca de la mar (a savoury mini-pastry with seafood), Trampó amb fruita i formatge (salad of fruit and cheese), gamba i taronja de Soller (prawn and orange from Soller), alberginies i foie (aubergines with foie gras), guatleres amb sobrassada i mel (quail with sobrassada and honey), coliflor amb “mornay” marinera (cauliflower with seafood mornay), xot amb pastanages i ciurons (suckling lamb, carrots and chickpeas) and caneló 2001 (chef’s cannelloni). The desserts include: lemon ice cream, Mallorcan ‘ametlla’ almonds or pickled fruit.

There is no wine list, Tomeu suggests wines for the guests to try, with three price ranges: €16, €24 and €38.
After fifteen years holding a Michelin Star, this chef is now closer and more intimate, where the importance of interacting with the guests takes on a whole new meaning, with cooking full of creative and authentic local identity.

Tomeu Caldentey, cuiner
www.tomeucaldentey.com

The “powders” (herb and spice blends) in Tomeu Caldentey’s cooking
The pólvora de Duc (Duc powder) is a combination of the exotic and aromatic spices that were used a lot in Medieval cookery and featured in the cookery book published in 1520, Llibre de Coch by Catalan Mestre Robert, personal cook of King Ferdinand I of Naples. Thanks to the printer, the book was a best seller of its time, although parts of the contents were taken from a previous manuscript: the The Book of Sent Soví, which is where the recipe probably originated from.

The basis of the blend includes chopped cinnamon sticks, ground ginger, nutmeg, sugar, clove, star anise and salt. There were many variations and it was used for seasoning raw meat as well as for cooking and also in soups.

It is from here that Tomeu started to blend his own spice mixtures a few years ago: Pólvora salina: bringing flavours of the sea to the dish. Pólvora d’olivera: different types of dehydrated olives, chopped and mixed with aromatic herbs. Pólvora groga, a condiment for white meat and fish. Followed by pólvora de caça, pólvora calenta, pólvora de sa padrina, which are reminiscent of the flavours of old, just like the ones in grandmother’s pantry.
A constant search for new flavours and aromas.

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