Dinner at DINS Santi Taura in Palma de Mallorca

DINS’ kitchen and bar.

May 2021. The Belgian government lifted the ban on leisure travel in April, but strict travel rules limited options. As the Balearic Islandslles Balears or Islas Baleares – were a yellow zone, we booked flights and a hotel in Palma de Mallorca

Coronavirus countermeasures in May in the Balearic Islands mandated only outside eating for restaurants. An exception was made for hotels, hotel breakfasts and hotel restaurants.

So it was very opportunistic to have a gastronomic tasting menu ‘carte blanche‘ dinner at DINS Santi Taura, located inside our hotel, El Llorenç Parc de la Mar in Palma de Mallorca . 

Unfortunately we didn’t take notes of the menu and we didn’t ask for a written out menu. Oops. But we made photos of everything so it helps.

And anyway, by the time you read this blog post, the menu will have changed. 

Michelin

We didn’t know at the time, but DINS has a Michelin star. “Experience the mature cooking of chef Santi Taura and his passion for traditional Mallorcan cuisine with an updated modern flair. He makes full use of the island’s products while always respecting, first and foremost, their authentic flavours. Make sure you also head up to the rooftop bar for a drink!”, the Michelin inspectors say. 

Mallorca first

And indeed. Chef Santi Taura introduced himself to us and explained his concept. 

“We offer a unique gastronomic experience based on the traditional cuisine of the islands and made with seasonal ingredients from local origin. Our guests can choose between different proposals and suggestions and from our selection of wines”, Santi Taura says on his website. 

Tasting menu

We went for the Calatrava menu. “Sa Calatrava, an eclectic neighborhood with centuries-old culture, located in the middle of the old town wall of Palma and whose streets speak so much of the history of Mallorca, is the perfect location for what we propose.”

We did not order the wine pairing. It’s too much wine. And we had an early flight the day after. So we ordered a bottle of Mallorcan wine the sommelier suggested. 

The menu

So, out of memory, we had:

  1. A mustardy soup.
  2. A pastry.
  3. Ham on toast. My description dishonors the the dish.
  4. A croquette
  5. Bread.
  6. Sea bass with Mallorcan wine sauce.
  7. A bouillabaisse like soup.
  8. Roasted shoulder of Mallorcan porc negre
  9. Whelks.
  10. Chateaubriand.
  11. Cheeses.
  12. First dessert: cheese curd, probably ginet of San Juan.
  13. Gató of almonds.
  14. ‘Dracula’ icy dessert, based on Santi Taura’s childhood memories.

Note self: make notes to be able to write a proper restaurant review. 

What we can say is it was delicious, well balanced and original. It was’t overthought and we weren’t stuffed when we the dinner was over. It was well worth its price, 95 euros per person.

Epilogue

In general we had nice to very nice meals in Palma. But we can absolutely recommend the Osteria de Plaça Sant Francesc. The address is in the name.

Resources

Previously on this trip

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