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10/10/2019

Bocalto Palma

A restaurant with character and personality


"Bocalto is a special restaurant... before I had the opportunity to run it, it had always caught my attention: its good atmosphere... when I was given the opportunity to rule it, we didn't doubt it". Francisco González has been the chef and owner of Bocalto since June, a place that radiates personality and character on all sides.

 

The hamburgers are gourmet, the pinchos bar is almost two meters long and the variations of mojitos, gin tónics and vermús are amazing. In addition, they offer fifteen different types of tapas and dishes in a reduced but select menu. The Bocalto Palma restaurant is a very "old school" space, as Débora Protti points out. "It's a modern style, but with a British mix, finished in wood and gold... a place where you will feel good".

 

"It's a modern style, but with a British mix, finished in wood and gold... a place where you will feel good".

 

National cuisine with personality

Its cuisine is international and has a great personality. The best Seller is the "Señorito Hamburger", 100% Angus beef accompanied by caramelized foie gras, goat cheese and crystal bread.

For vegetarian palates, the hamburger made with lentil paste, beans, carrots and beetroot stands out. In this case it is accompanied with fresh mozzarella and mango sauce, a sweet and salty mixture that delights diners. There is a particularly successful dessert called pissang goreg, of Balinese origin. It is made from banana breaded in sweet tempura, served with artisan coconut ice cream.

 

There is a particularly successful dessert called pissang goreg, of Balinese origin. It is made from banana breaded in sweet tempura, served with artisan coconut ice cream.

 

A multicultural space on the upper floor

Bocalto Palma has countless projects underway, from establishing a vermouth route on Thursdays, which will be offered along with one of its delicious tapas, to holding cultural events upstairs. "We are talking to the Babel bookshop to organize reading days, we will also have exhibitions, we will start with a silkscreen exhibition" explains Francisco González "we want the room above to be a kind of multicultural point in which to share and exchange experiences".

 

"we want the room above to be a kind of multicultural point in which to share and exchange experiences".

 

All this is accompanied, of course, by one of the many snacks that this restaurant offers to anyone who wants to enjoy a quiet and relaxed time, any day of the week.

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