Adelfas by Jens

On a residential street in Nova Santa Ponsa, near Port Adriano, Jens and Nicole Bräuning run a restaurant that is clearly their own: he’s in the kitchen and often comes out to explain a dish, she runs the floor and keeps an eye on every table. Their motto, repeated on their website, is cooking “amb xispa”, with spark in Mallorquí, and almost everything is made in-house, from the rye and olive breads to the desserts. The food blends Jens’s German roots with Asia, Peru and the Mediterranean, best understood through three dishes. Kimchi-marinated olives are their signature, so much so that they sell them in jars to take home. “The Hend'l” is their take on the fried chicken of southern Germany and Austria: poularde thigh with crisp skin, “grandma’s” cucumber salad and redcurrant jam. And the causa limeña, a tuna tartare with ají amarillo potato purée, shows the menu’s well-travelled side. There’s a four-course chef’s menu at dinner, a vegan menu and, at lunch, a set menu that changes weekly; for groups, a Wellington for four to six. The landscaped terrace is large and quiet, there’s a pavilion for events, and they host dinners with guest chefs and live music. It’s a place for celebrations, priced accordingly; if you’re after Mallorcan cooking, you won’t find it here.

Reviewed in November 2026