Cuit

Your table is on the eighth floor of the Nakar hotel on Avinguda Jaume III, looking out over the Cathedral, the old-town rooftops and the bay. Cuit is the restaurant of Mallorcan chef Miquel Calent, and the cooking is the island’s repertoire with local produce and a modern touch here and there, no fireworks. It runs mainly on two tasting menus, a short one and a long one with two more dishes, renewed every season; the à la carte list is short and largely repeats those dishes. Some have become fixtures: potatoes a lo pobre with egg yolk and truffle, Mallorcan vegetable frit with octopus, the creamy ‘de sa padrina’ rice and lamb tartare. The menus are generous, more than you’d expect from a tasting menu, and the end is heavy on desserts. For what it costs, what you eat and what you see from the window, it’s one of the more sensible central options with a view. It isn’t flawless: some nights the service runs too fast for a long menu, and in summer 2026 a few regulars found the dishes less sharp. In the morning the same room serves the hotel breakfast and brunch, which don’t match the dinners. Upstairs, on the ninth floor, is the hotel’s rooftop with its pool.

Reviewed in November 2026