LÕA Palma

At number 47 Carrer de Cotoner, in Santa Catalina, LÕA puts under one roof three things Palma usually keeps apart: a chef-driven dinner, a serious cocktail bar and a DJ who plays at a volume that still lets you talk. It's the most personal project of Bruno Sixto, who is usually on the floor choosing wines with each table; the kitchen is run by Jhon Chavarriaga, formerly sous chef at Gaucho Piccadilly in London, with Argentinian Joaquín Favrat as his number two; the cocktails are Rommy Rosero's and the dining room is Matías Quintana's. The name comes from the loas, spirits of New World belief systems, and the candlelit room, wrapped in murals, follows suit. The menu is product-led with a touch of fusion, and the cooks and owners present the dishes at the table. Almost everyone orders the steak tartare; after that come the red prawn, as a carpaccio or a crispy bite, the turbot sashimi and a Rossini-style fillet with foie gras, best with the sweet potato purée. The aubergine millefeuille is the dish to pick if you don't eat meat, and the tiramisu and cheesecake end most dinners. The wine list is long, sparkling wines included, alongside signature cocktails. This is a place for a dinner with a reason behind it — an anniversary, a long night with friends — not a quick bite.

Reviewed in November 2026