Brasserie Poèm

Chef Adrián Quetglas employs a singular culinary philosophy that seeks to democratize haute cuisine by weaving his Argentinian roots into the traditional fabric of Mallorca. His Michelin-starred kitchen is a laboratory of innovation, where the technique of clarification transforms a classic borsch into a translucent beetroot nectar, punctuated by delicate ravioli crafted from beetroot jelly. The aroma of saffron and black garlic permeates the dining room, heralding the arrival of a deconstructed tortilla that challenges sensory expectations. Texture is explored through a tender rabbit loin paired with a weightless foie gras foam, while the Mallorcan loin of lamb is slow-cooked to a state of melting suppleness. Each dish is a balanced composition of flavor and form, such as the Atlantic trout finished with a citrus-infused beurre blanc. Quetglas’s vision is one of constant evolution, ensuring that every tasting menu reflects the seasonal pulse of the Balearic landscape.