Emilio Innobar – Fusion Cuisine in Palma's Old Town

Entering the house on Calle Concepción you immediately notice that someone cooks here with great attention to detail. The atmosphere is modern but never sterile: rotating art hangs on the walls, the large windows let the city light in, and the sound of knives coming from the open kitchen is reassuring. Marcus Cardoso works with a few, very good ingredients and focuses a lot on raw preparations: sashimi mixes with tuna, salmon, cerviola and sole are so fresh you can almost smell them before the first bite. One dish I order again and again is the reworked tuna tartare: a base of Mallorcan pepper and onion topped with cream cheese and a subtle mustard-Japanese spice note – it works surprisingly well. The Iberian lomo gyoza is a small technical masterpiece: crisp-fried outside, juicy inside, with a filling that combines Japanese technique and Spanish flavor. The prawn ceviche is, for me, the secret star – warm-cold textures, clear acidity and enormous freshness. For those who want meat, the spicy beef tenderloin is worth it, served with vegetables and Parmesan as a surprisingly rounded companion. Dishes often arrive to share, the pace is relaxed, and the menu changes with the market. Wine lovers will enjoy the selection: from local Bisbal gems to interesting international bottles. The service is friendly, happy to explain the plates, and competent in English and Spanish. A small organizational note: the Salzburger Nockerl, an airy dessert, is popular with regulars from German-speaking countries – order it in advance, it takes time to make.

Entering the house on Calle Concepción you immediately notice that someone cooks here with great attention to detail. The atmosphere is modern but never sterile: rotating art hangs on the walls, the large windows let the city light in, and the sound of knives coming from the open kitchen is reassuring. Marcus Cardoso works with a few, very good ingredients and focuses a lot on raw preparations: sashimi mixes with tuna, salmon, cerviola and sole are so fresh you can almost smell them before the first bite. One dish I order again and again is the reworked tuna tartare: a base of Mallorcan pepper and onion topped with cream cheese and a subtle mustard-Japanese spice note – it works surprisingly well. The Iberian lomo gyoza is a small technical masterpiece: crisp-fried outside, juicy inside, with a filling that combines Japanese technique and Spanish flavor. The prawn ceviche is, for me, the secret star – warm-cold textures, clear acidity and enormous freshness. For those who want meat, the spicy beef tenderloin is worth it, served with vegetables and Parmesan as a surprisingly rounded companion. Dishes often arrive to share, the pace is relaxed, and the menu changes with the market. Wine lovers will enjoy the selection: from local Bisbal gems to interesting international bottles. The service is friendly, happy to explain the plates, and competent in English and Spanish. A small organizational note: the Salzburger Nockerl, an airy dessert, is popular with regulars from German-speaking countries – order it in advance, it takes time to make.

Address: Calle Concepción 9, Palma de Mallorca. Website: www.emilio-innobar.com. Languages: English & Spanish. Open Tue–Sat 13:00–15:00 and 19:00–21:30, closed Mon & Sun. Best to reserve, especially in summer.

In spring and autumn the combination of fresh market fish and fewer tourists is most enjoyable. In high summer reserve early (8:00 p.m. is popular).