Last summer the Arallo opened its doors in the premises of the restaurant Port Blanc opposite La Lonja in Palma and brings a breath of fresh air to the harbour. The old flair of lavish chandeliers and white leather has completely changed – now there is a completely different but very relaxed atmosphere. The waiters in striped sailor shirts, wooden tables with carved serial numbers, appealing lamps made of coconut shells and a beautiful sea of lights on the ceiling of the restaurant. The design was developed by Lázaro Rosa-Violán and the concept creates a wonderful contrast to the glittering rows of yachts that can be admired from the Arallos sun terrace. The menu promises a lot of delicacies, even if you first have to orientate yourself to understand how the concept works – it is a free, disordered list and the offered dishes invite you to share them. The dishes are completely reinterpreted in Arallo and it is not easy to decide – many things simply sound too good. The colourful menu concentrates strongly on fish and seafood, but also offers some meat dishes. The beef rib, cooked for twelve hours in the oven, is tasty and tender and the tatar steak, which is served over grilled bone marrow, will certainly win over the last meat lover.
At its core, the Arallo offers a Galician cuisine which is, however, influenced by many international influences from India to South America and Scandinavia. The Amicalia Group, which already has a Michelin star with the restaurant Alborada in A Coruña, has already opened three Arallo restaurants (also in Madrid). With the new addition to Palma’s Mole, the chef embroidering behind the concept, Iván Domínguez, has brought an exceptional fusion cuisine to the island that invites you to come back, it is delicious and special and simply something different. The excellent price-performance ratio should also be emphasized.