I had read about Nakar and Cuit, the chic new hotel with restaurant on Jaime III, several times lately but actually it was Tony from La Principal who made me curious. He had been putting on music on the rooftop bar, allegedly one of Palma’s latest hot spots. Rightly so: bar and restaurant feature a terrific view over the Bay of Palma, from Cap Blanc to Castell Bellver. And famous Miquel Calent is kitchen chef at Cuit‘s.
We started our evening on said rooftop bar on the 9th floor. While it is reserved for hotel guests during the day it’s open for the public at night. Sitting on the wooden steps of the small infinity pool with a glass of Cabraboc Gin & Tonic, we watched a perfect sun set behind the Tramuntana while the casco antiguo at our feet was bathed in golden light. After el aperitivo we moved down to the restaurant where the amiable staff welcomed us. Miquel Calent likes to go with the season and prefers organic, sustainable produce in his kitchen. His menu is a wonderful composition of Mediterranean fish and meat dishes, most of them coming as a surprising modern interpretation of classic meals. That night, our favorites were swordfish tartar with marshmallows and algae, monkfish with saffron and cinnamon, and veal entrecôte with truffles. Only for desert, we unanimously opted for the chocolate variation. Delicious!
The hotel next to the lively shopping neighborhood of Palma’s popular boulevard perfectly combines traditional Mallorcan architecture and contemporary minimalism. Natural stone, bright wood, indirect lighting, and simple yet exciting shapes make for a relaxing and friendly atmosphere. Cuit features just the same style. Great food, an inspiring ambiance and a stunning view – if you bring your best friends, you’re all set for a wonderful night.