Wood-Fired Grill · Mallorcan Cuisine
The wood-fired grill at Es Muntant — olive wood, no gas
Olive wood instead of gas. We light the fire at seven in the morning; by lunch the embers are right. You taste the difference on the first bite.
The brasa — the olive-wood fire — is the heart of Mallorcan cooking and the core of what Restaurant Es Muntant has been doing for decades. No gas, no briquettes: just Mallorcan olive wood that burns at lower temperature for longer and releases the mild, earthy smoke you don't get anywhere else. Certainly not on a tourist menu.
🔥 Why olive wood, not gas
Gas grills are clean, fast, cheap — and taste of nothing. Charcoal briquettes taste of the lighter fluid. Olive wood, on the other hand, comes from the groves of the Tramuntana — our wood is supplied by a family in Bunyola who've worked the same trees for three generations. The embers build slowly, never run too hot, and put out the smoke a Mallorquin recognises as "brasa de oliva" — the foundation for anything that lands on the rack, animal or fish.
We light the fire at seven in the morning. By the lunch service at 13:00 the olive wood has its ideal white-ash glow. Dinner service from 19:00 runs on the same fire, freshly topped up. The grill master stands in front of the fire for the whole service.
🥩 What we put on it
Our menu has ten items off the grill — six meat, four fish. The classics:
- Entrecote 250 g — ribeye from a Mallorcan butcher, three minutes a side, finished with coarse Es Trenc salt.
- Costellons de cordero — lamb chops marinated in garlic, rosemary and Mallorcan olive oil.
- Lubina entera — whole sea bass from the Lonja de Palma, with lemon and herbs from the kitchen garden.
- Sepia a la plancha — cuttlefish off the morning lonja, fast and hot, with alioli and parsley.
- Frito Mallorquín — the offal hits the brasa first to mark it, then to the pan with bay and pepper to finish.
Vegetarian: grilled peppers, aubergines, white asparagus in season. Tumbet comes out of the wood oven — same fire, different vessel.
👨🍳 The grill master and the suppliers
The brasa runs because three people start at seven in the morning: Tomeu at the grill, the Mercat run and the Lonja delivery. The meat comes from the village butcher — we know him by name and he knows our Wednesday and Friday order. The fish comes from the Lonja de Palma, about 13 km away, the same morning. The olive wood is from Bunyola, the olive oil from Sóller, the salt from the Es Trenc salt pans.
That's not a marketing list — it's the address book that gets worked through every morning. We don't need more than that.
More from the brasa
Six mains that come straight off the olive-wood fire — classics and seasonal cuts.
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Beef Entrecote (250 g)
Juicy 250 g beef entrecote, slow-grilled over olive-wood embers — the Brasa main that anchors the menu.
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Rack of Lamb
Tender rack of lamb from the wood-fired grill — crisp outside, pink within. Seasoned with Mediterranean herbs and served with seasonal sides.
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Grilled Sea Bass
Fresh sea bass grilled over the wood fire. The most Mediterranean fish there is — served whole with house sauce and seasonal vegetables.
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Grilled Cuttlefish
Tender cuttlefish grilled over olive-wood embers, lightly smoked from the fire. A classically Mediterranean dish — simple and perfect.
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Mari Muntant
Our signature dish: creamy rice with prawns and lamb — a unique surf-and-turf only found at Es Muntant.
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Porcella Rostida
Porcella Rostida — Mallorcan roast suckling pig from the wood-fired oven. Feast-day classic with crackling skin and tender flesh.
Full overview: all Mallorcan dishes · cook at home: our recipes.
Reserve a table at the grill
Regulars and first-timers, hikers and cyclists, families and couples — there's a table and the olive wood is burning.