|Port Petit is found in the beautiful marina of Cala d'Or, where you can dine on the open-air terrace while enjoying spectacular views of the harbour. Port Petit is famous for its creative Mediterranean cuisine. Established in 1988, Gerard Deymier and his team have built up a reputation for excellence and are recognized by leading gastronomy guides. The dishes on the menu have been designed by Chef Gerard, who uses fresh produce. This means that you will find seasonal variations but all his creations are always presented with an imaginative flair. Port Petit offers the perfect combination of personal service, exquisite cuisine and delicious desserts (we have our own pastry chef, so make sure you try a Pastry Suggestion of the Day). |
|Once in Cala d'Or follow all signs to the port. The restaurant is in the main complex overlooking the estuary. |
|Average Price |
|Lunch - Bistrot Menu - €21.50 (IVA included)
Dinner - 3 menus - €35, €45, €60 |
|Fresh creative Mediterranean cuisine. Fresh fish dish of the day, meat dish of the day, and soup of the day. Daily dessert suggestions and Chef's recommendations. |
From 13.00 to 15.30
Very creative Bistro Menu at €19.50 (excluding wine & tax). The menu changes every Friday. Choose a starter, main course and dessert from 3 options each.
Tasting Menus served at dinner-
Petit Menu (3 courses) - €39.50
Full menu (6 courses) - €55.00
Special themed seasonal menus
e.g. mushrooms in November, oysters. Christmas and New Year's Eve menus.
|Special Diets Catered For |
|• None gluten containing ingredients |
|• Dairy Free |
|• Vegetarian |
|Opening Times |
|Lunch 13.00 to 15.30 |
Dinner 19.00 to 23.00
|Days/seasons closed |
July & August Tuesday for lunch.
|Number of seats |
|60 inside/terrace |
|Credit cards accepted |
|Visa, Mastercard, Amex |
|Samples from the menu |
Marinated zucchini salad, rocket, mozzarella and smoked eel; Duck foie gras mi-cuit, caramelized granny smith apple and spicey baguette; Sautéed scallops with diced pear and pinenut ragout with lemon olive oil; Mediterranean fish soup, croutons, garlic dressing and cheese.
Catch of the day, grilled or roasted; Seabass, sautéed spinach with walnuts, sundried tomatoes and thyme sauce; Roasted rack of lamb, eggplant purée, chanterelle mushrooms and artichoke; Confit of suckling pig, tomato pulp and green bean salad.
White peach soup, champagne sorbet, yoghurt sauce; Banana and raisin chutney, aged rum cream, coconut sorbet; Hot chocolate fondue, profiteroles and fruit.
|Other facilities |
|Banqueting facilites for groups of 65 to 100 people. Set menus available. Please book at least a week in advance. |
|Wine list |
|Selection of quality wines from many regions of Spain and France. Cavas and Champagnes available. Samples from the wine list: |
Mallorca: Macia Batle Binissalem Crianza; Jose L Ferrer Viña Veritas Crianza; Miquel Oliver Ses Ferritges Reserva; Son Bordils Pla de Mallorca; Jaume Mesquida Cabernet Sauvignon
Also a selection from Rioja, Ribera del Duero, Navarra, Somontano, Penedes and others.
Reds from France: Languedoc - Cabernet Sauvignon Baron Philippe; Bordeaux - Mouton Cadet Rothschild Reserva Cuvée 1999; Baron Philippe de Rothschild Saint Emillon 1999
Sweet dessert wines - various Ports, Sauternes Baron de Rothschild, Tokaj 4 Puttonyos Aszú
|Gerard Deymier |
|Gerard Deymier |
|Saskia Metrendorf; Piero Costa |
|Early dining for families; we offer dishes for children. || || || || |
|Restaurant/Hotel ID: 357 |