Coquettish and comfortable, perfect for a summer dinner: this is Pez Playa
welcome to beach bar where gazpachos are frozen, tatakis are smoked under a glass bell jar, and meats are presented on a Lilliputian picnic table. Nope. beach fish It is not a restaurant on the beach either.
Spherifications, smoked, siphons, liquid nitrogen. The 'jelly moment' has not arrived. Yet. But if what you are looking for is to enjoy with the taste but also with the view, in beach fish you will find your test lab.
The architect of this alchemy, of those visual and tasty games, she is the canarian chef Kimberly Gonzalez . She is the head of this project on the beach and located inside the fun ME Majorca .
Sirloin carpaccio, Parmesan flakes and Pez Playa arugula
"I am in love with cooking with Canarian-Venezuelan roots and very passionate about what I do. I really feel that my kitchen is my mirror; is cheerful, creative, demanding …", he comments Kimberly a Traveler.es.
All this makes sense, and a lot, after seeing how she elaborates her already famous frozen gazpacho . There is a desire to innovate, to offer traditional summer flavors like never before and to do it with that wow effect on which is based the beach fish spirit.
The famous Frozen Gazpacho of Pez Playa
There is also an intention: to make the place a totally instagrammable space. They have succeeded.
And here is where the big dilemma lies. Can something as 'shallow' as clicking and liking rise to the art of cooking without harming the quality of it? When you have to be so aware of the wow effect, the spectacular and the artifice... what about the delicacy of the flavors and the care of the product?
"I think that the product can never lose prominence, fresh and quality . With a well-cared-for raw material, it is only necessary to find a balance with the other components. Our motto at Pez Playa de ME Mallorca has always been: conquer through the eyes, attract through smell and satisfy the palate… Checkmate!" Kimberly replies emphatically.
Kimberly Domínguez, chef at Pez Playa
And she continues: "I honestly feel a great responsibility, It is no longer limited to surprising the customer but also the thousands of friends and contacts with whom they share their photo on networks . The deliciousness of the dish is only enjoyed by the diner, but to earn the 'Instagrammable' label it has to be visual, colourful, appetizing and original, worthy of a Like ”.
"We cannot lose the north. We must always bear in mind that the first objective of the kitchen must be eat well. The foundations can never fail, flavor, texture and cooking they have to be perfect, then we add the rest," Kimberly concludes.
Do we believe it? We have to do it: a bell approaches, a slight flick of the wrist... and let the show begin!
We have just witnessed how they prepare one of the best dishes on the menu, its smoked tuna tataki with green tea.
Every bite of that tataki, a gift to the palate. Perfect texture of the tuna finished off with that slight smoky touch that makes you want more.
also the awesome sirloin carpaccio, parmesan flakes and arugula (smoked at the moment) and crowned with spherifications of olive oil.
Pez Playa veal tenderloin
What is interesting, apart from the restaurant, is that priority is always given to local products. How to waste what this land and this sea gives us? "The Frozen Gazpacho is a good example of this, the tomatoes we use to make it are Ramallet Mallorquín Tomatoes," Kimberly informs us.
The famous Frozen Gazpacho of Pez Playa
What does the Canarian expert based in Mallorca recommend? What island mix does she propose to us?
"I consider myself a super fan of local products. Whenever I travel I try to understand the gastronomy of the place, know its history and why. I believe that this philosophy is perfectly reflected in our Dentex cooked in banana leaves. Fish from here, fresh cooked in Canarian banana leaves, served with a puree of the same fruit ".
"For decades the banana industry was the protagonist of the economic growth of the Canary Islands and today it continues to be one of the most important crops in the archipelago, I wanted to reflect its importance in one of my dishes for Pez Playa ".
Spectacularity on the plate, in the mise en place , in the preparation of the dish in front of the diner.
Pez Playa is a live and direct show, a concert that is only finished off with the clink of plates and glasses overflowing with happy toasts, with the bay of Calvià in the background. Yes. This "is very Instagram." But after the likes, it really stays in the soul.
Views of the Pez Playa dining room with the best views in the background
LET'S COMPLETE THE EXPERIENCE WITH...
1. A swim in the sea and a break in the sun deck private hotel, by the sea, perfect for resting, taking a nap and relaxing.
two. A swim in the wonderful pool adults only of ME Majorca . Here you can also request your exclusive service of balinese beds And keep the cups flowing!
3. one night in ME Majorca . Or two, or three... or a lifetime. Its rooms are the house on the beach that we all want. Who can resist reading with sea views from the terrace? And who wants to take a dip in their window-facing tubs with a bottle of champagne waiting?
Let yourself be advised by AuraManager of the hotel (in reality, you will already know what you want, what you are looking for in Majorca and what do you like before checking in...). Most likely, there is a message, a quote on the hotel mirror waiting for you... and you will wonder "How could he have been so right...?". Aura knows best. They are the gurus of your stay.
Four. The impressive breakfast buffet of ME Mallorca. A cornucopia of pleasures. That's the hotel breakfast. Stop in the area Products of the earth and taste a Majorcan ensaimada stuffed with sobrassada? What you want. You will also find a pyramid of the celiac delights . Here everything is personalized.
5 . A massage at ** Codage Paris Spa .** The perfect place to relax, pamper yourself and, above all, empty your mind and let your body receive all the energy of the place.
The Majorcan corner will be your downfall