Brut restaurant — Restaurant in Llubí

My wife and I are Americans who spent most of the last month traveling through southern France and northern Spain. We enjoy good food and interesting dining (usually, but not always, found at the same place). We collected 12 Michelin stars throughout the month and I can honestly say (with the possible exception of the 3-starred Azurmendi restaurant near Bilbao (which costs 3 times as much)) that dining at Brut was our most unique, enjoyable, and memorable experience.

Our flight was delayed and we barely made it on time for our 8:30 reservation, in a near panic because our tour guide friend (whose family lives in Mallorca) had described this as a "can't miss" dinner. Our hustle from the airport was soon rewarded.

As well as a restaurant, craft beers, kombucha, and some type of pineapple/apple cider are created on site. We got that pairing with our meals and found it a lot more interesting, with a much wider range of tastes, than standard wine. We came home with several bottles of each (pro tip -- let the pineapple drink settle for a while after it is shaken up in the plane luggage to avoid a spill -- it's fizzy). I also highly highly recommend the additional 5-cheese pairing at the end of the meal. It's $20 per person but totally worth it. We finally got to taste the strong and interesting local cheeses that we had hoped to find in southern France earlier in the month.

Brut is a chef's table experience where all the patrons are seated with a clear view of the chef and his assistants as they prepare the meal. The chef then personally describes each dish as it is presented. It certainly made our experience better because he was able to do that for us in English (and, I think, in French to another couple, though I wouldn't swear to that). I would give Brut a clear edge over other chef's table restaurants that we've been to because of the chef's personal involvement in all aspects of the food preparation. He's not just supervising while others do the work; he's actually doing the lion's share of the work himself. "We really liked the interesting locally-grown berries on this dish. We're curious, who picked them?" we asked. "I did," the chef replied with a smile. Also ... watching the chef sharpen his knife and slice up the roasted pig's head was one of those things that makes you stop talking and start staring because you don't want to miss it -- it's that interesting.

On our travels, we tend to gravitate toward restaurants that are creative, original, unique, and interesting, but also with an interest in incorporating local traditions or locally grown foods into the dishes. If it was a special occasion (like an anniversary trip through Europe) and I had to choose between interesting and tasty, I'd personally pick "interesting," because a memory is more valuable in that context, but it really is nice if you don't HAVE to choose and can have all those things at the same time -- the chef and his team accomplished their goal here.

Brut is the the kind of place where you walk out thinking, "That's a cool restaurant, and I feel cool for having been there." Highly recommend and can't wait to return for...

BRUT is unlike any restaurant in the world, and Chef Edu Martínez deserves global recognition for his craftsmanship. You simply will not find a more creative and perfectly executed combined food and beverage experience. This is zero waste dining at its pinnacle.

Every bite is a flavor bomb, and the complex process behind each dish is almost hard to fathom. These are not simple dishes. They take time and extreme dedication to preservation and fermentation to pull off, and there are few restaurants in the world willing to dedicate themselves to execute his craft the way Edu has. Who else in the world is creating in-house garums that perfectly complement specific elements of specific dishes?

And then there's the beverage program, which, aside from some of the natural wines, are entirely made in house. An array of insanely delicious kombucha options ranging from wild celery to fig leaves. Incredible beers ranging from IPAs to coffee stouts. And the most unbelievable selection of perfectly executed, homemade digestifs to finish. Never have we encountered such a range of insanely good digestifs, and to have them come from the very same place where we just experienced a world-class meal makes BRUT one of the best dining experiences you can have anywhere in the world.

BRUT is worth the trip to Mallorca alone. We cannot wait to return and experience Chef Edu Martínez and his team's incredible hospitality, passion and...

Palma di Maiorca è un’isola che può davvero stupirti, per le sue bellezze naturalistiche, per il suo mare caraibico, per i siti archeologici, per le città e i villaggi più pittoreschi, per i sentieri e le sue montagne a picco sul mare, per il suo cibo e le sue tradizioni. BRUT sicuramente stupisce per la qualità della sua proposta gastronomica e per la ricerca che lo chef Edoardo e la sua brigata conducono in cucina, per lo spazio in cui si viene accolti e l’approccio attraverso il quale ci si gode la cena, direttamente affacciati sui tavoli di lavoro e sui fornelli in cui vengono completate le varie preparazioni. Il concept è moderno e sono tanti i dettagli che catturano l’attenzione quando si entra in questo spazio di architettura industriale: dai vasi dove vengono messi a fermentare gli ingredienti, agli skate appesi alle pareti, ai libri di Ferran Adrià da cui forse arrivano alcune ispirazioni, alla collezione di coltelli. Il percorso gastronomico si compone di ben 16 portate che vengono assemblate e spiegate davanti a voi prima di essere servite: molto spesso si viene invitati ad usare le mani e a mangiare la composizione sul piatto in un solo boccone. In quel che si mangia c’è una grande ricerca ma anche il tentativo - riuscito - di tornare all’essenzialità. Si parte dalle radici, dalle materie prime locali, dalle tradizioni, le si attualizzano, le si contaminano con esperienze e conoscenze acquisite in giro per il mondo. Si getta lo sguardo verso il Giappone e l’oriente in certi casi ma poi si torna a Palma dove si respira nel piatto la terra, il mare, i pranzi in famiglia, la campagna, le essenze della macchia, le molecole aromatiche, l’istinto, gli abbinamenti geniali, la libertà di giocare. Il tutto accompagnato da un grande rispetto e dal ridurre il più possibile lo spreco. Le fermentazioni e le stagionature sono uno dei cavalli di battaglia, sia in cucina che tra le bevande. Noi abbiamo provato le buonissime birre prodotte da loro nel loro micro birrificio oltre a Kombucha e liquori. L’esperienza è stata memorabile e il conto altrettanto 😜 Preparatevi a spendere quasi 200€ a testa se al menù degustazione decidete di abbinare i vini. Lo stesso vale se al posto dei vini, come noi, decidete di degustare le birre. Liquori e formaggi sono a parte. Ma l’esperienza vale...