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Gadus, Cala d'Or
Avenida Cala Llonja s/n,
Marina Cala d'Or,
Mallorca,
Balearic Islands, Spain
Contact person
Miguel Laudat
Telephone
+34 971 659 134
Cuisine
• Market
• Mediterranean
Description
Gadus Restaurant in Cala D'Or was opened in 2007 by Toni Llull. The restaurant comprises a young and creative team and produces a lot of their own produce by hand, such as the bread, jams, ice creams etc. The team is led by Sebastian Raggiante in the kitchen and Luciana Conte for desserts, who use the experience gained at prestigious restaurants like El Bulli or Le Petit Nice amongst others. The exceptional service is under the direction of Miguel Laudat, who is also the Sommelier. The gastronomic offering includes two tasting menus with recommended wines from the well stocked cellar. At Gadus Restaurant you can also enjoy your meal whilst sitting on the terrace with outstanding views of the port of Cala D'Or.
Average Price
3 courses €50 (including wine & IVA)
Opening Times
From the 1st of July to the 15th of September only open for dinner:
19.30 to 23.00
Winter:
Lunch - 13.00 to 15.00
Dinner - 19.30 to 22.30
Days/seasons closed
Monday all day. During July, August and the first two weeks of September closed at lunchtime.
For holidays from the 1st of November to February 2009.
Credit cards accepted
All cards accepted
Directions
On the main road from Cal d'Or to Porto Petro turn into Calle Port Petit and you will find parking at the new complex and a lift down to the restaurant.
Specialty
Creative cuisine using high quality produce. Gadus also offers special events and dinners combining food and wine
Lunchtime Menu
From Tuesday to Sunday
Changes every week
Price per person €25 (incl IVA)
Drinks not included (wines available by the glass)
2 courses + dessert:
Choose from 2 starters, and a fish or meat dish.
There are 2 Tasting Menus available:
Tasting Menu 'Petit Gadus' (4 courses) €40 per person + 7% IVA There are recommended wines (not included in the price)
Tasting Menu 'Gran Gadus' (6 courses) €60 per person + 7% IVA There are recommended wines (not included in the price)
Number of seats
Inside 30, Terrace 60
Samples from the menu
Starters - Apple and beetroot salad with asian vinagrette and basil ice cream; Foie with tomato jam, vanilla and raspberry vinegar gelatine; Quails breast raviolis with Serrano ham and sage
Fish - Fillet of Amber Jack with vegetable, carrot and aniseed brine; Cod confit with romesco sauce and smoked garlic; Sea bass with strips of cuttlefish wrapped in bacon with lemon and pea cream and mint
Meats - Iberian pork, sweet potato puree and fruit jam with mustard; Rabbit confit with herbs, pepper and onion preserve, with celery puree, lemon and mascarpone; Ox fillet with pesto and tarrine of vegetables and foie with Periojeaux sauce
Desserts - Milk chocolate mousse, caramel foam, chocolate sorbet and lime with cocoa crocant and peanuts; Moist banana and rum sponge, pineapple canneloni with vanilla cream and aniseed ice cream with coffee; Pumpkin confit in vanilla syrup, spiced sponge, ricotta ice cream and honey, yoghurt cream and olive oil
All desserts are made by the pastry chef Luciana Conte
Other facilities
Set menus for groups larger than 12 people. Maximum capacity (whole restaurant) is 60 dinner guests inside and 140 using inside and the terrace, subject to availability. Booking is required with a minimum of 2 weeks notice for large groups.
Wine list
A carefully selected list of about 200 wines from Spain, France and the New World. There are also various wines from Mallorca - BiniGrau, Jaume Mesquida, Miquel Gelabert and Toni Gelabert, among others. Cavas and Champagnes.
Owner
Toni Llull
Chefs
Executive Chef: Sebastian Raggiante
Pastry Chef: Luciana Conte
Maitre
Miguel Laudat
Other
There is a lift to the restaurant.