Two years after opening in Cala Llonga, Shanti restaurant returns with a clearer expression of what it has quietly been becoming.

 

Not a reinvention. A refinement.

Born from Indian food culture, Shanti has always been shaped by spice, fire, smoke, clay and time-honoured technique. The tandoor remains central. Charcoal grilling, fermentation, pickling and slow preparation continue to give the menu its depth.

 

What has evolved is the lens.

Over time, the dishes guests connected with most began to point beyond one fixed category. Himalayan pork ribs, Goan green coconut curry, tuna Pani Puri, fire cooked meats, bright chutneys and smoked marinades all carried the same thread, flavours shaped by movement, migration and the ancient spice routes connecting India to the wider Asian world.

For 2026, Shanti allows that thread to breathe more fully. Local Km0 ingredients remain at the heart of the menu, while the kitchen moves more freely across a broader Asian landscape of flavour through smoke, fermentation, coastal spice, bright herbs and fire led cooking.

A spice kitchen shaped by clay, smoke and the movement of flavour across cultures.

The journey continues.