Bruno Sixto
After leaving behind the gruelling demands of tech startups to embrace hedonism, mystery and the kitchen, Bruno Sixto took a leap of faith and opened LÕA, a revolutionary space in the heart of Santa Catalina. Named in honour of the fascinating—and often misunderstood—spirits of Voodoo, the establishment breaks away from convention to offer an immersive theatrical experience. At LÕA, the evening unfolds by candlelight, as the curtains open and close in time with the action in the kitchen.
Bruno, you come from the world of technology, from leading international teams in front of a screen. How did you end up opening such a passionate restaurant in Palma?
I had dreamt for many years about opening a restaurant like LÕA, but my professional life went down a different path and it’s not easy to take the risk of giving up everything to find your ‘true self’. The final straw was the remote working that is typical in blockchain companies, which was the last sector I worked in. I had spent a long time working 10 or 12 hours a day in front of a computer, managing teams via video call. I like real interactions with people and enjoying the pleasures of life, so seeing the days go by while locked up in a room was just too much. As I approached my fortieth birthday, I had an existential crisis and decided to make my lifelong dream a reality.
You’ve only been open for about six months and you’re already one of the hottest spots in Santa Catalina. Do you have some kind of secret formula?
Honestly, the only thing I’ve tried to create is the restaurant I would want to visit time and time again, ‘my own favourite restaurant’, if you will. In other words, I haven’t looked to anyone else for inspiration or tried to copy or improve upon what others do. I simply wanted to create something authentic with a great atmosphere and equally great food and drink.
Our customers tell us they can sense a strong personality here at LÕA. ‘A place with soul’, they often say. And when that personality ‘clicks’ with them, it’s natural that people love it and have a truly enjoyable experience.
In fact, what we are most proud of is reading the Google reviews and seeing that nearly 90 per cent of people praise the food, the service and the atmosphere all at once, rather than highlighting just one thing. When the public recognises that ‘holy trinity’, you know you are on the right track.
Our menu aims to bring together the best of both worlds: creative and innovative cuisine on the one hand, and traditional cuisine based on top-quality ingredients on the other
LÕA is not just a random name. There’s an entire esoteric story behind it. Where does it come from?
I was looking for a name that was easy to remember and pronounced the same in every language. It also needed to have some mythological significance to build a powerful brand, with an eye toward future expansion. The Loas are the spirits in Voodoo, a religion that people mistakenly associate with black magic. In reality, it’s a blend of indigenous and European beliefs that’s a close copy of Greek mythology. Our signature cocktail menu is designed to reflect the personality of each of these entities. Loa Erzulie Freda, for example, is the female spirit of love, seduction and luxury, like Aphrodite; Loa Ayizan represents wisdom, like Athena; and Loa Samedi is lust and alcohol, the equivalent of Dionysus, while Loa Simbi is the messenger of the spirits, the equivalent of Hermes. The same goes for all of them.
In the kitchen, LÕA is led by chef Jhon Chavarriaga and a team forged in London’s most demanding establishments. How would you describe your culinary concept?
We could call it universal cuisine. It has strong roots in Mallorca, where Jhon grew up, Latin influences from his Colombian heritage, and, of course, that incredible blend of flavours he absorbed over the years whilst working in London.
Our menu aims to bring together the best of both worlds: creative and innovative cuisine on the one hand, and traditional cuisine based on top-quality ingredients on the other. To achieve this balance, Chavarriaga offers a skilfully crafted selection of appetisers featuring unique and surprising dishes, such as the spectacular turbot sashimi with oyster sauce, and the flambéed black cod with aguachile, sobrasada gel and tomatoes marinated in truffle and balsamic vinegar, a dish bursting with flavour.
The ingredients take centre stage on the main menu with dishes such as the pasta with fresh seasonal black truffles, the wild-caught fish of the day, and the organic boneless spicy chicken, to name just a few.
Our chef also has nine years of experience at one of London’s best steakhouses, so the quality of the meat is really amazing. Even our Wagyu burger, which comes topped with guanciale and raclette melted right at your table, is next-level.
We go the extra mile to ensure that people stay and enjoy the music and cocktails until 1 or 2 in the morning
What about the atmosphere? How would you describe the unique candlelit experience offered by LÕA?
These days, excellent cuisine is what sets you apart from the rest, but the atmosphere and vibe of the restaurant must also be equally as exceptional. When it comes to dining room, we view the experience almost like a theatrical performance: we have curtains that open and close in sync with the kitchen. We dim the lights to create an intimate atmosphere lit by candlelight. And most importantly, we don’t kick you out at 11:30 p.m. We go the extra mile to ensure that people stay and enjoy the music and cocktails until 1 or 2 in the morning.
At LÕA you have also designed a wine selection that breaks radically with the classic ‘Rioja or Ribera’...
As a customer, I’m tired of going to supposedly good places only to have the waiter offer me nothing but ‘Rioja or Ribera’. We’ve created an educational wine list, featuring maps of Spain and France and numbers next to all the designations of origin. This means customers don’t have to be expert sommeliers. We offer nearly 100 wines from over 40 different designations. Thanks to our efforts to educate and provide recommendations, we’ve encouraged people to step outside their comfort zone. This way, excellent wines made from Mencía or Godello grapes have become true bestsellers at our restaurant.
