Filipe Jorge and Jhon García
Being situated on the vast Playa de Muro can often have its pitfalls, since many establishments settle for simply offering views and cashing in on the sea breeze. NU Mallorca, however, took a different approach, founded with the aim of creating food that would surpass the scenery. Hidden behind a façade of linen, neutral tones and contemporary art is a kitchen that executes its food with surgical precision, fuelled by the heat of the Josper oven and the raw authenticity of locally sourced ingredients. It is a perfectly oiled machine that evolves with the passing hours and proves, bite by bite, that true luxury lies in savouring impeccable culinary technique while life slows down.
Waterfront hospitality can easily fall into the same trap. But when Luca Banti and Roque Rodríguez conceived NU Mallorca, they set out to blur the line between summer leisure and fine dining. Designed as a living space that breathes in time with the sun, NU Mallorca is much more than just a beach club: it is a place where cuisine, art, music and the setting coexist organically. Like a chameleon, it interacts with its natural surroundings and adapts its atmosphere as the hours pass by. NU Mallorca boasts a refined aesthetic, high-end cuisine, a versatile cocktail menu and a programme of live music. At NU, the music and the setting create a sophisticated and immersive vibe.
The morning is all about tranquillity and connection; at lunchtime, a culinary feast; in the afternoon, getting together over cocktails; and at night, pure glamour.
But it is what lies behind the stove that truly sets this project apart. At the helm of Grupo NU Mallorca (which also includes the Negre and Nanai concepts) is Filipe Jorge, an executive chef whose career is a true testament to culinary excellence. Seasoned in the high standards of renowned establishments such as El Bulli, the French Embassy in Lisbon and high-end restaurants in destinations such as Dubai and Ibiza (where he was part of El Silencio alongside Mauro Colagreco), Jorge embodies a philosophy where there are no shortcuts.
His right-hand man is Jhon García, the sous chef and a pillar of the establishment since its inception. With Colombian roots and Italian influences, García brings a broad outlook that enables the menu to seamlessly integrate Mediterranean, Italian and Asian cuisines with astonishing fluidity. The philosophy that they have both established in the kitchen boils down to one clear premise: produce, produce and produce.
The menu steers clear of any unnecessary embellishments and instead focuses on exceptional ingredients, prioritising local fish and seasonality above all else. The menu is a statement of intent, cleverly divided between the delicacy of cold dishes and the robustness of grilled dishes.
The starters are true masterpieces embodying freshness and precision. The hamachi tiradito with red shrimp dazzles with its clean, elegant lines, while the raw Mediterranean tuna with tomato shines a spotlight on impeccable brands such as Balfegó. These self-imposed high standards are evident in the restaurant’s artisanal creations, such as the tuna belly carpaccio, which is house-smoked, giving the dish an unmistakable identity.
And when the Josper oven is used, the cuisine takes on a whole new dimension. The charcoal imparts deep flavours that turn the caramelised jumbo shrimp into a dish to remember. The same goes for the octopus, which is accompanied by rich Joselito Iberian pork jowl. The menu is complemented by a carefully curated selection of premium sushi, expertly prepared rice dishes and a wide variety of vegan options.
The momentum doesn’t let up when it comes to the desserts. The pistachio cheesecake with Gorgonzola and warm chocolate sauce is the perfect example of a dessert that takes risks. Playing with temperature contrasts and pushing the boundaries between sweet and savoury, it takes the menu’s finale to an exciting and truly gastronomic realm.
But it’s not just your appetite that will be satisfied at Playa de Muro. NU is the kind of place where aesthetics and culture permeate every corner. The establishment serves as a living art gallery showcasing works by international artists. The predominantly white and neutral-toned architecture is a silent backdrop, allowing the exhibited pieces and the crystal-clear waters of the Mediterranean to take centre stage.
Non-stop music is also part of this visual choreography, evolving throughout the day. And it is precisely on Wednesdays and Saturdays that the entertainment programme reaches its peak. On these days, NU presents a line-up of its own shows: immersive productions with striking imagery that blend the auditory and the visual, completely transforming the space.
Positioned as a key lifestyle destination for the most discerning international crowd, NU Mallorca has managed to steer clear of snobbery to focus on authenticity. It is a living example of how haute cuisine, contemporary art and the Mediterranean can come together to create a truly unforgettable experience.
