Luca and Claudio
The name has changed, but the ambition remains the same. Nu Mallorca —formerly known as Numa Beach— unveils a new identity through a rebranding that reflects the evolution into a broader, more sophisticated concept, confirming what visitors had already sensed: this is much more than just a typical beach club. It is a dynamic space, constantly evolving, where contemporary art, internationally inspired cuisine, and a curated lineup of live music events come together to make each visit a unique experience. We sat down with Luca Banti, the creator of the project, and Claudio Lemos, its chef, to understand why Nu Mallorca has become an essential summer destination in the Balearics.
This year Nu Mallorca has a new name. What does this change represent?
Luca: The rebranding of NUMA to Nu Mallorca responds to the project’s natural evolution. We started in 2023 as NUMA Beach, but we soon realised that it was much more than a beach club. The more stripped-down name “Nu” reflects that holistic character—open to the senses, nature, art and gastronomy. We have also received three international awards for our aesthetic concept (Built Design Awards, Liv Hospitality Design Awards and Luxury Lifestyle Awards). The new name is also a recognition of the identity we have built for ourselves.
How has the space changed since you began until now?
Luca: This place was formerly Royal Beach, with over 40 years of history. In 2023, we carried out a complete renovation, opened it up to the sea, and redefined its architecture to transform it into what it is today: a space of experiences. We’ve integrated an art gallery featuring works by international artists, a restaurant area, an amphitheater, and five Balinese beds that allow you to enjoy the day in different ways depending on the time. We call it a three-in-one space: morning, afternoon, and night each have their own soul.
Lobster rice
What role does art play at Nu Mallorca?
Luca: It is fundamental. From the very beginning we wanted art to be part of the experience. In “the house”, as we call one of our zones, we have works by three international artists on permanent display. Every corner of Nu Mallorca has a defined aesthetic, even the bathrooms—you would be surprised how many photos are taken there—have won awards for their design. Art here is not decoration, it is narrative.
Art here is not decoration, it is narrative
Claudio, what can you tell us about the culinary concept?
Claudio: At Nu Mallorca, we embrace a philosophy rooted in local, seasonal products, with an international approach and a strong focus on sustainability. We welcome guests from all over the world, so we aim to offer options that resonate with everyone—without losing authenticity. The grill is the backbone of our kitchen, but we also put great emphasis on raw preparations, drawing inspiration not only from Asian cuisine but also from the Middle East. We use only top-quality ingredients: almadraba tuna, caviar, truffle…
What are the most iconic dishes at Nu Mallorca?
Claudio: Raw and grilled meats are the stars of the show. From spicy tartares reminiscent of the eastern Mediterranean to cuts of meat cooked there and then. We like to take risks with powerful flavours and techniques that respect the produce. We also pay attention to where it comes from: each ingredient is traceable. We want our customers to know what they are eating and where it is from.
Salmon Carpaccio
How do you manage to maintain the same level when it comes to your food with such a high volume of customers?
Luca: During peak season, we serve around 100,000 visitors from all over the world. It's a huge challenge. To achieve this, we’ve created a central kitchen that ensures quality at all times. We have a team of 30 chefs solely in the kitchen. It’s a commitment to excellence that also generates local employment. Everything revolves around one idea: to satisfy the customer with honesty and flavor.
You also talk a lot about the connection with nature and the senses. How is that reflected in the overall experience at Nu Mallorca?
Luca: We are on the seafront, surrounded by light and breeze. Starting this year we want to further enhance that connection through morning activities such as yoga and sensory workshops. The experience at Nu Mallorca goes beyond eating well or enjoying a cocktail; it is an emotional journey, a pause in your routine. In the morning it is a place of calm; at noon, of enjoyment; and at night, of celebration. It's a full experience, with multiple layers
In the morning it is a place of calm; at noon, of enjoyment; and at night, of celebration
What makes Nu Mallorca stand out from the other beach clubs on the island?
Claudio: Its ability to reinvent itself throughout the day, its cultural offerings, its discerning cuisine and its aesthetic ambition. You come here to spend the day and have three experiences in one. It is a gastronomic, artistic and sensory destination. It’s not just a place to be, it’s a place to feel.
Living room
