Pedro and Jesús
A shaman shows the way. And if that path passes through Playa de Palma, it leads to Xhaman, a gastronomic concept with a spiritual heart, Mexican roots and Mediterranean soul. With the spirit of Tulum as its foundation, Xhaman has transformed its vision into an experience that blends food and feeling, reinventing Mallorca’s beach scene.
In one of Palma’s most iconic neighbourhoods, Pedro Marín has brought to life a concept that goes beyond the norm. “We wanted to create a place that spoke about us, that had our essence, but also engaged with its surroundings,” says Pedro, CEO and owner of Xhaman. Alongside Jesús, creative director, they’ve crafted something unique: a restaurant and beach club that operate as one, but with two distinct energies.
Xhaman isn’t just a mystical name. “The X has a personal meaning,” Jesús explains. “It represents a crossroads, a chosen path, but it’s also a nod to Pedro’s parents, as both their names start with that letter. It carries both a spiritual and family meaning. It’s our way of honouring that and marking the way.” The result is a place where Mexican and Mediterranean flavours come together on a journey like no other.
Poke bowl
A fusion of two worlds
Xhaman’s approach is clear: they call it “Mexiterranean” cuisine. “We start with classic Mexican recipes, but reinterpret them using local produce and Mediterranean techniques,” says Pedro. No clichés, no lifeless imitations. Tradition is respected, but reimagined. Always with quality at the core: local ingredients, precision techniques and creativity in every dish.
Xhaman’s menu features over 45 dishes that explore flavour, texture and colour from both sides of the Atlantic. The must-tries? “The tacos; no doubt about it. We’ve got five different types and each one is an experience,” says Jesús. But that’s just the beginning: prawn croquettes, green mole, prawn aguachile, burgers with a Mexican twist; all of which are designed to surprise without losing their roots.
The kitchen is equipped with cutting-edge technology, including a Josper oven and sousvide cooking. “We want every dish to tell a story, to have character. That’s why we’ve moved away from traditional Mexican food and adapted it for European palates, without losing its essence,” says Pedro.
Moscow mule
One place, two experiences
Just behind the restaurant, acting as a natural extension of the concept, is Xhaman Beach Club: a lush haven with curated music and sun loungers by the pool. “We wanted a different kind of experience, more leisure-focused but still rooted in great food and elegance.”
Here, the vibe is everything: Live DJs, two sets that keep the party going from noon to sunset, and a service tailored to the beach lifestyle, with attention to every detail. The Beach Club runs from 11:00 to 20:00, with an exclusive yet welcoming atmosphere. “It’s a space where every detail counts: the music, the décor, the food, the drinks. We didn’t want to copy what’s already out there. We wanted something different, something soulful and intentional,” Pedro says.
But Xhaman isn’t just a fleeting idea. The team has a clear longterm vision: to become a reference point for the new Playa de Palma, a destination that’s moving towards more refined, quality-driven tourism. And they’re already planning the next step: a five-star boutique hotel to complete the experience.
Beach Club
“The land’s secured, right behind the beach club. It’ll be a carefully designed project for people looking for something special,” Pedro reveals. It’s no accident. Pedro’s family already runs the Playa Golf hotel and other restaurants in the area, including an Italian spot with a woodfired oven and chefs from northern Italy. Hospitality is in their blood.
Xhaman is a celebration of fusion, of respect for ingredients, for the surroundings, and for a way of understanding food that speaks to the senses and the soul. “Our goal is to create lasting memories. We want people to leave Xhaman not just having eaten well, but remembering the experience as something special,” concludes Jesús.
