Some places tell stories. “From Tokyo to Lima” in Palma is one of them. It is more than a restaurant; It is a scenario where Germán de Bernardis presents his own culinary narrative. Here, Japanese precision merges with the Peruvian spicy, complemented with Mexican nuances and the sunny luminosity of Mallorca. It is not a fusion, but a daring union that will make your palate dance.
Palma beat, reinterpreted
In the heart of the old town of Palma, where history merges with urban elegance, is the Boutique Can Alomar hotel. Those who go through it immerse themselves in a world where every detail counts. Surrounded by exclusive design boutiques and the best Paseo de Palma, the Passeig del Born, the terrace captures the whisper of the city, while the view extends on the roofs to the cathedral. Here, where the light falls gently and the lounge music accompanies the night, an exclusive and cozy atmosphere is created. It is a shelter that exceeds aesthetics and offers the perfect environment for extraordinary meal.
The chef and his secret
The Trajectory of Germán de Bernardis did not begin in the most prestigious kitchens in the world, but in his home, Argentina. Influenced by his mother and grandmother, he learned to cook intuitively: with his eyes, smell and heart. This connection with your inheritance remains the essence of your creations to this day. “My mother is part of each of my dishes,” he says. A phrase that says a lot about the soul of your kitchen.
In Mallorca, Germán found his style: creative, respectful of the product, always looking for balance and emotion. Think in terms of flavors, not categories. The crispy melts with the creamy, the sweet melts with the spicy. Each dish is a delicately balanced surprise that surprises diners without overwhelming them. You are not interested in diners to analyze or decipher complex culinary concepts. Rather, he wants them to simply experience the sensation: there is something truly special in his dish.
Nikkei: a dialogue of cultures
The word “Nikkei” is often used with lightness. For Germán, it is not a dogma, but an invitation to dialogue. Combine what you are passionate about. The Japanese technique merges with Peruvian depth, refined by the authenticity of Mallorcan products. The result is not a simple mixture, but a subtle interaction that defies any rigid classification.
For Germán, a dish is perfect when it surprises, when it cannot be easily copied, when combining textures and flavors in a unique explosion. His letter evolves constantly but carefully. The working dishes remain, but they are reinterpreted continuously. He transformed a curry, once inspired by Thailand, into a more Japanese and spicy version, without coconut milk. It is this gift to reimagine family dishes and leave a distinctive mark that makes your kitchen so captivating. Your inspiration? It comes from the market, a color, a sensation, a trip. Never copy.
An especially formative experience for him was a trip to Mexico. There, in the animated markets, he discovered a wide variety of chiles, deeply aromatic moles and fresh cornmeal; Impressions that continue to inspire their creativity and shape their dishes.
A discovery trip for the palate
An evening in “From Tokyo to Lima” is a trip. The “Nigiri trilogy”, for example, six small works of art that seem simple to the naked eye, reveal an amazing complexity: tiger milk, Iberian pork with mango, quail egg with truffle. Each one, a small universe.
The beef tataki, familiar but novel, surprises with an acidic and creamy orange sauce: a compass of flavors that briefly changes direction and then finds its destination with precision. And the end? A lemon, light and fresh cake, like a summer of Sóller in a spoon. With meringue and sorbet: balanced in acidity, creamy and vibrant. A sweet farewell that captures Palma’s Mediterranean charm.
Two places, one soul
The culinary universe of Germán de Bernardis extends through two locations: Palma and Valldemossa. Two different worlds, but both breathe the essence of their kitchen. Palma, the urban stage, vibrates with the energy of the city. Valldemassa, nestled in the Serra de Tramuntana, offers a back of peace and tranquility.
How do you maintain the same high quality in such different locations? Germán trusts his excellent team: Lucas Pizarro in Palma and Ricardo Rossi in Valldemassa. They internalize their vision and execute their creations with the same precision and passion. It is not identical menus, but to ensure that the soul of the kitchen, the unmistakable “Touch Germán”, is transmitted to both.
Photos gentilly ceded by the author.
The author is a journalist of travel, blogger and writer. He has been among the 5 best travel blogs in German for more than 15 years and has won several awards. This German lover of pleasure has earned a large number of followers and informs about their select trips, which combine luxury, culinary delicacies, cruises, urban escapes, luxury, extraordinary travel experiences, well -being, relaxation and even convertible road trips.
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