Made to order · 15 min
Millefeuille
with Chantilly cream and red berries
- Puff pastry
- Chantilly cream
- Red berries
- Mint and chocolate
Carrer de la Fàbrica 3 · Palma
Signature cuisine · Palma de Mallorca
Enoteca 1918
A century, piece by piece.
Roots in Abruzzo, produce from the island and a restless soul. On Carrer de la Fàbrica, Santa Catalina, since 2018.
Since 1918
The recipe travels.
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1918 Pescara · Abruzzo
In Pescara, on the Adriatic coast, the family opens its first restaurant. The tradition then passes from Don Donato Simone to Antonieta Simone and, later, to Michele Caporale.
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2000 Palma
Michele Caporale moves to Mallorca and opens La Botiga de Via Appia, which grows into La Bottega di Michele, a landmark of Italian cooking in Palma.
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2018 Santa Catalina
A hundred years after the first restaurant, Manuel Caporale opens Enoteca 1918: signature tapas, dishes to share and a cellar made for the table.
Today Carrer de la Fàbrica 3
“What matters most is making people happy.”
Today the family cooks in four venues on Carrer de la Fàbrica: Enoteca 1918, Enoteca Club, La Bottega di Michele and Bianco e Rosso.
The menu
Piece by piece.
Italy at heart, the island on the plate and the world in every gesture: a tataki with ginger, a ceviche with plantain, a tartare Tokyo-style. Scroll and watch each dish come together.
From the sea, raw
Crudo Enoteca
to share · per person
- Fresh oysters
- Passion fruit with red prawns
- Bluefin tuna tartare
- Salmon tartare
- Corvina ceviche
House favourite
Bluefin tuna and mango tartare
on courgette tempura in squid ink
- Courgette tempura in squid ink
- Bluefin tuna
- Mango
From the sea, every day
Fish of the day, lobster and oysters.
Wild-caught fish, lobster, Gillardeau oysters and red prawns from the island: the best of the sea, fresh every day.
From sea to table
Fresh wild-caught fish
With vegetables and potatoes
Lobster
Fresh, every day
Gillardeau oyster N3
Meaty, with a sweet and salty flavour
Raw red prawns from the island
In passion fruit
Meat
Fire, time and a fine cut.
Black Angus, beef cheek cooked at low temperature and a one-kilo tomahawk: the heartiest part of the menu.
From the menu
Tomahawk
1 kg x 2 · with potatoes and Padrón peppers
Black Angus beef fillet
Served on beef bone marrow, with oyster mushrooms and potatoes
Angus entrecôte
With fries and a pepper and thyme sauce
Beef cheek
Cooked at low temperature in red wine, with purple potato purée and crisps, celeriac and vegetables
The enoteca
The wine the dish asks for.
By the glass, a Montepulciano d’Abruzzo, just like home. By the bottle, from Mallorca to Bordeaux: Pedra de Binissalem, Viña Ardanza Reserva, Barolo Riserva or Château Beychevelle. And on Thursdays, wine tasting at the Club.
Wine listCarrer de la Fàbrica 2
Cross the street.
Club gastronómico
Right across the road the night goes on: signature cocktails, wines by the glass, tapas and music. Wine tasting on Thursdays.
To begin, a cocktail
- Smoky Negroni
- Tokyo Nectar
- Tiramisú Espresso Martini
- Coco Loco
- Enoteca Fritz
- Ginger Sour
- Wine tasting on Thursdays
- Friday and Saturday until 2am
Catering and events
The table travels.
We bring Enoteca’s kitchen wherever you celebrate. The same table, the same care: on board, under the olive trees, by the pool or in a finca courtyard.
Yacht
Signature cooking on board: from aperitivo to dinner.
Wedding
Weddings made to measure, with the best partners for flowers, sound and photography, and villas to celebrate over several days.
Villa
Enoteca La Suite: the restaurant in your villa for 20 to 30 guests, with wine pairings, Super Tuscan tastings and cocktails.
Finca
Finger food and open bar for 80 to 300 guests, or buffet and show cooking with our pasta from the parmesan wheel for 30 to 150.
Reservations
We’ll keep your table.
Restaurant
Carrer de la Fàbrica 3, 07013 Palma
- Closed on Tuesdays
- Available tables and times in the online booking
- Groups of more than 16: by phone
Club
Carrer de la Fàbrica 2, 07013 Palma
- Wine tasting on Thursdays
- Friday and Saturday until 2am