Restaurant Nou Cala Blava

Rice in the llauna: the speciality of Nou Cala Blava

A llauna is a flat metal tray, and it gives its name to the most striking section of the menu. Arroz or fideuá, rice or short noodles, are cooked in it and brought to the table in the same tray, always for two people or more. The combinations are strikingly concrete: secreto ibérico with red prawn, beef cheek with green asparagus, turbot with cuttlefish and clams, oxtail with huevos rotos, cod with cuttlefish and sobrassada, the last of these also available in a black version made with ink. It gets richer still with sliced chuletón and peppers, with confit suckling pig and red prawn, or with lobster.

Alongside runs the classic paella line, likewise from two people up: a mixed one and one with shellfish, both listed as ciega, meaning the shells and bones are taken out beforehand. Then there is a black one with cuttlefish and prawns, and one with lobster.

From the Josper grill: meat, mussels and fish

The second focus carries a name that recurs all over the menu: Josper, a closed charcoal grill. Entrecôte, beef fillet, fillet with foie and the chuletón all go over it. Beside them stand slower-cooked cuts — beef cheek in its own juices, oxtail, secreto ibérico done at low temperature with a Pedro Ximénez reduction, and confit suckling pig.

Mussels go over the Josper too. Among the starters they sit next to a Thai version with coconut milk, clams in white wine, red prawn with garlic and parsley, zamburiñas, crisp calamari, oxtail croquettes and braised baby octopus on a cream of violet potato.

For fish, the menu lists cod loin gratinated with alioli, tataki of bluefin tuna, teriyaki salmon in a sesame crust, and turbot from the oven with a garlic refrito. The two parrilladas are meant for sharing: one with cod, salmon, turbot and calamari, the other with lobster, clams, mussels, zamburiñas and red prawn.

Vegan, gluten-free and with children

The vegan part of the menu is not a token line. There are vegan starters of their own — fried broccoli with a vegan lime mayonnaise, and edamame and vegetable gyoza with ponzu — and vegan main courses, among them a vegetable curry with basmati rice and mushroom cannelloni with an oat béchamel. Paella and llauna also come in a vegetable version, and among the cakes there is a vegan chocolate tart.

The house is set up for gluten-free eating as well: a gluten-free baguetina for the bread, alioli and olive service, and a gluten-free version of the children's menu. The restaurant expressly asks that an intolerance be raised not only when booking but again directly when ordering.

The desserts are house-made: tarts of Oreo, carrot and cheese with strawberry, plus crema catalana and a Baileys pudding.

Pool, terrace and setting in Cala Blava

Cala Blava belongs to the municipality of Llucmajor and lies on the eastern edge of the Bay of Palma, between S'Arenal and Cap Enderrocat. This is quiet residential ground above a cliff coast rather than a hotel strip, and you can feel that in the restaurant.

The house stands on Carrer Mèxic, a few steps from its own customer car park on the same street. Reservations are taken by phone and through the restaurant's own website, and the team also hosts celebrations and larger groups. Anyone who would rather eat at home can order a llauna or a paella in advance and collect it.