Petit Figueret Can Picafort

The burgers at Petit Figueret

The menu runs longer than you would expect from a small burger kitchen, and many of the burgers carry Catalan names. The Vola combines beef with brie cream cheese, caramelised onion, English cheddar, crunchy bacon and smoked barbecue sauce. The Camins goes for goat's cheese, rocket and a house-made jam of smoked bacon. The Illenc works with confit cherry tomatoes, a parmesan-based sauce, rocket, green pesto and parmesan flakes.

If you want heat, the Foc al cos brings cheddar, caramelised onion and a house-made sauce built on fermented chilli paste. The Ai, Yoko heads somewhere else entirely: a cream of Japanese mushrooms as the base, sautéed boletus, raclette cheese and truffled mayonnaise. The Nastallat ties together citrus orange mustard, Monterey Jack, a thin veil of guanciale, a ketchup of ramallet and cherry tomatoes, and sweet-and-sour pickles made in house.

Chicken and plant-based options are not token entries. The Bon Dia is a breaded chicken burger with cheddar, crunchy bacon and sriracha mayo, spicy or mild as you prefer; the Rema seasons the chicken more firmly and sets grilled onion, lamb's lettuce and a house-made mango curry sauce alongside it. The Oxigen is built on a Beyond Meat patty, with a vegan version of the Big Mac sauce and vegan cheese.

Winning the Burger Showdown

Petit Figueret won the Burger Showdown on Mallorca, the competition run around burger specialist Iván Villarij, in which a specialist jury and the public vote together. The house entered with its Calgary 88 — beef, smoked bacon sauce, English cheddar, crunchy bacon, a sauce of egg yolk and straw potatoes on top. For the semi-final it fielded a creation developed for the occasion, the Mira-la, with pulled pork, palo syrup and Jägermeister. In the final in Palma a reworked Calgary 88 took the title, its bacon sauce tuned towards umami and its egg yolk sauce strengthened.

From the grill, sides and dessert

Alongside the burgers the menu carries two cuts served whole: an entrecôte chosen by the same standard as the burger beef, and the pluma ibérica from the front loin of the Iberian pig, whose natural fat makes it tender and full-flavoured.

With the sides it pays to look past the plain fries. They also come as sweet potato, and in the truffle-parmesan version they are coated in creamy truffle mayonnaise and dusted with freshly grated Grana Padano DOP. Then there are fries with pulled pork and cheddar sauce, nachos, house-made chicken fingers, smoked chicken wings, a Caesar salad, and a bao bun with Shanghai-style pork belly. To finish, a whole battery of cheesecakes and a dark brownie which, the menu says, was born from a mistake.

Booking, takeaway and gluten-free

The room is small, and the family says so plainly: they take no reservations for groups. A table can be secured in advance through their own booking system, which at this size is a sensible move. If you would rather eat at home, you order ahead and collect; gift vouchers for the house are available too.

Eating gluten-free is planned for here rather than improvised: gluten-free versions of the burgers exist, and guests with coeliac disease report clearly marked dishes and a separate fryer. Vegetarians and vegans get through on the Oxigen and the veggie nachos.