Tandoor

The clay oven at Tandoor

Everything that goes onto a skewer is first left to sit at length in a marinade of drained yoghurt, which the house builds with smoked mustard oil, fresh ginger-garlic paste and its own blend of roasted spices. Only then does it go into the clay oven, where the charcoal heat seals the surface quickly and leaves behind the deep, smoky note the house describes as its signature.

This section is where the dishes Tandoor puts first come from: Chicken Tikka, the creamy-marinated Murgh Malai Kebab and a robustly spiced Tandoori Chicken. The vegetarian counterpart is the Tandoori Paneer Shashlik, with paneer and vegetables threaded alternately onto the skewer and cooked in the same oven. The smoked mustard oil is no incidental detail here — it is the component the house singles out in its marinade.

Curries, breads and rice

Alongside the oven runs a classic curry section. Butter Chicken and Chicken Tikka Masala stand for the mild, creamy side, Madras and the lamb Jalfrezi for the markedly hotter one, Korma for anyone who likes it sweet and nutty. The heat is not fixed: if you want it milder or stronger, you say so when ordering and the kitchen follows.

The breads come out of the same oven. Garlic Naan and Cheese Naan are the ones guests mention most, along with Roti. Requests off the card go through too: Peshwari Naan is not printed on the menu but gets baked if you ask for it. Among the rice options there is a version with mushrooms. Vegetarian and vegan dishes are a fixed part of the menu, not a footnote.

Tandoor on the Platja de Palma

The beach is only a few minutes away on foot, and yet the place does not sit on the loudest stretch of the strip but in a quiet side street behind it. There is a bar on the premises, you book through the venue's own website, and anyone who would rather eat at their hotel or apartment takes the food away.

What stands out in the feedback is less a single dish than a pattern: guests report again and again that they came back more than once within a single holiday. In a district where a restaurant on every corner competes for the same guests, that is the most solid recommendation a house can earn.