We free ourselves from golden shackles and simplify the format in the search for truth. Craftsmanship, quality, and seasonal product do the rest.
Gastronomy is a universal language that unites us, with each interpreting it in their own way.
23 €
SCHEDULE
Wednesday (2 shifts): 1:30 p.m. and 2:30 p.m.
Thursday (2 shifts): 1:30 p.m. and 2:30 p.m.
Friday (3 shifts): 1:30 p.m., 2:30 p.m., and 8:30 p.m.
Saturday (3 shifts): 1:00 p.m., 2:30 p.m., and 8:30 p.m.
Sunday (2 shifts): 1:00 p.m. and 2:30 p.m.
5
5 steps
43 €
8
8 steps
53 €
10
10 steps
73 €
SCHEDULE
Wednesday (2 shifts): 7:00 p.m. and 9:00 p.m.
Thursday (2 shifts): 7:00 p.m. and 9:00 p.m.
Friday (2 shifts): 7:00 p.m. and 9:00 p.m.
Saturday (3 shifts): 1:30 p.m., 7:00 p.m. and 9:00 p.m.
Sunday (1 shift): 1:30 p.m.
This proposal conveys all the experience acquired by Tomeu over his 38 years in the craft. Intuitive cooking that reflects the essence of Mallorcan cuisine to global influences. A cuisine free from constraints designed for the enjoyment of diners.
8
8 steps
53 €
10
10 steps
73 €
SCHEDULE
Sunday (1 shift): 7:00 p.m.
The Cruu menu is never published; it’s a secret, subject to the chef’s intuition and inspiration at the moment and seasonal product. Always subject to variation if there are any allergies or intolerances from the diner.
“My kitchen is based on intuition to offer memorable moments“
Tomeu Caldentey Soler was born in 1972 in Sant Llorenç des Cardassar, Mallorca.
He began hospitality studies, specializing in cooking, at the Juníper Serra reference institute in the Balearic Islands in 1986. He did internships in various establishments in Mallorca such as the Hotel Son Vida and the Xoriguer restaurant (*Michelin) with master Juan Romero.
