Botànic Restaurant
A chef's cuisine where Mediterranean produce and Latin American memory meet in every dish
Welcome to Botànic, recognised by Condé Nast Traveler as one of the world's forty most beautiful restaurants. Here, chef Jhonatan Maldonado has created a whole new culinary landscape, drawing on the local produce of the island and Mediterranean flavours, as well as the tastes that shaped his childhood in Chile. Each meal served at Botànic reflects our dedication to the land, our ingredients and our guests.
The
Restaurant
Our cooking is inspired by memory and location. Today's produce becomes tomorrow's story. We transform the region's seasonal produce into an unforgettable dining experience.
Pewma
Pewma, which means 'dream' in Mapudungun, lends its name to Jhonatan Maldonado's most personal tasting menu. This sequence of courses sees the chef share his most intimate narrative: his childhood in Viña del Mar, his training in some of the world's greatest kitchens, and his return to Mallorca, his adopted home. Every ingredient is locally sourced and elevated through technique, emotion and sensitivity, with no room for artifice. Each dish tells part of this story. The Pewma menu is designed for a minimum of two guests and is served to the whole table, turning dinner into a unique shared experience.
Pewma
Pewma, which means 'dream' in Mapudungun, lends its name to Jhonatan Maldonado's most personal tasting menu. This sequence of courses sees the chef share his most intimate narrative: his childhood in Viña del Mar, his training in some of the world's greatest kitchens, and his return to Mallorca, his adopted home. Every ingredient is locally sourced and elevated through technique, emotion and sensitivity, with no room for artifice. Each dish tells part of this story. The Pewma menu is designed for a minimum of two guests and is served to the whole table, turning dinner into a unique shared experience.
Pewma
Pewma, which means 'dream' in Mapudungun, lends its name to Jhonatan Maldonado's most personal tasting menu. This sequence of courses sees the chef share his most intimate narrative: his childhood in Viña del Mar, his training in some of the world's greatest kitchens, and his return to Mallorca, his adopted home. Every ingredient is locally sourced and elevated through technique, emotion and sensitivity, with no room for artifice. Each dish tells part of this story. The Pewma menu is designed for a minimum of two guests and is served to the whole table, turning dinner into a unique shared experience.
Pewma
Pewma, which means 'dream' in Mapudungun, lends its name to Jhonatan Maldonado's most personal tasting menu. This sequence of courses sees the chef share his most intimate narrative: his childhood in Viña del Mar, his training in some of the world's greatest kitchens, and his return to Mallorca, his adopted home. Every ingredient is locally sourced and elevated through technique, emotion and sensitivity, with no room for artifice. Each dish tells part of this story. The Pewma menu is designed for a minimum of two guests and is served to the whole table, turning dinner into a unique shared experience.
Küme
In Mapudungun, the ancestral language of the Mapuche people, 'kume' means 'happiness' and 'harmony'. For us, happiness is found in sharing a meal of dishes designed to be placed in the centre of the table, where every flavour sparks conversation and every moment becomes a memory. Our seasonal cuisine uses locally sourced ingredients and draws on the richness of the Mediterranean, while also reflecting the Latin American culinary heritage of our chef, Jhonatan Maldonado.
Küme
In Mapudungun, the ancestral language of the Mapuche people, 'kume' means 'happiness' and 'harmony'. For us, happiness is found in sharing a meal of dishes designed to be placed in the centre of the table, where every flavour sparks conversation and every moment becomes a memory. Our seasonal cuisine uses locally sourced ingredients and draws on the richness of the Mediterranean, while also reflecting the Latin American culinary heritage of our chef, Jhonatan Maldonado.
Küme
In Mapudungun, the ancestral language of the Mapuche people, 'kume' means 'happiness' and 'harmony'. For us, happiness is found in sharing a meal of dishes designed to be placed in the centre of the table, where every flavour sparks conversation and every moment becomes a memory. Our seasonal cuisine uses locally sourced ingredients and draws on the richness of the Mediterranean, while also reflecting the Latin American culinary heritage of our chef, Jhonatan Maldonado.
Küme
In Mapudungun, the ancestral language of the Mapuche people, 'kume' means 'happiness' and 'harmony'. For us, happiness is found in sharing a meal of dishes designed to be placed in the centre of the table, where every flavour sparks conversation and every moment becomes a memory. Our seasonal cuisine uses locally sourced ingredients and draws on the richness of the Mediterranean, while also reflecting the Latin American culinary heritage of our chef, Jhonatan Maldonado.
Dinner à la Carte
As night falls over the Grand House, Botànic unveils its open-ended dinner menu, enabling guests to curate their own culinary experience. The dishes are born from a respect for the ingredients — wild fish from the coast, organic Mallorcan porc negre and vegetables from the Balearic kitchen garden — and are elevated by a technique that never hides its origins. The ceviche evokes Chile. The aged beef evokes the open field. The mint granita brings the evening to a close with quiet grace. Every choice has something to say. At Botànic, there is no set sequence to dinner. It is a space of freedom, where each guest can set their own pace and be guided by curiosity and the pleasure of discovery.
Dinner à la Carte
As night falls over the Grand House, Botànic unveils its open-ended dinner menu, enabling guests to curate their own culinary experience. The dishes are born from a respect for the ingredients — wild fish from the coast, organic Mallorcan porc negre and vegetables from the Balearic kitchen garden — and are elevated by a technique that never hides its origins. The ceviche evokes Chile. The aged beef evokes the open field. The mint granita brings the evening to a close with quiet grace. Every choice has something to say. At Botànic, there is no set sequence to dinner. It is a space of freedom, where each guest can set their own pace and be guided by curiosity and the pleasure of discovery.
Dinner à la Carte
As night falls over the Grand House, Botànic unveils its open-ended dinner menu, enabling guests to curate their own culinary experience. The dishes are born from a respect for the ingredients — wild fish from the coast, organic Mallorcan porc negre and vegetables from the Balearic kitchen garden — and are elevated by a technique that never hides its origins. The ceviche evokes Chile. The aged beef evokes the open field. The mint granita brings the evening to a close with quiet grace. Every choice has something to say. At Botànic, there is no set sequence to dinner. It is a space of freedom, where each guest can set their own pace and be guided by curiosity and the pleasure of discovery.
Dinner à la Carte
As night falls over the Grand House, Botànic unveils its open-ended dinner menu, enabling guests to curate their own culinary experience. The dishes are born from a respect for the ingredients — wild fish from the coast, organic Mallorcan porc negre and vegetables from the Balearic kitchen garden — and are elevated by a technique that never hides its origins. The ceviche evokes Chile. The aged beef evokes the open field. The mint granita brings the evening to a close with quiet grace. Every choice has something to say. At Botànic, there is no set sequence to dinner. It is a space of freedom, where each guest can set their own pace and be guided by curiosity and the pleasure of discovery.
Chef Jhonatan Maldonado
Jhonatan Maldonado was born in Viña del Mar, Chile, and has spent over twenty years developing his culinary expertise in Mallorca. After training at the Escola d'Hoteleria de les Illes Balears, he honed his skills in some of the most prestigious contemporary gastronomic kitchens, including: Zaranda, Coque and Park Hyatt. He joined his first kitchen at the age of sixteen and has since been on a constant quest to find the point where technique and emotion converge. Botànic provides the ideal platform for Jhonatan to showcase his personal style of cuisine, drawing on both his Chilean heritage and the Mediterranean produce available on the island. His cuisine is not about impressing, but moving. Every dish is a memorable flavour journey that brings two worlds together at the table.
Botànic Restaurant in Palma
A culinary revolution in the heart of Palma