About
A French hand, a Mallorcan table, and far too many people for dinner
Franquette began with one board on one table, carried to a friend's terrace because there were more people coming than chairs to seat them. Nobody planned a company that evening. We simply liked how a table changes when the food is placed in the middle and everyone has to reach.
Our cooking is French in spirit, with butter, patience and terrines that take two days, and Mallorcan in its ingredients. We shop at Palma market, buy sobrasada from people we know and let the island decide what belongs on the board each season.
Today we cook for villas in the Tramuntana, boats from Port Adriano, weddings among the vineyards, offices that deserve better lunches and a small members-only room in Palma where the menu follows the market.
What we believe
- Food belongs in the middle of the table, always.
- Made by hand in our kitchen, never subcontracted.
- Seasonal because it tastes better, not because it sounds better.
- Leave the kitchen cleaner than we found it.
Come and eat
Where to find us next
In the boutique, on a terrace or at a long table in Palma.