Claxon Restaurant in Palma de Mallorca

Claxon cuisine

Claxon has been brimming with food enthusiasts since its opening in late July 2013. The restaurant is the result of the adventures undertaken by Majorcan natives, chefs Carlos Barandiariaín and Rafa Nadal, and the Argentinian Enzo Cominetti after travelling the world in search of culinary delights and cultures. The succulent trio's experience has encouraged them to work creatively together and produce a fusion of Mediterranean dishes with international touches.

The owners are responsible for the painting, decorating and creating of spaces in the restaurant. They chose and assembled the furniture, mixing the retro look with industrial touches. Items of memorable value can be seen serenading the different spots of the restaurant; from grandma's old store cash register, grandpa's scooter in the entrance, to chairs from their family homes. These elements of personal belongings gives Claxon a warm feeling, with the thought of friends and families always at heart.

A regular day at Claxon begins around 9:30 in the morning, where the team greets their customers with a smile as regulars order their pre-breakfast snack and morning coffee before heading out to do errands. The morning selections have interesting options; gourmet Mahón cheese from Menorca (Minorca), pork spread on toast, turkey wraps and sausages.

Mondays to Thursdays between the hours of 6pm to 8pm is always popular among locals for unwinding after work. If you happen to be there around those hours, take a perch on the high stools in front of the ornate Claxon named detailing bar for an afternoon appetiser and drinks. We recommend ordering their fine selection of wines, or mojito made in-house with Majorcan lemons, peppermint, ginger and sweet herbs. Fridays and Saturdays the restaurant is open later until 23:00h.

We booked in advance for lunch on a Friday (be sure to book ahead). For starters we pitted our appetite against the prawn skewers breaded with corn nuts with a side of parmesan sauce for dipping. This tasty selection followed up well with another fish dish; scallop carpaccio with prawn tartar, citrus emulsion of nori seaweed and salmon roe with little bits of green apple on top. We also tried the Gallego-Thai mussels with coconut, coriander and citronella. It was an interesting combination, with a mild flavoured curry sauce with a little kick of peppermint. Outside of the menu of the day, we tried the soft shell crab in tempura with Japanese barbecue sauce. This is a less traditional way of eating crab, with an easier fork to mouth approach. We finished our satisfying sit down meal with a low temperature cooked lamb with eggplant bread pudding. The meat could be carved with a spoon, giving off a deliciously flavourful rosemary demi-glaze aroma. 

For extras, devotees flock for their famous squid burger with camembert cheese. The bikini is also a popular option, it consist of homemade focaccia stuffed with barbecued pork rib and raclette cheese. Do not forget to ask for the suggestions of the day as well as the dishes that appear in the menu.

Claxon is situated within 2 minutes from the Plaza de España, a popular central point of the city. With a surprisingly reasonable bill and creative food concept, we will repeat at Claxon.

CLAXON, cruce de cocinas | Creative modern kitchen space with high ceilings, stone walls, vintage furniture and industrial touches | Open: Monday to Thursday 9:30h to 20:00h / Friday 9:30h to 23:00h / Saturday 13:00h to 16:00h and 20:00h to 23:00h / Sunday closed | 14€ weekdays lunch menu | Street - Carrer del 31 de Deciembre nº 9, 07004 Palma de Mallorca, Spain (Balearic Island) | Tlf: +34 971 90 90 75 | Website |

The soft shell crab in tempura with Japanese barbecue sauce.

The soft shell crab in tempura with Japanese barbecue sauce.

Claxon Cruce de Cocinas
Low temperature cooked lamb with eggplant bread pudding.

Low temperature cooked lamb with eggplant bread pudding.

Scallop carpaccio with prawn tartar, citrus emulsion of nori seaweed and salmon roe with little bits of green apple on top.

Scallop carpaccio with prawn tartar, citrus emulsion of nori seaweed and salmon roe with little bits of green apple on top.