Under the direction of chef Vanessa Silva, O96 reopens for the summer, reaffirming a modern Mediterranean cuisine that engages with its surroundings and the finest local produce, incorporating BajaMed influences with precision and respect.
Located right on the waterfront of Pollença Bay, O96 kicks off the summer season by reinforcing a concept in which the setting and the dining experience are seen as a single, cohesive whole. Its architecture, open to the landscape, and the constant presence of the sea frame a service that flows naturally and without artifice. With chef Vanessa Silva at the helm, the restaurant reaffirms its identity as contemporary Mediterranean cuisine enriched with BajaMed influences, where ingredients, heat and time sustain an organic and serene experience.
The space combines a restaurant area and a garden, creating different atmospheres throughout the day. At midday, the experience is bathed in light and the proximity of the sea; in the afternoon, the restaurant evolves into a carefully curated and vibrant sunset setting; and in the evening, it offers a dinner with a more enveloping and unhurried atmosphere. The service is designed to encourage a leisurely experience, where attention is attentive and precise, and the pace is set by the guest themselves. This approach also extends to its versatility as a venue for private events—from intimate weddings to corporate gatherings or celebrations linked to the nautical world—with a capacity for up to 315 people.
O96 thus positions itself as a seafront restaurant where the culinary offering—which combines local produce and technique in fresh dishes, rice dishes, grilled meats and cocktails—together with the setting and service, creates a cohesive experience, tailored to those seeking to enjoy the time and place at a leisurely pace.
Mediterranean cuisine with character and a voice of its own
At the helm of the kitchen at O96, chef Vanessa Silva embodies one of the most compelling emerging voices in new Mediterranean gastronomy. Born in Los Teques (Venezuela), her career is characterised by a cultural and gastronomic fusion that now engages with Mallorcan produce through sensitivity and balance. Her cuisine at O96 is built on a clear foundation: contemporary Mediterranean cuisine underpinned by local produce, with grilled dishes and rice dishes forming the backbone of a menu that eschews artifice and relies on technique, intuition and respect for the environment.
“I cook without limitations, guided by fire, the sea and the Balearic landscape, always taking the long route. At O96, I create a menu born of commitment, sensitivity and the hard work of the whole team. For me, technique only makes sense when applied with intention, consistency and care. I am constantly evolving, listening, observing and engaging in dialogue with both customers and local producers, because produce isn’t just bought—it’s understood. The sea and the seasons set the rhythm of my cooking, and every interaction with suppliers brings learning and new ways of understanding what we do,” she explains.
In his hands, the fire—through the Josper—is not just another resource, but a structural language. Vegetables, fish and meat find in the grill a form of expression that defines the character of the menu. In turn, rice establishes itself as a defining feature: it is not just another dish, but part of the restaurant’s DNA. Mallorca’s red prawns, sobrasada, black pig’s butifarró, meats from Menorca and produce from the Sa Pobla vegetable garden make up a larder that is not interpreted, but listened to. Because O96’s cuisine does not reproduce external imaginaries; it filters them through Mallorca and its neighbouring islands.
BajaMed as a nuance: freshness, tension and depth
Another of its distinguishing features is the BajaMed influence, which at O96 does not define the cuisine, but rather enhances it. It is integrated as a nuance that introduces freshness, acidity, contrast and depth without detracting from the Mediterranean core. In Vanessa’s kitchen, this approach translates into dishes where sauces, marinades and balance play an essential role. They are not merely decorative elements, but ingredients that shape the identity. “I blend my South American influences with the Mediterranean pantry without imposing them, seeking balance and respect for the produce, which is always the star of the show. My aim is not to do more, but to do what is necessary to enhance each ingredient and, above all, to create an authentic experience that moves and connects those sitting at the table,” says Vanessa.
Examples of this culinary expression can be found in dishes such as the Amélie No. 3 oyster with homemade Serrano chilli Tabasco, where the heat refines without overpowering; the O96 ceviche or the Ensenada shrimp aguachile, which bring a vibrant, marine freshness; or the thin cassava tostada with Bluefin tuna, where the chipotle introduces a precise smoky depth. The organic aubergine glazed in miso, with dill tahini and guajillo chilli romesco, represents a complex and contemporary vegetable-based approach, whilst the Menorcan beef sirloin with Oaxacan mole adds a layer of depth that remains in service of the ingredient.
Nuances also emerge in dishes such as tajine-style watermelon gazpacho, Bouchot mussels with yuzu beurre blanc, or free-range Menorcan chicken glazed with salsa macha. In every case, the common thread is clear: balanced acidity, elegant heat, sauces with character, and a precise use of ingredients such as maize, cassava, avocado or coriander as accents, never as the main focus. The result is a cuisine with character that brings together the sea, rice, grilled dishes and Mediterranean produce with a contemporary approach that brings tension and freshness without losing sight of its core.
O96 Restaurant
Capacity: 315 guests
Average price per person: between €45 and €60
Ctra. Port Pollença, 9. 07400 Alcúdia, Mallorca
Contact details: reservas@o96.es and +34 871 00 96 25
Opening hours: Monday: 13:00 – 16:00 / 18:30 – 23:00; Tuesday and Wednesday closed; Thursday: 13:00 – 16:00 / 18:30 – 23:00; Friday, Saturday and Sunday: 13:00 – 23:00
Source: BUCK3T Agencia de Comunicación