Situated right on the waterfront of Pollença Bay (Alcudia, Balearic Islands), o96 offers the best of Mediterranean and Baja California fusion cuisine. Seaside cuisine bearing the hallmark of chef Vanessa Silva, one of the rising stars of the new Mediterranean cuisine.
The architecture, which opens out onto the landscape, and the presence of the sea create an environment where service flows naturally and without artifice. o96 offers guests the chance to enjoy its cuisine or savour a delicious cocktail in three different areas. The interior is design in its purest form, and the essence of o96 can be felt in every detail: in the entrance bar, in the handcrafted light fittings and in the unique combination of colours, textures and materials. The courtyard, surrounded by a variety of plants and fountains and featuring a large open-plan kitchen, is an intimate and special spot in which to spend summer evenings, accompanied by the sound of laughter and the gentle caress of the Mediterranean breeze. The terrace overlooking the sea becomes a magical place at sunset, whilst the night is accompanied by the sound of the sea, which becomes a soothing symphony. At midday, the venue is bathed in light and offers a seaside atmosphere; in the afternoon, the restaurant transforms into a carefully curated, vibrant sunset setting; and in the evening, it offers a dinner experience with a more intimate and relaxed atmosphere.
At o96, the customer service is personalised and attentive, adapting to the diner’s pace. This approach is also applied to private events such as intimate weddings, corporate gatherings and celebrations linked to the world of sailing.
Vanessa Silva: a blend of cultures and cuisines
Born in Los Teques (Venezuela), she offers contemporary Mediterranean cuisine based on local produce, eschewing artifice and relying instead on technique, intuition and respect for the environment. Vanessa cooks without constraints, guided by fire, the sea and the Balearic Islands, always taking the long way round. At o96, we develop a concept that stems from the commitment, sensitivity and hard work of the whole team. As she says: “For me, technique only makes sense when it is applied with intention, consistency and care. I am constantly evolving, listening, observing and engaging in dialogue with both customers and local producers, because a product isn’t just something you buy – it’s something you get to know. The sea and the seasons set the pace for my cooking, and every interaction with suppliers brings new insights and fresh ways of understanding what we do.”
For the chef, fire – utilised through the Josper – is not merely another tool, but a structural language. When grilled, vegetables, fish and meat find a form of expression that defines the character of the menu. On the other hand, rice dishes are not just another item on Silva’s menu; they are part of the restaurant’s very DNA. Whilst Mallorca’s red prawns, sobrasada, butifarró de porc negre, meats from Menorca and produce from the vegetable gardens of Sa Pobla fill a larder that is not merely interpreted, but listened to – so as to draw out the very best from each of these ingredients and present dishes that captivate diners.
His career, characterised by his cultural and culinary diversity, has reached a point where he is able to approach Mallorcan produce with sensitivity and balance.
What is the cuisine like at o96?
The cuisine at o96 creates a seamless dialogue between the surroundings and the finest ingredients. In a lively and relaxed atmosphere, guests can enjoy delicious Mediterranean-inspired dishes featuring local produce, rich flavours and spices from Baja California Sur. Flavours that complement the setting, in a relaxed and carefully curated experience.
o96 is a beachfront restaurant where the culinary offering is the result of a combination of culinary technique and local produce. With a menu designed to let you savour the experience at your own pace, the fresh dishes, rice dishes, grilled specialities and cocktails, together with the setting and service, come together to create a cohesive experience, ideal for those looking to enjoy the moment and the surroundings at a leisurely pace.
Its culinary offering is influenced by Baja Med cuisine, a fusion of Mexican, Mediterranean and Oriental cuisines. This influence on Vanessa’s cooking is reflected in dishes where sauces, marinades and balance play an essential role, as she herself explains: “I blend my South American influences with Mediterranean cuisine without imposing them, seeking balance and respect for the ingredients, which always take centre stage. My aim is not to do more, but to do what is necessary to bring out the best in each ingredient and, above all, to create an authentic experience that moves and connects those sitting at the table.”
The influence of Baja Med cuisine is evident in dishes such as the Amélie No. 3 oyster with homemade Serrano chilli Tabasco, where the heat adds a subtle touch without overpowering the dish; the o96 ceviche or the Ensenada-style prawn aguachile, which bring a vibrant, ocean-fresh flavour; the thin cassava toast with Bluefin tuna, where the chipotle adds just the right touch of smokiness; the organic aubergine glazed in miso, with tahini flavoured with dill and romesco made with guajillo chillies, represents a complex and contemporary vegetarian dish; the Menorcan beef sirloin with Oaxacan mole adds a layer of depth that complements the meat; watermelon gazpacho served in a tajine; Bouchot mussels with yuzu beurre blanc; or free-range chicken from Menorca glazed with macha sauce.
All these dishes share a common thread: balanced acidity, elegant spiciness, sauces with their own distinct character, and a precise use of ingredients such as maize, cassava, avocado and coriander, which do not define the dishes but do enrich them.
All the ingredients the chef uses at o96 come together to create cuisine with character, blending seafood, rice, grilled dishes and Mediterranean produce through a contemporary approach that delivers flavour and freshness without losing its Mediterranean essence.
