The transformation of Club de Mar-Mallorca enters a new phase with the opening of Azotea Club de Mar, the restaurant that Azotea Grupo is adding to the renovated nautical complex in Palma. The project occupies the top of the historic club and is part of a broader strategy to transform the complex not only into a space linked to nautical activities, but also into a gastronomic and social destination open to the city.
The opening follows the extensive renovation of Club de Mar–Mallorca, a project representing a €95 million investment aimed at modernizing one of the island’s most recognizable nautical clubs. In this context, the restaurant plays a key role in the venue’s new concept.
Azotea Club de Mar is primarily aimed at club members, although it is also open to the general public during dinner service and on weekends. The restaurant joins Saltao, Azotea Grupo’s other initiative at Club de Mar in Mallorca, which specializes in Peruvian cuisine with Mediterranean influences.
A menu based on local products
At the helm of the culinary offering is Manuel Berganza, executive chef of Azotea Grupo. His approach is based on a relatively simple idea: adapting the cuisine to its surroundings rather than trying to compete with them. The Mediterranean, in this case, serves as both a backdrop and a source of ingredients. Fish, seafood, and other local ingredients take center stage on a menu designed for sharing, with a variety of preparation methods.
The dishes offered include tuna tartare with tomato and olive oil, red shrimp carpaccio with caviar and lemon, wild fish prepared two ways — Mallorcan-style sashimi and fried —, carabiner rice, and fresh pasta with lobster. The menu also includes salt-baked red shrimp, charcoal-grilled langoustines with hollandaise sauce, and red snapper with its own seafood broth.
Instead of creating an especially complex signature cuisine, the restaurant focuses on putting the products center stage and using Mediterranean recipes and ingredients as a starting point. The experience also extends to the cocktail bar, which takes center stage in the afternoon and evening, when the location allows the bay and marina to be incorporated into the customer experience.
The interior design is by Marta de la Rica and aims to connect the space with the club’s architecture and landscape. Natural materials, textures, and a color palette inspired by the maritime environment replace a more literal nautical aesthetic.
The location is, in any case, one of the project’s main assets. From the restaurant, the port, the boats, and Palma Bay form part of the backdrop. This feature influences both the architecture and the establishment’s layout: rather than competing with the scenery, the design aims to integrate it into the guest experience, from the aperitif to the post-dinner conversation.
The Peruvian proposal for Saltao, the other half of the project
The opening of Azotea Club de Mar completes Azotea Grupo’s presence in the complex alongside Saltao. The coexistence of these two concepts is part of a strategy to diversify the dining options at the same location.
Saltao focuses on Peruvian cuisine with Mediterranean influences and is linked to Víctor Gutiérrez, executive chef of Tayta, a Peruvian restaurant awarded a Michelin star, and to Paula Gutiérrez. Azotea Club de Mar, on the other hand, centers its menu on Mediterranean ingredients and on an experience more directly connected to Palma’s maritime landscape.
For Azotea Grupo, the agreement means expanding its presence in the Balearic Islands and continuing to develop a model based on restaurants integrated into unique spaces. The company has more than fifteen gastronomic projects in Madrid, Andalusia, and the Balearic Islands. “We have always felt a special affinity for places that have a story of their own. Club de Mar-Mallorca is one of those unique spaces that go beyond their original function to become part of a city’s identity,” explains José Manuel García, founder and CEO of Azotea Grupo. As he points out, the goal is to embark on this new phase “with respect for its legacy,” offering a contemporary concept linked to the Mediterranean lifestyle.
Catering as part of the new strategy of the Club de Mar
The arrival of the Azotea Club de Mar should be seen as part of a broader transformation. The 95 million euro investment in Mallorca’s Club de Mar has modernized the club’s facilities and strengthened its ties to Palma. In this new context, the restaurant offering is no longer just a complementary service for the port’s users, but now plays a key role in the complex’s positioning strategy.
Azotea Club de Mar is therefore based on a combination of assets that is difficult to replicate: a privileged location with views of Palma Bay, a yacht club undergoing a complete renovation, and the experience of a group that has based much of its expansion on restaurants associated with unique destinations and spaces. The opening thus marks a new chapter for Club de Mar-Mallorca, in which gastronomy will play a more prominent role in the historic club’s relationship with the city.
