High-end dining continues to find one of its main growth drivers in luxury tourist destinations. In this context, Azotea Grupo has chosen Club de Mar-Mallorca to launch a new phase of its expansion with the simultaneous opening of Azotea Club de Mar and Saltao, two concepts with distinct culinary offerings that strengthen the company’s presence in the Balearic Islands and bring its portfolio to more than fifteen projects spread across Madrid, Andalusia, and the islands.
The operation coincides with the completion of the comprehensive renovation of Club de Mar-Mallorca, a transformation that aims to establish the historic dock as a more open space for the city of Palma and as one of the Mediterranean’s leading destinations for sailing, leisure, and gastronomy.
Beyond a double opening, the initiative is part of a strategy that Azotea Grupo has been carrying out for years: introducing its own concepts in locations with a strong architectural, cultural, or landscape identity, where the destination itself becomes a key element of the experience.
We have always felt a special affinity for places that tell their own story. Club de Mar-Mallorca is one of those unique spaces that go beyond their original function to become part of a city’s identity. For us, it was essential to be part of this new chapter by offering two different concepts, but united by the same approach to hospitality, deeply rooted in the surroundings and in our guests’ experience,” says José Manuel García, founder and CEO of Azotea Grupo.
Two brands for complementary target audiences
The company’s strategy focuses on two restaurants with clearly different market positions.
On one hand, Azotea Club de Mar captures the essence of the great Mediterranean yacht clubs from a contemporary perspective. Located on the first floor of the complex and with culinary direction by Manuel Berganza, the group’s executive chef, the restaurant focuses on Mediterranean cuisine based on quality ingredients, seasonality, and the abundance of the sea.
The menu gives a prominent place to wild fish and seafood, with dishes like tuna tartare with tomato and olive oil, red shrimp carpaccio with caviar and lemon, or wild fish served in two different ways – a selection that encapsulates the restaurant’s culinary philosophy. Rice dishes, fresh pasta with seafood, and generous portions of fish complete a menu designed for diners seeking a culinary experience closely tied to the local environment.
The interior design project, developed by Marta de la Rica, reinforces this positioning through the use of natural materials, an aesthetic inspired by grand coastal social clubs, and an architectural design that visually integrates the port and the bay into the guest experience.
Peruvian cuisine as a major attraction
The second opening takes a different approach. Salto, Azotea Grupo’s new brand, continues its expansion after its recent launch in Marbella with a second location in Mallorca.
The concept was developed by Víctor Gutiérrez, executive chef of Tayta — the only Peruvian restaurant in Spain with a Michelin star — together with his daughter Paula Gutiérrez, who was named Best Chef of the Year 2026.
Its concept establishes a dialogue between Peruvian and Mediterranean cuisine, two culinary traditions united by the central role of seafood. The menu combines classics such as ceviche, tiradito, lomo saltado, and anticuchos with local ingredients and a contemporary approach designed for sharing.
The experience is completed with a bar specializing in pisco-based cocktails and a selection of desserts that stay true to Peruvian cuisine by using ingredients like lucuma, passion fruit, and mango.
With a surface area of about 300 square meters spanning the main room, the terrace, and the cocktail bar, Saltao has opted for a design characterized by organic materials, craftsmanship, and a visual connection with the port.
An ecosystem of brands for different profiles
The simultaneous opening of the two establishments illustrates the evolution of Azotea Grupo’s business model, which has shifted from developing independent restaurants to building an ecosystem of brands capable of adapting to different consumer profiles without losing a shared identity.
The company is therefore consolidating a strategy that combines gastronomy, design, architecture, and unique locations as key differentiators, in a market where the overall experience has become as important as the culinary offering itself.
With its arrival at Club de Mar-Mallorca, Azotea Grupo is not only expanding its presence in the Balearic Islands, but is also consolidating itself in one of the Mediterranean’s most promising locations, reinforcing a strategy based on selective growth and the creation of concepts with a unique and distinctive character in high-value destinations.
