Palma offers a cuisine that pleases all palates and Fernanda Langhammer headed there to explore the creations of the new chef and menu.

The Kingdom has an array of eateries and they are usually located in the same areas, making them busy and sometimes not the best option on a Thursday night. If you are looking for a dining destination where you have a smooth drive, easy parking and the ultimate five-star treatment, Palma at Raffles Al Areen Palace Bahrain will deliver that with the addition of offering a memorable food experience.

The restaurant is located by the hotel’s pool and has charming décor. My attention went straight to the green and golden crystal chandeliers that add an elegant touch to the place. Beige tones, mixed with light grey, paint the comfy chairs and tables, while the tiles form circular shapes and vases with vibrant green plants give the overall feel of a sophisticated eatery with a contemporary twist. Nonetheless, captivating and welcoming.

To my joy, Palma has a new chef and, consequently, a new menu. Chef William Khala, who has worked in Japan for the past nine years, demonstrated his passion and care for the food he created very clearly. We had a pleasant chat prior to embarking on the culinary journey that he had carefully prepared for us.

The starters were a delightful and refreshing Rocket & Date Salad (dates from the hotel’s garden) with pomegranate vinaigrette and goat cheese, as well as Prawn Crudo, which featured thin slices of raw prawn adorned with bottarga powder for a salty and rich kick, accompanied by velvety basil mayo. The salad was light; however, it had a lot of character, thanks to its tangy notes combined with a sweet touch. The prawn carpaccio was an exciting take on preparing this crustacean in its raw form, with the bottarga adding a delicate fish hint and basil providing an earthy twist, creating an umami flavour. We also had the Black Angus Beef Carpaccio, complemented by aged pecorino and cacio and pepe cream, which absolutely melted in our mouths and the Grilled Asparagus, accompanied by béarnaise sauce and a touch of Dukkah (a traditional Egyptian blend of nuts, seeds and warm spices) on top, adding pleasant crunchiness and taste.

The mains included two completely different pastas: the spectacular (and my favourite), Orecchiette di Gamberi, a delicate pasta in a glassy and creamy shrimp sauce, and Fagottelli, handmade parcels filled with tender beef short ribs that had a light texture yet deep flavours. According to Chef William, they cook the pasta in the shrimp bisque, allowing it to absorb the intense flavours of the crustacean, which we could taste very well, adding an extra layer to the palate. I believe the small pieces of shrimp, cooked to perfection, were the cherry on top of this simple yet luscious dish.

Another main was the Black Cod, beautifully glazed (neither too sweet nor too salty, perfectly balanced) with hummus puree and a touch of coriander foam that added a peppery and floral note, leaving a pleasant, lingering taste. The fish had a firm and flaky texture as we expected and the glaze added the right amount of flavour.

What came next was an impressive Wagyu Beef T-Bone Steak. To best enjoy this delectable piece of meat, we got special French Lepage steak knives (branded with the Raffles logo) that made the experience even more enjoyable. I am not a meat eater but I was accompanied by two carnivores who said in unison that this was the best dish – rare, tender and cooked to perfection – any meat lover’s paradise. Spicy Grilled Broccolini and Grilled Rainbow Carrots accompanied it. The broccolini had a kick and a crunch, which was perfect for me; I don’t like soft vegetables. The carrots were the same; they had a bite and a delicious grilled flavour that mixed perfectly with the sweetness of this root.

After the savoury feast, it was time to explore the sweet options. Pastry Chef Romain Jeunet joined us for the final leg of the journey: the desserts. We tried three of his creations. The Orange Blossom Crème Brûlée was an innovative way to transform this authentic French dessert. Not only did the orange marmalade add a refreshing touch but the traditional crunchy sugar crust was placed like a lid and not part of the dessert itself – a fun twist.

The Citrus and Basil Variation was an elegant composition of lemon curd, lime basil gel and yuzu mandarin sorbet, a complex creation that plays with different textures. The Mille-Feuille, however, was everyone’s favourite (if we could say that there was a favourite); the layers were made with super-thin caramelised pecan, chantilly cream and vanilla ice cream. I am not a sweets enthusiast, but I have yet to find a place that serves desserts as stunning as Palma.

The restaurant demonstrates that its savoury and sweet options have impeccable quality, showcasing its chefs’ incredible skills. That said, you now know where to go if you are looking for a place that is strong in every single item on its menu. ✤

GO: CALL 1784 5000 OR VISIT RAFFLES.COM/BAHRAIN FOR MORE INFORMATION OR TO MAKE A RESERVATION.