971 86 01 70

Wood-fired grillin Inca

A steakhouse in Inca, in the middle of Mallorca. Beef dry-aged 30 to 60 days from Galicia, Ireland and Bavaria over log embers, seafood from the grill and the Mallorcan cooking of always.

Book by phone See the menu

20 minutes from Palma · Free on-site car park

A wood-fired grill
twenty minutes
from Palma

At Bon Foc the grill is in full view and never goes out during service. We work large cuts of beef aged 30 to 60 days, cook them over log embers and serve them carved on hot slate so they reach the table the way they should. No tricks: produce, fire and the right point.

We are on Avinguda Rei Jaume I in Inca, in the middle of the island: the grill restaurant in Mallorca you can drive to from Palma, Alcúdia or Manacor without detours, with our own car park at the door.

Call and book a table

The dining room at Bon Foc with guests eating under the wooden ceilings

Why meat from the embers
tastes different here

01

Log embers,
not gas

The grill works over log embers. It is slower and far more awkward than gas, and it is exactly what gives the meat the flavour people recognise the moment they walk through the door.

02

Dry-ageing
from 30 to 60 days

The Rubia Gallega rib steak ages 60 days; the native Galician cow, 40; the Bavarian Simmental, 35. Each ageing changes the texture and the intensity, which is why all of them are on the menu and not just one. You can compare them one by one on the steakhouse in Mallorca.

03

Whole cuts,
carved to order

A one-kilo tomahawk, Belgian T-bone, rib steaks of 500 g and 1 kg. They go on the embers whole and are carved in front of you before serving, never ahead of time.

04

And everything
that is not meat

Grilled octopus and red prawns, queen scallops, rice dishes to order, Mallorcan-style cod and grilled vegetables. The embers are not kept for beef alone.

The grill chef at Bon Foc laying the cuts over the log embers
Rib steaks ageing in the cabinet, the marbled fat on show
The meat carved in the open, already cooked, before serving
A hot plate in the middle of the table with the picanha cooking

The picanha you
finish yourself

It arrives raw, thinly sliced and seasoned, with a hot plate in the middle of the table. Everyone cooks their piece the way they like it and eats at their own pace while the rest carry on talking. It is what we are asked for most and what people remember on the way out.

Picanha USA Premium · for two · 56 €

Mallorcan cooking
on the same menu
as the rib steak

We are a torrador before we are a steakhouse. On the same menu as the Black Angus you will find frit mallorquí, sopes mallorquines, arròs brut, suckling pig with potatoes and gató with almond granita.

  • Frit mallorquí6 / 11 €
  • Sopes mallorquines12 €
  • Arròs brut12 €
  • Suckling pig with potatoes and salad23 €
  • Mallorcan-style cod18 €
  • Gató cake with almond granita5 €
Seafood paella served at Bon Foc Octopus over the embers with paprika Queen scallops from the grill
Black Angus rib-eye with potatoes and vegetables, one of the mains on the set menu

Starter, main
and dessert for 35 €

One dish to choose from each course. The main includes Black Angus rib-eye aged 40 days, lamb cutlets, fillet skewer, poussin, Iberian secreto or Mallorcan-style cod.

See the full set menu

35 €

Wood, a fireplace
and a terrace on the
edge of Inca

A long wooden room with the grill at the back, a fire lit in winter and a wide terrace among olive trees for the rest of the year. We are on Avinguda Rei Jaume I, with our own car park: you can drive here from anywhere on the island and never fight for a space.

Our own car park

Free, right at the door.

Terrace among olive trees

Wide and shaded in summer.

Fireplace

Lit through the cold months.

Large tables

A room set up for families and groups.

The entrance to Bon Foc on Avinguda Rei Jaume I in Inca, with the terrace among olive trees
The covered terrace at Bon Foc with the tables laid

This is how you eat
at Bon Foc

The grill alight, the terrace among olive trees on summer evenings and the long tables inside. Twelve photographs from an ordinary service.

Guests dining on the terrace at Bon Foc on a summer evening, among olive trees
A dry-aged rib steak carved and served on hot slate
The grill chef at Bon Foc carving a cut beside the log fire
Picanha raw, thinly sliced and fanned out, ready for the stone
The dining room at Bon Foc full, with wooden ceilings and long tables
Carved meat on slate beside the hot plate in the middle of the table
The terrace at Bon Foc at night, tables taken under the parasols
Crema catalana being caramelised at the table at the end of the meal
Two guests finishing their picanha on the hot plate at the table
Queen scallops and meat cooking over the embers of the log grill
A shared table with Andalusian-style squid and starters to pick at
Homemade cheesecake with strawberries, one of the house desserts

A grill for
all of Mallorca

Inca sits in the middle of the island, so Bon Foc is as close to Palma as it is to Alcúdia or Manacor. These two pages tell in full what does not fit here: why the drive is worth it and what meat you will find on the grill.

Cuts of beef on the grate at Bon Foc, over the bed of log embers

Grill restaurant in Mallorca

What sets a wood-fired grill apart from any other, how to get here from every corner of the island and why people cross Mallorca to eat here.

See the page
Carved meat on slate beside the hot plate in the middle of the table

Steakhouse in Mallorca

The breeds, the origins and the ageing of every rib steak, cut by cut and with prices, so you know what to order before you sit down.

See the page
The dining room at Bon Foc full, with long tables for groups

Communions, birthdays
and company lunches
in Inca

For groups we put together a set menu to measure: tell us how many you are, which day and what budget you have in mind, and we build it with you over the phone.

Call 971 86 01 70

The fire is
already lit

Book a table on 971 86 01 70. Friday, Saturday and Sunday fill up, so give it some notice.

Call now
Call and book · 971 86 01 70