971 86 01 70
Av. Rei Jaume I, 123 · 07300 Inca
Bon Foc is a wood-fired grill in Inca, in the middle of the island. The grill sits in the dining room, lit throughout service, and over it go rib steaks dry-aged 30 to 60 days, picanha for the hot stone, seafood and vegetables.
A grill restaurant in Mallorca is one that cooks over embers and builds its menu around them. Bon Foc does it with logs, not gas, on Avinguda Rei Jaume I in Inca: about twenty-five minutes from Palma, Alcúdia and Manacor, with a free car park at the door.
Open Friday to Tuesday, closed Wednesday and Thursday. Bookings by phone on 971 86 01 70.
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Embers cannot be improvised. You light early, let the logs burn down to glowing coals and reach service with a steady bed of embers. A grill that runs on gas skips all that work — and the flavour that comes out of it.
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The grate rises and falls over the embers. A thick cut starts low to sear and moves up to finish; a thin one never goes all the way down. That is why the grill chef stands in front of the fire all service instead of setting a timer.
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A one-kilo tomahawk, Belgian T-bone, rib steaks of 500 g and 1 kg. They go on whole: cutting them before the fire dries them out, and cutting them after they rest is what keeps the juices in.
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The meat rests a few minutes off the grill, is carved in front of the table and served on hot slate, which holds it at the right point while you eat. It is the last step and the one where most good meat is lost.
No kitchen door separates the fire from the room. You watch the grill chef work from your table, hear the fat drop onto the embers and smell the logs from the entrance. It is part of what you come to a grill restaurant for and, incidentally, the best proof that the embers are real.
Log embers lit all through service
Inca sits in the middle of the island, and Bon Foc is on Avinguda Rei Jaume I, right at the entrance to the town coming off the Ma-13. No driving into the old quarter and no hunting for a space: our car park is our own and free.
Approximate driving times on main roads. Full address: Av. Rei Jaume I, 123 · 07300 Inca (Illes Balears).
The embers lead, but they are not alone: dry-aged beef, grilled seafood and everyday Mallorcan cooking share the same menu. That is what lets you come with people who eat differently and have everyone order well.
From Galicia, Ireland, Belgium and Bavaria, aged 30 to 60 days.
Raw and thinly sliced, with a hot plate in the middle of the table.
Octopus, red prawns and queen scallops on the same coals.
Frit, sopes, arròs brut, suckling pig and gató with almond granita.
Every cut, breed and ageing time is explained one by one on the steakhouse in Mallorca page, and the full prices are on the menu.
Two more pages to settle the table: the meat, cut by cut, and the restaurant in its own town.
A grill restaurant builds the whole kitchen around the fire: the embers are lit before service, cuts are worked whole and the grill chef sets the point, not a timer. In a restaurant with a grill, the embers are just one more tool on the menu. At Bon Foc the grill is in full view in the dining room and never goes out during service.
Yes, though they are few: logs mean lighting hours ahead, keeping the coals alive and a great deal more cleaning. Bon Foc works only with log embers, and that is what explains the smoky flavour you notice the moment you walk in.
Bon Foc is on Avinguda Rei Jaume I, at the entrance to Inca, in the middle of Mallorca. It is about twenty-five minutes from Palma on the Ma-13, roughly twenty-five from Alcúdia and around thirty from Manacor. There is a free car park at the door.
It is strongly advised, especially Friday, Saturday and Sunday, which are the busiest days. Bookings are taken by phone on 971 86 01 70; we do not take bookings online.
It opens Monday and Tuesday from 13:00 to 16:30 and from 20:00 to 23:30; Friday from 13:00 to 16:30 and from 20:00 to 00:00; Saturday from 13:00 to 00:30 and Sunday from 13:00 to 23:30. It is closed Wednesday and Thursday.
Yes. The room is long and set up for big tables, there is a children's menu at 10 € with a main, chips and a drink, and for groups we put together a set menu agreed by phone.
At Bon Foc the 500 g rib steaks are 35 € and the one-kilo cuts run from 55 to 70 € depending on origin and ageing. There are also rib-eyes from 26 €, skewers from 16 € and a full set menu — starter, main and dessert — for 35 €. The whole menu is published with prices.
Book a table on 971 86 01 70. Friday, Saturday and Sunday fill up, so give it some notice.
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