971 86 01 70
Av. Rei Jaume I, 123 · 07300 Inca
Bon Foc works twelve cuts of beef from Galicia, Ireland, Belgium, Bavaria, New Zealand and the United States, aged 30 to 60 days and all cooked over log embers. Here they are compared one by one, with origin, ageing and price.
Bon Foc is a steakhouse in Mallorca specialising in dry-aged beef over log embers. The 500 g rib steaks cost 35 € and the one-kilo cuts run from 55 to 70 € depending on origin and ageing; the Irish one-kilo tomahawk is 80 €, and the 800 g Belgian T-bone, 48 €.
It is on Avinguda Rei Jaume I in Inca, about twenty-five minutes from Palma, and bookings are taken on 971 86 01 70.
Twelve cuts of beef on the menu, and not for the sake of it: each origin and each ageing gives a different meat. This is the table worth reading before you order.
| Cut | Origin or breed | Ageing | Weight | Price |
|---|---|---|---|---|
| Rubia Gallega rib steak | Galicia | 60 days | 500 g / 1 kg | 35 / 70 € |
| Native Galician cow rib steak | Galicia | 40 days | 500 g / 1 kg | 35 / 60 € |
| Simmental cow rib steak | Bavaria | 35 days | 500 g / 1 kg | 35 / 60 € |
| Galician young beef rib steak | Galicia | 30 days | 800 g / 1 kg | 35 / 55 € |
| Young beef rib steak | Ireland | — | 500 g / 1 kg | 35 / 60 € |
| Tomahawk | Ireland | — | 1 kg | 80 € |
| Beef T-bone | Belgium | — | 800 g | 48 € |
| Picanha on the stone | USA Premium | — | For two | 56 € |
| Hereford Premium rib-eye | Ireland | — | Portion | 32 € |
| Cube Roll premium rib-eye | — | — | Portion | 32 € |
| Black Angus rib-eye | Black Angus | 40 days | Portion | 26 € |
| Young beef fillet | New Zealand | — | 300 g | 28 € |
01
Galician or Irish young beef rib steak. A young animal, pink meat, little marbling and a clean flavour. It is the one that suits anyone who does not eat rib steak often, and the one older children usually prefer.
02
Rubia Gallega cow rib steak, aged 60 days. Yellow fat, a buttery texture and that deep note of flavour that stays in your mouth. It is the boldest cut on the menu and it does not take well done.
03
Native Galician cow aged 40 days or Bavarian Simmental at 35. They have the character of the mature animal without reaching the intensity of the 60-day. They are the two most often ordered when the table cannot agree.
04
An Irish one-kilo tomahawk, a Belgian T-bone —sirloin and fillet in the same cut— or the picanha on the stone, which arrives raw and is finished at the table. All three are meant for two and they are the ones people remember on the way out.
The picanha 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.
Picanha USA Premium · for two · 56 €
Beef is the bulk of it, but not the only thing that goes over the grill. A real steakhouse has to have an alternative for anyone who does not want a rib steak, and here it is — without leaving the embers.
A steakhouse cannot leave out half the table. The same embers cook the seafood and the vegetables, and the menu has fish, rice dishes and pasta so nobody has to settle for a salad.
Octopus, red prawns, queen scallops and lobster over the coals.
Mallorcan-style cod, sole and the catch of the day.
To order, for the whole table. Best mentioned when you book.
Vegetable sides cooked on the same grill, and pasta.
Everything, with prices, is on the full menu. And to see how the fire itself is worked, go to grill restaurant in Mallorca.
The fire on one side and the restaurant in its own town on the other: the two pages that complete this one.
Beef from Galicia, Ireland, Belgium, Bavaria, New Zealand and the United States —rib steaks, tomahawk, T-bone, rib-eyes, fillet and picanha— plus lamb, Iberian secreto, venison, young rabbit, quail, poussin and Mallorcan suckling pig. Everything is cooked over log embers.
At Bon Foc the 500 g rib steak costs 35 € and the one-kilo cuts run from 55 to 70 € depending on origin and ageing. The Irish one-kilo tomahawk is 80 € and the 800 g Belgian T-bone, 48 €. Prices are published on the menu.
That the cut has rested that long in a chamber at controlled temperature and humidity. During ageing the meat loses water, the flavour concentrates and the fibres soften: the more days, the more intensity and the more buttery the texture. The menu has 30, 35, 40 and 60-day ageings precisely so you can choose.
Young beef comes from a young animal: the meat is milder, pinker and with less marbling. The cow is a mature animal, with more yellow fat and a far deeper flavour. Bon Foc has both: Galician and Irish young beef for anyone after mildness, and Rubia Gallega, native Galician or Bavarian Simmental for anyone after intensity.
All three come from the fore rib, but the bone and the cut change. The rib steak has the rib bone trimmed; the tomahawk keeps the whole rib, long and cleaned, which gives it its axe shape; and the T-bone includes the T-shaped bone, with sirloin on one side and fillet on the other, so you eat two textures in the same cut.
It is the house speciality: the picanha arrives raw, thinly sliced and seasoned, alongside a hot plate placed in the middle of the table. Each guest cooks their piece to the point they like and eats at their own pace. The Picanha USA Premium is meant for two and costs 56 €.
Yes. The same embers are used for octopus, red prawns and queen scallops, and the menu has cod, sole, lobster, rice dishes and paellas, salads, grilled vegetables and pasta. Rice dishes are cooked to order.
The big cuts go fast at weekends. Book a table on 971 86 01 70 and, if you want tomahawk or rice, say so when you call.
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