Charcoal Grill Heaven: Cooking Over Fire at Grøenk Deia and Fornalutx
At Grøenk Bistro & Grill in Deia and Fornalutx, meat, fish and vegetables are cooked in a charcoal grill oven at around 450°C. Charcoal burns hotter than gas or electric grills, and it gives food a deep smoky flavour and a crisp, caramelised crust while keeping the inside juicy. We use it for Galician beef, Iberian pork from Joselito, fresh seafood and seasonal vegetables. Both restaurants are in the Serra de Tramuntana, in Mallorca, and are open all year.
The charcoal grill is one of the oldest ways of cooking, and for us still the best. It is the heart of both our Bistro & Grill kitchens.
Our charcoal grill at a glance
Where: Grøenk Bistro & Grill Deia and Grøenk Bistro & Grill Fornalutx, Mallorca
Cooking temperature: around 450°C
What we grill: Galician beef, Iberian pork, fish and seafood, vegetables
Open: all year
Why does charcoal make food taste better?
Higher heat, better crust. Charcoal reaches higher temperatures than most gas or electric grills. At this heat the surface of the meat caramelises almost instantly (the Maillard reaction). The result is a dark, flavourful crust while the inside stays tender and juicy.
Real smoky flavour. As the meat cooks, fat and juices drip onto the glowing coals and rise again as aromatic smoke. That is the deep, slightly smoky taste you can only get from cooking over charcoal.
Precise control. A charcoal grill oven has adjustable vents that control the airflow and temperature. This lets our grill masters cook in different ways: searing a steak over direct heat, cooking more gently with indirect heat, or even baking.
Good for everything, not only meat. Fish, octopus, vegetables and even bread take on the same light smoky character and charred edges.
“Fire, good ingredients and patience. That is all a great steak really needs.”
What we cook on the charcoal grill
Galician beef
Galicia, in north-west Spain, is known for some of the finest beef in Europe. Lush green pastures, a mild climate and traditional, pasture-based farming give the meat its tenderness and deep flavour. We serve it simply, so the quality of the meat speaks for itself.
On our menu you will find cuts such as T-bone, chuletón (a generous bone-in rib steak), sirloin and tenderloin. T-bone and chuletón are perfect for sharing. (Read more in our guide: Steak cuts explained.)
Iberian pork from Joselito
We work with Joselito, one of Spain’s most respected Iberian producers. Their black Iberian pigs are raised freely on the oak meadows (dehesa) and feed on acorns, grasses and herbs. This gives the meat its fine marbling and rich, nutty flavour, which open-fire cooking brings out perfectly. (Read more: Iberian pork, Spain’s best-kept secret.)
Fish, seafood and vegetables
Fresh fish and seafood from the grill, together with seasonal vegetables, are just as much a part of our menu. They are a lighter way to enjoy the flavour of the charcoal.
How should you order your steak?
Doneness | Inside | Best for |
Rare | red, cool centre | tenderloin |
Medium-rare | warm, pink centre | tenderloin, sirloin, T-bone, chuletón |
Our tip: lean cuts like tenderloin are best rare to medium-rare, to keep their juiciness. Marbled cuts like chuletón and T-bone develop the most flavour at medium-rare, when the fat has had time to melt.
Where to eat charcoal-grilled food in the Tramuntana
Grøenk Bistro & Grill DeiaMediterranean cuisine from the charcoal grill in one of Mallorca’s most beautiful villages, with a private event hall for up to 24 guests.Carrer Arxiduc Luís Salvador, 11, 07179 Deià · +34 672 16 62 43
Grøenk Bistro & Grill FornalutxOur first restaurant in Mallorca, with charcoal-grilled meat and seafood and views of the Tramuntana mountains.Carrer Arbona-Colom, 1, 07109 Fornalutx · +34 672 18 02 07
Both restaurants are open all year. Booking ahead is recommended, especially for dinner.
Frequently asked questions
What is a charcoal grill oven? It is a closed grill oven fired with charcoal. It combines the high heat and smoky flavour of a traditional charcoal grill with the temperature control of an oven, thanks to adjustable air vents.
Why does steak taste better from a charcoal grill? Charcoal reaches higher temperatures than gas, which creates a crisp, caramelised crust. Fat dripping on the coals also adds a natural smoky flavour.
Where can I eat charcoal-grilled steak in the Serra de Tramuntana? Grøenk Bistro & Grill in Deia and in Fornalutx both cook Galician beef and Iberian pork in a charcoal grill oven. Both are open all year.
Do you also have options that are not meat? Yes. Fish, seafood is also cooked on the charcoal grill. In Fornalutx, Grøenk Urban Kitchen offers a vegetarian-friendly menu with fresh homemade pasta during the high season.
