Asador Carmen is located in the Santa Catalina neighborhood of Palma de Mallorca and opened its doors in December 2024.
The heart of this restaurant lies in what is proudly displayed on its façade: “grill, fire, and love.” Its signature offering is a carefully curated selection of dry-aged meats from the most exceptional native breeds across Spain.
As Pedro, Head Chef at Asador Carmen, explains:
“Meat is the main character in our kitchen—we use it for everything. We also aim to make the most of each product. For example, we turn meat trimmings into croquettes made with dry-aged beef, and we even use the fat from the aged meats to make flavorful mayonnaises.”
The customers are very diverse, attracting both local and international visitors who explore the island of Mallorca, boasting a high rate of tourism. The restaurant accomodates around 40 seated guests and an additional 30 at the bar, which offers small plates and tapas.
How do you use the oven, and what recipes do you prepare in the SkyLine PremiumS?
Pedro shares that he prepares a wide range of pastry recipes in the oven—most notably, his famous cheesecake. He also uses it for many low-temperature dishes, such as beautifully confit leeks and slow-cooked meats that he later finishes for dishes like baos. At night, the oven is used for longer cooking processes and even for dehydrating black olives, which he then turns into his own signature olive butter.
“Why Electrolux Professional?”
“I had previously worked with Electrolux Professional equipment and knew from experience that these machines are incredibly reliable and durable, even under intensive use. I had worked with a Multislim oven before and really enjoyed using it due to its simplicity and incredible results. Now with the SkyLine PremiumS, being larger, I have a lot of production capacity.” Pedro, Head Chef at Asador Carmen
List of installed equipment: