Palma · Brasa · Pacífico mexicano
Palma burns differently.
Steak, dry-aged beef, fresh fish and ten years in Mexico transformed into a live-fire language of our own.

Andrea Doria, 21 · Ponent
The idea
The Mediterranean brings the product. Mexico left the instinct.
Humo was born from a decade spent in Mexico and a different way of seeing meat: less artifice, more time, more fire and a table made for sharing.
Google reviews
What our guests say.
- jonnyauk1 A5 months ago
What an absolutely fantastic experience. Myself and two friends visited Humo after it was recommended to us during our stay at Inside Palma, and it proved to be one of the highlights of our trip. From the moment we arrived, Vincent made us feel welcome. His knowledge, enthusiasm and passion for the food were obvious straight away. He took the time to explain how the different meats were prepared and aged, and guided us through the menu with recommendations that turned out to be spot on. Following his advice, we started with a selection of dishes from the grill. The variety, quality and flavours were outstanding, and there was more than enough for the three of us to enjoy. Every dish that arrived at the table was beautifully prepared and showcased the skill of the chef. The main event was an incredible dry-aged steak chop. Vincent showed us the magnificent cuts of meat and helped us choose the perfect one. When it arrived, it looked spectacular and certainly didn't disappoint. The quality of the meat was exceptional – tender, full of flavour and quite simply one of the best steaks I have ever eaten. My two friends prefer their steak medium-rare, while I usually prefer mine medium. When I mentioned that mine was a little rarer than my personal preference, Vincent immediately brought me a hot plate so I could finish it exactly how I like it. It was a simple gesture, but it perfectly demonstrated the level of service and attention to detail that sets this restaurant apart. Nothing was too much trouble. What impressed me most was that the outstanding food was matched by equally outstanding service. Vincent, the chef and the entire team clearly take enormous pride in what they do, and it shows in every aspect of the dining experience. To top it all off, the bill for three people came to approximately €210, including starters, an incredible steak feast and two bottles of wine. At around €70 per person, I genuinely thought it represented exceptional value for money given the quality of the food, the service and the overall experience. If you enjoy great steak, fantastic hospitality and people who are genuinely passionate about what they do, then Humo is an absolute must-visit. Without question, the best meals we had in Palma. We will definitely be returning.
- Lorraine Pantojasa month ago
If you’re trying to find a restaurant that has better customer service, outstanding food, and just a great vibe, THIS IS IT! Literally every single course I had was outstanding! The service was top-tier and it was just an amazing experience. I never leave a review but coming on my first solo trip and having this experience literally made me appreciate how amazing it was! Come here for the best memories and food.
- Alba Karabina3 months ago
Amazing service!! The staff made us feel right at home, and the hospitality was exceptional. The food was absolutely delicious—fresh, flavorful, and clearly made with care. Everything about the experience was warm and welcoming. We’ll definitely be back the next time we’re in Palma. Highly recommend!
- Noaha year ago
This was a lovely restaurant. When we first came I was unsure, but the service and food were lovely. We shared the fish tacos which were awesome. My partner had a steak that she loved. I had the hamburger, which was lovely. Unfortunately I had terrible food poisoning from this meal. My partner was totally fine, so I'm guessing it was from the burger. Everything else was great so I'm sure this is just a one-off. Special mention to Diego who gave us amazing service and was great to talk to.
- Calum Wright2 years ago
Staff were very welcoming and always had a smile. The food was good, bread with trio of dips to start and then the grilled sea bass and prawns for main. Finished the meal with a cheesecake. Although I enjoyed the fish, I’d go for the steak next time as it smelled incredible!


Beef · Cabinet · Cut
The cut changes. The standard does not.
Galician beef, Angus, Simmental or whatever arrives that week. The cuts and pieces keep changing and are announced on the chalkboard. The team shows you the cabinet, recommends the weight and asks your preferred doneness before the fire joins the conversation.
Explore our meatSteak · Ageing · Fire
The steak Palma comes looking for.
Cuts change with the ageing cabinet and availability. The team presents the steak, helps with weight and confirms doneness before it reaches the fire. It is sold by weight rather than at a fixed price per piece.
See our grilled meat


Nayarit · Baja California
The Pacific enters through the fire.



Fish tacos, rock shrimp and zarandeado sea bass: flavours learned beside the Mexican Pacific, now cooked in Palma.
Grilled fish
After sunset
Lingering at the table is part of the menu too.
A terrace, tequila and mezcal cocktails, wines chosen for the grill and a table in no hurry to end.
Your table