“You can feel the love they put into their work.”Translated from Spanish
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.
“The food is spectacular, very good and high quality.”Translated from Spanish
“Spectacular from start to finish!”Translated from Spanish
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