Food and drink
Head chef Mateo Bordoy is a larger than life kind of a character, and it shows through in his passionate approach to food. Think plates with big personalities like the rib-sticking arroz de porsella (rice thickly studded with sticky chunks of suckling piglet), hearty monkfish steaks stewed with onions, and hulking great chunks of local pork (porc negre) piled on top of roasted peppers.
Always packed, lively and cheerful. One of those places that makes you feel that little bit more connected to the community just by being there.
Warm, friendly and bursting with character.
On the road to Esporlas, about 15 minutes drive from the centre of Palma and easily reached by taxi.
No menú del día, but it doesn’t have to get super-expensive unless you want it to. Expect to spend about 40 euros a head for three courses and a bottle of wine.
- Mature travellers
- No fuss