Food and drink
Don’t expect highly embellished dishes or fluffy menu descriptions here. Celler food is hale and hearty, nearly always including a frito mallorquín (fried offal), slabs of meat cooked in a wood fired oven, tumbet (roast vegetable salads) and the infamous winter dish of arroz brut (dirty rice cooked with game). Wash it down with a jug of lusty country wine and you’ll be nicely set for a long siesta.
There’s an Alice-down-the-rabbit-hole moment when you enter the barrel-shaped door revealing a great big barn of a place filled with antique farming tools, ancient clocks that have long since stopped ticking, tiled floors and white-washed walls. This one is rather a smart one by island standards boasting tablecloths, smartly turned out waiting staff and a generally polished air.
Willing enough, but service can be excruciatingly slow.
Celler La Parra is on the main road heading into Puerto Pollensa. Just keep your eyes peeled, it's easy enough to find.
No lunch menu as such, but three courses including IVA (VAT) will likely come in at less than 20 euros.
Tables to book
La Parra does have a terrace, and in this balmy climate I'd usually recommend it. Not so when we're talking cellers. For soaking up the atmosphere make sure you're stationed inside.
- Families with teenagers
- Families with younger children
- Mature travellers
- No fuss
- Design and architecture