Food and drink
Chef Guillermo Moya Igarza does a good interpretation of the current trend for ‘bistronomia’ - mixing laid-back bistro dining with something more gourmet. Lunches consist of fairly simple dishes like paella and grilled fish, while dinner is more experimental. Recent highlights included lobster claws with clams on asparagus spears and orange segments, and oxtail dumplings on sweet potato puree with truffle oil and sprouts.
Moroccan flourishes give it a rather floaty, frothy feel especially when mixed with more colonial Majorcan styles. It is easy to see why it is so popular for weddings, though I feel this particular kind of style encroaches a little bit on the atmosphere for day-to-day guests.
The staff are very professional but, again, I can’t escape that ‘I’m at a wedding feeling’.
Ca's Xorx is just outside of Sóller before you start climbing the road to Deià.
This can be a good value place for special occasion dining. The three-course ‘surprise menu’ including half a bottle of wine and coffee costs 33 euros.
Tables to book
For me Ca’s Xorx is best when enjoyed outside, especially the candlelit terrace in the summer, which is devastatingly romantic.
- Families with younger children
- Mature travellers
- Great views / scenery
- People watching
- Special occasions