Without stars, but exclusive: four Mallorcan restaurants
Mallorcan gastronomy is filled with Michelin stars, but it also has its own "Soles" (Suns). The Repsol Guide highlights establishments and chefs with this distinction, recognized by other chefs for their undeniable quality, expertise, and skill.
Here is a journey through the best restaurants in Mallorca that do not have a star, but their exclusivity is indisputable.
El Olivo, in Deià
Amidst lush gardens, we find El Olivo, skillfully led by chef Guillermo Méndez and his team. The creativity of the chefs and the use of Mallorcan products offer a gastronomic journey with the taste of Mallorca, whether through their tasting menu, vegetarian dishes, or à la carte options.
One of the most acclaimed recipes is the lamb rack with a Mallorcan-style cabbage timbale in rosemary sauce, or the sautéed monkfish fillet with citrus, orange, and ginger rice. However, one of the most famous dishes is the Sóller prawns cooked in salt with sea beans and Belmond estate oil.
Can Simoneta, in Canyamel
“Mexiterráneo” is the name of the proposal offered by chef David Moreno at Can Simoneta. It is a fusion between Mexican and Mediterranean cultures, two types of cuisine that resemble each other but can enrich each other with their mutual differences.
The chef, originally from Mexico City, presents a showcase of twelve dishes in his "Origens" menu, although the Mexiterranean fusion can also be ordered à la carte. In addition to offering top-quality products, the restaurant has its own garden where they cultivate the harder-to-find ingredients.
In Llubí, DaiCa
Caterina Pieras leads the kitchen at the DaiCa restaurant, located in the municipality of Llubí. It offers "close-up cuisine" with two tasting menus, "De Festa" and "De temporada" (Festive and Seasonal).
The first is a nine-course journey of small, playful, festive, and slightly whimsical bites that allow you to enjoy surprising author's cuisine.
"De temporada" is an immersion into the Mallorcan seasons and the diversity with which they fill the island's pantry. Here, the focus is on enhancing the flavor of each ingredient, preserving its naturalness and essence.
Bodega Barahona-Casa Manolo in Ses Salines
This restaurant stands out not only for the marvelous sunsets in the Migjorn area of the island but also because it has its own cellar where diners can choose the wine they wish to taste.
Their specialties include Notari rice, lobster stew, squid caught with traditional pots, salt-baked fish, and rock mussels. All of these are sea products presented with honesty and without excessive garnishes, preserving the purity of their ingredients.
For meat lovers, there is a selection of premium meats presented with the same characteristics: simple, immaculate, and cooked to the diner's desired doneness.