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Review of Übeck Restaurant in Manacor
Javier Hoebeeck – who’s the chef behind the culinary creations at the Playa de Muro restaurants Fusion 19 and Gaikan – is the owner of the eatery Übeck in Manacor. Fusion 19 is on my list of restaurants in Mallorca I’d like to try, but the 80€ per head price tag for what does look like a fabulous tasting menu means we’ll have to save our visit for a special occasion.
T-shirts too! Javier’s Übeck restaurant in Manacor is an affordable, if different, alternative, as we discovered recently when we went for lunch on a whim.
Übeck is located on Manacor’s Avenguda d’es Torrent. It’s not the smartest street in Manacor but it has the advantage of ample street parking (metered), which is ideal if you don’t want to walk too far to a restaurant in the sizzling summer heat. Übeck stands out for its bright exterior signage in yellow and black, so it’s easy to find.
The Interior of Übeck
Contemporary, clean, light, and attractive sum the interior up well. Übeck is quite small, seating around 20 people at the most. The colours yellow and black are used again in the décor.
Most of the cooking/plating is done behind the bar/counter, so diners can see what’s going on.
This restaurant has no outdoor seating.
The Menu
One of the things I love here is that the menu is displayed outside on the wall – in English too – so you can check the offerings before you go in. That’s especially important if you’re a vegetarian.
Übeck uses local produce to create dishes with flavours of the world.
The menu offers eight starters – three of which are suitable for vegetarians. Prices range from 6-9€.
Choose from eight mains (two vegetarian), priced from 8,50 to 14,50€. Four side dishes are each 2,85€.
We shared one portion of six fried chicken gyozas (7,50€) to start. They came with coconut cardamon sauce and home-made sweet chili. Our main courses were udon wok with crispy prawns (13,50€) and spiced veggie shaorma with vegetables and yellow curry (14,50€). Portion sizes are generous.
The two desserts (each 6€) looked appealing but we had no room to eat anything else. Not a problem, as we shall return with larger appetites and looser waistbands.
Übeck also offers a dish of the day (from a choice of two) and a drink for 9,75€ and some specials. Oh, and you can order take-out too – in environmentally friendly packaging.
Drinks
cof 
dav 
The wines are displayed on shelves marked with the bottle prices. Some are available by the glass. Bottle prices looked fair: Miquel Gelabert’s Golós Blanc, for example, is 17€. They have a special-edition vermouth and also hidromiel, the fermented honey drink we know in England as mead.
The Service
Gabriel and Cassandra We ate at lunchtime, when there were another five people eating. Gabriel and Cassandra, wearing their bright-yellow, branded T-shirts and black aprons, were in charge of everything. Gabriel took our orders and served our dishes; he’s efficient and pleasant, happy to chat and explain anything unfamiliar.
The Verdict
We’re definitely going back. Good value, a pleasant environment, and tasty dishes. I’ve already decided what I’ll try next time!
©Jan Edwards 2022
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Finca Serena Wines Now Available
Finca Serena’s first wines In 2019 when we first stayed at the 5-star rural hotel Finca Serena in Mallorca, the vines had not long been planted. It was the first time I’d ever thought about the degree of patience required by anyone planting a vineyard.
Last week I was among those invited to try the first wines from these vineyards, at an event hosted by hotel director Álvaro González and sales manager Juan Segura.
The Finca Serena estate, in the heart of Mallorca (near Montuïri), covers more than 40 hectares – 10 of which were planted with the native mallorquín vines Premsal Blanc, Callet, Giró Ros, and Monastrell.
Conditions are favourable for vines grown here: the land is less than 100 metres above sea level; sunshine bathes the vineyard for 300 days a year, and thermal winds cross the land. But those benefits don’t mean this was an easy project: tons of stones and rocks had to be removed from the land before the vines could be planted.
Acclaimed Winemaker for the Project
Winemaker Tomeu Llabrés of Vins Ca’n Verdura in Binissalem is responsible for the resulting organic white and rosé wines. Tomeu’s Ca’n Verdura wines are both 100 per cent Mallorcan and very modern in style – qualities sought for Finca Serena’s wines.
The presentation of the wines by Tomeu (left) & Álvaro González amidst the vines. The resulting wines have the designation DO Tierra de Mallorca and are relatively light, with an ABV of 11.5% alcohol. This makes them perfect for summer sipping during the afternoon by the hotel pool or enjoying in the hotel’s restaurant, Jacaranda; the latter is open to the public as well as guests staying in the hotel and offers a BBQ on its terrace every Tuesday and Thursday.
The Finca Serena Rosado is made from Callet grapes; the Blanco from Premsal Blanc. Both are balanced, with a lasting, final subtle acidity. Harvesting was manual, in boxes of no more than 12kg of grapes.
Único Hotels
Finca Serena is part of the Único Hotels group in Spain, owned by Pau Guardans –whose dream it was to have a vineyard at his Mallorca hotel. Único opened its second Mallorca hotel in 2023. Read about The Lodge’s restaurant here.
The group’s other properties – Grand Hotel Central (Barcelona, Hotel Único Madrid, The Principal Madrid, and Mas de Torrent (near Girona) – also offer Finca Serena wines to their guests.
©Jan Edwards 2022 Updated 2024
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Dreams of Owning a Vineyard in Mallorca?
One hundred and fifty thousand euros won’t buy you the perfect holiday home in Mallorca these days. But if you have dreams of owning a vineyard – or at least a part of one – on this Balearic island and have that kind of spare capital begging to be invested in something Mediterranean, a new project could get your corkscrew twitching.
Montesion Wine Estate
Two well-known names in the world of wine in Mallorca have combined forces: the renowned agronomist and viticulturist Carlos Feliu, whose biodynamic winery Bodega Can Feliu is in Porreres, and Ivan Levy, whose own estate’s biodynamic wine brand Son Naava is a must-try at his gourmet restaurant Fera in Palma.
Their collaboration is the new project Montesion Wine Estate – twenty hectares in one of the best vine-growing areas in Mallorca. The aspiring vineyard owner with 150,000 euros to invest will own the rights to one hectare of vine-growing land for a period of twenty years. They can choose between two grape varieties and either both white or red, or one of each.
The first vintage is harvested after the third year of planting, so a degree of patience greater than my own is required before the investor can drink their own wine. To help alleviate the wait, Montesion Wine Estate will provide a barrel of wine for the first and second year after planting.
No Work Required
All the hard work associated with wine production is carried out for the investor, adhering to biodynamic principles and certified by Demeter. It’s just a matter of the hectare-owner wielding a corkscrew and enjoying their own wine. And the satisfaction of making that vineyard-owning dream come true. Even if it is only a hectare.
©Jan Edwards 2022
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Not Only a Meat Lover’s Restaurant: Lume & Co
The weather was hot, the morning had been busy with appointments, and we were in the southwest of Mallorca – killing time before a mid-afternoon appointment in Port Calanova. Lunch would be the perfect time-filler.
But where to go? Neither of us fancied a busy resort eatery that day. And eating al fresco in 35+ degrees Celsius was definitely not on.
‘Somewhere rural,’ The Boss said, leaving it to me to choose where we’d have lunch. That’s quite a tall order in the southwest, where the coast is a string of popular holiday resorts – especially when time constraints mean you can’t travel too far.
I instantly thought of Olivera, one of the two restaurants at the countryside 5-star hotel Castell Son Claret. But there wasn’t time to get there and back and enjoy a leisurely lunch in its beautiful courtyard. Another time.
Then I remembered Lume & Co – a restaurant we ate in last year but hadn’t yet been back to. And it fitted the ‘rural’ request perfectly.
Lume & Co is located just outside the village of Genova, near Palma, yet feels a world away from urban life. It’s on a large site with ample parking and a rural feel. The building housing the restaurant is said to date back to the 15th century, which adds to its appeal.
We climbed the steps at the side of the building to enter via the courtyard where we’d eaten before. It’s an attractive, large space where we’d happily eat in slightly cooler weather. On this particular day we ate indoors in a beamed hall combining traditional Mallorcan architecture – wooden beams, terracotta ceilings, and stone walls – with attractive Scandi-style interior design. And the essential air conditioning.
Meat is the Speciality
Lume & Co is known best for its high-quality beef dishes – including Galician, Black Angus, and Wagyu. Speciality cuts (for sharing) here are chateaubriand, T-bone, and tomahawk – making it a go-to place for meat lovers.
Three individual-portion beef dishes are offered.
Other Dishes too
Crunchy prawn rolls 
Tuna tartare The menu offers a good choice of starters to share and we opted for crunchy prawn rolls with a spicy sweet sauce of mandarin and tamarind (pictured).
Neither of us eat much meat and we both chose fish mains. The Boss had turbot with potato ragout, green olives, and dill beurre blanc – which he enjoyed. I had tuna tartare in a cucumber and padrón gazpacho, scattered with pistachios. In my opinion it was perfect for a hot day – both refreshing and satisfying. I wish I was having it for my lunch today.
Short of time, we skipped dessert and coffee to scurry off to our next appointment. That lunch at Lume & Co, a short drive from Palma, was the highlight of a busy and hot day out.
Good to Know
- Lume & Co has its current menu (and prices) on its website. I wish a lot more restaurants did this as it avoids any unwelcome surprises when visiting.
- This restaurant has a fireplace, which would further ramp up its appeal in winter.
- Children are welcome and have a choice of three-main course dishes for kids.
- The restaurant offers gluten-free bread on request, which makes me feel that the kitchen understands coeliacs. You’ll also find some vegetarian options.
- Lume & Co is open Tuesday to Sunday for lunch and dinner. Check times during the summer months, as these may vary.
- Lume & Co is the perfect place to escape the bustle and heat of Palma de Mallorca – yet is only a short drive away with no parking hassle. Business lunch anyone?
©Jan Edwards 2022 Updated March 2024
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Check out Wild Mallorca in a New Balearic Guide
Mallorca offers holiday experiences for all tastes and budgets, which is probably why TripAdvisor named it the top destination for 2022.
This month saw the start of United Airlines’ direct flights to Palma’s Son Sant Joan airport from Newark Liberty International (there’s a name that trips off the tongue), making it easier for people in the USA to visit this diverse Mediterranean island. Mallorca’s five-star hotels and Michelin-starred restaurants are proving a big draw for these visitors from America.
Hidden Mallorca
But if you want to discover the more authentic and wilder aspects of Mallorca – and have a touch of adventure in your soul – you’ll find a new book useful for your time on this island. Wild Guide Balearic Islands – Hidden Adventures in Mallorca, Menorca, Ibiza & Formentera.
Written by sisters Anna Deacon (author, journalist, and photographer) and Lizzie Graham (who’s lived a local’s life in rural Mallorca for more than twenty years), the book introduces you to hidden places and experiences in the Balearic Islands.
You’re unlikely to find sunburnt tourists and lurid inflatable beach toys on the hideaway calas Anna and Lizzie feature in this book. But it’s not all about hidden beaches: cliffs, mountains, watchtowers, ancient ruins, and rural idylls are also included. The places and experiences the adventurous sisters have included in this gem of a book are those they know and have enjoyed.
Where to Eat, Drink, and Sleep
My blog focuses on eating, drinking, and sleeping on the island of Mallorca and I’m featuring Wild Guide Balearic Islands because the book also includes places to eat, drink, and sleep that may appeal to anyone looking for something more authentic to the islands.
The authors’ suggestions include rural agroturismos and mountain refuges for sleeping, slow-food eateries, traditional cellar restaurants, produce markets, and wineries.
What’s Included in Wild Guide Balearic Islands
The first 35 of the 228 pages include a ‘Best for’ section, covering hidden coves, cliff jumps and sea caves, uninhabited islands (yes, they exist), hilltops and views, hikes and coastal walks, wildlife and nature reserves, sleeping and stargazing, and more. Sleeping under stars strewn across a sky without light pollution does sound tempting – even though I usually favour a five-star mattress.
The section relating to Mallorca is split into north, south, central, east and west –useful if you’re only likely to visit one particular area of this island. Each sub-section begins with highlights under the heading ‘Our perfect weekend’.
The book is crammed with glorious photographs, maps, and ideas. It’s the ideal guide for anyone in search of their inner explorer, or wanting to discover some of the lesser-known reasons why the largest of the Balearic Islands – Mallorca – has such wide appeal.
NOTE: Wild Guide Balearic Islands is also available from Amazon.
©Jan Edwards 2022
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What’s New at Café Miró for 2022
La Residencia in Deià is one of my three favourite hotels in Mallorca; I even included it in my novel Daughter of Deià – enjoying the hotel vicariously as I wrote the story. (My heroine was paying the bill!).
If your budget doesn’t stretch to overnight stays in this iconic property, you can still visit and take advantage of the gorgeous views over the village and out towards the Mediterranean, and enjoy the lush gardens.
The village of Deià is a hub of activity once holidaymakers start arriving in any number, but you’ll feel serenity wash over you within the perimeter of La Residencia, A Belmond Hotel.
New Opening Hours at Café Miró
This year, La Residencia has decided to keep Café Miró open all day from 12:30h until 23:00h. It’s a great development because now you can make the most of exploring Deià without watching the clock to make sure you don’t miss lunch service.
L-R Toni Torres, chef of Café Miró; Hanna Bornebusch, PR manager; Guillermo Méndez, executive chef La Resi. The terrace offers gorgeous views and a relaxed ambience in which to enjoy dishes from Café Miró’s new menu. But if it’s your first visit to La Residencia, don’t miss the opportunity to check out the interior too, where you’ll find 33 original works by the Barcelona-born painter, sculptor, and ceramicist Joan Miró on display. And, as an aside, if you’ve never visited the Fundació Pilar i Joan Miró in Palma, it’s well worth going – for the chance to see the late artist’s studio on his adopted island. You can almost imagine him strolling in to take up his brushes.
The New Menu
My previous lunch at Café Miró was quite a while pre-pandemic; what we ate with friends was international fare. But this year’s menu feels much more Mediterranean and is more family-style; this means dishes in the middle of the table to share (although you don’t have to!). It’s a style of eating that, for me, epitomises the Mediterranean way of life. I love the idea that you can share several dishes, because it can be difficult to choose when faced with a menu of so many temptations.
Six of us sat down to lunch at Café Miró, sharing dishes placed in the centre of the table. Here are pictures of just some of what we enjoyed. I’m assured the octopus was delicious, although I cannot bring myself to eat it these days, after watching My Octopus Teacher on Netflix. Each to their own. We also had the most delicious cheesecake I’ve ever eaten – with fig jam. Sadly I wasn’t quick enough to take a photo before it was demolished.
Fresh lemon mint juice – DIVINE! 
Home-made shrimp & prawn croquettes 
Pink tomatoes with Mallorcan cottage cheese (only part of the dish) 
Tartare of Angus beef on brioche with wasabi caviar 
Mussels from Mahon in a slightly spicy sauce 
Rigatoni with shrimp, scallops, and home-made tomato sauce 
Grilled octopus with mashed potato, ‘tap de corti’ paprika, and Kalamata emulsion 
The best traditional almond cake – gató – I’ve ever eaten. You can just see the cheesecake in the background, pre-demolition. Good to Know
Prices are of a level you’d expect in a 5-star hotel of high repute. Eating at Café Miró is a real treat though, and when you take into account the quality of the cuisine, the excellent service, and heavenly setting, it’s worth the splurge. What a great way to celebrate a birthday, anniversary, or just being in one of the most beautiful villages in Spain.
Afternoon tea perhaps? The choice of spirits on the drinks menu is extensive and includes Mallorcan labels. If, like me, you have to drive from Deià, you’ll appreciate the good choice of non-alcoholic cocktails and drinks. I highly recommend the fresh lemon mint juice (12€). Who needs alcohol when you can sip this?
You can also come to Café Miró for a very civilized afternoon tea (15-18h).
Café Miró has live music every evening from 19:30h.
©Jan Edwards 2022
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Discover and Taste Mallorca’s Traditional Cuisine
This statue sits outside Mercat de l’Olivar, Palma Food markets have become a tourist attraction in their own right. Mallorca’s capital – Palma – is home to a market (with two adjoining halls) that few foodie visitors to the city will miss. The abundance of glossy, colourful and high-quality fresh fruit and vegetables at Mercado del Olivar, in the heart of Palma, puts typical Northern European supermarket produce to shame. And then there are the charcuterie, cheeses, meat, and amazing seafood stalls to ogle over. I’m sure that many visitors wander around wishing they could shop here on a daily basis.
The Stories Behind the Produce
However, Mallorca’s Mercado del Olivar (opened mid-20th century) is so much more than a feast for your eyes and Instagram feed. Like all produce markets, it’s a window into the local culture of food, history, and society. But how do you open that window and see beyond the tempting produce on display at Palma’s vibrant market?
My recommendation is to book a place on the Palma Market Tour & Traditional Cooking workshop with Deborah Piña, whose small business in the city is called Deborah’s Culinary Island. Deborah was born in Palma to a French mother, and speaks excellent English. She’s also delightful and her passion for, and knowledge of her island’s culinary identity make her the perfect guide and teacher.
The Palma Market Tour
Our knowledgeable guide, Deborah My instructions were to meet Deborah and the other participants at 10:30h at the designated meeting point outside the Mercat del Olivar. Four of us were doing the tour and cooking workshop last Thursday (the maximum number of participants is six, to keep it an intimate experience). The other ladies were German (one of whom lives in Ireland).
Deborah gave us a brief background to the market before leading us in. We visited stalls run by vendors she uses for her own shopping and, as we went from stall to stall, she gave us an informative commentary on what we were seeing, and its place in Mallorcan culinary culture. Along the way, she shopped for some of the ingredients for the cooking workshop we’d be doing afterwards.
Let’s Cook!
A ten-minute stroll from the market took us to the Pane Nostro bakery (a stop for organic bread for the pa amb oli aperitif later), then moments later we arrived at Deborah’s atelier. Her workshop is an original 18th-century bakery, known as Forn de sa Llotgeta; you can still see the ancient ovens used to bake the bread. In this atmospheric setting, we prepared a menu of three traditional Mallorcan dishes that we would eat together for lunch.
Our work station at the atelier 
Ready for culinary action 
The lunch table 
Fresh from the market 
Deborah demonstrates topping the coca 
Mallorcan produce for our aperitif 
A sobrasada worth tracking down 
Healthy coca 
Strawberries on greixonera de brossat The dishes cooked always use seasonal produce, so vary throughout the year. We made a starter of coca – a flat bread that’s the nearest equivalent of a pizza (but much healthier, as it doesn’t feature cheese); a delicious soupy rice dish containing artichokes, sobrasada, and butifarra; then a greixonera de brossat (a traditional Mallorcan dessert made from fresh cottage cheese) served with sweet, juicy strawberries which are already in season in Mallorca.
Preparing the dishes was a fun as well as educational experience, with Deborah giving us helpful kitchen tips as we worked.
Once the coca was in the oven baking, it was time for our aperitif. Deborah had laid out the Mallorcan bread, ramallet tomatoes (to rub on the bread) extra virgin olive oil, green and black olives, pickled sea fennel, botifarro, Menorca cheeses, and an organic sobrasada (from Son Cànaves of Llucmajor). The latter was a delicious revelation and I shall be seeking out this product for use in my own kitchen. Deborah poured us each a glass of Ribas Rosado, made from the Mantonegro grape, which paired beautifully with the sobrasada.
We learnt how to make a sofrito – the flavourful foundation of many traditional Mallorcan savoury dishes. This was the start of the rice dish we would be eating. And finally, we learnt to make the Mallorcan dessert.
Lunch is Served
We sat together for lunch at a long wooden table in a cosy, open room at the back of the atelier. Our dishes were served with an organic red wine from Son Vell in Son Macìa, near Manacor. By the end of lunch, we four participants had shared phone numbers and said we’d keep in touch. We’d all thoroughly enjoyed the Palma Market Tour & Traditional Cooking workshop and bonded through our love of Mallorca and its gastronomy.
My Verdict
A highly recommended experience for anyone who wants to find out more about Mallorcan culinary culture and produce. Although I’ve lived in Mallorca for 18 years now, I learnt a few things I hadn’t known – so this experience is worth doing whether you’re a visitor or foreign resident.
Good to Know
The Palma Market Tour & Traditional Cooking workshop takes place every Wednesday and Thursday morning and must be booked in advance. The cost (including lunch and wines) is 95€ per person. All ingredients are included, and aprons are provided.
Wear comfortable shoes, as you’ll be walking or standing for a large part of the day.
©Jan Edwards 2022
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Dinner at Marc Fosh in Palma de Mallorca 2022
On the day we moved to Mallorca, in April 2004, we ate lunch out at a Manacor restaurant (which no longer exists). Some people we knew on the island had recommended the place, which we discovered on arrival was astonishingly cheap. That was a ‘red flag’ moment for me.
After eating our lunch, the expression ‘one man’s meat is another man’s poison’ came to mind. We certainly weren’t poisoned, but that first-day lunch made me wonder if we’d ever eat the standard of food in Mallorca that we’d been able to enjoy back in Oxfordshire.
And then there was Marc Fosh
We needn’t have worried: we soon discovered the cuisine of British chef Marc Fosh. Back then, he was working in a rural hotel, at the helm of a restaurant that had gained its Michelin star in 2003. We stayed several times at this rural hotel for special occasions and it was only because we knew Marc would be cooking our dinner.
Marc has gained a great reputation in the years since he left the countryside to start his own business. He’s also been responsible for developing some of the young chefs in Mallorca who have since opened their own successful restaurants. Now a gastronomic destination, Mallorca has no shortage of great restaurants these days.
Dinner in Palma
Contemporary and stylish exterior Marc’s eponymous restaurant in Palma has had one Michelin star since 2014. It’s located in the Hotel Convent de la Missió – a 17th-century building with a distinctly contemporary interior.
We dined there recently, courtesy of very dear friends in Oxfordshire who generously sent us a Marc Fosh gift voucher at Christmas for use when the restaurant reopened for the 2022 season.
To enable us to enjoy the restaurant’s excellent wines with our dinner, we booked a night’s stay at the 4-star Art Hotel Palma – which was more suitable for our budget than the 5-star Convent de la Missió (in which we have yet to stay).
Art Hotel Palma (which is a small, friendly hotel in a convenient location) doesn’t serve lunch or dinner, so we didn’t feel guilty about going out to eat. The walk from the hotel to the restaurant is just a few minutes, and was easily doable even wearing high heels (my first time in those for a long while).
Over winter, Marc Fosh Restaurant renovated its interior décor with some artistic touches. We sat in the atrium on this occasion and found the restaurant almost full when we arrived for our table at 8.30pm.
Menú Marc
Below I’ve pictured only one (mackerel and pea tartlet with summer savoury) of the four small dishes that constitute ‘Los Snacks’ – a tantalising start to dinner. The other seven plates from the menu are pictured, along with the cheese course – which was an optional extra. Three different petits fours were served afterwards.
Marc’s creative cuisine is contemporary Mediterranean, based on seasonal, local produce, and some less common ingredients – such as citrus albedo. The latter (I admit I had to google it) is the white part inside the skin of citrus fruit, which is nutritionally beneficial. Having read about it, I won’t be removing it painstakingly when peeling citrus fruit in the future.
The attractive presentation adds to the enjoyment of Marc’s food. Every dish was flavourful, interesting, and had the ‘wow’ factor.
Mackerel and pea tartlet with summer savory 
Local langoustine with bouillabaisse, broad beans, clementine, and bergamot 
Foie gras with rhubarb, hibiscus, and spiced bread 
‘Bombeta’ rice from Sa Pobla with smoked pigeon, parsnip, and lovage emulsion 
Wild sea bass with white asparagus, citrus albedo and sea lettuce dash 
Local lamb with fresh peas and snail ‘hierbas secas’ jus 
Super cheeseboard with accompaniments for each cheese 
Sheep’s milk yogurt sorbet with yuzu, mandarin consommé and honey crisp 
Textures of dark chocolate with coffee and passion fruit If you’re curious, the four dishes of ‘Los Snacks’ were: Mackerel and pea tartlet with summer savory (pictured); Tomato and black olive Madeleine; Wild mushroom donut with truffle and macadamia snow, and Chicken skin crisp with liquid Caesar salad.
Wines at Marc Fosh
This restaurant is fortunate to have one of the Balearics’ best-known sommeliers. Head sommelier Giorgia Scaramella is Italian and was born in one of the country’s famous wine regions, Friuli Venezia Giulia. She likes to say, “wine is in my blood.”
Giorgia is charming as well as highly knowledgeable. As well as the wine we chose ourselves from the list, she suggested the perfect glass of wine to pair with the foie course and another to accompany the cheeses. Both were superb.
Service
We booked our table online and, if you want to eat at Marc Fosh Restaurant this summer, I recommend you book as soon as possible – even before you arrive on the island. This is a recommendation I’d make for any high-end restaurants this season, as Mallorca is expecting a busy tourist season.
The day before our dinner, we received an email with a copy of the menu asking us to confirm our booking was still required and also requesting details of any dietary issues. I once had a bad experience eating snails and asked that we didn’t have the snail jus with the lamb. After we’d settled ourselves at our table, one of the servers who attended to us confirmed that we wouldn’t have the snail jus – without us having to mention it first.
As you would expect in a Michelin-star restaurant, service is professional but friendly, and the servers explain each dish as they bring it to the table. Faultless service, in fact.
You can probably tell that we had a memorable dinner – thanks to the generosity of our wonderful friends Duncan and Kristina. You can’t go wrong if gifting a Marc Fosh voucher!
I mentioned Marc Fosh Restaurant twice in my novel Daughter of Deià – as a mark of my respect and liking for this chef/patron and his establishment. This novel – featuring a radio presenter’s mission to find her unknown father, and her saving of a cat refuge in peril in Mallorca – is available to purchase in e-book and paperback formats here.
@Jan Edwards 2022
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Review of Es Torrent de Son Carrió Restaurant
Find the church and the restaurant is across the street Only a few small villages in Mallorca have a gourmet restaurant. One of these villages is Son Carrió, in the municipality of Sant Llorenç, which has fewer than 1,200 inhabitants.
Family-Run Restaurant
Es Torrent de Son Carrió is owned and run by chef Joan Galmés Miquel and his sommelier wife, Clara Ferrer, who runs front of house. Joan is from Manacor but trained and worked in Barcelona at El Túnel de’n Marc Palou, Lasarte, and Osmosis. In 2014 he came back to Mallorca with Barcelona-born Clara and opened Es Torrent de Son Carrió. The restaurant had a complete and attractive renovation in 2019, having been seriously damaged by the devastating terrible floods of October 2018.
Joan and his team use seasonal produce and contemporary culinary techniques to produce a standard of Mediterranean cuisine that surprises and delights.
What’s on the Menu?
The restaurant offers only weekly changing tasting menus – menús degustaciones:
Menu Torrentada – eight plates at 60€ (optional wine pairing for 25€)
Menu Torrent – five plates at 45€ (optional wine pairing for 25€). We had this menu, which also came with an appetiser and petits fours.
If you’re a cheese fan, there’s an optional cheese course for 12€ (we didn’t try it this time).
The selection from the wine cellar will please wine enthusiasts and includes a large choice of Spanish and international wines, as well as Mallorcan labels.
Stylish decor and a glimpse at the wines 
Artichoke with a chimichurri sauce and pork belly 
Mushroom rice with quail and apple 
Sea bass with curry couscous 
Lamb with red pepper, mint, olive, and garlic 
The decadent ‘Death by Chocolate’! Need to Know
Es Torrent de Son Carrió is in the east of Mallorca, some nine kilometres from the well-known town of Manacor, and conveniently located for holidaymakers in resorts such as S’Illot, Sa Coma, and Cala Millor. I’d recommend travelling here by taxi or with a designated non-drinking driver so you can take advantage of the wines.
The restaurant is open for dinner only from 19:00h, Tuesday to Sunday. It’s busy at weekends, so be sure to book ahead if you want to eat here at the weekends.
Ample roadside free parking is available within sight of the restaurant.
©Jan Edwards 2022
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Suite Treats Mallorca: Castell Son Claret
My last post about Suite Treats Mallorca featured a finca hotel full of authentic traditional features, in a hamlet near the village of Selva. In this post, I feature the suites at Castell Son Claret in southwest Mallorca. The immaculate, modern 5-star hotel is a former 19th-century castle set in a verdant paradise at the foot of the Serra de Tramuntana mountains, near Es Capdellà village.
Castell Son Claret reopened for the 2022 season on March 1st, with the news that during the winter months, the hotel converted four existing rooms into two more spacious and modern suites with private outdoor space. We haven’t seen these rooms yet, but last year stayed in two of the hotel’s other luxurious suites and can highly recommend them. Castell Son Claret’s website details the various types of suite and rooms available; these are the two suites we stayed in.
Privacy and your own pool (hotel photo) Pool Suite at Castell Son Claret
A stylish suite with separate bedroom and lounge, and direct access to a fragrant and private garden with 10m2 swimming pool and sundeck and loungers from which to appreciate your good fortune. Like all the rooms we’ve stayed in at Castell Son Claret, this type of suite has a super-spacious and well-equipped bathroom.
This is the suite for you if you want privacy while you sunbathe or swim. Breakfast beside your own pool? Why not? A wonderful choice for a romantic getaway or honeymoon. Or for a novelist needing a peaceful writing sanctuary to meet a deadline.
Garden Suite
In 2020 Castell Son Claret added four new garden suites, in a newly constructed two-storey block within the grounds of the estate. It’s a pleasant short walk between these suites and the main hotel but you can be whisked there by buggy if you prefer. The two ground-floor suites have a private garden; we stayed in a first-floor suite, with a large, furnished balcony and the benefit of longer views of the glorious countryside from its elevated position.
Stylish and elegant 
Side views towards the mountains 
Estate views ©Jan Edwards 2022
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