Batec Restaurant

Batec means 'heartbeat' in Mallorcan, and since it opened in 2025 on Plaça d'Espanya, the square with the palm trees, it has become one of the most sought-after tables in central Felanitx. It's run by a couple, with attentive front-of-house staff who walk you through the menu dish by dish. The idea is updated Mallorcan cooking with everything made in-house: the daily bread (black olive, sun-dried tomato), the ice creams and the sorbets. Three dishes explain it: squid stuffed with camaiot and botifarró, the island's cured sausages, with apple purée; the llaunes, the iron trays in which rice or noodles are cooked (with red prawn, with scallops, with duck magret), the house speciality; and beef cheek stuffed with foie gras over truffled mash, the main course everyone talks about. Croquettes, squid-ink or organic chicken, are ordered by the piece. For dessert, pistachio cheesecake or almond ice cream with candied almonds. The wine list draws on Felanitx, which is wine country: Ànima Negra, 4 Kilos, Armero i Adrover, The Island Syndicate. Inside there are several Mallorcan-style rooms, and at the back a large patio for summer evenings.

Reviewed in November 2026