Cal Patró

In 1954, when Cala Sant Vicenç was still a quiet fishing harbour, this was a simple snack bar above Cala Barques. In the 1970s it took the name Cal Patró and opened a small kitchen for the fish landed by 'El Polar', the last boat still working the cove. That era gave the house the story it tells with pride: cap roig (red scorpionfish), then eaten boiled and not much valued, started being cooked here on the griddle, and it still is. The same family has always run the restaurant, which is now part of the Mystic group, owners of Modesto in the same cove. The terrace, covered and open to the beach, is why tables are so hard to get in summer. The menu revolves around fish from the bay, sold by weight, and rice dishes. The dish with the most loyal following is gall de Sant Pere (John Dory) fried with onions, potatoes and fried eggs, a hearty fisherman's plate. Among the rice dishes, the most ordered is the 'blind' paella of fish and seafood, with no shells or bones, alongside black rice, soupy rice and fideuà; for special occasions, lobster stew. To share, pa de cristall (thin crisp bread) with sobrassada, tumbet, griddled mussels, queen scallops or Mallorcan-style cuttlefish, and for dessert, the cheesecake. It isn't cheap and fish by weight can push the bill up, but you're eating seafood with the cove in front of you, and the staff are known for being friendly and for steering you away from over-ordering.

Reviewed in November 2026