Ca'n Boqueta

There's no à la carte at Ca'n Boqueta: you eat from a set menu, and there are two. At lunch, Tuesday to Saturday, a more relaxed menu that changes every week, with a couple of starters, mains and desserts to choose from for around €25; in the evening, at weekends and on public holidays, a tasting menu that changes every fortnight. The house is an old Mallorcan home on Sóller's Gran Via, with stone floors, high ceilings and an inner patio looking out to the Tramuntana, and the cooking is island food handled with fine-dining technique, built on Mallorcan suppliers and whatever the market has. Sóller red prawns, straight from the fish auction, do the most work: in the seafood rice and in a caldereta (a rich stew) that's left to cook for three days. Confit porcella (suckling pig) with foie is another regular, and depending on the season there are Christmas escaldums (a Mallorcan stew) or an autumn menu built around mushrooms. The dessert many people remember is an individual ensaïmada served warm like a tarte Tatin, with apple and fresh-cheese ice cream. In the kitchen is Kiko Martorell, a cook deeply into the Mallorcan recipe book. It's for people who want to taste Mallorcan cooking through a few careful, measured dishes; if you want big portions or to order à la carte, this isn't the place. On the tasting menu the whole table has the same thing, and a few dishes carry a supplement, so read the menu sheet before you order.

Reviewed in November 2026