Can March

It started in 1925 as Fonda Ca'n March, an eating house in the centre of Manacor, and in 2000 the family turned it into the restaurant it is today. The kitchen is run by Miquel Gelabert, who grew up in that same kitchen watching his grandmother and his mother, Catalina, cook, and who champions a Mallorcan repertoire closely tied to the seasons — tumbet and trempó in summer, greixeres (slow-baked casseroles) and cabbage with pumpkin in winter — with island produce and the odd outside touch; he calls it new Mallorcan cooking. There are three ways to eat: the weekday lunch menu, with a vegetarian version, which mixes his mother's dishes with newer ones and fills the room with Manacor locals; the more creative Sunday CM menu; and a tasting menu with optional wine pairing. On the à la carte, the dishes that define the house are the cocas made with xeixa wheat, Mallorca's old local variety (it's also the table bread, served with DO Mallorca olive oil and charged separately); the homemade croquetas; the terrine of Mallorcan black-pig suckling pork; and the rice dishes — mixed paella, 'blind' paella (no shells or bones), arroz del señorito, black rice or soupy lobster rice — which many locals order to take home. The dining room is sober, with period furniture, and the service classic and attentive, though dishes can be slow on busy days. One Thursday a month, from October to June, there's a pairing dinner with an island winemaker, and inside the restaurant a small shop sells Mallorcan produce: oils, Es Trenc salt, and the house's own jams and liqueurs.

Reviewed in November 2026