Celler La Parra

Cellers were the old village wine cellars of Mallorca, where wine was made and sold and where food eventually started being served, and this one, on Carrer Joan XXIII as it leaves Port de Pollença, keeps the feel: huge barrels, farm tools on the walls, a dim dining room and a terrace under the vine (parra) that gives it its name. It opened in 1962 and is now run by the third and fourth generations of the same family. What sets it apart from other Mallorcan restaurants in the Port is the wood-fired kitchen, which almost everything goes through: the roasts, the grilled meats and even the paellas, which get a final blast of heat there. The house dish is frit mallorquí, made early every morning to a recipe they keep to themselves; there's pork (matança) frit, lamb frit and octopus frit, and the octopus version has its own loyal following. After that, wood-oven porcella (suckling pig) and lamb shoulder, tongue with Llubí capers and a tumbet bursting with tomato flavour. To finish, cardenal, a meringue and sponge dessert, or almond gató with ice cream. The 'tapas' are really full portions, and the staff are upfront about how much to order. First thing, from nine to eleven, it works the way village bars do: people come for berenar, the Mallorcan mid-morning bite, with a selection of tapas, a drink and coffee at a good price. It fills with Port locals and visitors alike, and in summer, at night too.

Reviewed in November 2026