Chiringuito Sa Foradada

Sa Foradada, the peninsula on the Deià coast with a hole of about 18 metres through the rock, can be reached two ways: by boat, or on foot for nearly an hour along a dirt track down from the road, about three kilometres, with the way back all uphill. At the end of the path, clinging to the slope above a small jetty, is this rustic restaurant on several levels, with few tables and the pierced rock in front. The house signature is rice cooked in a wood-fired oven, something you rarely see on the island: seafood, mixed or black paella, with a smoky edge from the wood and the grain a touch al dente, the way the house insists on it. The rest of the menu covers Mallorcan fish and seafood, such as grilled gilthead bream or prawns, which some rate as the best choice of the day, plus things to pick at like patatas bravas or a tuna tartare brioche. Portions are generous. It’s expensive for a beach shack, and those who make the trip know it: you’re paying for the place, the walk and lunch with the Foradada opposite. It’s a full-day plan, with a swim off the jetty before or after, and not suitable for wheelchairs or anyone who can’t manage the climb back.

Reviewed in November 2026