CuinaVivant

Opposite the new law courts in sa Gerreria, on Travessa d’en Ballester, a small eating house opened in March 2023 that takes not wasting anything seriously. Pilar runs the floor and the wine; Tomás runs the kitchen. Their approach is the old home cooking of the island: use everything, stretch the life of the produce with the pickles, escabeches, ferments and cures they make themselves and that turn up in almost every dish, buy from Mallorcan producers and bring the fish from Palma’s market. What comes out is the Mallorcan repertoire with their own hand on it: frit (pork, or the seafood version), raoles, dorado with onions when it’s in season, tripe, pork loin with cabbage, plus the odd detour that works, such as tagliatelle with lamb ragù or the house burger. Plates are for sharing and on the small side, and there’s usually a set menu at lunchtime. The other half of the place is the wine: natural, from small producers in Mallorca and elsewhere, and also on tap, served from the barrel to save bottles. Pilar explains each one without preaching, and it pays to take her advice. Come for real Mallorcan cooking with a modern edge and wines you won’t find everywhere; if you want big portions or a free tapa with your beer, this isn’t the place.

Reviewed in November 2026