Es Mirall

It opened on Friday 2 March 2001, after a few months of renovation, and it's been the same small bar ever since, on the slope of Camí del Far above Port de Sóller, with a terrace that takes in the whole bay. Away from the promenade and its noise, it works as both bar and restaurant: some people come up just for the vermouth — the house is proud of having last year's Balearic award winner — or a gin and tonic, from a long gin list, and there's a cellar with wines from many Spanish regions, Galicia to Mallorca. The menu is short and homemade, leaning on Mallorcan cooking. Pa amb oli is what many people climb up for: dark bread with tomato, olive oil, Mahón cheese and cured meats. Then come the squid stuffed with spinach and prawns in its own juices, frit marinero (Mallorcan seafood fry-up), beef cheeks in red wine and island dishes such as tumbet (layered vegetables) and sopes mallorquines (bread and vegetable broth). There are dishes from elsewhere too, like chicken curry and chilli con carne, and hot sauces if you ask. The ice creams are homemade (mandarin is the one people remember) and desserts include goxua, a Basque sponge, cream and custard pudding. It's a small team: when every table is full, food takes a while.

Reviewed in November 2026