Es Taller Valldemossa

The building used to be a mechanic's garage and makes no secret of it: concrete floor, the open-plan space of a workshop and nods to the trade everywhere, on Carrer de Santiago Rusiñol, a little away from the comings and goings of central Valldemossa. Out the back is a terrace looking over the house's vegetable garden, which supplies some of the veg, and the Serra de Tramuntana, at its best at sunset. In the kitchen, open to the dining room, is Nicolás Gago Aubert, a chef the village knows well.

The idea is seasonal Mallorcan produce with spices and techniques from half the world, and almost everything comes as a sharing tapa or a full portion. The most ordered dish is the ceviche, with a passion-fruit leche de tigre that isn't overly sharp; after that come the boned suckling pig with crackling skin, slow-cooked porc negre (the island's black pig), the duck, and a pad thai with Iberian secreto that sums the place up: an Asian recipe with local pork. Mar-y-montaña lasagne and a Thai squid curry round out a menu that moves with the seasons, and the crema catalana for dessert changes flavour every week.

It's also one of the best places in the village for coeliacs, vegetarians and vegans: much of the menu can be adapted, you just need to say. It isn't for anyone after the classic Mallorcan repertoire, but for those who want to see what can be done with it. Relaxed atmosphere, good music, and dogs are welcome, inside too.

Reviewed in November 2026