Hostal Can Marió

Nobody greets you at the door: you walk into an old manor house in the historic centre, past the kitchen (and sometimes past someone ironing the guesthouse linen), and climb the stairs to the first floor, where the dining rooms are, with period furniture and windows looking out to the mountains and, far off, the Bay of Palma. Hostal Can Marió opened at the end of the 19th century on Carrer Uetam, and its restaurant is one of the few in Valldemossa still cooking the way a Mallorcan home does.

The menu is short and to the point: sopes mallorquines (a bread-and-vegetable soup), arròs brut, escaldums (the island's chicken stew), frit mallorquí, porcella rostida (roast suckling pig) and shoulder of lamb. The fish depends on the market and comes with tumbet, and among the starters the home-made croquettes, cheese or botifarra sausage, have their fans. What isn't written down matters as much as the menu: the waiters reel off the day's specials, such as courgette stuffed with fish and red prawn, and letting them guide you usually pays off. For dessert, almond gató or home-made millefeuille.

Portions are generous (more than one table ends up taking the rice home in a box) and prices are fair for such a visited village. Service is family-style, with a dry humour that is part of the house. For old-school home cooking in a dining room that seems frozen in time, this is the table in Valldemossa.

Reviewed in November 2026