Miceli

Miceli's menu is decided every morning at Inca market and isn't written down anywhere: Marga Coll tells you herself, coming out of the kitchen to explain at each table what she has cooked that day. She has been cooking since 1995 — at Ca'n Quet and Ca's Puers, and with the University of the Balearic Islands catering school on bringing old Mallorcan recipes up to date — and in 2012 she opened her own place here with her husband, Javier Arés, who runs the dining room and the wine. The house is the old dining room of a 19th-century Mallorcan home in Selva where she and her siblings grew up, and its best feature is the raised terrace looking over the plain to the mountains. You can order dish by dish, but nearly everyone goes for one of the two tasting menus, short or long (the Menú Miceli; €62 and €76 according to the website, drinks extra). The cooking is Mallorcan and seasonal at heart, without frills: pumpkin soup in autumn, courgette cannelloni with black pork, whatever fish the day has brought, Mallorcan sweets to finish and a board of island cheeses served with an explanation. There is a sommelier and a broad wine list. The flip side of a menu that changes daily is that a dish may not suit you; say so and the kitchen will swap it. It holds a Michelin Bib Gourmand, the guide's award for good value, and it isn't a place for children: bookings with under-12s are not accepted.

Reviewed in November 2026