Nama

On a Deià street that lives off Mediterranean cooking, Nama has been doing something else since 2017: Southeast Asian food, with the Tramuntana in front of its two terraces. It's the house of chef-owner Bonnie Han, who blends what she ate growing up with her Singaporean heritage and her Australian childhood, and buys from island growers whenever she can. The dish most people order is pad thai, above all the spicy duck version, followed by the curries (the green one, the duck) and the spring rolls, fried or fresh. Almost everything comes in a vegan version, and not as an afterthought: the tempeh is made in-house and there's a vegan tasting menu alongside the house one. For dessert, mango sticky rice and the matcha sweets. Two things to know: the heat is serious and they don't tone it down much, and prices are Deià prices, with a minimum spend per person in the evening, so it's not a place for a quick bite. Next door, in the house gastrobar, they serve Med-Asian tapas in a looser setting.

Reviewed in November 2026