Ocre (Can Ferrereta)

Ocre is the restaurant of Hotel Can Ferrereta, a cluster of restored houses in Santanyí’s old town, and it sits in the former celler (wine cellar): wooden beams and original stone arches, one of which still bears 17th-century graffiti. Alongside the dining room there’s a private room for eight opening onto a small inner garden and, the bit everyone asks for in summer, outdoor tables in the Mallorcan courtyard, where you dine under the stars. Chefs Àlvar Albaladejo and Tamara Lumbreras cook local, seasonal produce, uncomplicated and presented in a modern way. The starters are what people remember: carrots with Mallorcan cheese cream, charcoal-grilled cauliflower and grilled sobrassada (the island’s soft, paprika-cured sausage). Then octopus, the fish of the day (John Dory), a creamy cuttlefish and sobrassada rice or the grilled rice with a rib steak. Saturday lunchtime is the only time it opens for lunch, with a four-course market menu made from whatever was bought that morning at the village market, at a far kinder price than the à la carte. Stop at the bar first: the cocktail list is carefully put together, and the cellar spans plenty of vintages and appellations. The very attentive front-of-house team is part of the experience.

Reviewed in November 2026