Pax Gastrobar

It opened in February 2025 on Plaça de Pax in the old centre of Felanitx, and you can tell it comes from another school: terrazzo floors, dark wood, a bar facing the open kitchen where you watch the cooking, and tables outside on the square. The menu is short on purpose and changes with the seasons, designed for ordering to the middle of the table and sharing. It starts with bar bites that justify sitting at the counter: the brioche montadito with Joselito Iberian pork jowl and orange, the beef tenderloin pintxo with café de Paris butter, the house gilda. Then come dishes built on island produce handled with skill: llampuga ceviche, made with Mallorca's autumn fish; chicken lasagne made to order with aged Mahón cheese; and, for sharing between several, milk-fed lamb roasted for eighteen hours with milk bread, sheep's yogurt and mint, one of the most talked-about dishes. For dessert, almond coulant or flan. Wine is the other half of the place: plenty by the glass, small producers and Felanitx wines, and the recommendation comes from talking to the team, not reading a list. It also doubles as an art space with changing exhibitions, and a couple of nights a month there's dinner with live music.

Reviewed in November 2026