Porxada de Sa Torre

You can see the tower from the Artà–Canyamel road at kilometre 5: a 13th-century keep that’s lit up at night and presides over the terrace of this restaurant. Inside, the dining room keeps an old press and farm tools on the walls, and it’s quieter than the terrace. People come for the porcella, suckling pig, and the house is clear about it: the pigs are raised on their Els Olors farm using traditional methods and roasted over holm-oak wood. It arrives with very crisp crackling and juicy meat, and almost every table orders it. Before that, the best things to share are the grilled sobrassada, the homemade pâté, croquettes and grilled octopus with ajada (a garlic and paprika oil); if not the pig, the lamb chops or frit mallorquí. For dessert, the ensaïmada tiramisu, a Mallorcan take that turns up on order after order. It’s Mallorcan grill-house cooking, hearty and unpretentious, in a place with plenty of character and plenty of room. On August nights, with the terrace full, the pace between courses suffers; in spring or at lunchtime it’s calmer.

Reviewed in November 2026