Re Organic

You walk in through a shop: shelves of organic, loose and plastic-free groceries on Carrer de sa Mar in Sóller. At the back is the restaurant, with a garden patio of sofas, a fountain and a pond of koi, and a dining room built along eco-building lines. Re Organic is a project of the Mora Cabot family from Sóller: it was started by Caterina, an interior designer, after she saw how stress and poor eating were affecting her health, and she runs it with her father Miquel, who specialises in eco-building and sustainable installations, her mother Bernadette and her brother Antoni. By day the cooking is market-led, fully organic and seasonal, with lots of vegan and gluten-free dishes: pumpkin tacos, pork belly bao, roasted aubergine and the dips to start are the most ordered, along with buckwheat «risottos», vegetable ceviche or the catch of the day. There are breakfasts and brunch, juices, smoothies and teas, and cocktails such as the Sóller Spritz. In the evening, according to the house, it becomes Ètic, with a zero-mile tasting menu by chef Edu Martínez. Portions are measured and prices reflect the organic produce: if you come for quantity you'll feel you overpaid; if you come for the patio and clean, well-made food, you'll probably be back.

Reviewed in November 2026