Restaurante Sebastian

When Deià filled up with chef-driven kitchens, Sebastian was already there: it opened in 1994 and is still a family restaurant, run by chef Sebastian Pasch and Patricia Sheridan, who looks after the dining room and is a big part of why some guests have come back every summer for twenty years. Inside there's stone, candlelight and air-conditioning; outside, a lemon garden with the mountain behind it, which is where everyone wants to sit. The cooking is Mediterranean with classical technique, built on produce from island suppliers and markets, and the menu changes with the seasons while keeping its fixtures: loin of lamb with a honey and rosemary crust, tartares and carpaccios to start, and truffle, which shows up in the pasta and starters when it's in season. The vegetarian side isn't an afterthought, with its own starters and mains. Desserts have a reputation as the best part of the evening, and the bread comes with house butters. The wine list covers Mallorca, mainland Spain and France. Portions are fine-dining sized, smaller than some expect, and there's a minimum spend of €50 per person: this is a place for a long, special-occasion dinner, not a snack.

Reviewed in November 2026