Restaurant Stop

From outside it looks like a village bar, and plenty of people in Petra still call it Bar Stop, but inside it's an old Mallorcan house converted into a restaurant, with a dining room upstairs and a slightly vintage feel. The cooking is everyday Mallorcan, the kind people eat at home, and it runs at two speeds: on weekday lunchtimes there's a set menu, with spoon stews such as faba parada (slow-cooked dried broad beans), rabbit with onions or the fish of the day; at weekends it's à la carte. The most ordered dish is arròs brut, in portions that make a main course unnecessary; the other reason to come is porcella, the roast suckling pig served on Sundays, which runs out early. To start, the thing to do is share some plates: frit mallorquí, tongue, baby squid or calamari, with allioli and Mallorcan olives. There's also paella, sopes mallorquines (bread and vegetable broth), lamb shoulder and cuttlefish with onions. Desserts are home-made, led by gató (almond sponge) with almond ice cream. It's a family-run place, very friendly and fairly priced, getting louder the fuller it gets; it isn't refined cooking and doesn't try to be, which is why most of the customers are locals.

Reviewed in November 2026