Sa Bàscula

Where the terrace, bar and shop now stand, the almonds and carobs that member farmers brought to the Cooperativa d'Artà, founded in 1979, were weighed for decades, back when Artà was one of the island’s big almond producers. In 2024 the cooperative turned that weighbridge on Carrer de les Parres into its food space: a kitchen that processes its members’ produce, bread, jams and sweets included, and a bistro that serves it. What sets it apart from any other updated Mallorcan restaurant is exactly that: the produce comes with names attached, from estates such as Sa Duaia or the Ses Terres vegetable gardens, and livestock is part of the project, so the lamb chops off the grill come from animals raised in the area. The menu changes with the seasons; in autumn there’s sopa d'alls with pan cuit (garlic and bread soup), a stew of safanàries (purple carrots) with black-pig belly, oyster-mushroom rice with local cheeses and truffle, and salt cod with sobrassada and honey. For dessert, cheesecake made with island cheeses. The wine list is Mallorcan only, from small producers to Ànima Negra. There’s a set lunch at midday, and in the morning it works as a café for breakfast, with a shop selling honey and cooperative produce.

Reviewed in November 2026