Sa Farinera

In 1962, when Son Sant Joan airport had already swallowed the surrounding market gardens and milling grain was no longer paying, the Llucmajor milling family who ran Sa Farinera — known as Ca's Xeriquet, after the nickname of its founder, Antoni Caldés Amengual — turned the flour mill on Camí de Son Fangos into Mallorca's first grill restaurant. The millstones became tables, the machinery stayed as décor and, back then, customers grilled their own meat. The wood-fired grill is still going and it's the first thing you see as you walk in: a huge bed of embers in the middle of the terrace where meat and vegetables are cooked and bread is toasted all at once. Inside, the house mills are preserved, including the molí de foc, with an eleven-tonne producer-gas engine, on the industrial register since 1916. First to the table come olives, tomato and garlic to rub on bread toasted over the coals, with aioli; then the meat, which the waiter shows you raw before it's cooked. The most ordered cuts are the beef fillet and entrecôte with pepper sauce, and the oddity on the menu is ostrich; there's also rabbit, beef chop and grilled sausages, and the dessert list is longer than the starters. Outside there's a garden with a fountain and an aviary with peacocks. It's huge, tables are close together, it's loud and full of families and groups, and prices are fair for the quality of the meat; it isn't the place for an intimate dinner, and on packed nights service slows down.

Reviewed in November 2026