Xelini

The house is 130 years old and it shows: stone walls, coffered wooden ceilings, paintings and musical instruments everywhere and, above the main street, a garden terrace where you can see the mountain and hear the stream. Xelini has been in Deià for around forty years and is kept going by a long-standing team that works like a family, with the kitchen open to view on the way up to the toilets. It's a tapas bar in the broad sense: you come to share. The strongest dishes are tumbet, the Mallorcan layered bake of aubergine, potato and pepper; patatas bravas; fried cheese with blueberry jam; grilled sardines and vegetables; and tuna tartare. For something more substantial, Iberian presa, lamb or the hot-stone entrecôte, which finishes cooking at your table. Bread is baked several times a day and they sell their own oil and olives. Two things to know: tapas portions are small for the price, and in July and August the place is stretched, with waits. Its big advantage is the hours: the kitchen hardly ever closes between lunch and dinner, which is rare in the village.

Reviewed in November 2026