Deià’s only restaurant with Michelin-starred cuisine, prepared by German chef/patron Josef Sauerschell. With his love of local ingredients and the traditional cuisine of the island, he could be an honorary Mallorcan. Authenticity, gastronomic innovation, and respect for the produce he uses are evident in his cooking.
Restaurant Es Racó des Teix
English, Spanish & German
Sauerschell’s Deià-born wife Leonor is the charming maître d’ here, and leads a professional service team (for example, staff wear white gloves to bring fresh cutlery).
The substantial wine list – more of a book really – has references from around the world, as well as great Mallorcan labels. One tasting menu offers matched wines.
Racó is the Mallorcan word for corner or nook – fitting for this restaurant’s privileged position. The romantic interior has comfortable wicker chairs, colourful local art, and a cosy mezzanine floor. In summer, soak up spectacular views of the village and the Teix mountain from the large terrace, as you indulge in Mallorcan/Mediterranean cuisine and wine (Mallorcan, national, and international) from a thumping long list.
As well as the à la carte menu, there’s a three-course set lunch and, at night, an excellent tasting menu. Amuse bouches are miniature works of art; good bread comes with butter and a choice of five ‘Oli de Mallorca’-designated olive oils.
À la carte dish examples from 2016 included lobster cocktail with melon and basil, beans with Jabugo ham, almonds and suckling pig, and Tramuntana lamb with capers and couscous. Every dish is elegantly presented on the plate.
Desserts are irresistible. Professional service includes the wearing of white gloves to bring fresh cutlery. Top notch for a special occasion.
Although this restaurant is not easy to get to, it is well worth the effort.
There are now nine Michelin-star restaurants on Mallorca, with a total of 10 stars. Here’a an overview of the successful chefs. […] Michelin star restaurants on Mallorca
Previous Restaurant Reviews
At the foot of the mighty Teix mountain, the beautiful village of Deià – between Valldemossa and Sóller – was a magnet for creative people even before British writer Robert Graves made his home here. It’s still a source of inspiration for artists, writers, and musicians. And chefs: there are several excellent restaurants here.
Want to know where artists and media moguls gather in Mallorca? Read more with abc-Mallorca to find out what makes the mountain village of Deià so special. […] Deià
Es Racó d’es Teix wasn’t the first restaurant in the village to gain a Michelin star: El Olivo at the hotel La Residencia achieved that in 1991, when German chef Josef Sauerschell was in the kitchen. In July 2000, Josef left to open his own restaurant in the village, with his charming wife Leonor Payeras (from Deià, who had also worked at La Residencia). In November 2001, Josef’s cuisine at Es Racó d’es Teix was recognised with the coveted Michelin star – today, the only one in Deià.
El Olivo restaurant with dynamic chef Guillermo Méndez at the helm, offers high-quality Mediterranean cuisine at the Belmond La Residencia Hotel, in Deià. […] El Olivo Restaurant Deià
The signpost for the restaurant points up a steep lane from the main street and, arriving from the Deià direction, it’s a rally driver’s dream of a right-hand hairpin. As parking outside the restaurant is limited, it’s probably best to park in the village and enjoy the short walk. Racó means corner, or nook, in Mallorcan, and it’s an apt name for this cosy restaurant, where maître d’ Leonor and her front-of-house team welcomed us warmly.
It was too cool to dine on the romantic terrace with its balustrade and glorious views, so we took a table on the mezzanine floor. Sipping Raventós i Blanc ‘de Nit’ Cava Rosat and enjoying amuse-bouches of dainty pintxos, we noted our surroundings: local art (for sale) on the plain white walls, wooden beams, comfortable wicker chairs, crisp white table linen, sparkling cutlery and glasses, and local almonds starring in the table centrepieces.
A variety of home-made bread was served, with butter, a choice of three local extra virgin olive oils (Aubocassa from Manacor, and oils produced by wine bodegas Es Verger and Tianna Negre), and both hibiscus and curry-flavoured Flor de Sal. We tried a Mallorcan classic with a gourmet twist: a refined pa amb oli, with both serrano ham and marinated sardines, accompanied by a chopped tomato and caper salad topped with slices of octopus, and a tomato jelly garnish.
The Fullana family have a dedicated commitment to high-quality organic wine production at the Es Verger Wine Cellar near Esporles among the Tramuntana mountains. […] Es Verger Wine Cellar
Celler Tianna Negre in Binissalem is a new winery from the famous Morey-Garau family who also own the winery Túnel – on the island they now make fine wine with sommelier Patrick Paulen. […] Celler Tianna Negre
Flor de Sal d’es trenc was the first to make salt from Mallorca famous, with the vision and drive of a very special lady at the helm. Read Katja Wöhr’s story here. […] Flor de Sal d’es trenc
We then enjoyed a duo of silky smooth vegetable soup, delicately flavoured with curry and caramelised apple and presented in a small white cup, and asparagus mousse with a serrano ham foam, served in a small glass. The accompanying wine was from Felanitx: Ànima Negra’s fresh, elegant Quíbia, made from Premsal and Callet grapes.
German wine Korrell Cuvée Stella, made from the Pinot blanc grape, accompanied the fish course: a masterful creation of wild turbot served with Atlantic lobster and a ravioli of asparagus with a cava sauce. Both turbot and lobster were perfectly cooked. A fresh-tasting lemon and tarragon sorbet prepared our palates perfectly for the next course: a tender piece of lechona (suckling pig), with small piece of crispy crackling, served with potato and olive oil purée, green cabbage and a rosemary and lemon sauce. A gastro version of the Mallorcan classic, it featured a smaller, more heart-friendly portion of pork than is usually served on the island, and was well-matched with the red Els Rojals from Es Verger bodega, near Esporles.
Our dessert of almond parfait came with a small piece of ensaïmada pudding (lighter than it sounds), pineapple ‘soup’ and sweet pesto. The honeyed Casta Diva Cosecha Miel from Bodegas Gutierrez de la Vega in Alicante proved to be the perfect wine accompaniment. We ended our meal with coffee and moreish home-made chocolates.
The chunky wine list features a selection of Mallorcan wines, including less commonly found examples. There are also fine wines from the Peninsula, France, Italy, Germany, Portugal and the New World. In addition to its à la carte menu, Es Racó d’es Teix offers a lunch menu and, at night, a choice of tasting menus: four courses, six courses, and six courses with matched wines.
Wine and the Med go together like bees and honey. Find out all you need to know for enjoying the nectar of the Gods on Mallorca here. […] Wine Mallorca
Notable service touches included the wearing of white cotton gloves to bring cutlery for each dish, and fresh napkins between savoury and sweet courses. Josef selected the dishes we savoured, revealing his passion for the island where he’s lived for many years, its produce and traditional dishes. Authenticity and gastronomic innovation are respectfully combined in his kitchen, to create high-end Mallorcan cuisine that’s consistently pleased his international clientele as well as those demanding Michelin inspectors. It’s easy to imagine a leisurely summer lunch on the terrace here, looking over the privileged village of Deià . . .
The restaurant opens for lunch and dinner, Wednesdays to Sundays (mid-February to mid-November).
Wednesday 12:00 - 23:00 h
Thursday 12:00 - 23:00 h
Friday 12:00 - 23:00 h
Sunday 12:00 - 23:00 h
Note: Closed from November 15th until February 15th
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