This award-winning traditional cellar restaurant, almost opposite the indoor market in the leather town of Inca, is on many Mallorca visitors’ itinerary – and has been the Torrens family restaurant since the ‘60s.
The cellar dates from 1700, and has authentic features: concrete floors, huge oak barrel ends lining the walls, high beamed ceilings, and decorative ceramic plates and copper pans on the walls. The wooden furniture is simple, but dressed with table linen.
Locals too come here for chef Tomeu Torrens’ very good food. The founders’ son, he has added his own innovative touches to the recipes painstakingly researched and created by his mother, based on traditional Mallorcan cuisine, using seasonal produce. Dishes are appealingly presented on modern tableware, and service is efficient.
There’s a tasting menu as well as à la carte menu – the latter including roast suckling pig, lamb cutlets, and baked stuffed aubergines, as well as interesting salads – which can be accompanied by Mallorcan and Spanish wines. In winter, a log stove provides a cosy ambience. In summer, the cool cellar offers relief from the heat.