Traditionally known for its annual honey fair, and the pickles and preserves company Rosselló, the village of Llubí – near Inca – is also home to this excellent restaurant.
Owners David Ribas and Caterina Pieras (maître d’ and chef respectively) opened DaiCa in 2012, in a sympathetically restored building housing indoor restaurant, attractive sail-shaded alfresco dining courtyard and – for those who may want to take advantage of the excellent choice of wines – three bedrooms. A separate dining room (with its own entrance from the street) is perfect for groups. The restaurant has adapted access for wheelchair users.
David and Caterina both gained extensive experience in Michelin-starred establishments on the peninsula, and Caterina was head chef at Es Vi (Castillo Hotel Son Vida, Palma) before they launched their own restaurant and petit hotel.
Cati’s cuisine is innovative and delicious, with inspired flavour combinations. Her dishes are rooted in Mallorcan and Catalan recipes, with her modern signature touches. The kitchen uses high-quality locally produced ingredients and bespoke culinary techniques to create memorable dishes.
The slow-cooked meats are particularly recommended, as are the desserts – we tried one with luscious strawberries and grenadine macaroons. And the bread is extremely moreish! End your meal with a choice of coffee or one of their high-quality teas and infusions.
DaiCa offers an à la carte menu, and six-plate tasting menu. The wine list features carefully selected local and national wines to accompany your meal.
Try DaiCa for modern, Mallorcan food prepared by a chef who is passionate about her food and origins, and good service – led by her partner front of house. This hardworking couple and their team deserve the success they have found at their village restaurant and three-room petit hotel.