Es Pinaret Restaurant

For a decade, this German-run ‘finca’ restaurant in rural southern Mallorca has been a magnet for fans of good food. abcMallorca dined in the beautiful garden of Es Pinaret.

Elvira and Peter Urbach used to have a restaurant in their native Germany, before opening Es Pinaret. Initially with an almost entirely German clientele, today it counts British, Spanish, and Scandinavian diners among those who have discovered one of Mallorca’s most enjoyable rural dining experiences.

Whatever your nationality, there’s a warm welcome from Elvira – who oversees front-of-house operations – and her team. We experienced it when we arrived for an early dinner, and were escorted to our table in the pretty and lovingly decorated garden – which is surrounded by the pine trees after which the restaurant is named. It’s impossibly romantic, with candelabras, white-shaded outdoor lighting, assorted parasols, and crisp white table linen. Flowers and fresh lemons decorate the tables.

Elvira’s own paintings (for sale) are displayed on easels around the garden, which has well-spaced tables – perfect for a romantic tête à tête without your neighbours overhearing. A charming dining room is used in cooler months.

Chef Peter presides with expertise over the large outdoor grill and kitchen (there’s also an indoor kitchen). On the hot evening we visited, he seemed oblivious to the heat – even working so close to the grill.

The blackboard menu is brought to your table. Elvira explained each dish to us, saying that the menu is “refreshed every three days.” After nearly a decade, she’s still a great ambassador for her husband’s cuisine – mainly Mediterranean, with Asian and other influences. Some dishes are enduringly popular, such as the pear carpaccio, and shoulder of lamb.

Our party of three shared a selection of dishes. From the starters: the acclaimed pear carpaccio – topped with grilled goat’s cheese; juicy plump scallops with mushrooms, and the delicious salmon ‘Asia’. When we visited, there was a choice of eight main courses, including ‘burritos’ with vegetables – which our vegetarian photographer enjoyed. Our choices included gilthead bream with new potatoes and spinach; Thai chicken curry with rice, and ‘arrachera’. Elvira and Peter travel during winter, discovering different cuisines. ‘Arrachera’ is a Mexican dish in which beef is first marinated in the juice of papaya, pineapple, and lemon, with spices including turmeric, ginger, and coriander. Peter’s version uses some other secret ingredients, as well as organic beef from Galicia. Served with avocado and sweet potatoes, it was delicious.

Desserts included a perfectly executed and recommended chocolate coulant with ice cream.

Mallorcan wines – by bottle or glass – dominate the well-chosen list. The excellent cuisine is prepared with great care, visually appealing, and delicious. Dishes are generously portioned – as in most German-run restaurants – so skip lunch to do full justice to dinner at Es Pinaret. And be sure to book . . .