Andrea Müller and Jürgen Lichtenauer had a restaurant on the island of Sylt, Germany, for 12 years. The hospitable German couple holidayed for several years on Mallorca, staying in the beautiful Sóller valley.
They fell in love with the island, and Port de Sóller. “The weather was one of the reasons,” says Jürgen. “You can spend nine months outdoors.” In September 2013, after their three-year search in the port, they found the right premises. Leaving Sylt, they transformed a vacant property – with a fantastic seafront location – into one of Port de Sóller’s most appealing restaurants; Sa Barca opened in May 2014.
The couple sourced furniture and fittings from Barcelona and Holland for the seasonal restaurant’s attractive interior and spacious front terrace. In summer the restaurant’s glazed frontage is opened up to create a larger al fresco area. “We want our customers to be happy and comfortable here,” says Andrea. Candlelight adds to the romance of sunset dining by the sea.
Sa Barca has 90 covers and – for its high quality – is priced in the mid-range. It’s designed for people who appreciate fresh-tasting dishes, cooked to their order from quality ingredients, and friendly but professional service. The ‘solleric’ servers are happy to share their local knowledge with visitors. The mainly British and German (in equal proportion) and Scandinavian clientele includes people staying at the Hotel Espléndido and the Jumeirah Port Soller Hotel & Spa. Conveniently, the kitchen is open from noon until 23:30h, every day.
Korean-born chef Thom Bell moved from the Sylt restaurant to work here, saying it was “an easy decision.” Raised in Germany since infancy, his Asian roots are reflected in Sa Barca’s delicious, well-presented Mediterranean ‘crossover’ cuisine.
Added value for customers includes a complimentary appetizer – a soup of a different variety every day – and live Spanish guitar music every Friday night from April to October. Added value means added appeal and popularity. “I work with my heart,” Jürgen says. “I blossom when we’re full and busy.”