German chef Sebastián Pasch and his lovely Irish wife Patricia have owned this romantic place for more than two decades.
Situated in a restored 18th-century stone built former stable, it has a cosy 16-cover dining room – with candles, exposed stone walls, beamed ceilings and witty, contemporary artwork – plus a 36-seat covered front terrace. The Mediterranean cuisine (with Asian hints), is based on fresh, locally grown produce, and offers a choice of seasonal à la carte and specials menus. Reservation is essential.
What are you hoping your clients feel when eating your food?
I want them to feel that they are eating something fresh and made with passion.
What do you think makes a restaurant successful?
To never stop being creative; constancy is very important.
What is your personal favourite dish to eat?
A good Thai curry, but it also depends on the day.
Which chef or experience (travels) had the most influence on your own cooking?
The kitchen in the Asian markets and anywhere in the world.
On a night off, where is your favourite place on Mallorca to eat?
The restaurant in Cap Rocat, the one below, right at the sea.
TripAdvisor: friend or foe, and why?
Foe because people trust it too much and the bad critiques are always longer and more unfair than the good ones.
How do you try to achieve work/life balance?
I try to make time for my family and not spend day and night in the kitchen.
What do you think the next big culinary trend is likely to be?
Dishes that are even more simplified.