Nou 28 Lloseta
Celler Can Carrossa
Tradition and innovation. Are paired every single day in order to conceive menus that are prepared with 100% market produce. Unique dishes with seasonal ingredients and in line with traditional Mallorcan and Mediterranean cuisine. The gastronomic heritage of the Chef Joan Abrines Ramon has been a part of Lloseta and Celler Can Carrossa for over a century.
Guillem Santandreu 38 Lloseta
Restaurant Tomeu Lassio
A very welcoming space, in the style of an old Majorcan house where the stone walls share space with contemporary illustrations. Tomeu Lassio prepares a weekly tasting menu inspired by the local product, balanced, and with well-defined flavors. The meat is cooked just right, and the quantity, quality and prices are all great. The wines, beers and aperitifs are not what you would normally find in a restaurant.
Joan Carles I 48 Lloseta
Restaurant Santi Taura
The interior is contemporary, with a section at the rear bathed in natural light. Santi Taura is an artisan chef and one of several innovative young Mallorcan chefs who have turned the island’s traditional cuisine into something exciting, modern and sophisticated. For lunch and dinner, Santi offers a weekly-changing tasting menu of three starters, fish, meat and dessert courses, with the option of an additional course of cheese. For the quality of the cuisine, the value is exceptional.
Jaume Armengol 4 Inca
Celler Can Ripoll
Celler Ca’n Ripoll restaurant is located in the centre of Inca and is a national heritage building which started off as a wine cellar in 1768. Initially, workers in Inca came to have a drink and to fill up their wine jugs. Then in the mid-1940s the ‘Celler’ started offering food as well. Nowadays, Celler Ca’n Ripoll which has been in the Gual family for over 30 years, offers traditional Mallorcan cuisine in a charming, historical atmosphere, where guests are surrounded by the original wine barrels and high ceiling structure.