Do de Pit Sóller

Do de Pit sits on Plaça d'Amèrica in Sóller, a little away from Plaça de la Constitució where most of the valley's visitors gather. The house calls its own cooking cuina d'autor and sums it up in three ideas: Mallorcan soul, an Asian eye, plates made for sharing. The name misleads if you take it literally. A do de pit is the high C, the chest note a tenor either hits or does not — it says nothing about the kitchen. What the menu says is a blend rarely carried through this consistently on Mallorca: croquettes and sobrassada alongside bao buns, kimchi and ponzu. It is a small place, and the team behind it comes from Sóller. Booking runs through the venue's own online portal, which given the size of the room is no bad idea. What Do de Pit puts on the table The menu opens with tapas and raciones, and that is where the heart of the house sits. Croquettes come in several fillings: cecina with caramelised onion, ribeye with piquillo peppers, oxtail with parmesan, spinach with candied raisins, cod with gratinated aioli. Beside them stand the bao buns — one with duck, hoisin and hazelnuts, one with crisp prawn, avocado and sweet chilli mayonnaise. The Asian line runs on through the card: a brioche with bluefin tuna, ponzu and chipotle; a taco of fried calamari with Chinese-cabbage kimchi and a curry-mango mayonnaise. The Mallorcan side answers back — a bikini sandwich of black Mallorcan pork sobrassada with Mahón cheese, honey and truffle, or a platter of acorn-fed Iberian ham with bread, tomato and Sóller olive oil. If you want to eat larger, there is cod loin with a Chardonnay and herb sauce, asparagus and guanciale. The burgers have a section of their own and are built on Mallorcan beef; the black-pork version arrives with sobrassada and gorgonzola. Vegetarian, vegan and gluten-free Meat-free cooking is no footnote here but a section of its own, with its own ideas. Confited leek with burrata and caramelised pistachios. Artichoke flower with a pepper and walnut muhammara. Falafel with confited-garlic labneh, pomegranate and paprika oil. Roasted carrots with dried apricots, peanuts and miso. Several dishes carry a marked vegan version, and the burgers have a plant-based one too. The dessert card runs gluten-free options — a cheesecake of aged Mallorcan goat cheese with Pollença honey and caramelised walnuts, say, or a chocolate coulant made with almond flour and a sweet miso sauce. Wine, beer and the rest of the evening The wine list mixes mainland Spain with island cellars and describes each bottle by sweetness, body and power rather than leaving you alone with the appellations. Alongside it come local craft beer on tap and a dedicated fridge of special craft bottles that the menu points you towards. If you want to stay on after eating, the bar is equipped for it: Mallorcan herb liqueurs, vermouth, cocktails — including one named after the valley. Sóller all around Sóller lies in the valley between the Tramuntana and the sea, and Do de Pit stands on the corner of Gran Via and Carrer Cetre, right by the roundabout. It is a few steps from the bus station, which counts for more in this valley than it sounds: you can come out to eat without having to worry about the way back. The menu shifts with the seasons because the house works with growers close by. What is described above is therefore a snapshot rather than a guarantee — but the cut of it, Mallorcan produce worked with Asian technique, stays put.