Groenk Bistro & Grill Deiá

Groenk Deià sits in the middle of the village, on the main street everyone passes anyway, and cooks practically everything over charcoal. Behind the house are Emese and Balázs, a couple from Hungary: she in the dining room, he in the kitchen. The name means nothing in particular — Balázs invented it because it was meant to stick. The menu is short and gets to the point. Steaks from Galicia and Extremadura, fish off the fire, three burgers, a handful of starters, and salads that are more than a side. The kitchen is not after effect but after the ingredient: decent meat, cleanly cooked, oven potato and green salad beside it. The house is open every day and all year round, from breakfast through to dinner — a point the hosts themselves make much of. The Charcoal Oven at Groenk Deià Everything begins with the fire. The beef bar carries tenderloin in two sizes, plus chuletón, T-bone and entrecôte, those three dry-aged for thirty days each. Which cuts are in on the day, the service will tell you — the menu deliberately does not commit. It is served plainly: oven potato with cream cheese, green salad, nothing else to distract from the meat. If you prefer it raw, there is the steak tartare. From the same fire come the whole sea bass with green salad, tuna with leaf salad and barbecue sauce, octopus with romesco and potato, and the Iberian pork tenderloin. Schnitzel, Burgers and the Green Side of the Menu The best-known dish in the house is a schnitzel: breaded, from Iberian pork, with potato salad. It runs on the menu as the famous schnitzel, and the hosts recommend it themselves as one of the favourites. The burgers come with fries. The first pairs aged beef with raclette and onion jam, the second pulled Iberian pork with jalapeño, crispy onion and barbecue sauce, the third crisp chicken with mayo, pickles and leaf salad. Vegetarians are not left out here. The superfood salad brings roasted summer vegetables, cauliflower, sweet potato, kale, apple, dates, red onion, pecans and quinoa together under a honey-mustard-lemon dressing. Beside it stand a rustic salad with baby gem, toasted bread and aged cheese, a ricotta cream with honey-glazed carrot, and a Spanish tomato toast with smoked sardines. Before all that: aioli with sourdough bread, along with the house gin in a tonic or in a negroni, and an aperitif made from organic Mallorcan bitter oranges. Terrace, Dining Room and the Hall Upstairs The terrace faces the village street; you sit right in the middle of things and watch Deià go by. When the weather turns unfriendly there is an indoor room — no small matter in the Tramuntana. Upstairs the house has its own event hall for up to twenty-four people: for private dinners, small weddings, workshops and team days, with menus the kitchen puts together for the occasion. On top of that come regular themed evenings, among them sushi dinners and a Hungarian menu that goes back to the two hosts' childhood. Emese, Balázs and the Sister House in Fornalutx The two moved from Hungary to Mallorca and opened first in Fornalutx, the mountain village above the Sóller valley; that house remains the core of the whole thing. In Deià they have stood at the fire since 2025 — the same concept, but its own house with its own menu. By now a pizza-and-pasta address in Sóller and a vegetable-led Urban Kitchen in Fornalutx belong to the family as well. That Deià is famous has nothing to do with this restaurant. The village has drawn painters, musicians and writers for generations, Robert Graves lived here and lies buried here. Groenk claims none of that — it simply cooks every day, on the street everyone walks down.