Voramar 57 Pizzería

Voramar 57 is the pizzeria on the Pine Walk in Port de Pollença, and the name is nothing other than the address: Passeig Vora Mar, house number 57. This is exactly the point, north of the harbour, where the road stops and the promenade turns pedestrian — the famous pine walk begins at the door. The terrace lies a few steps from the sand, with the Bay of Pollença in front of it. The house belongs to Grup Embat, which runs several addresses in the north of Mallorca: the restaurants Brisas and La Cantina, the beach bars Embat and Llaüt — and Voramar 57 as the group's only pizzeria. Before it, an Italian place called Little Italy stood behind the same door. The rooms were rebuilt from scratch and reopened under a new name; what stayed Italian was the kitchen. Pizza from the wood-fired oven Baking happens in a wood-fired oven, and that is not a side note here but the statement the house makes. The dough is mixed fresh, and the base is the same on most pizzas: tomato pulp and Fior di Latte mozzarella. What goes on top is where the difference lies. It gets most Mallorcan on the Mallorquina, with sobrassada, goat's cheese and honey — the island on an Italian base. It gets Roman on the Amatriciana with guanciale, red onion and pecorino, and on the Carbonara with guanciale, egg and pecorino. The five-cheese pizza brings together Gorgonzola DOP, Fior di Latte, scamorza, ricotta and parmesan crisps. A pistachio pesto runs through several toppings at once: under the mortadella with burrata, on the Salentina with burrata, rocket and serrano crisps, and on the vegetable pizza. Purists take the Napolitana with anchovies, capers and olives, with no cheese at all. The Calzone Voramar is the house version: ricotta, spianata piccante, parmesan, basil. Gluten-free dough is a fixed part of the offer, and classic toppings can be ordered on it — on a holiday promenade that is not a given. What else is on the menu To start there is focaccia with oil and rosemary, bresaola carpaccio, mussels, Andalusian-style fried baby squid, garlic prawns, salmon tartare with avocado, and an artichoke with gorgonzola cream and guanciale. Alongside them come salads, among them one with tomatoes and burratina. The main courses show that this is not only a bakers' kitchen: a green risotto with gilt-head bream fillet, a risotto of cuttlefish and sobrassada with panko-crusted cod, leg of lamb with rosemary and honey, grilled squid, sea bass fillet. From the pasta corner come meat and vegetable lasagne as well as melanzane alla parmigiana. The desserts are made in-house — panna cotta, cheesecake and, for the children at the table, a pizza with Nutella. There is a separate children's menu too. Vegetarians eat well without having to ask: vegetable lasagne, melanzane, the vegetable pizza with pistachio pesto and the tomato and burratina salad are simply part of the menu. Voramar 57 on the Pine Walk The setting is the house's second argument. The bay lies in front of the terrace, the Formentor peninsula pushes into the picture opposite, and the Serra de Tramuntana stands behind you. Because this stretch is car-free, what you hear from the tables is mainly the promenade: walkers under the old pines, bicycles, water. The evening on the terrace is the reason many people come back — the last light over the bay while the pine walk slowly fills up. On price, Voramar 57 sits solidly in the middle: not a gourmet house, but an address where families, road cyclists heading for Formentor and promenade strollers sit side by side. The menu is available in Spanish, Catalan, German, English and French, which suits the crowd the town draws. For a table with a view of the bay, it is better to get in touch beforehand.