Multi-course menu — an evening in Palma’s old town

The restaurant is tucked away in a lane you’d walk past without an address. Behind the door, a courtyard opens up with a lemon tree, and from there it’s all about the food. The menu changes with the season because it follows the market, not the other way around. In spring, artichokes and young peas take center stage; in autumn, mushrooms from the Tramuntana and fish from Palma’s harbour. What stays the same is the signature style: few ingredients per plate, boldly seasoned, nothing that’s there just for looks. Five courses, plus house-made bread and olive oil from a finca near Sóller. If you like, you can have a glass of wine with each course — mostly from the island.