Can Gavella — Five Decades of Paella, Sand and Sea
Can Gavella sits directly on the sand of Ses Casetes des Capellans: white wooden tables between the waves, wicker baskets used as lampshades overhead, the turquoise of the bay setting the tone for everything around you. Sitting here is sitting at the sea — feet in soft sand, gaze across the wide, shallow Bay of Alcúdia, the sound of the waves the only backdrop. No sound system in the world comes close.
A Place That Belongs to Summer
Since 1976 Can Gavella has been woven into the fabric of this singular beachfront hamlet. Sebastià Perelló and his brother opened what was then called *Restaurant Dos Pins* — named for two nearby pine trees. When those pines died, the restaurant became Can Gavella: *Gavella* was already the nickname local Muro families had given the place. The name became official over time, but the soul of the house had never changed. Today the Perelló–Gelabert family runs the venue into its third generation; son Jaume has been here since 1992 and has carefully shaped a beach institution without sacrificing its character.
The Casetes des Capellans is a chapter in itself. Around 140 low summer cottages in *marès* stone, built from 1952 on municipal land the Ajuntament de Muro had acquired as far back as 1929 — many passed through the same Muro families for generations. The name derives from the parish priests (*capellans*) of Muro who once summered here. Right alongside: the s'Albufera wetland, one of the Balearics' most important nature reserves. The beach itself ranks among the finest on the north coast — fine white sand, shallow turquoise water, none of the mass-market crowding.
The Paella Is No Accident
The rice dish is the heart of Can Gavella. The paella mixta is prepared to a secret recipe the family has guarded since the 1980s — a blend of aromatic spices whose exact composition has never been written down. The rice comes from Sa Pobla, an agricultural town a few kilometres inland that has grown Bomba rice since the 1950s, when Valencian families brought the variety to the island. Ordering the paella mixta means getting a genuine piece of family heritage on the table.
Alongside: seafood paella and fideuà — noodles in place of rice, bronzed in the same deep pan flavour. Grilled octopus, grilled calamari, John Dory, fresh catch of the day. For those who want something different: croquettes, Padrón peppers, Ibérico secreto, lamb chops, a Tramuntana beef burger. Children have their own menu; vegetarians will find salads, pumpkin ravioli and a vegan burger. Dogs are welcome on the terrace.
Desserts come from the island itself: the celebrated ensaïmada filled with cream and chocolate from the *Forn de Can Barceló de Muro*, and the *cardenal* from Lloseta — both real Mallorcan classics, not the tourist versions.
Cocktails Until the Sun Meets the Water
The rhythm shifts in the afternoon. Plates are cleared, fresh fruit goes into the shakers, and Can Gavella becomes the gathering point for the *tardeo* — Mallorca's answer to the long, unhurried stretch between lunch and night. Mojitos (including strawberry), caipirinha, caipiroska, piña colada, daiquiri, and a shareable two-litre cocktail jug all accompany the colours of sunset across the bay. In summer a DJ plays on Saturdays; live music evenings are a regular fixture throughout the season.
*Si no vas, parece que el verano no ha llegado* — if you haven't been, summer hasn't arrived. People still say that in Muro today.
