Best Restaurants in Sóller & Port de Sóller

Bib Gourmand

Chef Kiko Martorell runs Ca'n Boqueta from a rustic Mallorcan house in central Sóller, with a rear patio that looks out over the valley's orange groves. It's tasting menus only, a shorter one at lunch, plus a four-course and a nine-course menu, both changing regularly, and Sóller's own red prawns turn up across several dishes. The Michelin Bib Gourmand recognises good cooking at a fair price, and Guidavera ranks it #17 out of 338 rated restaurants across Mallorca. You can reach it from Palma by car or on the historic wooden Sóller train.

La Romaguera was started by two friends on Carrer de Sa Mar, one of Sóller's prettiest streets, built around a warm, friends-and-family feel, Diego Cuoto is listed as the person responsible for the restaurant. The kitchen specialises in tapas de autor and a chuletón steak, pulling in flavours from around the world with high-quality ingredients, and the menu names dishes like Thailanguera, roasted aubergine, artichokes, gyozas and a cod dish called O Bacallao. It publishes separate Spanish and English menus alongside its own dessert and wine lists, has outdoor seating with air conditioning and free WiFi, and welcomes pets. It also takes on private events. Specific weekly hours weren't published on the restaurant's own site at the time of writing, so confirm before you go.

Alemany is the restaurant of Hotel Cal Bisbe in Sóller, led by chef Joan Alemany Frau as part of a family-run team, with a terrace looking out over the Serra de Tramuntana. The kitchen names Mallorca and traditional Sollerica cooking as its main inspiration, market-driven and seasonal, with a stated preference for letting produce speak for itself rather than masking it with unnecessary spices. The carta runs from a Mallorcan coca of the day and Cantabrian anchovies to a zucchini carpaccio, a seasonal tomato variation, tagliatelle with fresh truffle and gnocchi with burrata. It serves lunch and dinner Tuesday to Saturday, closed Monday and Sunday, and publishes its menu, wine list and dessert list as PDFs on the site.

Barretes was founded by a chef born in Sóller who'd worked kitchens since he was 16, and sits at Ca's Xorc, a retreat on the Deià road just outside town in the Serra de Tramuntana. The cooking stays Mediterranean and produce-led, built on local, seasonal ingredients, and the kitchen even makes its own bread, butter and olive oil in-house. The trilingual carta runs from red tuna sashimi and a red prawn and vegetable lasagne to Ibérico rib gyozas, a courgette carpaccio with beetroot tartar, calamari with sobrasada, fresh pasta with lobster and turbot finished with a foie medallion. It leans upscale, drawing mostly retreat and hotel guests for a date night or special occasion rather than a quick bite. Check the restaurant's own site for current hours.

Es Fanals is the Jumeirah Port Sóller Hotel & Spa's signature restaurant, set at the highest point of the property with a terrace over the Serra de Tramuntana and the bay, and listed in the Michelin Guide. Executive Chef Javier López, who has roots in Barcelona and experience in Michelin-starred kitchens, builds dinner around three tasting menus: Sabores de Mallorca, Gran Baleárico and Baleárico Verde. Signature dishes include Sóller prawn with oyster, caviar and fennel ice cream, and glazed loin of Tramuntana suckling goat. It's dinner only, Tuesday to Saturday, with a smart-casual dress code.

Suculenta sits in Marina Tramontana at Port de Sóller, the harbour in front and the Serra de Tramuntana behind, and the site stretches beyond the main dining room and terrace to a rooftop, Rooftop Suculenta, and a separate beachside bar with its own food truck, Bar La Base. Chef Javier Bermudo's kitchen works Mediterranean sea-and-garden cooking, wild fish, oysters, caviar and grilled premium meats, built on fresh local Mallorcan produce, with dishes cooked over a Josper charcoal grill fired with orange wood and rice made exclusively with rice from Albufera de Valencia. The carta runs from a red Sóller prawn and scallop tartare with citrus vinaigrette to an Iberian acorn-fed ham with pan cristal and ramallet tomato. Hours shift with the season: closed Tuesdays in May, open daily June through September.

Villa Luisa Sóller sits directly on the seafront in Port de Sóller, with a terrace looking straight across the harbour, the water is really the draw here. The kitchen leans Mediterranean with a seafood focus, plus grilled meats and rice dishes, served both à la carte and as tasting menus alongside a dedicated wine list. The carta runs from bread with alioli and olives and a Cantabrian anchovy gilda to a mini ensaimada with sobrasada and honey, crispy braised cheek cannelloni, grilled eggplant with white soy hummus and Mahón cheese, and an amberjack tiradito. It's open daily, midday through late evening, and books through CoverManager, by phone or by email.

Patiki Beach is a bamboo-shaded beach shack right on Repic beach at Port de Sóller, on Camí del Far, with the mountains behind and the sea in front. The owners call it an extension of home, a beach shack for everyone, and the kitchen describes its own food as a textural, colourful, flavourful celebration of raw ingredients consciously sourced on the island. The menu changes with the season and leans toward fish, salads and vegetables, served as sharing plates alongside cocktails, mocktails and a house sangría. It's open daily from midday to 11pm, and it's a popular spot, so book ahead at patikibeach.myrestoo.net if you're visiting in season.

Es Canyis sits right on the sand on the Platja d'en Repic in Port de Sóller, and the restaurant describes itself as carrying a long family tradition, with a main dining room, a beachfront terrace and a private first-floor lounge. The kitchen serves traditional Mallorcan and seafood cooking with French touches, what the venue calls a gastronomic proposal on the beach, running from oysters and an octopus carpaccio to a Sóller prawn carpaccio with fresh fruit vinaigrette, Jabugo ham, a seafood zarzuela and a Sóller lobster stew. There's also a set morning tasting menu, Menú Naranja, built around orange, from a red tuna carpaccio with orange to a lemon tart. Homemade desserts are prepared in view of guests. It runs Wednesday to Sunday, closed Monday and Tuesday.

Ses Oliveres sits on Passeig Es Través, the seafront promenade at Port de Sóller, with a casual terrace looking out over the bay. The kitchen is Mediterranean and Mallorcan, built around fresh fish, seafood and rice, including a dry seafood rice with shrimp, and the standout is choosing your own fish at the counter and having it cooked to order. The carta also runs to French oysters, Galician clams, cured bellota ham, pimientos de padrón, a pan de coca with tomato, and a season vegetables paella for two or more, with wine pairings matched to fish, seafood and rice. It's open daily from 1pm to 10:30pm; book online or by phone.

Ca N'Antuna is a family-run restaurant in Fornalutx, a small mountain village in the Serra de Tramuntana above the Sóller valley, on Carrer Arbona Colom, with a terrace looking out over the surrounding peaks. The kitchen serves traditional, home-style Mallorcan food, best known for roast suckling pig (lechona), slow-cooked lamb and rabbit, alongside other local staples like arròs brut, and the portions run generous. It's open Tuesday to Saturday from lunch through dinner and a shorter Sunday lunch service, closed Mondays, with reservations taken by phone. Terrace tables with the mountain view get requested first, so ask for one specifically when you book.