The Story

Celler Can Carrossa sits beside the 18th-century Palau d'Aiamans in the centre of Lloseta, an inland Mallorcan town in the Raiguer area. The Ramón family's connection to the building goes back over a century. María Ramón ran the kitchen in the 1960s and brought her son, Joan Abrines, in to cook alongside her. Joan later trained formally and took over the restaurant, building a modern take on the traditional Mallorcan cooking his mother taught him. The house has a garden used for summer dining.

The Cuisine

The Chefs

Joan Abrines, Halima Oudades

The Team

Joan Abrines is Celler Can Carrossa's chef-patron and owner, trained by chefs Toni Piña and Bartomeu Esteve and also a cookery teacher at IES Calvià. According to a 2021 profile in Ultima Hora, Joan has stepped back from the stove; he now greets guests and guides the kitchen, while his wife, Halima Oudades, cooks day to day. Oudades learned to cook from her mother and sister in Morocco and now works from Joan's catalogue of traditional Mallorcan recipes, adding her own touches. The same profile credits Joan with training chefs Santi Taura and Pau Navarro earlier in his career.

Booking

It's a small, family-run restaurant, and the surprise-menu format means the kitchen cooks to who's booked, so reserve ahead by phone, email or through the restaurant's own site. The restaurant's site asks that reservations made less than 6 hours before your visit be made by phone.

Reserve