We ventured out for dinner one night, crossing the valley floor and climbing the windy roads on the other side to Ca’s Xorc.
As we walked in, I was immediately struck with the ambiance of this restaurant. I mean, who wouldn’t want to linger in this bougainvillea covered pavilion for a meal…. or an entire day/week/month?
Sitting against the warm stone wall of the finca {farm} dating back to the 1800’s, we were bewitched by the view…
beyond the ancient olive tree in the center of the patio, the indigo Tramuntana Mountains stretched on for kilometers.
This restaurant and hotel is built around the original olive pressing equipment of the finca, most of which is still in tact.
Isn’t it wonderful how they made the beautiful, worn stone mill functional again by adding a plate of glass and turning it into a bar?
The cuisine is a combination of traditional Mallorcan fare with a Mediterranean influence. Fresh, local ingredients are prominent in the meals Chef Guillermo Mayo prepares.
Being a blue and white devotee, I completely fell for his gorgeous tiled kitchen.
Citrus groves abound in this part of the world, so I found it to be refreshingly fitting that containers of lemons were displayed throughout the finca.
Buenas noches.
What a lovely spot – you had me at pavilion!!