Travel Reference
In-Depth Information
Cold drinks, grilled sardines and calamari with just a squirt of lemon on a lazy summer's
afternoon - bliss.
Es Racó d'es Teix
FUSION €€€
€€€
( 971 63 95 01;
www.esracodesteix.es
; Carrer de San Vinya Vella 6; mains €36-38, 3-course lunch
menu €35, 4-/6-course tasting menu €72/98; 1-3pm & 7-10pm Feb-Oct)
An island legend,
Josef Sauerschell has one Michelin star and it is well deserved. He tends to concentrate
on elaborate but hearty meat dishes - anything from braised veal shoulder in sherry-vin-
egar sauce with marrow to Mallorcan suckling pig and trotters with foie gras.
The cooking's not as outlandish as other places of this kind, but the results are every
bit as rewarding, and the mountain backdrop just sublime. Each month a different Mal-
lorcan vineyard is in the spotlight.
Sebastian
MEDITERRANEAN €€€
€€€
( 971 63 94 17; Carrer de Felip Bauzà 2; mains €26-30; 7.30-10.30pm)
With bare stone
walls and crisp white linen, Sebastian is a refined experience. The short, sweet menu of-
fers three fish and three meat mains, each enhanced with a delicate sauce or purée.
What's available depends on the season, but you might expect such dishes as goat's
cheese millefeuille with hazelnut pesto or sea bass ceviche with avocado and cherry to-
matoes.
Getting There & Away
Deià is 15 minutes up the winding road from Valldemossa on the 210 bus route between
Palma (€2.85, 45 to 60 minutes) and Port de Sóller (€1.60, 30 to 40 minutes).
TOP OF CHAPTER
Sóller
POP 14,150 / ELEV 40M
As though cupped in celestial hands, the ochre town of Sóller lies in a valley surrounded
by the grey-green hills of the Serra de Tramuntana. The Arabs saw the potential of the
valley, known as the Vall d'Or (Golden Valley), and accounts of orange and lemon
groves, watered from sources in the hills, date to the 13th century.
Worth exploring in its own right, with its vintage train and tram rides, graceful
Modernist architecture and galleries showcasing Picasso and Miró, Sóller is a wonderful
