The region where our Boutique Hotel in Mallorca is situated – on the edge of the lovely Sóller valley and the imposing Tramuntana mountains – is characterized by a Mediterranean landscape with much unspoiled nature. Oranges and lemons, olives, almonds, rosemary and thyme, tomatoes and other vegetables flourish here perfectly. The Sóller Bay is known for its abundance of fish and red shrimp; lamb and pork from black pigs are further ingredients that have been incorporated into the culinary tradition of the island.
Seasonal, regional and as organic as possible
At the opening of Ca’s Xorc and in the first years thereafter the legendary star chef Eckart Witzigmann acted as a culinary consultant. Over the years our kitchen team has independently developed his concept of a fine cuisine further based on high-quality local products.
Our chef has his roots in Mallorca and interprets the Mallorcan-Mediterranean culinary culture in a modern and creative manner. We place great value on the best quality and sustainability, which is why we exclusively use fresh seasonal and regional products for our restaurant, from organic cultivation or even from our own garden when possible.
Eating under the start or in the former oil mill
Depending on your wishes and the weather you may eat on the panorama terrace with a view of the sea and mountains or in a charming oil mill, Sa Tafona, more than 100 years old and still fully preserved.
In the evening you may enjoy our gourmet cuisine à la carte or as a six-course degustation menu from 19:30 to 10:00. Please reserve in advance!
We serve tapas, paellas and other native Mediterranean meals midday from 1:00 to 3:30 in a casual atmosphere.
We are proud of the terrific, engaged and diligent team that assists our chef in the kitchen and service. Our wine cellar boasts a large selection of the best Mallorcan wines and current recommendations from other Spanish wine-growing regions.