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Greixera d'ous, one of the oldest recipes on the island of Majorca, based on seasonal vegetables, artichokes, peas, beans and eggs.

Greixera d'ous, one of the oldest recipes on the island of Majorca, based on seasonal vegetables, artichokes, peas, beans and eggs.

Restaurant Ca na Toneta — A Mediterranean Gem

An exciting and extraordinary gastronomic revolution has been gathering momentum in Majorca throughout the last decade. In every village visitors experience authentic fare. Be it 'pa amb oli', organic dishes or excellent Majorcan wines, there has never been a better time for this culinary tour. 

View of one of the two dining rooms of the restaurant.

View of one of the two dining rooms of the restaurant.

The Ca na Toneta restaurant is located in Caimari, a town with around 700 inhabitants in the municipality of Selva, about forty minutes away from Palma. Getting there brings a good chance to admire the interior villages of Majorca and get lost on the roads of the magnificent Sierra de Tramuntana, declared UNESCO World Heritage Site since 2011.

Inside Ca na Toneta's kitchen, the product has the main focus. The restaurant offers a 7-8 dishes tasting menu, which changes according to the seasons. These dishes are pure local cuisine, a direct connection brought from the farm to the table.

“The products are mainly seasonal, obtained on the island of Majorca”

Vegetables are grown in the restaurant's own garden, while other groceries are purchased to local producers who follow sustainable methods. The result is a creative yet simple —and honest— proposal that recovers the original flavors of the island. It is a way of understanding gastronomy from responsibility and awareness, closely linked to the Slow Food movement.

Maria and Teresa Solivellas are the body and soul of Ca na Toneta. Their close, familiar and attentive service makes us feel like if we were not guests at their restaurant, but at their own home. The restaurant is named after their aunt Toneta, which used to have her house where the restaurant is now set. 

Upon arrival we find a double entrance. One door takes us to a shop where handmade products that they use in the restaurant are sold, following the local philosophy: glass vases, precious ceramics, linen fabrics and sheep wool blankets, among others. The second door is the access to the restaurant.

The restaurant is made of two small whitewashed stone dining rooms. The first one is located on the ground floor, and through modern decor it reinterprets Majorcan tradition, resulting in a simple but welcoming result. The second one, found on the upper floor, gives access to a terrace, where we find a very pleasant vineyard for the summer, and an original mural artwork, designed by the Majorcan artist Albert Pinya.

 

Ca na Toneta
 

Horitzó, 21 (07314) Caimari, Mallorca
+34 971 515 226
[email protected]

Caimari at the foot of the Sierra de Tramuntana.

Caimari at the foot of the Sierra de Tramuntana.

The pleasant atmosphere of Ca na Toneta starts in the kitchen.

The pleasant atmosphere of Ca na Toneta starts in the kitchen.

Majorcan cuisine has its roots in a peasant lifestyle where fishing and agriculture were essential for the survival of the island. Cereals and olives make up most of the harvest and almond trees also thrive abundantly.

Majorcan cuisine has its roots in a peasant lifestyle where fishing and agriculture were essential for the survival of the island. Cereals and olives make up most of the harvest and almond trees also thrive abundantly.

On September 11th 2001, Maria, back then a music producer, was about to move to New York to start a new job. The attacks to the World Trade Center made her decide to stay at home. She started cooking in the restaurant that her mother and sister had opened. “I had never set foot in a professional kitchen, but I have a good teacher in my mother and good intuition, which is the most important tool for a cook”.

On September 11th 2001, Maria, back then a music producer, was about to move to New York to start a new job. The attacks to the World Trade Center made her decide to stay at home. She started cooking in the restaurant that her mother and sister had opened. “I had never set foot in a professional kitchen, but I have a good teacher in my mother and good intuition, which is the most important tool for a cook”.

Coca made of 'xeixa' wheat flour, with confit artichokes and black pork bacon - a crunchy and delicate crust.

Coca made of 'xeixa' wheat flour, with confit artichokes and black pork bacon - a crunchy and delicate crust.

Creamy spinach and cottage cheese.

Creamy spinach and cottage cheese.

Rock mussels with almonds.

Rock mussels with almonds.

Strawberry sorbet, almond biscuit and peppermint soup.

Strawberry sorbet, almond biscuit and peppermint soup.

Keep it in the family. Maria and Teresa's mother takes care of the dressing of these olives served at the restaurant, which come straight from the garden of the sisters' uncle.

Keep it in the family. Maria and Teresa's mother takes care of the dressing of these olives served at the restaurant, which come straight from the garden of the sisters' uncle.

The pleasant terrace with its vineyard and murals made by Majorcan mural artist Albert Pinya.

The pleasant terrace with its vineyard and murals made by Majorcan mural artist Albert Pinya.

Nothing better after a delicious meal than getting lost on the roads of the Sierra de Tramuntana and reaching one of the many wonderful places on the island. Here enjoying the landscape from Sa Calobra, a small town on the northwest coast of the island.

Nothing better after a delicious meal than getting lost on the roads of the Sierra de Tramuntana and reaching one of the many wonderful places on the island. Here enjoying the landscape from Sa Calobra, a small town on the northwest coast of the island.

ARTICLE CREATORS
Photographer, Writer
Gourmet travel
She is a Spaniard who lives in Italy where she works as a professional in gastronomic photography in her studio in Milan.
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