Daily Menu · Mallorcan Cuisine
Daily menu — what's on the chalkboard, we cook
Wednesday to Saturday. Three courses plus bread and a drink. What the morning brings from the Mercat and the Lonja, lunch puts on the plate.
The daily menu at Restaurant Es Muntant is the weekday lunch that fills the dining room with regulars from Establiments and tradespeople from the Tramuntana workshops between Palma and Esporles. Three courses with bread and a drink, all home-cooked — and the menu changes every day because it follows the shopping run, not the other way round.
The idea is old and simple: what the Lonja de Palma lands in the morning, what the village butcher brings that day, what was ripe at the Mercat de l'Olivar — that's what gets cooked. No frozen blocks, no week-long stockpile. The cuina d'aprofitament tradition in weekday-menu form.
🍽️ Three courses — how they come together
Starter: usually a Mallorcan soup — sopas mallorquinas with cabbage and bread, sopa de cuarto in winter, cold tomato (trampó) in summer. Or salad from the kitchen garden. Main: the day's fish or meat, often off the brasa — sea bass, grilled cuttlefish, lamb chops, pork loin off the wood-fired grill. With tumbet or grilled vegetables. Dessert: house-made — crema catalana, greixonera de brossat with curd cheese, or seasonal fruit (oranges from Sóller, apricots, figs).
Bread and water on the table. Wine (the house red is a DO Binissalem), beer (San Miguel or Estrella) or soft drinks included.
📅 When the daily menu runs
Wednesday to Saturday, 13:00 to 16:00. Sunday we run the full carta without the daily menu — Sunday is traditionally the day for the whole family and the booked paella. Monday and Tuesday we're closed.
In high season (April to October) the terrace fills from 13:30 onwards. Book online via myrestoo or by phone +34 971 76 85 35 — we recommend it.
🤝 Who eats here at lunch
Regulars from Establiments. Families from the neighbouring barrios — Son Sardina, Son Roca, Son Berga. Tradespeople from the Tramuntana workshops between Palma and Esporles. Teachers from the school round the corner. Hikers off the Camí des Correu. Cyclists on the Sóller route. Visitors who've left the tourist menu behind.
Booking a table here means sitting where the Mallorcans sit, not in a tourist annex.
What rotates on the daily menu
Seasonal classics that come in and out of the pot day to day — sopas in winter, tumbet in summer, frito mallorquín year-round.
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Mallorcan Lamb Frito
Frito Mallorquín — lamb offal with potatoes, peppers and wild fennel. The honest Sunday dish of the island.
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Sopas Mallorquinas
Sopas Mallorquinas — the warmest face of island cooking. Stale bread, winter greens from Sa Pobla, olive oil — no broth involved.
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Tumbet
Tumbet — layered aubergine, potato and peppers in tomato sauce, finished in the wood oven. Mallorca's vegetable architecture.
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Escaldums
Escaldums — Mallorca's poultry stew. Turkey or chicken with almonds, mushrooms, potatoes and saffron in a golden sauce.
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Llom amb Col
Llom amb Col — pork loin wrapped in savoy cabbage leaves, slow-braised with grapes, pine nuts and sobrasada. A winter dish.
Full overview: all Mallorcan dishes · cook at home: our recipes.