Paella · Mallorcan Cuisine
Paella Mallorca — by reservation, over olive wood
24 hours' notice, four variants, Bomba rice from Albufera. The pan hangs over the brasa; the socarrat toasts the way it should.
Paella comes from Valencia — but the Mallorcan variation has its own character: cooked over olive wood instead of gas, with ingredients landed on the island that morning rather than pulled from a stockroom. At Restaurant Es Muntant we serve paella by 24-hour reservation only — because a paella that's ready straight away isn't a paella, it's rice with sides.
We use Bomba rice from the Albufera basin near Valencia because it absorbs the broth without splitting. The bottom of the pan toasts into socarrat — the layer that gets every Mallorcan reaching for the spoon. We make four variants in sizes from two people upwards.
📞 How you order
Call +34 971 76 85 35 or message us on WhatsApp — at least 24 hours before you want to eat. When you order, tell us:
- Variant: Mariscos, Mixta, Mallorquina or Vegetariana
- Party size: 2, 4, 6, 8 or more
- Date and time of your reservation
- Allergies or special requests
We confirm the same day and book your table at the same time. That's all there is to it.
🥘 The four variants
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Paella Mallorquina
Rabbit, pork ribs, chicken, with broad beans, green beans and the typical Mallorcan pebre. Earthy, full, traditional.
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Paella de Mariscos
Prawns, mussels, cuttlefish, squid — same-day from the Lonja de Palma. Fish-bone broth, La Mancha saffron.
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Paella Mixta
Meat and seafood together. Chicken, pork ribs, prawns, mussels. The variant that wins over the sceptics.
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Paella Vegetariana
Seasonal veg from the Mercat — artichokes in spring, peppers in summer, mushrooms in autumn, broad beans in winter.
🔥 Why over olive wood
A paella needs uneven heat: hot in the centre, gentler at the edges. Gas can't deliver that — the flame is the same all over. An olive-wood fire, on the other hand: the centre runs hotter, the edges take less, and the bottom toasts faster. Exactly the conditions in which the socarrat develops — the caramelised layer of rice you scrape with a spoon, which becomes the best mouthful in the whole pan.
Plus the wood-smoke flavour from the olive itself, which you don't get on a gas burner. That's the difference between "paella in a restaurant" and "paella in the country".
👨👩👧 Family gatherings and groups
Birthdays, communions, weddings, team dinners — paella is the natural centrepiece. For groups of 10 or more we build a 1.20-metre pan on the terrace, with the olive-wood fire on view and direct service. Group reservations we handle on the phone — variant requests, seating, drinks all get sorted directly.
More on hosting an event: Events.
More rice and seafood
The island's rice plates and fish dishes — what ends up in the pan when the Lonja delivers.
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Arròs Brut
Arròs Brut — Mallorca's brothy, spiced rice dish. Rabbit, snails, wild herbs and saffron in a dark, fragrant broth.
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Suquet de Peix
Suquet de Peix — Catalan-Mallorcan fish stew. Fresh fish from the Lonja, potatoes, saffron and a picada paste finish.
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Mari Muntant
Our signature dish: creamy rice with prawns and lamb — a unique surf-and-turf only found at Es Muntant.
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Grilled Sea Bass
Fresh sea bass grilled over the wood fire. The most Mediterranean fish there is — served whole with house sauce and seasonal vegetables.
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Grilled Cuttlefish
Tender cuttlefish grilled over olive-wood embers, lightly smoked from the fire. A classically Mediterranean dish — simple and perfect.
Full overview: all Mallorcan dishes · make arròs brut at home.
Order a paella
24 hours' notice, one phone call, the table and the pan are set.