What to eat in Sóller: prawns, almond cake and coca de patata

The valley produces oranges, lemons, olive oil and almonds, and the coast is five kilometres away. That combination goes a long way towards explaining the cooking of Sóller.

The essentials

The red prawn of Sóller is the star: it is caught in the port and appears on menus across the area, almost always grilled and with little else. The olive oil of the Serra, with its own denomination, is worth trying on its own with bread.

For something sweet, gató de almendra (almond cake) with almond ice cream is the classic pairing, and the coca de patata from Valldemossa has been adopted as their own by every pastry shop in the valley.

Where and when

The village market and the pastry shops in the old town open in the morning. Many restaurants close in the middle of the afternoon and reopen for dinner, so it is best not to leave lunch until four.

At the hotel we serve the buffet breakfast every morning and the café is open from 11:00 to 23:00, with a snack menu from 12:00 to 16:30 in high season for the hours when everything outside is shut.