DaiCa Restaurant: Refined Country Cuisine

Picture a small town in the heart of Mallorca. Having dinner on a cozy patio under the stars, relishing the evening with delicacies of rural Mallorca. In your glass liquid sunshine poured from a bottle of local wine. If only you didn’t have to drive home tonight. Now, imagine hosts so attentive to even offer their guests a room to stay the night. And that’s exactly what David Ribas and Caterina Pieras do at DaiCa.

David i Caterina

You might have figured it out already, the name of the popular restaurant in Llubi is made up of the names of chef Caterina and her husband David. Caty is one of the female chefs on the island who have given Mallorcan cuisine a contemporary twist. While David runs the dining room and makes you feel at home right away.

Contemporary Mallorcan Cuisine

The aperitif was served together with a beautiful miniature senalla filled with cardamom-roasted almonds. Followed by a delicious dish of tomatoes on blood oranges whose intense color and taste spread pure love. DaiCa also sticks to the tradition of coca, the Mallorcan flatbread. No matter the shape and the toppings, it’s always crispy and tasty. And the poached egg with sobrassada and vegetables was another hearty highlight.

Seasonal and Adventurous

On warm nights the patio is the place to be but the interior of the carefully renovated house is no less appealing. You can choose between a menú de festa, a tasting menu to discover the more adventurous side of DaiCa, as Caty describes her ambition. And a menú de temporada, a seasonal menu based on fresh produce from the countryside.

The Pla is the Pantry

The Pla, as the plains in the center of the island are called, has always been Mallorca’s pantry. “Today it’s also the pantry of DaiCa”, Caty and David proudly add. Together they turned a former grocery store into a little boutique hotel with three double rooms and signature restaurant. And many of their guests who decided to stay just a little bit longer have long become regulars.