Celler Sa Premsa: Mallorca Kitchen

Places like this have become rare, even on the island. Families and groups of friends crowd in the high-ceilinged room with its faded posters. At the same time couples meet on a first date while elder guests reminisce at one of the smaller tables in front of the old wine barrels. The rustic feel and typical Mallorcan food make Celler Sa Premsa a restaurant that has remained popular for decades.

Many visitors are regulars who come for their favorite dishes. Spinach croquettes with pine nuts, perhaps, grilled octopus or hake.

And for dessert maybe a slice of gató, the typical almond cake, with a scoop of almond ice cream.

For those not yet familiar with the island’s recipes, the waiter will explain what’s behind dishes like Frito Marinero or Sopa Mallorquina.

While the food here is deeply rooted in Mallorcan tradition, Celler Sa Premsa is not quite as old as it looks. Its origins date back to 1958 when Antonio Mayol, banker by profession, remodeled an old warehouse into a wine cellar. More than half a century later, the third family generation now is in charge of the restaurant.

Next door El Bar del Celler offers drinks and tapas during the day. Neighbors stop by with their groceries for a coffee and a chat before they go home and prepare lunch. Or they stay for the plato del día, a reasonably priced daily special.

The terrace looks out to Plaça dels Patins, so you can watch the goings-on at the eco market. And sometimes even a game of hockey on the designated field.