Ca Na Toneta, Caimari, Mallorca
Hidden in the tiny mountain village of Caimari, Ca Na Toneta has been quietly earning pilgrimages from serious food lovers for two decades. Sisters Teresa and Maria Solivellas cook a menu rooted entirely in the Serra de Tramuntana — foraged herbs, heirloom vegetables from their own huerta, and pork from pigs they know by name.
The Food Philosophy
The menu changes weekly based on what the garden and local suppliers provide — you might find a cold almond soup with local olive oil and grapes, slow-cooked lamb with wild fennel, or a dessert of figs preserved in their own syrup with sheep's milk ice cream.
Teresa Solivellas is credited with helping define modern Mallorcan cuisine; her cooking is deceptively simple, each dish a clear argument that the island's ingredients need almost no embellishment.
The Setting
The restaurant occupies a traditional stone house with low beamed ceilings, terracotta floors and a terrace overlooking olive groves — exactly the kind of place that looks like it has always been there, because it has.
Caimari itself is the centre of Mallorca's olive oil production; arriving early to walk the village lanes and pick up a bottle of cold-pressed oil from a local cooperative makes the whole trip feel complete.
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