Celler Can Amer
Tucked inside a 19th-century bodega on Carrer de Pau, Celler Can Amer is arguably the most celebrated traditional restaurant in inland Mallorca, serving hearty Mallorcan cuisine beneath vaulted ceilings lined with hundreds of ageing wine barrels. It has been feeding the island's farmers, politicians and curious travellers since 1700.
What to Order
Start with pa amb oli — thick slices of country bread rubbed with ripe tomato and drizzled with local olive oil — then move to the house speciality: slow-braised suckling pig (porcella) or the arroz brut, a soupy rice stew with rabbit, pork and seasonal mushrooms that is the definitive dish of Mallorcan mountain cooking.
The wine list leans heavily on Binissalem DO bottles produced just a few kilometres away; ask the staff to recommend a young negre from the Manto Negro grape for a genuinely local pairing.
The Atmosphere
The dining room is a museum piece in itself: hand-painted ceramic tiles, rough-hewn wooden tables, iron candelabras and the cool, slightly musty perfume of oak and old wine. Lunch here on a Thursday after the market has become a ritual for many Mallorcans, so book ahead.
A smaller, more casual bar area near the entrance serves tapas and local wines by the glass without a reservation — ideal if you want to soak up the atmosphere on a tight schedule.
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