Cellers of Inca — Can Ripoll
Inca's famous cellers — cavernous, barrel-lined dining rooms built into medieval wine-making cellars beneath the city streets — are one of Mallorca's most atmospheric dining traditions, and Can Ripoll on Carrer de Jaume Armengol is the most celebrated of them all. Locals have been coming here since 1768 to eat slow-roasted lamb and drink house wine straight from enormous oak barrels set into the s
What to Order
Begin with a platter of pa amb oli — thick slices of rustic bread rubbed with ripe tomato and local olive oil, topped with sobrassada or cured cheese. It sounds simple and it is, but the quality of the ingredients makes it revelatory.
For the main course, the slow-roasted suckling lamb (anyell al forn) and the grilled Mallorcan pork sausages (llonganissa) are the dishes that have kept generations coming back. Wash everything down with a carafe of the house Binissalem red, produced just a few kilometres away.
The Atmosphere
The dining room is a theatrical space: low vaulted ceilings, rough stone walls, giant clay amphorae and barrels stacked floor to ceiling, and long communal tables where strangers quickly become friends over shared platters. The noise level is joyfully high.
Arrive hungry and unhurried — a proper celler lunch in Inca is a two-hour affair, and rushing it is considered almost rude. Thursday market day is the busiest; book ahead or arrive by 1 pm to secure a table.
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