Sa Mora Restaurant
Tucked into a restored townhouse just off Carrer Major, Sa Mora has been feeding Manacor locals and in-the-know visitors for years with a menu rooted firmly in the Mallorcan interior — slow-braised lamb from the Llevant hills, arròs brut (Mallorca's hearty 'dirty rice' stew) and almond-based desserts that taste exactly like a Mallorcan grandmother's kitchen.
What to Order
The arròs brut is the dish that defines Sa Mora: a thick, saffron-tinged rice cooked with rabbit, chicken, mushrooms and sobrassada, served in a deep clay bowl and fragrant enough to draw looks from neighbouring tables. It is a cold-weather dish by tradition but served year-round here because demand never drops.
For a second course, the slow-roasted porcella (suckling pig) with capers and local olive oil is exceptional — order it 24 hours ahead if you are visiting in a group, as it is prepared to order in limited quantities. The wine list leans heavily on Mallorcan DO Pla i Llevant labels from vineyards less than 20 km away.
Dessert should be the gató d'ametlla — a dense, flourless almond cake served with a scoop of almond ice cream — paired with a small glass of Mallorcan herbes liqueur to finish.
Practical Details
Sa Mora is a genuinely local restaurant, which means it fills up fast on market Mondays and at Sunday lunch. Reservations by phone are strongly recommended for dinner and Sunday lunch; weekday lunches are more relaxed and the three-course menú del día (around €14–16) represents outstanding value.
The restaurant is entirely unpretentious — tiled floors, wooden beams, framed prints of old Manacor — and the staff speak enough English to guide you through the menu, though a little Spanish or Catalan goes a long way in earning warmth here.
More of Manacor
Discover where to stay, what to do and the best deals for your trip.
Explore Manacor →
