Restaurant Clivia, Pollença
Tucked behind a heavy wooden door on Carrer de la Roca in the old town, Clivia has been one of Pollença's most respected tables for decades — a place where serious Mallorcan cooking meets a genuinely romantic candlelit garden. It is the kind of restaurant where locals bring people they want to impress, which is always a reliable sign.
What to Order
Start with the tumbet, Mallorca's layered roasted-vegetable dish that Clivia executes with unusual care — the aubergine is properly salted and drained before roasting, which makes all the difference. The local fish of the day, brought up from the Port de Pollença fishing quay, is presented simply with olive oil and herbs in the Mallorcan tradition, letting the quality of the catch speak for itself.
For meat eaters, the slow-roasted suckling lamb (anyell) is a signature — order it a day ahead if you're visiting in low season when numbers are smaller and the kitchen appreciates the notice.
The Setting
The interior is stone-walled and low-lit, hung with local art, but the real prize is the walled garden at the back: bougainvillea tumbles over old stone, candles flicker on linen-covered tables, and the noise of the town disappears entirely. On warm evenings it feels like dining inside a painting.
The wine list leans intelligently toward Mallorcan producers from the Binissalem and Pla i Llevant DOs, and the sommelier is happy to guide you without pressure.
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