Chef Tomeu Torrens’s restaurant, formerly one of the island’s oldest wine cellars, is a perfect setting for enjoying pa amb oli (bread and olive oil) and the signature lechona asada, crispy-skinned suckling pig. Carrer de la Pau, 39, 34/971-501-261
This appeared in the October 2014 issue.
Tom Downey explored Mallorca beyond the beach and found...shoes? Read the full story here