Before the rice reaches the table and before the fish goes on the grill, there is another small command centre at Ses Oliveres Port de Sóller: the bar. That is where Jimmy is, with an open smile, a steady hand and an eye on what each table needs. From behind the bar, among bottles, glasses and freshly prepared drinks, he sets the first beat of the experience: that moment when guests sit down, look at the menu and begin to decide how they want to enjoy the day.
In a restaurant located at Passeig des Través, 18, on the seafront in Port de Sóller, drinks are not a minor detail. They are part of the rhythm of the meal: a glass before ordering, a vermouth with something to share, a wine to accompany the rice or a liqueur to close the sobremesa. The Ses Oliveres website presents the restaurant as a proposal based on fresh fish, rice dishes and seafood in an exceptional location, and that experience also passes through the bar.
Jimmy, in Charge of the Bar
Jimmy is the one who prepares the drinks and keeps the pulse of the Ses Oliveres bar. His work shows in the details: a well-served glass, just the right amount of ice, fruit placed with care, the right tumbler and the time needed for each drink to leave the bar with presence.
His role is discreet, but essential. A good aperitif can open the meal lightly; a well-recommended glass can better accompany a rice dish; a liqueur served at the right moment can close the experience without hurry. At Ses Oliveres, bar service is part of that close attention that helps each table find its own rhythm.
Aperitifs to Begin by the Sea
The current Ses Oliveres menu offers real starters that fit very well with this first moment of the meal. Among them are Iberian acorn-fed ham, Padrón peppers, coca bread with tomato, tuna carpaccio, red prawn carpaccio, Andalusian-style squid, fried anchovies, garlic scarlet prawns, homemade croquettes of the day, warm quinoa salad and seasonal tomato salad with burrata. The menu also reminds guests that the restaurant offers daily suggestions.
This combination makes it easy to create a Mediterranean aperitif without complication: something crisp, something fresh, something from the sea and a well-chosen drink. A vermouth, a glass of white wine, a cold beer or a glass of cava can accompany that beginning perfectly. Ses Oliveres has already highlighted the culture of vermouth by the sea, with small bites, fresh drinks and a terrace in Port de Sóller.
Drinks, Liqueurs and Sobremesa
The bar also matters at the end of the meal. After a dry rice with fish and seafood of the day, a black fideuà with Sóller prawns or a creamy rice with red Sóller prawn and cuttlefish, the sobremesa asks for another rhythm. This is when coffee, liqueurs, mixed drinks and those slow glasses that should never be ordered in a rush come in. The menu confirms that rice dishes are cooked to order and that the restaurant works with market produce, a philosophy that also shapes the service: every table needs its time.
A Bar with Views of the Mediterranean
Port de Sóller, surrounded by the Serra de Tramuntana, has something that invites guests to extend the meal. That is why Jimmy’s work is not limited to serving drinks: he helps create the tone of the experience. First the aperitif, then the table, then the main dish and, finally, a quiet glass if the day calls for it.
You can check the Ses Oliveres menu or make your online reservation.
At Ses Oliveres Port de Sóller, Jimmy is at the controls of the bar so that every drink arrives at the right moment: before the first dish, during the meal or when the sobremesa deserves to last a little longer.
