Because oysters are much more than a seafood delicacy. They offer an experience that combines tradition, refinement and an unmistakable taste.

Oysters: The Authentic Taste of the Sea

Few foods capture their origins quite as vividly as oysters. Their delicate salty flavour, mineral notes and distinctive texture have made them one of the most highly prized delicacies in fine dining.

The first thing you notice when tasting an oyster is its freshness, followed by a smooth, plump and slightly firm texture that glides across the palate. Then come the subtleties: hints of iodine, delicate seaweed notes and a finish that, depending on where the oyster comes from, can be surprisingly sweet.

Although oysters are traditionally served with a squeeze of lemon, true enthusiasts often recommend tasting the first one completely natural, without any accompaniment, to appreciate its full range of flavours.

At Ses Oliveres, we serve them on a bed of coarse sea salt with fresh lemon wedges, a simple yet elegant presentation that allows the quality of the oysters to take centre stage.

A Little Nutritional Treasure

Beyond their exquisite flavour, oysters also offer impressive nutritional benefits.

They are an excellent source of high-quality protein and provide significant amounts of zinc, vitamin B12, iron and selenium, all essential nutrients for the body’s normal functioning.

Zinc contributes to the normal functioning of the immune system, while vitamin B12 plays an important role in red blood cell formation and maintaining a healthy nervous system.

Oysters also contain omega-3 fatty acids and are generally relatively low in fat.

This combination makes these prized shellfish just as interesting from a nutritional perspective as they are from a culinary one.

What Wine Pairs Best with Oysters?

If any delicacy deserves the perfect wine pairing, it is the oyster. Its delicate texture and distinctive maritime character are beautifully complemented by fresh wines with lively acidity and subtle mineral notes.

Among the most recommended choices are Albariño wines, whose refreshing acidity and citrus aromas complement the oysters’ natural salinity.

Chablis, made from Chardonnay grapes in the French region of Burgundy, is another classic pairing, renowned for its crisp acidity and mineral character.

And, of course, there is Brut Champagne, whose fine bubbles and vibrant freshness cleanse the palate and enhance the delicate flavours of every mouthful.

For those who prefer to explore local wines, a fresh, dry Mallorcan white wine can also provide an excellent pairing.

The Mediterranean: The Perfect Accompaniment

In truth, enjoying oysters requires no elaborate ceremony. All you need is the right moment, a little expert advice and a few minutes to appreciate every detail.

At Ses Oliveres Port de Sóller, our seafront terrace invites you to do exactly that: slow down, enjoy good conversation and savour the flavours of the Mediterranean.

Because there are countless ways to taste the sea, but few are quite as authentic as a freshly opened oyster enjoyed right beside it.

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La entrada Fresh Oysters by the Sea: A Delight for the Senses in Port de Sóller se publicó primero en Ses Oliveres Port de Sóller.

At Ses Oliveres Port de Sóller, wine is part of an experience that begins at a table overlooking the Mediterranean and continues with fresh fish, seafood, rice dishes and cuisine designed to be enjoyed at a leisurely pace. Our wine list also features exceptional bottles for those looking for something more: labels with a story to tell, outstanding vintages and names that speak for themselves.

From Piedmont to Bordeaux, via Ribera del Duero and Bierzo

Among these wines is Sito Moresco 2022 by Gaja, from Italy’s Piedmont region. Made from Nebbiolo and Barbera, it combines the complexity of the former with the roundness of the latter. The 2022 vintage spent between six and eight months ageing in oak, developing fruity and floral notes alongside hints of liquorice, cherry and strawberry. An elegant, versatile red that proves Italy knows how to make a lasting impression without raising its voice.

From France comes Pavillon Rouge du Château Margaux 2019, the historic second wine of Château Margaux. Its blend consists of 76% Cabernet Sauvignon, 19% Merlot, 3% Petit Verdot and 2% Cabernet Franc. The estate itself highlights this vintage’s balance, roundness and silky tannic structure. A Bordeaux to savour slowly, allowing it to evolve in the glass.

And from France, we return to Spain with two very different interpretations of Ribera del Duero.

Ausàs Interpretación 2022 is made entirely from Tinto Fino grapes and aged for 16 months in French oak. Its creator, Xavier Ausàs, knows this region exceptionally well, having spent 25 years working with the Vega Sicilia group. The result is a wine with pure, fruity and mineral aromas, firm yet elegant, with a long, lingering finish.

Speaking of legendary names, Vega Sicilia Único 2014 needs little introduction. Made from 94% Tinto Fino and 6% Cabernet Sauvignon, it undergoes at least ten years of ageing in oak and bottle. Silky and structured, concentrated yet subtle, this is one of those wines that can turn any occasion into a celebration.

La Faraona: A Truly Rare Wine

And then there are bottles that are almost impossible to forget.

La Faraona 2021, from Descendientes de J. Palacios, comes from Bierzo, where a small vineyard of old vines clings to the steep slate slopes of El Ferro, approximately 860 metres above sea level. That particularly challenging harvest yielded so little fruit that, after selection, just 647 standard 75 cl bottles were produced. Mencía grapes, a remarkable terroir and genuine exclusivity, all captured in a single bottle.

At Ses Oliveres, we believe that choosing the right wine is part of the pleasure of dining out. Let us guide you through our selection and discover the perfect accompaniment to fresh fish, seafood, a delicious rice dish or simply a toast while admiring the beauty of Port de Sóller.

Because some meals end with dessert. Others are remembered for the empty bottle left on the table.

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La entrada Fine Wines to Enjoy by the Sea in Port de Sóller se publicó primero en Ses Oliveres Port de Sóller.

Some types of seafood stand out for their delicacy, while others win us over with their intense flavour. The scarlet prawn undoubtedly belongs to the second category. Its distinctive deep red colour, firm and juicy flesh and, above all, the extraordinary flavour concentrated in its head make it one of the most highly prized delicacies among seafood lovers.

At Ses Oliveres Port de Sóller, where fresh fish and seafood take centre stage in our kitchen, we know that some ingredients need very little to become a genuine feast.

Scarlet Prawns: Seafood with a Character of Its Own

Unlike other crustaceans, scarlet prawns have a particularly intense flavour, with distinctive notes of the sea that make them unmistakable. Their heads contain much of their rich juices, responsible for the deep, concentrated taste that seafood enthusiasts appreciate so much.

The secret lies in respecting the ingredient. Simple preparation preserves the texture of the flesh and enhances its natural qualities without hiding them beneath unnecessary embellishments.

A good scarlet prawn invites you to savour every bite. First comes the tail meat, firm, flavourful and slightly sweet. Then, for those familiar with the secrets of this exceptional seafood, comes one of its greatest pleasures: enjoying the rich juices from the head, where so much of its essence is concentrated.

And if there’s a piece of bread nearby, all the better.

The Taste of the Sea at Ses Oliveres

In our kitchen, we believe in fresh ingredients, Mediterranean recipes and preparations that allow authentic flavours to shine through.

Our fresh fish and seafood display is one of the restaurant’s defining features. Here, guests can discover what’s available and choose from a selection of specialities depending on the day’s market offerings.

That’s why, in addition to exploring our menu, we always recommend asking about our daily specials. Fresh seafood, seasonal fish and our traditional rice dishes are all part of a culinary experience designed to celebrate the Mediterranean.

Good Food, Great Company and Port de Sóller

Some meals stay in our memories because of what we ate, while others are remembered for the moments we shared. The very best, naturally, bring both together.

Imagine a table overlooking the sea, a glass of wine, an unhurried conversation and a plate of freshly prepared scarlet prawns. Autumn also brings pleasant temperatures and a peaceful atmosphere that makes lingering over lunch even more tempting.

At Ses Oliveres Port de Sóller, located at Passeig des Través, 18, we invite you to enjoy our Mediterranean cuisine, fresh fish and seafood, and seasonal specialities.

Because, as another traditional saying reminds us, “A full stomach makes a happy heart.”

And with views of the Mediterranean, even more so.

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La entrada Scarlet Prawns in Port de Sóller: A True Taste of the Sea se publicó primero en Ses Oliveres Port de Sóller.

A Dry Rice Dish Full of Mediterranean Flavour

Dry rice is defined by a very specific texture: the grain should be cooked through, flavourful and separate, absorbing the stock without retaining excess liquid. At Ses Oliveres, this preparation forms part of the house rice tradition, with proposals such as dry rice with fish and seafood of the day and combinations with Sóller red prawns and baby cuttlefish.

The Sóller red prawn is one of the great protagonists of these rice dishes. Its intense flavour gives character to the whole dish and combines especially well with cuttlefish or baby cuttlefish, ingredients that reinforce its marine profile. The restaurant has long highlighted this combination in both dry and creamy rice preparations.

Stock, Produce and Precise Cooking

A good rice dish does not depend only on what we see when it reaches the table. Much of the work lies underneath: in the sofrito, in the stock and in the grain’s ability to absorb flavour without losing texture.

Ses Oliveres explains that its rice dishes are prepared with carefully worked stocks and fresh produce, following a philosophy closely linked to the sea and to what is available each day. This relationship with the market also appears throughout the rest of the restaurant’s proposal, where guests can choose fresh fish from the daily display and have it cooked to order.

A Dish Made for Sharing

Rice dishes also have a virtue that goes beyond the recipe itself: they create a table. They are served in the centre, naturally slow down the pace and turn the meal into a shared experience. That is why they work especially well for two people, family lunches or meals with friends.

At Ses Oliveres, this way of understanding rice forms part of a wider proposal that also includes fresh fish, seafood, black fideuà and daily suggestions. The official menu highlights rice dishes, fresh fish and seafood as three of the pillars of the house cuisine.

Eating Rice in Front of Port de Sóller

The setting completes the experience. Ses Oliveres is located on the seafront in Port de Sóller, at Passeig des Través, 18, overlooking the harbour and offering cuisine closely connected to the Mediterranean.

After a few starters to share, a dry rice with fish and seafood or a rice dish with Sóller red prawns can easily become the centrepiece of the meal. And if there is a special suggestion that day, it is always worth asking the team before deciding.

You can check the Ses Oliveres menu and book your table through the restaurant’s website.

At Ses Oliveres, autumn also tastes of the sea: fresh produce, deep stock, perfectly cooked rice and a table ready to share it.

La entrada Dry Rice with Sóller Red Prawns: Mediterranean Flavour to Share se publicó primero en Ses Oliveres Port de Sóller.

Located at Passeig des Través, 18, on the seafront in Port de Sóller, the restaurant bases its cuisine on fresh fish, seafood and rice dishes, along with other Mediterranean options. Ses Oliveres itself explains that guests can choose fish from the daily display and have it cooked to order.

Start by Sharing

One of the best ways to discover a menu is to order several starters and place them in the centre of the table. At Ses Oliveres, real options include homemade croquettes of the day, Andalusian-style squid, Galician clams, fried anchovies, coca bread with tomato and Sóller prawn carpaccio. There are also fresher choices, such as seasonal tomato with burrata or warm quinoa salad.

It is an especially enjoyable formula when everyone at the table has different tastes. Something crisp, something from the sea, something fresh and a cold drink make it easy to begin the meal without hurry while deciding what comes next.

And, of course, it is always worth asking about the daily suggestions. In a kitchen that works with fresh produce, availability can change, and that is precisely part of the appeal: discovering what has arrived and what the team recommends at that moment. The Ses Oliveres menu keeps this focus on market produce.

Then, Rice or Fresh Fish

Once the table has opened with several starters, one of the important decisions arrives: rice or fish?

Among the specialities Ses Oliveres has highlighted are creamy rice with Sóller red prawns and cuttlefish, black fideuà with Sóller prawns, fish and seafood rice dishes and other preparations cooked to order and designed for sharing.

The other option is to head to the display and choose the fish or seafood available that day. The restaurant explains that the product is weighed and the price is given before cooking, so guests know exactly what they have chosen and can take advice on the most suitable preparation.

A Meal That Does Not Need to Be Rushed

Port de Sóller invites exactly that. To sit down, order a few dishes to share and let the meal develop naturally from the first starters to the rice, the fish or the sobremesa.

The location of Ses Oliveres, facing the harbour and beside the landscape of the Serra de Tramuntana, completes a proposal where eating well also means enjoying the time spent around the table.

You can check the updated menu and make your reservation directly through the Ses Oliveres website.

Because some of the best meals do not begin with a main course, but with several dishes in the centre and the inevitable question: “shall we try a bit of everything?”

La entrada Sharing the Table at Ses Oliveres Port de Sóller se publicó primero en Ses Oliveres Port de Sóller.

A Mediterranean Classic That Needs No Complication

Anchovies are a small fish deeply rooted in Mediterranean cuisine. When fried, their appeal lies precisely in their simplicity: a light coating, hot oil and a quick cooking time that keeps the flesh juicy. The result is that contrast between a crisp exterior and a tender interior that makes the dish one of the most satisfying starters in a seafood meal.

At Ses Oliveres, fried anchovies appear among the starters and tapas designed for sharing. The restaurant itself has described them as crisp on the outside, juicy inside and full of the flavour of the sea, a description that fits perfectly with the spirit of the house.

To Start the Meal by the Sea

A portion of fried anchovies works particularly well at the beginning of a meal. It can be paired with other real starters from the menu, such as homemade croquettes of the day, Sóller prawn carpaccio, Andalusian-style squid, chef’s mussels or coca bread with tomato. This combination makes it easy to build a varied table, with different textures and flavours before moving on to the main courses.

The restaurant also includes them in sharing-style options, where they pair especially well with a glass of white wine, a cold beer or a vermouth. In fact, Ses Oliveres has already highlighted the ritual of vermouth by the sea on its blog, a relaxed way to enjoy small plates and refreshing drinks in Port de Sóller.

From the Starter to Rice or Fresh Fish

After a plate of fried anchovies, the meal can continue with any of the great specialities at Ses Oliveres: fresh fish chosen from the daily display, seafood or one of the house rice dishes. The restaurant explains that guests can choose the fish they prefer and have it cooked to order, a way of working closely linked to the produce available each day.

Rice dishes also hold an important place in the restaurant’s proposal. Among the options highlighted in recent posts is the creamy rice with Sóller red prawns and cuttlefish, together with other seafood preparations designed for sharing.

A Simple Dish in the Perfect Setting

Part of the appeal of fried anchovies is not overcomplicating them. Lemon, the right frying point and carefully handled produce are enough to turn them into a highly appetising starter.

And on the seafront in Port de Sóller, the setting completes the experience. Ses Oliveres is located at Passeig des Través, 18, overlooking the sea and surrounded by the landscape of the Serra de Tramuntana.

You can check the Ses Oliveres menu and make your reservation directly through the website.

Fried anchovies, a shared table and the flavour of the sea: sometimes, the simplest option is exactly what you want.

La entrada Fried Anchovies at Ses Oliveres: a Classic to Share se publicó primero en Ses Oliveres Port de Sóller.

Rice is one of the house’s most recognisable specialities. Ses Oliveres serves both dry and creamy versions and places them, together with fresh fish and seafood, at the heart of its gastronomic proposal. The restaurant’s own website highlights its creamy rice with Sóller red prawns as one of its essentials and explains that it is prepared with an intense stock, cooked slowly until it reaches an enveloping texture while the grain still keeps its identity. (sesoliveresportdesoller.com)

The Difference Lies in the Creaminess

A creamy rice dish is neither brothy rice nor dry rice. Its texture should remain moist and bound together, with enough stock to coat each grain without turning the dish into a soup. This consistency is precisely one of the characteristics Ses Oliveres highlights in its rice dishes: concentrated flavour, a carefully prepared stock and precise cooking. (sesoliveresportdesoller.com)

When temperatures begin to fall slightly, this texture becomes even more appealing. The warm stock, the depth of the sofrito and the flavour of the sea turn the rice into one of those dishes that invite you to eat more slowly. It needs no unnecessary embellishment. The depth comes from the stock and the quality of the ingredients.

Sóller Red Prawns, the Star of the Dish

The Sóller red prawn plays a central role in this speciality. Ses Oliveres uses it in both dry and creamy rice dishes, together with cuttlefish or “sipió”, a combination the restaurant itself describes as one of its most celebrated specialities. (sesoliveresportdesoller.com)

The prawn is not simply a garnish. Its flavour is integrated into the rice and provides the marine intensity that defines the dish. The cuttlefish completes the combination and reinforces its distinctly Mediterranean character.

At Ses Oliveres, rice dishes are also understood through a very specific philosophy: fresh produce, a close relationship with the sea and respect for seasonality. Each preparation starts from this same idea, which also applies to the fish chosen from the daily display and to the rest of the market-led dishes. (sesoliveresportdesoller.com)

A Rice Dish Made for Sharing

Rice also has something ritualistic about it. It is placed at the centre of the table, served out and naturally slows the pace of the meal. That is one of the reasons why it works so well for two people, for a family lunch or for a meal with friends.

The rice tradition at Ses Oliveres includes different proposals, but the creamy rice with Sóller red prawns and cuttlefish is especially appealing on these first cooler days. The restaurant already recommends it as an option full of seafood flavour and with just the right degree of creaminess. (sesoliveresportdesoller.com)

Autumn Flavours in Front of Port de Sóller

Eating it on the seafront in Port de Sóller adds the perfect setting. The cuisine at Ses Oliveres combines rice dishes, fresh fish and seafood with a location overlooking the bay, and the arrival of milder days makes sitting down for a relaxed meal even more inviting. (sesoliveresportdesoller.com)

You can check the Ses Oliveres menu and book your table directly through the website.

When September begins to cool down, a creamy rice with Sóller red prawns and cuttlefish has everything you want: warmth, depth, seafood produce and a table facing the Mediterranean.

La entrada Creamy Rice with Sóller Red Prawns: When Temperatures Begin to Drop se publicó primero en Ses Oliveres Port de Sóller.

September, Warm Days and Fresh Cuisine

September in Mallorca is not yet a closed autumn. According to AEMET’s normal climate values for Palma de Mallorca, this month records an average temperature of 22.2 ºC, with average highs of 27.9 ºC and average rainfall of 50 mm. In other words, the rain may begin, but warm days are still common, especially around midday. (aemet.es)

That is why a fresh suggestion like the one in the image fits this time of year so well. It shows a colourful, appetising presentation, with green leaves, sliced red onion, tomato, a citrus touch and crisp elements. It is best not to invent more than the plate shows, but it can certainly be said that it conveys exactly what September calls for: freshness, contrast and a light sensation before continuing the meal.

The Value of Daily Suggestions

The Ses Oliveres menu includes a clear note: the restaurant offers daily suggestions. This detail matters, because in a kitchen based on fresh produce, not everything should be fixed permanently on the menu. Some dishes depend on the market, the season, the catch and what the team finds in the best condition to offer that day. (ses-oliveres-port-de-soller.fra1.digitaloceanspaces.com)

This philosophy also appears in recent posts from the restaurant, where suggestions made with seafood and characterful dishes such as “a la bruta” squid have been highlighted, along with the role of the fresh fish and seafood display. At Ses Oliveres, asking about the suggestions is not a secondary gesture: it is a way to eat better and adapt your choice to the moment. (sesoliveresportdesoller.com)

A Light Way to Begin the Table

This type of dish works especially well as a starter. It can open a meal before moving on to the house’s great specialities, such as fresh fish, dry rice with fish and seafood of the day, creamy rice with red Sóller prawn and cuttlefish or black fideuà with Sóller prawns, all dishes listed on the current menu. (ses-oliveres-port-de-soller.fra1.digitaloceanspaces.com)

It also connects well with other real starters from Ses Oliveres, such as Sóller prawn carpaccio, homemade croquettes of the day, Andalusian-style squid, chef’s mussels and fried anchovies. The difference lies in the tone: when the heat presses on, even in September, a fresh suggestion can be the perfect first bite. (sesoliveresportdesoller.com)

Eating in Port de Sóller

Port de Sóller, surrounded by the Serra de Tramuntana, offers a privileged setting for enjoying a Mediterranean meal by the sea. UNESCO recognises the Serra as a World Heritage Cultural Landscape, a setting that reinforces the identity of the port and its cuisine. (whc.unesco.org)

To find out which suggestions are available each day, the best option is to ask the team when you arrive, check the Ses Oliveres menu and, if you want to secure your table, make your online reservation.

At Ses Oliveres Port de Sóller, September is enjoyed like this: with fresh dishes, seasonal produce, attentive service and suggestions that let you eat according to the day, the market and the Mediterranean.

La entrada Fresh September Suggestions at Ses Oliveres se publicó primero en Ses Oliveres Port de Sóller.

In a restaurant located at Passeig des Través, 18, on the seafront in Port de Sóller, fresh fish and seafood are not just a detail on the menu, but a central part of the experience. The Ses Oliveres website itself defines its proposal around fresh fish, rice dishes and seafood, with Mediterranean cuisine connected to the harbour and to the produce available each day.

From the Display to the Table

One of the hallmarks of Ses Oliveres is that guests can choose fresh fish from the daily display. This way of working allows diners to see the product before ordering, check the price and take advice from the team on the most suitable preparation. Not every fish calls for the same treatment: some work better baked, others grilled, fried or cooked into a seafood rice dish.

The image fits perfectly with this philosophy. The langoustines and fish appear as the true protagonists, without being hidden behind complex preparations. In harbour cuisine, that transparency matters: the dish begins long before it reaches the table, when the right piece is chosen.

Seafood to Share

Seafood has an obvious virtue: it turns the beginning of a meal into a shared moment. On the Ses Oliveres menu, you can find seafood starters and dishes such as red prawn carpaccio, garlic scarlet prawns, chef’s mussels, fried anchovies, Andalusian-style squid and homemade croquettes of the day, as well as daily suggestions depending on the market.

That is why it is worth asking. Sometimes the best choice is not written permanently on the menu, but found in what has arrived that day and in how the team recommends preparing it. A seafood portion can open the meal before a rice dish; a piece of fresh fish can become the centre of the table; a suggestion can make the difference between eating well and remembering lunch for days.

The House Stars: Fresh Fish and Rice Dishes

Ses Oliveres is also a strong choice for anyone looking for rice dishes by the sea. The menu includes proposals such as dry rice with fish and seafood of the day and creamy rice with red Sóller prawn and cuttlefish, both served for a minimum of two people. The restaurant also prepares black fideuà with Sóller prawns, an intense seafood option for those who prefer noodles instead of rice.

These dishes depend greatly on the quality of the stock, the cooking point of the rice and the product that accompanies them. That is why the display and the daily suggestions make so much sense: fish, seafood, rice and service are all part of the same conversation.

Fresh Produce in Port de Sóller

Port de Sóller is surrounded by the Serra de Tramuntana, declared a UNESCO World Heritage Site as a cultural landscape, a setting where sea and mountains meet naturally.

To discover the current offer, you can check the Ses Oliveres menu or make your online reservation.

At Ses Oliveres Port de Sóller, fresh fish and seafood are understood through the product itself: choose well, cook to order and let the Mediterranean speak clearly.

La entrada Seafood and Fresh Fish at Ses Oliveres se publicó primero en Ses Oliveres Port de Sóller.

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.

La entrada Jimmy and the Bar at Ses Oliveres Port de Sóller: Aperitifs, Drinks and Good Service by the Sea se publicó primero en Ses Oliveres Port de Sóller.