Ca n'Ignasi — Restaurant in Inca

This was my favorite meal on the island, and we tried a lot of restaurants. We had several very disappointing meals in restaurants overrun by German and British tourists. We ate at some very good tapas bars and casual spots. We tried a couple Michelin star spots (loved Maca de Castro). But for me and the food I like to eat these days, Ignasi was my #1.

I hate using the word "authentic", I'm not even Mallorcan so I can't speak to what that would mean here. But anyone that loves to eat and cook knows what I'm talking about when food is authentic, when it's high quality ingredients cooked with care and a precise attention to seasoning. That's what we had here and we could immediately tell it was a family affair; we felt like we were at a small dinner party in someone's home. I was especially impressed with the slow cooked lamb; there was a flavor and intensity I haven't had in a very long time and something that will stick out in my memory. If I ever find myself in Mallorca again I would definitely make a priority of...

We were warmly greeted by the chef and his son. We took a seat outside. Due to the language barrier between us and the chef, his English speaking son took care of us during the evening.

We chose the full tasting menu (8 courses, just below 50€ p.p.) and did not quite know what to expect.

The further we progressed with the dishes, the more we started to understand what the chef was trying to share with us. It was like eating at a close family member's or friend's place for a special occasion (and that friend/family member is really good at cooking!).

Thank you for the warm...

Siempre es un placer descubrir un sitio como este. Se trata de un oasis de placer gastronómico, de las cosas sencillas pero bien hechas, del detalle sin caer en el exceso, del buen gusto y de dar al comensal lo que nunca se debería olvidar: dar bien de comer y hacerle sentir como en casa. Parece fácil, pero aquí se consigue de una forma natural, honesta. La humildad y la cercanía hacen que te sientas como uno más de la familia. Un entrante a base de una quesada fria de pasta dulce con queso de leche de oveja roja de son jover con sobrasada, abre paso a un plato de origen humilde como es el "pa cuit", pero en versión marinera. Un excelente plato caliente de cuchara para dejar el estómago asentado para el cordero al horno. Lechal, jugoso, sencillo en ingredientes ya que no los necesita, y acompañado de una buena ensalada verde, te lleva a disfrutar de una comida con una calidad ya casi olvidada en muchos restaurantes. Después del cordero, un plato con quesos surtidos internacionales y locales, donde otra vez los quesos de son jover salen a relucir sin complejos frente a quesos como la peral o un parmesano reggiano. En los postres podemos destacar su helado de ron amazonas, un ron local, con avellana, el yogur de leche de oveja mallorquina y la tarta de queso con mermelada de naranja amarga. Un poco menos logrados, como apreciación personal, fueron los helados de tres caires y de hierbas dulces, otros dos licores insulares cuyos sabores están en la memoria de los mallorquines. Buenos vinos a precios correctos. El trato exquisito, repito, nos hizo sentir como en casa....