Dinner Above the Bay: Es Fanals in Port de Sóller

The menu at Es Fanals feels like a walk through the island — more concentrated and with small aha moments. It often begins with freshly baked bread, well‑salted butter from Menorca and a robust olive oil — simple things, but prepared with care. During my visits plates appeared such as a carpaccio of Sóller prawns seasoned with citrus notes and a creamy fennel ice; a combination that links sea and herbland. Oven dishes with local fish arrive with mussel or coconut sauces, sometimes with a pinch of smoked fish as a surprising counterpart. Small starters — crispy croquettes with wild mushrooms, mini dumplings with local sobrassada or an airy panipuri with smoked tuna belly — give the menu pace. One dish that stayed with me combined lobster, a silky bisque and dark brioche: technically precise yet familiar. For dessert the team serves an original take on regional sweets; local dairy meets intense citrus or saffron notes. Important: the menu is built like a story. Waitstaff tell short notes about ingredient origins — this makes the meal more personal, almost like a friend showing you their kitchen. Portion sizes are balanced so you leave satisfied but not overly full.

The menu at Es Fanals feels like a walk through the island — more concentrated and with small aha moments. It often begins with freshly baked bread, well‑salted butter from Menorca and a robust olive oil — simple things, but prepared with care. During my visits plates appeared such as a carpaccio of Sóller prawns seasoned with citrus notes and a creamy fennel ice; a combination that links sea and herbland. Oven dishes with local fish arrive with mussel or coconut sauces, sometimes with a pinch of smoked fish as a surprising counterpart. Small starters — crispy croquettes with wild mushrooms, mini dumplings with local sobrassada or an airy panipuri with smoked tuna belly — give the menu pace. One dish that stayed with me combined lobster, a silky bisque and dark brioche: technically precise yet familiar. For dessert the team serves an original take on regional sweets; local dairy meets intense citrus or saffron notes. Important: the menu is built like a story. Waitstaff tell short notes about ingredient origins — this makes the meal more personal, almost like a friend showing you their kitchen. Portion sizes are balanced so you leave satisfied but not overly full.

Es Fanals is mainly open in the evenings and is sometimes closed in the low season — so it’s best to reserve online or by phone in advance. Ask for a table by the glass front if you want the view. If you have special requests (allergies, birthday cake), mention them when booking; the team is happy to accommodate. Dress code: smart casual always works.

Es Fanals is located near the upper part of Port de Sóller, address: C/ Belgica, s/n, Port de Sóller. The kitchen mainly serves in the evenings; Mondays and Sundays are often closed, and there can be seasonal closures in winter. Parking is limited, so allow a few extra minutes. For questions or special occasions it’s best to call the restaurant directly.