Hearty mountain cuisine at Es Freu in Orient

Es Freu feels like a friend who cooks a good family meal: warm and without pretension. Petra is usually in the dining room and always has a tip — which wine suits the octopus or whether today’s cake is especially moist. Patrick works in the kitchen and loves slowly cooked pieces; the lamb shoulder to share is my personal favorite, first sous‑vide, then briefly seared, with a crispy crust and a layer of dark sauce you want to lick off with your finger. For two, I enjoyed the fig and goat cheese carpaccio: sweet, salty, a little peppery. The garlic prawns in rosemary oil are so large you half want to eat them with your fingers — don’t forget bread for dipping. Families appreciate the well-made schnitzel and the burger — rustic, without frills. For light, refined accents there is tuna tataki with a sesame crust and a few Asian components; this works surprisingly well in the mountains. Desserts are classic: crème brûlée with a thin caramel layer or a tiramisu where the coffee isn’t overdone. The wine list focuses on local producers, plus a few German and Austrian bottles — kindly chosen and without much show. In summer people like to sit on the terrace; in winter the wood stoves make it very cosy. For me Es Freu is a place where you can eat as if you were invited to friends: relaxed, well seasoned and with love for the product.

Es Freu feels like a friend who cooks a good family meal: warm and without pretension. Petra is usually in the dining room and always has a tip — which wine suits the octopus or whether today’s cake is especially moist. Patrick works in the kitchen and loves slowly cooked pieces; the lamb shoulder to share is my personal favorite, first sous‑vide, then briefly seared, with a crispy crust and a layer of dark sauce you want to lick off with your finger. For two, I enjoyed the fig and goat cheese carpaccio: sweet, salty, a little peppery. The garlic prawns in rosemary oil are so large you half want to eat them with your fingers — don’t forget bread for dipping. Families appreciate the well-made schnitzel and the burger — rustic, without frills. For light, refined accents there is tuna tataki with a sesame crust and a few Asian components; this works surprisingly well in the mountains. Desserts are classic: crème brûlée with a thin caramel layer or a tiramisu where the coffee isn’t overdone. The wine list focuses on local producers, plus a few German and Austrian bottles — kindly chosen and without much show. In summer people like to sit on the terrace; in winter the wood stoves make it very cosy. For me Es Freu is a place where you can eat as if you were invited to friends: relaxed, well seasoned and with love for the product.

Orient is located in the middle of the Serra de Tramuntana; the narrow roads are part of the experience. If you prefer a calmer drive, the route via Alaró is recommended. Address: Hotel Nou Dalt Muntanya, Ctra. Bunyola km 10. The restaurant is open year-round; on weekends often for lunch and dinner, Monday to Friday usually dinner only (check current times online or by phone). In summer you can use the pool and garden for a daily fee of about €70, which is credited against a menu — reserve in advance, places are limited.

For small celebrations Es Freu offers a private area for up to around 16 guests; the whole house can be booked for events of about 60 people. Reserve early, especially in summer and on Sundays when family meals are popular. Noteworthy: staff speak English, Spanish and German, which makes coordination easier. Parking is limited, so arrive a bit earlier or drive slowly up the short road to the hotel. Prices are mid-range for Mallorca: not cheap, but good value for carefully prepared dishes.