Name: Restaurant Es Coll de Sa Bataia
Address: Ctra. Caimari-Lluc, Km 7,5, Escorca, Majorca, Spain, Escorca
Telephone: +34 971 51 70 17
Rating: 3.5

Restaurant Es Coll de Sa Bataia

Other than the Monastery there is no other option for dinner. We thought we would try here one night and the Monastery the other. The waitress struggled with English which made the experience a little difficult. The menu was only available in English online and they had trouble remembering their WiFi password. Once we got over that hurdle we were able to order. The food was good and we enjoyed it. We wanted to wait awhile before ordering a dessert but the waitress didn&rsquo;t understand what we meant and after asking us twice if we were ready she just brought us the bill. Oh well!

The Sa Fonda restaurant is located in the spacious, historical refectory of the of the monastery and pilgrims&rsquo; hospedaria of the Sanctuari de Lluc in the Tramuntana mountain range in the west of the Balearic island Mallorca. Large monolith, clear stone columns hold up the nave&rsquo;s white wash ceiling supported by contrasting dark wooden beams, The kitchen&rsquo;s specialty are Mallorcan dishes, but the potato fries, spaghettis and hamburgers that seem to please contemporary tourists are also on the menu. There is a small assortment of local wines. We had a red 2018 Ses Nines from Benissalem (Cabernet Sauvignon, Manto Negro, Callet), with a dark plum color, fresh, with a medium layer of violet tones. Taste is rounded, reminiscent of very ripe fruits (plums, blackberries, quince) giving way to soft notes of roasting, coming from the 5 month passage through the oak of the barrels. It has a silky, elegant, easy palate. The fine tannins, well conjugated and a very good acidity, give it a long and pleasant finish. At 10&euro; in the shop, the price is 18 &euro; on the menu in Sa Fonda.The mineral water was in an unopened bottle as it should, but which is uncommon in Mallorca in our experience. We had tumbet for starters which was the dish of the destitute (just the local veggies, garlic in skin, olive oil and salt, and potatoes to add starch) and which became the defining Malloquin dish like pisto or ratatouille for Spain and France respectively. The Cordero al horno (oven cooked lamb with onion, tomatoes and potatoes) as mains was a delight, the Mariscos with chopped vegetables not so much.The place is crowed and lively, thus noisy, and the two or three waiters dash between the tables and the kitchen is geared towards efficiently following up with the requested dishes. All in all, and endearing experience

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