Es Canyis

María and Mateu opened Es Canyis with traditional Mallorcan cooking. In 1967 their daughter Ana and her husband Michel, who came from France, built the present building and brought a new style to the kitchen. Their son Patrice later took over with his wife Ángeles, and the next generation is involved too: Anaïs makes the desserts, drawing on what her grandfather Michel taught her.

The kitchen uses vegetables from Sóller’s gardens and fish and shellfish from the local coast, often served soon after the boats come in. Both dining rooms look out over the bay.

Start with the carpaccio of Sóller prawns with a fresh-fruit vinaigrette, or snails with alioli. The Guía Repsol singles out the grilled fish and shellfish and the seafood rice: on the menu, that means the fish and shellfish paella, grilled Sóller prawns or the local fish of the day. For a group, there is a Sóller lobster caldereta and a zarzuela fish stew, both for at least two people. Desserts and ice creams are made by hand every day, in view of the diners; the floating island is the classic.

Es Canyis is about a kilometre from the marina at Port de Sóller. From a berth, it is a walk of 15 minutes or so round the bay along the seafront. If the yacht lies off in the bay, the crew can land you by tender at the harbour and you walk round.

The website gives opening as Wednesday to Sunday, 12:30 to 22:30, with the kitchen open throughout; the restaurant closes on Mondays and Tuesdays. In summer a terrace for 40 diners is set out on the promenade. Book online through the website or by phone, especially if you want a table outside.