Sal de Cocó

The chef and owner, Marta Rosselló, began training at the Balearic Islands hotel school at 16 and opened Sal de Cocó when she was about twenty. She later worked in well-known kitchens such as Can Fabes and Coque, and took part in the television cooking contest Top Chef in 2014.

The restaurant stands beside the old house of the owners’ grandparents and keeps the feel of a fishermen’s canteen, painted sky blue and looking straight onto the port. Rosselló has since opened a second place, Sa Taverna Sal de Cocó, in a traditional house in Campos.

The menu is built on the day’s fresh fish, local shellfish and seasonal produce. The Guía Repsol singles out the soupy rice with cuttlefish and prawns, and a burger of black pork and cuttlefish. Start with squid-ink croquetas or scallops with truffle sauce, then choose calamar de potera, line-caught squid, sole meunière or the fish of the day. For the table, order a rice for two: soupy rice with fish, cuttlefish and prawns, black rice with baby squid, or a seafood rice. There is a weekly set menu too.

Sal de Cocó is on the harbour quay, so from a berth in the port of Colònia de Sant Jordi it is a few steps away, and a tender can land you a few steps from the door. If the yacht lies off the nearby beaches, the run in by tender is short; the crew will look for a sand patch or a mooring buoy. The village centre is an easy walk.

Sal de Cocó closes on Tuesdays. It serves breakfast as well as lunch and dinner. Book ahead online through the website, especially in high season and at weekends.