It has earned the reputation of "classic" in Esporles, since it has been offering the best of Castilian cuisine for more than thirty years. The baroque-style restaurant is dominated by a huge wood-fired oven, and both the exposed beams and the paintings on the stone walls speak volumes of a markedly Spanish character.

The star dishes of this magnificent grill are the Aranda-style roast suckling lamb, authentic churra suckling lamb, and the famous Segovia suckling pig with a designation of origin.

Lamb and suckling pig, roasted with water and salt

Felipe Alonso, cook and owner of Mesón La Villa, assures that the only ingredients to cook suckling lamb and suckling pig are water and salt. The secret is in time and dedication, essential ingredients so that the meat is honeyed, tender and with crispy and golden skin.

A more than irresistible delicacy to take on foot in the Tramontana, where the trails for cyclists and walkers enter the mountains and where it is mandatory to stop to, paradoxically, enjoy the best Castilian cuisine in Mallorca.