More than 150 gastronomic experiences
It is an innovation for the comfort of those who approach this privileged restaurant located at the foot of the beach in the Port of Sóller.
The staff at Ses Oliveres, always attentive, advise the best way to cook and take each fish. In addition, and depending on the season, the rice changes: now the star is the dried prawn rice from Sóller and sipió. This month, in addition, the Iberian pen Joselito returns, which had been removed from the letter because the brand had stopped serving it. "We have recovered this cut from this brand, Joselito, because it is the best, we did not want another that was inferior" says Nacho Amores, chef of Ses Oliveres.
For vegetarians, seasonal vegetable lasagna is a delicacy, and for dessert the Basque cheesecake, made with blue cheese, delights cheese and sweet lovers.
"The staff of Ses Oliveres, always attentive, advise the best way to cook and take each fish"
