Restaurant in Llubí, Spain
Inland Mallorca's best-value tasting menu case.
Daica is Mallorca's most compelling case for inland fine dining: two fixed tasting menus built around island-sourced ingredients, consecutive Michelin Plate recognition in 2024 and 2025, and a 4.8 Google rating across 625 reviews. At €€€ in a Mallorcan townhouse with a patio, it delivers more culinary ambition than most resort-adjacent restaurants on the island at a meaningfully lower price than Spain's €€€€ tasting-menu rooms.
If you have already eaten at Daica once, the question on a return visit is not whether the cooking holds up — it does, backed by consecutive Michelin Plate recognition in 2024 and 2025 and a Google rating of 4.8 across 625 reviews — but whether the format still suits what you need from a meal. Two fixed menus, Temporada and Festa, mean there is no à la carte flexibility, and that structure rewards repeat visitors who want to see how the kitchen interprets the island's seasonal produce differently across visits. If you are coming back for the patio and the Mallorcan townhouse atmosphere as much as the food, you will not be disappointed. If you want to improvise your order, Daica is not the right room.
Daica occupies a handsome Mallorcan-style townhouse on Carrer de la Farinera in the small inland town of Llubí, a location that already tells you something about the kitchen's priorities. This is not a restaurant chasing coastal tourist traffic. The address sits in a part of Mallorca known for agricultural production, and the cooking reflects that orientation , traditional Mallorcan technique given creative extension, with ingredients sourced from around the island rather than imported for prestige. Two rustic-contemporary dining rooms and a patio give the space genuine character without overdesign.
The menu structure keeps things clear: Temporada (seasonal) and Festa (a longer, more celebratory format), with a cheese course available as an optional addition to either. At a €€€ price point, you are paying for a considered tasting experience, not a casual drop-in meal. That positioning is appropriate given the format and the level of recognition the kitchen has earned.
For the explorer who wants depth and context, the sourcing philosophy here is worth understanding before you arrive. Mallorca has a well-developed network of small producers , honey from Llubí itself (the town is known for it across the Balearics), sobrassada and local cured meats, island-grown vegetables and herbs , and a kitchen that takes a traditional-plus-creative approach to these ingredients is doing something more considered than a restaurant that simply lists provenance as a marketing point. The Temporada menu in particular should shift noticeably depending on when you visit, which is the strongest argument for a second booking.
Booking at Daica sits on the easier end of the difficulty scale relative to its recognition level. Llubí is a small town, which limits walk-in traffic compared with a Palma restaurant of equivalent standing, but the fixed-menu format and finite covers mean you should still secure a table in advance rather than assuming availability. There is no booking method confirmed in available data, so check the restaurant's current channels directly.
The patio is worth requesting if weather allows. A Mallorcan townhouse courtyard in the right conditions is a genuinely different proposition from an interior dining room, and for a longer tasting meal , especially the Festa format , the outdoor setting changes the rhythm of the experience. The cheese course addition is worth considering if you are on the Festa menu and want to extend the meal further; at €€€ overall, the incremental cost is unlikely to be a deterrent.
Dress expectations are not confirmed, but the setting and price tier suggest smart-casual is appropriate. Solo dining is workable here given the tasting menu format , there is no social awkwardness in ordering the same structure as every other table , though the experience skews naturally toward pairs or small groups who can discuss the progression of dishes.
Daica sits in a different register from Spain's headline tasting-menu destinations, and that is part of its appeal. While Quique Dacosta in Dénia, El Celler de Can Roca in Girona, Arzak in San Sebastián, Azurmendi in Larrabetzu, and Aponiente in El Puerto de Santa María operate at €€€€ and require planning months in advance, Daica offers a Michelin-recognised meal at €€€ in a setting with no waiting list pressure. For travellers already on Mallorca, the comparison set is not Spain's three-star rooms , it is whether to eat well in Llubí or default to a resort restaurant in Alcúdia or Palma. Daica wins that comparison clearly. For more on what else the island's inland towns offer, see our full Llubí restaurants guide.
If traditional technique with creative extension is your format and you are in the Balearics, Daica is the clearest recommendation available. Travellers with a broader Spanish itinerary who want to understand what this style of cooking looks like in a more avant-garde key should look at Cocina Hermanos Torres in Barcelona or Ricard Camarena in València for contrast. For traditional cuisine at a similar creative register in a comparable regional context, Cave à Vin & à Manger in Narbonne and Coto de Quevedo Evolución in Torre de Juan Abad offer useful comparisons from elsewhere in Iberia and southern France.
Yes, though with caveats. The fixed tasting menu format actually makes solo dining direct , you order the same structure as every other table, so there is no awkwardness. The experience skews naturally toward pairs or small groups who can talk through the progression of dishes, but a solo diner who is comfortable with that rhythm will eat well here. At €€€ per head, the price is also more manageable solo than at Spain's €€€€ tasting-menu rooms.
Daica is the clearest fine-dining option in Llubí itself. If you want to stay on Mallorca but want a different format or price point, Palma has a wider range of options from casual to high-end. For Michelin-recognised cooking at a similar creative-traditional register but in a different Spanish region, Coto de Quevedo Evolución in Torre de Juan Abad is worth knowing about. See our full Llubí restaurants guide for local context.
Booking is rated easy relative to Daica's recognition level, so you are unlikely to need months of lead time. That said, Mallorca's summer season (June to September) compresses demand across the island, so booking at least two to three weeks ahead is sensible during peak months. Outside high season, shorter notice is likely fine, but always confirm before travelling since phone and website details are not publicly listed in current data.
There is no à la carte at Daica , the choice is between the Temporada (seasonal) menu and the longer Festa menu, with an optional cheese course available on either. If you are making a special occasion of it or have the time for a longer meal, the Festa format and the cheese course addition are the more complete experience. If you are making a first visit and want to calibrate before committing to the full length, Temporada is the lower-risk entry point.
At €€€ with consecutive Michelin Plate recognition and a 4.8 Google rating across 625 reviews, the price-to-quality ratio here is reasonable for the format. You are not paying €€€€ for a three-star meal, but you are getting a kitchen that takes island sourcing and traditional technique seriously. The answer is yes, provided fixed menus are your format. If you want to pick and choose dishes, this structure will frustrate you regardless of quality.
Yes. The Festa menu with the cheese course addition is a well-paced celebratory meal, and the patio in the Mallorcan townhouse setting adds occasion without formality. At €€€ it is priced accessibly relative to Spain's prestige tasting rooms, which makes it a good option when you want the ritual of a tasting menu without the financial weight of a €€€€ booking. Worth calling ahead to confirm any specific occasion requirements given the limited public contact information.
For what it delivers , Michelin Plate cooking, island-sourced ingredients, a characterful townhouse setting, and a format that works for both first-timers and return visitors , yes, €€€ is a fair price. The comparison point is not Spain's top-tier tasting rooms at €€€€; it is the broader field of Mallorcan dining where equally priced alternatives offer less culinary ambition. Book Daica if traditional-creative is your preferred register. Look at DiverXO in Madrid or Mugaritz in Errenteria if you want a more boundary-pushing format at a higher price point.
| Venue | Awards | Price | Value |
|---|---|---|---|
| Daica | In this attractive Mallorcan-style townhouse with two rustic-contemporary dining rooms plus an attractive patio, enjoy cooking with a traditional feel, enhanced by creative touches and a constant nod to ingredients sourced from around the island. This is exclusively showcased on two menus: Temporada and Festa (a cheese course can be added to each menu at an additional cost).; Michelin Plate (2025); Michelin Plate (2024) | €€€ | — |
| Quique Dacosta | Michelin 3 Star, World's 50 Best | €€€€ | — |
| El Celler de Can Roca | Michelin 3 Star, World's 50 Best | €€€€ | — |
| Arzak | Michelin 3 Star, World's 50 Best | €€€€ | — |
| Azurmendi | Michelin 3 Star, World's 50 Best | €€€€ | — |
| Aponiente | Michelin 3 Star, World's 50 Best | €€€€ | — |
A quick look at how Daica measures up.
Yes, the format suits solo diners well. Both the Temporada and Festa menus are set tasting menus, so there are no ordering decisions to navigate, and the rustic-contemporary dining rooms and patio are relaxed enough that eating alone does not feel awkward. At €€€, it is a considered spend for one, but the consecutive Michelin Plate recognition (2024 and 2025) supports the outlay.
Llubí is a small inland town with limited dining options, so realistic alternatives require a short drive. For a similar commitment to Mallorcan ingredients at a comparable price point, look at restaurants in nearby Sineu or Inca. If you want a step up in ambition and are willing to travel further across the island, the coastal fine-dining scene around Palma broadens your options considerably.
Book at least two to three weeks ahead during summer and around Mallorcan public holidays. Llubí's small size limits passing foot traffic, which works in your favour in quieter months, but Daica's Michelin Plate status draws diners willing to travel specifically for it. There is no booking link in the current venue record, so contact via the restaurant directly.
The menu is set: choose between Temporada (seasonal) and Festa, both built around Mallorcan-sourced ingredients with creative touches on traditional cooking. A cheese course can be added to either menu at an extra cost, and if you enjoy Spanish regional cheeses, it is worth adding. There is no à la carte option, so the decision is simply which menu length fits your appetite.
Yes, within its category. Daica earned the Michelin Plate in both 2024 and 2025, which confirms cooking quality rather than just local goodwill. The focus on island-sourced ingredients makes the menus feel grounded rather than generic, and €€€ pricing is fair for tasting-menu format in this part of Spain. If you want a single-choice tasting experience rooted in Mallorcan produce, this delivers.
Yes, particularly for two. The Mallorcan townhouse setting with a patio gives the meal occasion weight without being stiff, and the set-menu format removes the friction of ordering, which works well when you want to focus on the company. Book the patio if weather allows. For large group celebrations, confirm table configuration in advance, as the two dining rooms are described as rustic-contemporary rather than banquet-scale.
At €€€, Daica sits in the mid-to-upper range for Mallorca's inland towns, but it is pricing that reflects Michelin Plate recognition and two distinct seasonal menus rather than a single rigid offering. Compared to headline tasting-menu destinations on the Spanish mainland, the value proposition is strong. The optional cheese course adds cost but is the kind of addition that makes sense here given the island-sourcing ethos.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
