Andrea Müller and Jürgen Lichtenauer had a restaurant on the island of Sylt, Germany, for 12 years. The hospitable German couple holidayed for several years on Mallorca, staying in the beautiful Sóller valley. They fell in love with the island, and Port de Sóller. “The weather was certainly one of the reasons,” explains Jürgen. In 2013, after their three-year search in the port, they found the right premises. Leaving Sylt, they transformed a vacant property – with a fantastic seafront location – into one of Port de Sóller’s most appealing restaurants; Sa Barca opened in 2014. In summer the restaurant’s glazed frontage is opened up to create a larger al fresco area. “We want our customers to be happy and comfortable here,” says Andrea. Candlelight adds to the romance of sunset dining by the sea.
Sa Barca has 90 covers and is designed for people who appreciate fresh-tasting dishes, cooked to order from top-quality ingredients, and friendly but professional service. The ‘Solleric’ servers are happy to share their local knowledge with visitors. The mainly British, German and Scandinavian clientele includes people staying at the nearby Hotel Espléndido and the Jumeirah Port Soller Hotel & Spa. Conveniently, the kitchen is open from noon until 22:30h, every day.
Their Korean-born chef, Thom Bell, moved from the Sylt restaurant to work here, saying it was “an easy decision”. Raised in Germany since infancy, his Asian roots are reflected in Sa Barca’s delicious, well-presented Mediterranean ‘crossover’ cuisine. He also loves cooking fresh fish, and seafood is a highlight on the menu, offering salted sea bass for two, seasonal llampuga, and famous Sóller prawns. Meat-lovers should try the Galician four-week matured steak, which he cooks to perfection. Added value for customers includes a complimentary appetizer – a soup of a different variety every day – and live Spanish guitar music every Friday night from April to October. Added value means added appeal and popularity. “I work with my heart,” Jürgen says, “and I blossom when we’re full and busy.”