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Lua, Port of Soller

Lua Restaurant
Santa Catalina, 1
07108 Port of Sóller
Mallorca
Balearic Islands, Spain 

Contact person 
Maria José

Telephone
+34 971 634 745
+34 678 431 345 (mobile)

Email Lua

For Reservations Online
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Cuisine
• Fish & Seafood
• Market

Description
At Lua restaurant in the Port of Soller, the only secret is that fresh products are used to create every dish. The region lends itself to fresh fish and shellfish - so you can be sure to find fresh fish of the day and the popular Soller prawns on the menu. The meats are of the highest quality and are expertly grilled. Finally a touch of creativity and flair is given to the presentation of everything that comes out of the kitchen. There are several set menus for groups to enjoy a celebration inside in the dining room or upstairs on the terrace with fabulous views of the Port.

Wherever you sit, though, you will have a gorgeous view, which you can enjoy from the dining rooms or the terraces. The staff is friendly and efficient and dishes can easily be adapted to suit most dietary requirements here at Lua so please speak to one of the waiters about your needs.  

Christmas Menu 2009 at Lua Restaurant for €25 per person - Please call the restaurant for more information

Directions
Lua restaurant is found at the end of the road that goes around the Port. There is parking nearby. Alternatively the restaurant is a few metres away from where the Tram begins and ends its journey to Sóller. Lua is also located near the 'Museo del Mar' (museum of the sea).
 
Average Price
3 courses €25-35 (excluding wine and tax) 
 
Specialities
All dishes at Lua are freshly made. Grilled fish, seafood and meats with salads and seasonal vegetables from the market. 

Some special dishes can be pre-ordered a day in advance like the lobster stew, seafood casserole, and 'Fideua' a noodle paella with fish and shellfish.

From Chef's Recommendations (which change according to what's available at the market) - Majorcan ensaimada with fried gooseliver foie and sauce of oranges from Soller; Nest of homemade pasta with madras curry, skewer of tropical fruits and prawns from Soller
 
Dishes can be adapted to suit the following dietary requirements
• Gluten Free • Dairy Free  • Vegetarian 

Opening Times
Summer timetable (until the end of September) from 12.15 to 23.00

Winter timetable
Lunch 12.15 to 16.00
Dinner 19.00 to 23.30
 
Days/seasons closed
Monday (open on national holidays and if holidays fall on a Monday) 
From the 7th of Januay to the 2nd of February 2010
 
Number of seats
Terrace street level: 10, Terrace upstairs: 12-20, Two dining rooms inside: 25 and 10 

Credit cards accepted
Visa, Mastercard, American Express 

Samples from the menu
Starters - Salad of Bonito tuna in olive oil, with roast peppers, balsamic vinaigrette and parmesan cheese; Platter of seasonal vegetables sauteed in a wok

Fish & Meat Dishes - Fresh fish of the day; Prawns from Soller; Filleted bacalao cod with alioli on a bed of spinach with raisins, slices of dried apricot crispy bacon and reduction of balsamic vinegar; Fillets of gilthead bream with vegetable cous cous and reduction of oranges from Soller and Pedro Ximenez; Tournedo of Ostrich, honey and rosemary gravy and timbale of Majorcan tumbet; Beef sirloin with sautee of gooseliver, Pedro Ximenez sauce and trimmings of the day

Desserts - Cream of lemon with puff pastry; Crepes filled with ice cream served with hot chocolate sauce

Other facilities
Special occasions can be celebrated at Lua Restaurant. The inside dining room holds up to 25 people. The terrace upstairs seats a maximum of 15 people. Please make your reservation 2-3 days in advance. A variety of menus are available for companies, private groups, events, business, etc.

Special set menus for groups are available. There are three different price ranges (prices per person exclude 7% tax): 3 courses €25 (excluding drinks); 4 courses €40 (including drinks); 5 courses €72 (Special Menu)

Example Set Menu at €40: Starters - Carpaccio of courgette with sun dried tomatoes and parmesan; Stuffed crepes with monkfish & prawns with 'piquillo' peppers; Main Course - Gilthead with orange sauce & honey OR Cubes of sirloin with mushroom sauce, foie and truffle oil; Dessert - Cream of Cava with forest fruits OR Red wine ice cream

Wine list
A selection of Spanish wines. The list includes wines produced in Mallorca (examples: Jaume de Puntiró, Son Prim, Anima Negre, Ses Nines, and others). Sparkling wines and Champagne.

Special recommendations are also available. Sweet dessert wines, Moscatel, Pedro Ximenez and Sauternes.

Chef
Wilin Jaramillo

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