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Cuisine • Fusion • International • Mediterranean
Description Sebastian Restaurant opened up 15 years ago as one of the first eating establishments in the picturesque village of Deia. Chef / Owner Sebastian Pasch aims to create dishes on a daily basis 'within a certain frame', working with the best local and international products.
At the same time returning customers (and there are many!) can be sure to savour those signature dishes which are always on the menu, such as the lobster & green asparagus ravioli, the rack of lamb with honey and rosemary crust, and for dessert, the very popular chocolate mousse with raspberry filling.
The rustic, elegant decor of stone, wood and local artists' paintings, as well as the views of the valley from the terrace add a little magic to the whole experience of dining here. Patricia and her professional team ensure a relaxed, friendly and efficient service.
Directions Entering Deià from Valldemosa you need to take the first road to the left. You will find Sebastian opposite Patricia's Bar on the next corner.
Average Price 3 course meal €50 (without wine, with tax)
Specialty Mediterranean cuisine with innovative signature dishes created by chef Sebastian.
Specials change every day. Examples: Salad with lobster, squid, scallop & langostino; Lamb fillet wrapped in crunchy pastry with rosemary foam; Sea bass served with truffled cucumber spaghetti and a leek sauce with dill; Breast of guinea fowl served with chanterelles and a pan-fried chive noodle roll; Fig fritter with white chocolate mousse and cassis fig
Dishes can be adapted to suit the following dietary requirements • Gluten Free • Dairy Free • Vegetarian
Opening Times Dinner 19.30 to 22.30
Days/seasons closed Wednesday. 10 November until 27 December and 5 January until 26 February 2010.
Number of seats 45 inside and on the patio
Credit cards accepted Visa, Mastercard
Samples from the menu Starters - Starters - Goat cheese terrine with tomato marmelade and marinated red peppers; Black risotto with red mullet fillet and deep fried baby squid; Mediterranean fish soup with croutons
Fish and Meat Dishes - Skate with calamares, oven fennel and a Bouillabaise couscous; Saltimbocca of monk fish with tuna fish ham, pine spinach and sauted figs; Rack of lamb with a honey and rosemary crust, green beans and a rosemary sauce; Loin of wild boar served with parsnip puree, brussel sprouts and a raspberry sauce
Desserts - Tarte of chocolate mousse and almonds with a raspberry filling; Mango and chocolate spring roll with an iced lime parfait
Other facilities Private groups for maximum of 50 people catered for. Lunch or Dinner. Please book at least 3 days in advance.
Wine list A selection of fine Spanish wines from a variety of regions, as well as wines from France and Italy. Red, white and rose. Cavas and champagnes. Also available: aperitifs, digestives and a variety of whiskeys.
The Team
