Re Organic is a multidisciplinary establishment located in Sóller and led by the Mora Cabot family, which offers its clientele a warm and comfortable restaurant where they take care of themselves and the planet.

Combining recycled, natural and local materials, the interior designer Caterina Mora has created a functional multi-space whose activities revolve around local organic products and sustainable waste management, also including a local organic food and vegetable market, a store of ecological articles and a study of interior design and facilities that follows the criteria of bioconstruction, a business to which the Sollerica family has been dedicated for years.

The idea of including gastronomy in the project arose as a result of a health problem caused by stress and bad eating habits suffered by Caterina, whose persuasive account shows the many incongruities in which we consider ourselves "responsible sustainable consumers" . The very interesting talk and the suggestive appearance of the plates aroused our curiosity and made our mouths water, which indicates that the stomach is preparing for a good digestion, hence the importance of taking care of the presentations, as our charming hostess pointed out.

We started the wonderful lunch with a digestive shot of kombucha (fermented tea), followed by an original and healthy smoothie of cucumber, kale and ginger in which the aromatic spicy touch of the appreciated rhizome stood out.

Our foray into organic food started with juicy crunchies from the land: tasty baked vegetables served on a tasty smoked tofu cream, dusted with ground roasted almonds and flavored with the much appreciated fennel oil.

Our colorful ReOrganic bowl featured quinoa, roasted vegetables, mixed greens, pickled red cabbage, hummus and vegetable spirals dressed with tahini and black garlic that turned the bowl into a “rich melting pot” of perfectly integrated flavors and textures.

The appetizing look of the antioxidant buckwheat crepe was up to the task: super-fresh vegetables and tender sprouts that vary according to season, served on a soft kale hummus and sprinkled with tri-color sesame.

We especially enjoyed the guilt-free waffle with mushroom stew, poached egg, pea sprouts and Mallorcan almond hollandaise and turmeric. The very successful name hides an original salty version of the popular cookie in which the traditional flour has been replaced by a buckwheat flour with vegetables.

We finished off our healthy and pleasant gastronomic experience with an exquisite chocolate and chickpea cream covered by a priceless salty caramel of muscovado sugar and coconut milk served on an almond biscuit, as well as a delicious glass of lemon cream, coconut yogurt and sponge cake. almonds and banana, with red fruits and vinegar flower.

The magnificent menu made it clear that responsible cooking is not at odds with enjoyment, and that a healthy dish does not have to be bland or boring, as shown by the wonderful creations of chef Eliana Tournaben and her assistants María Luisa and Fabiola, who pamper every one of the ingredients highlighting its best qualities.

Many thanks to Marc and Carlos for the excellent attention they provided, and our gratitude also to Caterina Mora Cabot, for dedicating her precious time and for the admirable example of consistency that she transmits to her clients. We are looking forward to opening on the beautiful terrace to taste your new and tempting menu.