Re Organic

Much more than a restaurant

In Re Orgànic sustainability is like a mantra that is repeated throughout the entire establishment.

Author: Joan Ramis Boscana

If there is a municipality in Mallorca that has managed to carve out an unparalleled personality, it has always been Sóller. Crossing the tunnel to go down to the valley, the spectacle of nature sneaks into our eyes. A cloud of plans flutters in our heads as we park in the center of town. We leave the car near Ecocirer, an agritourism promising stays to remember and that has a very clear common denominator: environmentalism. We drive past Ca'n Pintxo, down Carrer de Sa Mar and the RE Organic restaurant speaks to us straight from the sidewalk. Its door remains open and from the street we can already glimpse the embrace in which its interior will hold us. We would be lying if we said we had not heard of the project; its fame and good work speak for itself.

Our amazement begins to grow from the very first moment, just as we start to move through its lobby. That is when we realize something we did not expect: this is much more than a restaurant; it is also a one hundred percent healthy product store. To our left we have boxes of seasonal fruits and vegetables, an offer combined with jars full of all kinds of cereals and legumes; to our right there is a repertoire of organic wines from Jaume de Puntiró, kombucha from Isla and oil from Son Moragues. Gastronomy may be the central axis of the project, but when we look at how the restaurant decor has been finished- they themselves are in charge of designing it - and add them to the store that has just amazed us, we understand that in Re Orgànic sustainability is like a mantra that is repeated throughout their entire establishment. Here they believe in bio-construction, ecological consumption and an organic diet. How could we not enter?

Inside, the restaurant is an example of elegance and warmth: wooden tables and chairs and a set of lamps that form a beautiful colorful framework. From the bar we are offered a table in the garden, a space with a captivating charm that puts the bow to a place that, even without having yet sat down, seems to us measured to detail. We sit on a corner sofa, sheltered by the shade of some plants growing near a pond. The rest of the tables are leaning against the walls, in the middle of a space governed by a mulberry tree. The place is beautiful, the chirping of the birds and the murmur of the water confirm so. The waitress lists the soups of the day, but the heat is already a reality and the sun is blazing. That is why she brings us a salad instead that has never lasted so long, framed in a section of the menu entitled Vegetable World. The reason is in its forcefulness: kale leaves marinated in shiro miso and lime and sautéed, accompanied by buckwheat in two different textures. When the raw material is cared for, the result is noticeable. The flavor of the dish is so authentic, so real, that tasting it is like taking a direct bite of the countryside.

The waitresses walk around the tables making sure everything is up to the customer´s needs. In response we point out our empty plate and the relaxation that reigns in the garden. Soon one of the main courses arrives: tagliatelle with pesto rosso. The pasta is perfect, al dente. We roll it with our fork and flame-roasted peppers crackle in our mouth. Two ingredients are heard in the background like an echo, and they are none other than cashew cheese and nuts, a pair of ingredients that gives a soft and crunchy touch to a pasta that is pure delight.

We have been left wanting more Re Organic: to try a hamburger with Forn de Barri bread, to eat a taco of pumpkin confit with spices or to drink a Sullerica. We will return to Sóller because there is so much to discover.