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in Alaró

On the zigzagging road up to Castell d'Alaró, this gloriously rustic haunt is well worth the trek, bike ride or gear-crunching ascent. The sheep hanging out in the car park are a menu give-away. In his Mediterranean Escapes series of books, UK-based chef Rick Stein praises the lamb (cordero) as the moistest he has ever tasted – and right he is.

Antonia fires up the wood oven every morning to slow cook the lamb for three-and-a-half hours in beer, herbs, carrots and onions until meltingly tender.