Welcome to the website of Es Raco des Teix
“Do not reach for the stars, as long as you are on earth.”
Josef Sauerschell never reached for the stars, but he was given one in 2002 by French food critic “Michelin”. But behind the Michelin star for the Restaurant Es Raco d’es Teix you do not only find the success story of Chef Sauerschell, but also the love and family history of Sauerschell-Payeras.Nori Payeras & Joseph Sauerschell
About Es Raco des TEix
Our greatest satisfaction
We came to “Joseph’s” earlier in the year and had the tasting menu, which was lovely. This time we chose the specials. That was lobster ravioli as a starter and sea bass done in orange and fennel. Both were superb. We then went with the Tête de Moine to share whilst awaiting the cooking of our tarte tatin. The cheese was the usual show, but it has to be done when you’re there and then the tarte was delicious.
The whole experience was superb.
This place is really amazing! First: the location, romantic setting on a terasse with a full view of the mountains – dramatic and amazing. They could serve stale old crackers (they don’t) and you’ll still have a wonderful evening, it’s that romantic.
The food: they have an olive oil tasting menu, which is a fun opener, but if you go, you HAVE to get the lobster ravioli! If you don’t like lobster, get it! If you like lobster, get two! It was one of the best servings I’ve ever had, especially the fresh terragon on top was an unusual but inspired twist. I loved it! For mains, my wife and I took “mamas” advice and shared the fish special, which was also amazing, perfectly cooked
Came here for dinner with hubby and son. Stunning view of Tramuntana mountain from the dining area can’t be beat. As the sun set, candle votives were lit for a very romantic and mysterious atmosphere. Hubby had the 6-course tasting menu, with each course delivering a delightful surprise. Son had the suckling pig — I’m still dreaming of the decadent crispy skin! I had the lobster ravioli appetizer and lamb loin for entree. Both dishes were flawless. The piece de resistance was woodruff (an herb !) ice cream on a bed of diced fruits.
“Out of this world”worldtraveler43Usa
On the day that we had reserved our table, there had been a power failure in Deia for the whole day and the electricity supply was only restored at 6pm. However, despite that, from the moment we entered the restaurant, we felt special. We were firstly given a great selection of breads and a choice of five different styles and flavours of local olive oils. We had a glass of Pol Roger champagne to accompany the amuse bouche, which initially consisted of little pork belly croquettes, tiny little Quiche Lorraines and minute vegetable bruschetta. To our complete amazement, we were then served with a second round of mini-appetisers consisting of a delicious carrot soup with a hint of curry and a beetroot mousse topped with a broccoli foam. These were all exceptional and displayed the chef, Josef Sauerschell’s, intimate understanding of flavour, taste and texture.