Located inside the Gran Hotel Sóller, a stunning palace built in 1880 by the Casanovas family and turned into a hotel during the 60s, the Can Blau has managed to combine typical Majorcan décor with the distinctive flavors of the island.
These are obtained through a so called “bleeding” process. That is to say, the red grape is pressed and the skin left for some hours in contact with the must until the desired rosé color is obtained.
The famous Moulin was created 30 years ago by Roger Vergé in the hills of the Côte d´Azur, not far away from Cannes. Alain Llorca has taken the lead and he himself has established his flavors, his style and his outstanding cuisine.