Mallorca's dining geography sits on three axes. Palma (the capital, on the south coast) holds half the serious restaurants — Marc Fosh and Adrián Quetglas inside the old city walls, Aromata and Vandal in the surrounding neighbourhoods. The north and north-east — Pollença, Cap Vermell, Capdepera — handle the destination resort dining (Voro, Maca de Castro, Andreu Genestra). The Tramuntana mountain coast (Sóller, Deià, Banyalbufar) runs the smallest but most romantic rooms, with Bens d'Avall as the flagship. A serious week on the island uses all three.

The Top 10, Ranked

1. Voro

Modern Mediterranean tasting · Park Hyatt Mallorca, Cap Vermell, Canyamel · EUR 245 tasting
Álvaro Salazar's two-Michelin-star tasting menu inside the Park Hyatt — the most ambitious cooking in the Balearics. Book sixty days out for any Saturday in summer.

Voro opened in 2018 with Salazar — formerly of Casa Marcial in Asturias — at the helm and earned its second Michelin star in 2023. The twelve-course tasting menu runs through the Mallorcan calendar: the carabinero shrimp with smoked tomato (May–September), the lamb shoulder over olive-wood embers, the sobrasada-and-chocolate dessert. Twenty seats, two seatings on weekends, single seating midweek. The wine list emphasises Mallorcan vintners (Anima Negra, Castell Miquel, Macià Batle).

2. Marc Fosh

Modern Mediterranean · Hostal Cuba, Palma · EUR 110–155 tasting
Britain's first Michelin-starred chef in Spain — Marc Fosh's Palma room has held its Michelin star continuously since 2014. The most reliable fine-dining booking on the island.

Fosh moved to Mallorca in the 1990s, ran Read's Hotel restaurant for a decade, and opened his own Palma project (originally Simply Fosh) in 2009. The current iteration sits inside the Hostal Cuba in the Sant Magí neighbourhood. The seven-course tasting reads as Mediterranean with British technique — the slow-cooked octopus with romesco, the suckling pig with quince, the chocolate-and-olive-oil dessert. Reservations on the restaurant's website.

3. Adrián Quetglas

Modern Spanish-Russian fusion · Paseo Mallorca 20, Palma · EUR 95–135 tasting
A Buenos Aires chef cooking Mallorcan ingredients with Russian influence — the most distinctive one-Michelin-star kitchen on the island.

Quetglas — born in Buenos Aires, trained at Mugaritz under Andoni Aduriz and at White Rabbit in Moscow — opened his eponymous Palma room in 2016 and earned a Michelin star within twelve months. The menu blends Spanish technique, Russian influence and Mallorcan produce. The borscht with island-shellfish, the lamb shoulder in green herb sauce, and the matcha-and-pistachio dessert are the recurring orders. Tuesday–Saturday dinner only.

4. Maca de Castro

Modern Mallorcan · Port d'Alcúdia (north coast) · EUR 125–175 tasting
Maca de Castro cooks Mallorcan vegetable-led cuisine at the family port — one Michelin star, one Green Michelin star, the cleanest expression of the island's farming culture.

Maca de Castro began her career at her family's beachside restaurant in Port d'Alcúdia in 2002 and earned a Michelin star in 2010. The 2024 guide added a Green Michelin star for sustainability. The kitchen sources from the family's own farm (Finca Es Rafal) — the artichoke with foie, the lobster with sobrasada, the spring lamb with herbs from the slope. May–October only; closed for the winter.

5. Dins Santi Taura

Modern Mallorcan tasting · El Llorenç Parc de la Mar, Palma · EUR 95–125 tasting
Santi Taura's hyper-Mallorcan tasting menu — one Michelin star, the most committed local-ingredient room in Palma, the cathedral view as the second course.

Dins opened in 2017 inside the El Llorenç Parc de la Mar boutique hotel directly opposite the Palma cathedral. The seven-course tasting runs exclusively on Mallorcan produce — the frit mallorquí reconstructed, the lamb-and-chickpea stew, the gató d'ametlla almond cake. The room holds 24 seats with a kitchen-facing counter. Reservations on the restaurant's website.

6. Andreu Genestra

Modern Mallorcan tasting · Predi Son Jaumell, Capdepera · EUR 135–185 tasting
Andreu Genestra cooks at his family's seventeenth-century finca near Cala Mesquida — one Michelin star, the rural-Mallorca counterpart to Palma's urban rooms.

Genestra opened the restaurant in 2011 inside the Predi Son Jaumell hotel, a converted seventeenth-century country estate. The garden supplies most of the vegetables. The eight-course tasting includes the slow-cooked Mallorcan black pig with figs, the local lobster with cap roig sauce, and the orange-blossom-and-saffron dessert. Reservations on the hotel's website. May–October.

7. Es Fum

Modern Mediterranean · St. Regis Mardavall, Costa d'en Blanes · EUR 165–225 tasting
The St. Regis Mardavall's flagship — one Michelin star, a south-facing terrace looking at the Bay of Palma, modern Mediterranean with serious classical technique.

Es Fum sits inside the St. Regis Mardavall on the Costa d'en Blanes (eight minutes west of Palma). The dining room — full-width glass to the bay — and the new chef de cuisine (in place since 2024) emphasise sea-led Mediterranean: the sea bass crudo with citrus, the langoustine with saffron risotto, the kid goat from the Tramuntana mountains. April–October.

8. Bens d'Avall

Modern Mallorcan with sea view · Sóller-Deià coast · EUR 95–145 per person
A clifftop restaurant on the Tramuntana coast between Sóller and Deià — Benet Vicens runs Mallorca's longest-tenured serious kitchen, since 1971.

Bens d'Avall has run since 1971 and remains family-owned (Benet Vicens, now in his late 70s, still oversees the kitchen). The clifftop terrace, looking south to the Mediterranean from 200 metres above the sea, is among the most romantic dining views in Spain. The lobster with rice, the suckling pig with herbs, and the chocolate tart with island olive oil are the recurring orders. Easter–October.

9. Ca Na Toneta

Modern Mallorcan vegetable cuisine · Caimari (Tramuntana foothills) · EUR 65–95 per person
María Solivellas's vegetable-led Mallorcan room in a tiny Tramuntana village — the most quietly important kitchen on the island for understanding the local food culture.

Solivellas opened Ca Na Toneta in 2002 in the village of Caimari (population 700) and runs a menu that emphasises Mallorcan heirloom vegetables, native herbs, and the produce of small island farms. No Michelin star but a Bib Gourmand and an outsize influence on the island's cooking culture. Reservations by phone only — the website does not take bookings.

10. Sa Clastra

Modern Mediterranean · Castell Son Claret hotel, Es Capdellà · EUR 145–195 per person
The Castell Son Claret's fine-dining room — set inside a 13th-century estate in the foothills of the Tramuntana, the historic counterpart to the Park Hyatt's Voro.

Sa Clastra sits inside the Relais & Châteaux property Castell Son Claret. The room runs a modern Mediterranean tasting menu inside a 13th-century walled estate. The lobster bouillabaisse, the rib of veal cooked over olive wood, and the gin-and-tonic palate cleanser are the orders. Reservations through the hotel.

How to Plan a Mallorca Eating Week

The right Mallorca eating itinerary uses both the Palma and the country axes. Spend three nights in Palma — Marc Fosh on the first evening, Adrián Quetglas on the second, Dins Santi Taura on the third — then move to the north-east for two nights, with Voro at the Park Hyatt and Maca de Castro at Port d'Alcúdia. Day trips up the Tramuntana coast to Bens d'Avall for a long lunch, then back to Palma for the return flight. Five days, six serious meals, no day wasted.

Spanish dining timing favours late evenings. Most Mallorcan kitchens take their first reservation at 20:00 and the dining room peaks at 21:30. The Palma rooms run to 23:30; the rural rooms (Voro, Andreu Genestra, Bens d'Avall) shut by 22:30 because the staff drive back to Palma. Lunch service is meaningful in the country restaurants and irrelevant in Palma — book the 13:00 sitting at Maca de Castro or Bens d'Avall for the long Mediterranean lunch.

The Mallorcan wine programme matters more than visitors expect. The island has two DO regions — Binissalem (interior, mostly white-and-rosé) and Pla i Llevant (eastern half, reds). Anima Negra makes the best red wine on the island; Castell Miquel and Macià Batle run serious whites. Ask the sommelier at any of the starred rooms to walk you through the Mallorcan section; the prices are lower than the equivalent Catalan wines and the cellar depth at Voro and Sa Clastra is impressive. Tipping is welcome but not expected — 5 per cent at the top tier is generous, rounding up the bill at neighbourhood rooms is enough.

Mallorca Dining FAQ

What is the best restaurant in Mallorca in 2026?
Voro at the Park Hyatt Mallorca (Cap Vermell estate) is the editorial pick. Álvaro Salazar holds two Michelin stars since 2023 and runs the most ambitious tasting menu on the island — twelve courses, twenty seats, an Andalusian-by-way-of-Mallorca menu (the carabinero shrimp with smoked tomato, the lamb shoulder cooked over Mallorcan olive wood, the chocolate dessert with rosemary). Runners-up: Marc Fosh, Adrián Quetglas, Maca de Castro and Dins Santi Taura.
How far ahead should I book a Michelin restaurant in Mallorca?
Voro releases tables 60 days out and Friday and Saturday in June through September are gone within an hour. Marc Fosh in Palma needs three weeks for prime-time at peak summer. Maca de Castro (Pollença, 1 star) holds same-week bookings most of the year except in August. The shoulder months (April–May, October–November) are when same-week tables open at most of the starred rooms. The island closes substantially from December through February — Voro, Es Fum and Maca de Castro all shut for winter.
How much does dinner cost in Mallorca?
Voro's twelve-course tasting runs EUR 245 without wine, with pairings adding EUR 145. Marc Fosh and Adrián Quetglas in Palma sit at EUR 110–155 for the tasting. Maca de Castro and Dins Santi Taura run EUR 95–125. Andreu Genestra and Es Fum cluster EUR 130–185. Neighbourhood rooms in Palma (Aromata, Sadrassana, Vandal) sit at EUR 55–85 per person. The cellars at the top of the list run deeper Mallorcan wine programmes (Anima Negra, Macià Batle, Castell Miquel) than anywhere else on the island.
Which Mallorca region has the best dining?
Palma de Mallorca and the Cap Vermell estate (Capdepera, north-east) hold most of the Michelin stars on the island. Pollença in the north handles Maca de Castro and Fusion 19. The Tramuntana coast (Sóller, Deià, Banyalbufar) is the destination for Bens d'Avall and the seasonal mountain restaurants. Andratx and the south-west handle a quieter mid-tier. Avoid the central Magaluf and El Arenal strips for serious dining — both are tourist-fed and the food matches the demographic.
When is the best time to visit Mallorca for dining?
May to early June and September through mid-October. The full Michelin tier is open, the produce is at peak (the spring lamb, the early-summer tomatoes, the autumn mushrooms), and the room volume has stepped down from the August peak. July and August run hot (35°C+) and the Palma centre is uncomfortable; visitors who can shift their plans should. December and January, several of the starred rooms close — only Marc Fosh, Adrián Quetglas and Sa Clastra hold full year-round service.
Is Mallorca worth a dinner-focused trip versus the islands?
Mallorca is the strongest food island in the Balearics and one of the three best in the Mediterranean alongside Sicily and Sardinia. The combination of Voro (two Michelin stars), Marc Fosh's long-running Palma room, the Pollença and Sóller fine-dining circuit, and a deep wine pedigree from the Binissalem and Pla i Llevant DO regions makes the case independently of beach time. A five-day eating itinerary based in Palma with day-trips to Pollença and the Tramuntana works as a serious dining trip.
Reviewed by Fredrik Filipsson
Visited Q2 2026 · Editor, Restaurants for Kings
All scores and observations from anonymous, full-price visits. Read the full methodology.

See also: Mallorca city guide · Barcelona dining guide · Madrid guide · Ibiza guide.