Best Team Dinner Restaurants in Mallorca: 2026 Guide

Álvaro Salazar's two-Michelin-star kitchen at Cap Vermell Grand Hotel — the only two-star on the island, twenty-one-course Devoro menu. Worth the flight.

Voro occupies the gastronomic dining room at the Cap Vermell Grand Hotel in Canyamel, on the island's east coast about an hour's drive from Palma, and Chef Álvaro Salazar's two Michelin stars are the only such accolade in the Balearic Islands. The dining room seats forty-eight in a contemporary space that opens onto a terrace overlooking the Tramuntana foothills, with a separate chef's table for ten built into the kitchen pass that takes the most-requested team-dinner booking on the island. The twenty-one-course Devoro tasting menu runs €280 per person, with wine pairings at €165 — three hours of food, technical precision, and a kitchen voice that justifies the drive from anywhere on the island.

Salazar's cooking is Mediterranean in foundation and architectural in execution. The Balearic prawn carpaccio with citrus oil and ice, the sobrasada bonbons with honey and almond, and the suckling pig with quince and confit fennel are the signatures that have held the second star since 2022. For a team dinner that needs the kitchen's highest possible ceiling and is prepared to commit to a fourteen-strong booking with three hours' duration, Voro is the booking. The chef's table for ten is the cleaner format for a corporate group — the kitchen sets the pace, the sommelier handles the pairings, and the group's collective attention is focused inward rather than across the dining room.

Direct booking through the Cap Vermell concierge or via the Voro reservation system. Six to eight weeks for the chef's table; four weeks for groups in the main dining room. Hotel rooms at Cap Vermell are the right after-party — the team-dinner duration extends naturally into a Sunday-morning swim.

Chef Andreu Genestra's farm-to-table table inside a 14th-century estate in Llucmajor — one Michelin star plus Green Star. Pencil it in for a long Sunday lunch.

Andreu Genestra runs his Michelin-starred dining room inside the Zoëtry Mallorca, a five-star resort built around a 14th-century estate in Llucmajor on the island's south coast, thirty minutes' drive from Palma. The chef's kitchen garden — twenty hectares of olives, citrus, almonds, market vegetables — is the meal's effective ingredient list, and the Green Star designation recognises a farm-to-table operation that runs at the scale most Mallorca chefs only marketing-speak about. For a team dinner of ten to twenty, the estate's private dining pavilion — built into the original cloister courtyard — is the booking that gives a group its own room with its own service team.

The cooking is Mediterranean estate-style: the Sant Joan suckling lamb roasted in the wood-fired oven, the kitchen-garden vegetable tasting that opens the meal with seven preparations, and the island fish course (typically gilthead bream or local rockfish) sourced from the Llucmajor harbour the same morning. Menus run €145 to €195 per person; the private pavilion adds €40 per head for the dedicated service team. The wine list is unusually deep in Balearic growers — Anima Negra, 4 Kilos, José L. Ferrer — that no off-island sommelier would ever encounter.

Hotel concierge handles all group bookings. Four to six weeks ahead for the private pavilion; three weeks for the main dining room. The estate is a 30-minute drive from Palma — arrange transport for any group that intends to drink. The Sunday-lunch slot is the island's best long-table corporate booking, with a kitchen pace built for three-hour pacing.

The first British chef to win a Michelin star in Spain, tasting menus inside a 17th-century convent cloister in Palma's old town. Book it for the leadership dinner.

Marc Fosh has held one Michelin star at his self-named restaurant inside the Convent de la Missió hotel since 2015, and was the first British chef to win a star in Spain when he earned the recognition at his prior Palma project in 2002. The dining room occupies the 17th-century convent's cloister and inner courtyard at Carrer de la Missió 7, three minutes' walk from Plaça d'Espanya, with stone walls, a glass-roofed atrium, and a separate eight-seat private dining room that is the island's strongest leadership-dinner booking. The menu is contemporary Mediterranean with a North-European-trained restraint that distinguishes Fosh's cooking from the spicier Balearic register.

For a team of eight to twelve, the private room is the booking. Menus run €115 to €165 per person with the chef's tasting at the upper end and the wine pairing at €78. The signature Mallorcan suckling lamb with rosemary and roasted onion, the sea bass with vermouth and clams, and the open-air courtyard service from May through October are the operational case for the restaurant. The wine list is broad across Spain with a particularly deep Rioja and Priorat section that the sommelier walks groups through clearly.

Direct booking through the restaurant website or the Convent de la Missió desk. Four weeks ahead for the private room; three weeks for groups in the main cloister. Closed Sunday.

Chef Jordi Cantó's 'Wind and Memory' tasting menu inside a country estate at Castell Son Claret. Fly in for it once.

Sa Clastra occupies a converted stable building at the Castell Son Claret country estate at Km 1.7 on the Carretera Es Capdellà - Galilea, twenty-five minutes' drive west of Palma, inside a five-star property that runs across 326 acres of olive grove and Tramuntana hillside. Chef Jordi Cantó runs a one-Michelin-star kitchen whose 'Vent i Memòria' (Wind and Memory) tasting menu uses Mallorca's four named winds — the migjorn, the tramuntana, the gregal, the llebeig — as the conceptual frame for an eight-to-twelve-course menu that celebrates the island's culinary heritage. For a team dinner that needs a destination setting and a kitchen voice worth the destination, this is the cleanest case in the Balearics.

The dining room seats twenty-eight across the stable-courtyard format, with a private dining room for twelve in the estate's wine cellar that is the team-dinner booking. The lamb with mountain herbs and citrus, the sea-urchin and almond cream, and the closing fig-and-honey dessert that quotes the island's 14th-century recipes are the signatures. Menus run €175 to €245 per person; the cellar room adds €35 per head for the dedicated service. Estate transport from Palma can be arranged through the concierge for groups; the after-dinner option is staying overnight in the estate's twelve hotel rooms.

Hotel concierge handles all bookings. Six weeks ahead for the cellar room; four weeks for the main dining room. The team-dinner sweet spot is a Thursday at 20:30 — the kitchen has its attention and the road back to Palma is clear.

Chef Miguel Navarro's Michelin-starred terrace at the St. Regis Mardavall, sea views from the southwest coast. Reserve weeks ahead for sunset.

Es Fum sits inside the St. Regis Mardavall on the Costa d'en Blanes, twelve minutes' drive west of Palma along the coastal road, with a covered terrace that looks south across the Mediterranean toward Cabrera Island. Chef Miguel Navarro has held the Michelin star continuously since 2011. The restaurant's defining strength is the terrace itself — the south-facing dining position is the most photographable team-dinner setting on the island, and from May through October the sunset over the water is the meal's effective opener.

The kitchen runs a contemporary Mediterranean menu with deliberate seasonal pacing — the spring tasting at €185, the summer at €225, the autumn at €175 — built around the southwest-coast fishing harbours and the kitchen garden the hotel maintains. The Balearic prawn with citrus and chickpea, the sea bass with seaweed butter, and the closing sobrasada-and-honey course are the menu's signatures. For a team dinner of twelve to twenty, the south-end of the terrace is bookable as a semi-private section with a dedicated server.

Hotel concierge handles all group bookings. Four weeks for the terrace section May through October; three weeks October through April. The Mardavall's rooms are the natural after-party, and the team-dinner extension into a Sunday-morning marina walk is the move.

Palma's most irreverent kitchen — Noma-alumnus Chef Bernabé Caravotta, sharing plates, cocktail list that argues back. Try it once for a younger team.

Vandal occupies a converted warehouse on Carrer de Sant Magí in Santa Catalina, Palma's most-changed neighbourhood and the closest the city has to a creative quarter, with brick walls, open kitchen, and a forty-eight-seat room that runs full from 20:30 every night of the week. Chef Bernabé Caravotta trained at Noma in Copenhagen before opening Vandal in 2017 as a deliberately less-formal counter to the island's hotel-Michelin tier — sharing plates, cocktail-led drinks programme, and a menu that changes every three weeks.

The format works for a younger team of eight to fourteen — designers, tech engineers, marketing teams that would find Voro's formality the wrong register and want a louder, more interactive dinner. Sharing plates dominate: the steak tartare with mustard ice cream, the suckling pig taco with kimchi, the grilled octopus with smoked paprika oil. Menus run à la carte at €60–€90 per person; the chef's selection at €85 per head is the right team-dinner format. The cocktail list — built around Mediterranean spirits, herbs, and Caravotta's Noma-trained instincts — is the strongest in Palma.

Direct booking via the restaurant website or by phone. Two to three weeks ahead for groups of ten or more. The room can be partially privatised for parties of fourteen to twenty with a fixed menu, two to three weeks' notice.

The Solivellas sisters' Michelin Green Star kitchen in Caimari — thirty years of seasonal Mallorcan cooking that defines the island. Pencil it in for the autumn season.

Ca na Toneta has operated in the small village of Caimari, in the Tramuntana foothills north of Inca, since 1995 under the Solivellas sisters — Maria and Teresa — whose mother and grandmother ran the village's pastry shop and whose kitchen now runs as the island's most definitive expression of Mallorcan home cooking brought to restaurant standard. The Michelin Green Star has held since 2021 for a kitchen that buys exclusively from Mallorcan growers, fishermen, and producers within thirty kilometres of the restaurant and changes the menu every two to three weeks based on what arrives.

For a team dinner of eight to fourteen that wants the most island-identity-positive meal available, this is the booking. The format is a single seasonal tasting menu — typically nine to eleven courses — at €75 per person with optional wine pairings at €45 that the sister-sommelier walks through with a Balearic-grower focus. The lamb-and-herb-stuffed tortilla, the slow-braised pork shoulder with apricot, and the closing almond-and-honey ice cream are the recurring signatures. The room itself is the village home the sisters grew up in, with the original kitchen still operational behind the dining room.

Direct booking by phone. Four to six weeks ahead for weekend evenings; two to three weeks mid-week. The drive from Palma is forty minutes — coordinate transport. The team-dinner duration is reliably three hours, and the Caimari village walk after dinner is part of the case for the booking.