All Restaurants in Mallorca
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€ under €40 · €€ €40–€80 · €€€ €80–€150 · €€€€ €150+ per person
Canyamel — Mallorca
Voro
The Mediterranean's most precise kitchen — two Michelin stars earned through sheer audacity and zero compromise.
Palma — Mallorca
DINS Santi Taura
Mallorca's culinary memory reconstructed into 11 courses — every dish a postcard from somewhere on the island you've never been.
Palma — Mallorca
Marc Fosh
The British chef who conquered Spain's most demanding island — clean flavours and architectural plating inside a 17th-century cloister.
Palma — Mallorca
Zaranda
Fernando Arellano's Palma flagship: tasting menus named after the elements, served where medieval walls meet haute cuisine ambition.
Llucmajor — Mallorca
Andreu Genestra
Farm-to-table is a cliché everywhere except here — where the farm is a 14th-century estate and the table earns a Michelin Green Star.
Sóller — Mallorca
Béns d'Avall
Fifty years of Mallorcan cooking on a clifftop terrace where the Mediterranean arrives at your table still tasting of sea air.
Son Servera — Mallorca
Es Fum
Miguel Navarro's smoke-kissed tasting menus in the hills above Son Servera — drama on every plate, fire in the kitchen.
Alcudia — Mallorca
Maca de Castro
The north's finest address — chef Maca de Castro cooking the island's produce with an intimacy that feels like a private family meal.
Playa de Muro — Mallorca
Fusión 19
Aleix Serra and Marc Marsol reimagine the Balearic larder through a lens of European technique — two chefs, one unmistakable vision.
Santa Eugènia — Mallorca
Sa Clastra
Castell Son Claret's jewel: Jordi Canto's kitchen inside a restored stone fortress, where the menu feels as ancient and audacious as the walls.
Puerto Pollensa — Mallorca
Terrae
David Rivas earned the island's newest Green Star for making sustainability taste extraordinary — every ingredient traceable, every plate unforgettable.
Palma — Mallorca
Kraken
The Mercat de l'Olivar's finest tenant: seafood pulled from the fish stalls downstairs and cooked with a precision that makes lunch feel like theatre.
Palma — Mallorca
KATAGI Blau
Fifteen courses of omakase on a Playa de Palma rooftop — Japanese precision with Mediterranean soul, in the last place you'd expect it.
Valldemossa — Mallorca
De Tokio a Lima
Valldemossa's most unexpected table: Japanese-Peruvian Nikkei cuisine hidden in the village Chopin made famous — bold, surprising, completely original.
Caimari — Mallorca
Ca na Toneta
Sisters María and Teresa Solivellas have made the village of Caimari a pilgrimage destination — their Green Star kitchen is the island's beating culinary heart.
Palma — Mallorca
Vandal
Palma's most irreverent table — inventive cocktails that challenge the menu, and a kitchen that refuses to be categorised.
Port d'Andratx — Mallorca
Es Canyís
A waterfront terrace above Andratx harbour where the fresh catch meets a sea view that requires no filters and no enhancements.
Palma — Mallorca
Adrián Quetglas
The island's native son returned from Moscow with enough ambition to reshape Palma's dining landscape — and nearly pulled it off completely.
Palma — Mallorca
Sadrassana
Palma's most sociable table — a sharing menu that covers the whole island in small plates and a wine list that takes the same wide view.
Palma — Mallorca
Aromata
A Palma stalwart that earns its place year after year by knowing exactly what it is: confident, generous, and always in season.
Best for First Date in Mallorca
Mallorca's most intimate tables are tucked inside medieval hotels and clifftop terraces where the conversation happens naturally. DINS Santi Taura in Palma sets the standard — chef Santi Taura moving between tables before service, the 11-course Origens menu giving you two hours of unhurried shared discovery. Maca de Castro in Alcudia offers the kind of personalised hospitality that makes a first meeting feel like a reunion. For something with an edge, De Tokio a Lima in Valldemossa turns the surprise of Nikkei cuisine into the best conversation starter on the island. See all First Date restaurants.
Best for Business Dinner in Mallorca
When the deal needs a setting that signals you understand quality, Mallorca delivers. Marc Fosh in Palma is the classic play — the 17th-century cloister of Hotel Convent de la Missió provides a backdrop of assured elegance that lets the conversation do the work. Zaranda at Hotel Es Príncep adds theatrical tasting menus to old Palma stone walls, projecting a confidence that impresses without being ostentatious. For a venue that signals genuine insider knowledge, Sa Clastra in the Tramuntana foothills is the table that separates those who really know Mallorca from those who merely holiday here. See all Close a Deal restaurants.
Top 10 in Mallorca
The Mallorca Dining Guide
Mallorca's relationship with food has been quietly transforming for a decade. The island long understood as a destination for package holidays and beach buffets now holds 12 Michelin stars across 11 kitchens — more than many of Europe's celebrated food cities. The shift is not accidental. A generation of island-born chefs returned from kitchens in Barcelona, Madrid, and San Sebastián with international technique and a determination to cook the island they grew up on, not the one tourists expected.
Palma is the hub. The old city between the cathedral and the Passeig des Born holds most of the island's finest restaurants within a 20-minute walk of each other. DINS Santi Taura and Marc Fosh operate within a few hundred metres of the same Gothic walls. Zaranda sits inside Hotel Es Príncep at the edge of the old town. The concentration creates something rare in resort destinations: a genuine local fine dining culture where chefs compete with each other, not with the beach.
Outside the capital, the island fragments into distinct dining geographies. The northwest — Sóller, Valldemossa, Deià — is Mallorca's most dramatic coastal scenery, and Béns d'Avall in Sóller takes full advantage with its clifftop terrace above the Mediterranean. The northeast is quieter and more agricultural: Maca de Castro in Alcudia and Fusión 19 in Playa de Muro draw on the salt flats, fishing ports, and market gardens of the island's less-visited quarter. The interior — the plain of Es Pla — is wine country and almond orchards: Ca na Toneta in Caimari and Andreu Genestra's estate in Llucmajor are pilgrimages for those who eat to understand a place.
The dominant cuisine is contemporary Mediterranean with Mallorcan roots — lamb, pork, sobrasada, ensaïmada, fresh fish from the island's ports, almonds, citrus, and olive oil from centuries-old trees. What the best kitchens do is take this vocabulary and find new grammar for it: Santi Taura's Origens menu reads the island's culinary memory as a living document, not a museum exhibit. The results are food that is recognisably Mallorcan and like nothing you've eaten before.
Seasonality governs everything. Many of Mallorca's finest restaurants close from November through March, returning when the produce — and the clientele — justify it. May, June, and September are the dining calendar's sweet spots: the heat has not yet peaked or has passed, the best chefs are in their kitchens, and reservations are obtainable with two to three weeks' notice. July and August require four to eight weeks for the island's top tables.
Reservations
Voro, Béns d'Avall, and Marc Fosh require advance booking year-round; in summer, expect six to eight weeks for prime tables. DINS Santi Taura has a small dining room and books quickly regardless of season. Most restaurants open evenings from 8pm — later than mainland Spain, in deference to the island's more relaxed rhythm. Lunch is taken seriously: Marc Fosh's lunch tasting menu begins at €65 and represents exceptional value.
Dress Code & Customs
Mallorca's finest restaurants expect smart casual to formal; no shorts or flip-flops at Voro, Zaranda, or Sa Clastra. The island's relationship with wine is improving rapidly: local Mallorcan appellations — Binissalem, Pla i Llevant — produce wines worth asking for, particularly the indigenous Manto Negro grape in reds and Prensal Blanc in whites. Tipping is not obligatory but 10–12% is appreciated at starred establishments. Service is typically unhurried; allow three hours for a full tasting menu.