When researching where to eat in Mallorca, you’ll find a scene that’s evolved from simple beach chiringuitos and chargrilled meats into a rich, cosmopolitan culinary landscape. The island now supports a thriving roster of talent—10 Michelin-starred establishments (including Voro, the only two-starred restaurant in the Balearics)—and a wave of new-generation chefs whose work balances technical sophistication with local ingredients.
Trends
– Michelin-level fine dining sits alongside excellent casual seafood spots, modern bistros, and creative global kitchens.
– Nikkei (Peruvian/Japanese) cuisine has taken hold at hotel restaurants such as Shima at the Four Seasons Formentor and De Tokio a Lima.
– Vegetable-first, organic, and locavore approaches are growing in Palma and northwest enclaves.
– There’s a renewed interest in traditional Mallorcan dishes and ingredients, championed by chefs like Santi Taura and Maria Solivellas.
Top restaurants and notable places
Ca Na Toneta
In the village of Caimari, Maria and Teresa Solivellas run a ten-course, weekly-changing menu based strictly on island seasonality and a network of local growers, fishers, bakers, and olive oil producers. The stone village house represents a modern-rustic locavore model; Ca Na Toneta holds a green Michelin star for sustainability.
Clandestí Taller Gastronòmic
A secretive, buzzy “gastronomic workshop” in Palma’s Bons Aires, where chefs Pau Navarro and Ariadna Salvador serve a 12-seat counter menu built on organic, handmade, seasonal produce. Expect Mallorcan-inspired dishes given theatrical, contemporary treatment.
Fusion19
Located in the beach town of Muro, Fusion19 earned a Michelin star for blending Japanese techniques and Latin American influences with excellent local produce. Chefs Aleix Serra and Marc Marsol offer two tasting menus that spotlight fish like mero (grouper), duck, and vegetables from their farm in Alcudia.
Maca de Castro
In Port d’Alcúdia, Macarena de Castro champions island terroir with produce from her Sa Pobla garden and daily fish from nearby ports. Her restrained, season-led cooking is matched by a casual downstairs Bistro Jardín.
Sa Roqueta
A long-standing harbor-side fish restaurant in Portixol, Sa Roqueta is prized for locally landed fish and classic Spanish rice dishes, including an exemplary arroz con gambas, plus favorites such as chickpeas with squid.
Restaurant Andreu Genestra
Based at the rural possessió Sa Torre near Llucmajor, Andreu Genestra’s Michelin-starred tasting menus emphasize technical refinement and Mediterranean terroir. Expect inventive presentations of island ingredients—examples include sopes mallorquines with sea cucumber and lacquered porc negre.
Voro
Álvaro Salazar’s two-Michelin-starred restaurant at Cap Vermell Grand Hotel in Capdepera is a three-and-a-half-hour tasting-menu theatricality, mixing Andalusian roots with island inspirations. The Devoro menu is a procession of miniature, highly technical dishes that blend surprising textures and flavors.
Casa Maruka
A warmly old-school casa de comidas in Palma, run by Alberto Serrano and Maria José Calabria. Market-led, reliably delicious cooking—fish from S’Olivar market, a famed steak tartare, and a standout apple tart—gives Casa Maruka consistent appeal.
Miceli
Marga Coll’s family-run restaurant in Selva offers soulful, seasonal tasting menus focused on updated Mallorcan guisos, fish, shellfish, and Balearic desserts. Coll’s Palma outpost Arrels serves a Balearic brunch at the Hotel de Mar Gran Meliá.
Vandal
In Santa Catalina, Vandal (chef Bernabé Caravotta) delivers energetic, globally minded dishes with theatrical mixology. The menu announces each dish’s inspiration and recommended utensil—grilled scallops with macadamia cream paired with a bold cocktail is typical of the showy, playful approach.
Le Bistro
A recent Palma arrival that proves French bistro classics translate well on the island. Elegant yet cozy, Le Bistro offers precise classics—goat’s cheese salad, snails, bouillabaisse, oysters, and a noteworthy steak tartare.
Restaurante Übeck
Javier Hoebeeck’s “gastro-taberna” in Santa Catalina is a whirlwind of global flavors—Japan, China, Mexico—executed with local ingredients. Expect octopus takoyaki, bao with Ibérico pork, shrimp dumplings, and cod tacos, all in a lively neighborhood setting.
DINS Santi Taura
Santiago Taura, now at Hotel Llorenç Parc de la Mar, specializes in modern Spanish market cooking with reimagined historic Mallorcan dishes. His extensive wine list, curated by Joan Arboix, includes one of the island’s finest Burgundy selections. Taura also runs U Vicenç in the north at Es Vicenç de la Mar.
Es Taller
A former garage turned bright open-plan dining room in Valldemossa, Es Taller serves colorful, flavor-packed plates—examples include chicken pastela with sweet chutney and Peruvian causa with vibrant toppings. The setting’s laidback energy and parking convenience make it a local favorite.
Zaranda
Fernando Pérez Arellano’s Zaranda, now at Hotel Es Princep in Palma, brings technically accomplished tasting menus that include signature dishes such as the “black egg” with cuttlefish ink and squid “caviar.” Two tasting options showcase Arellano’s refined approach.
Bar Bodega Biniaraix
Katja Woehr’s renovated old-style bar in the mountain village of Biniaraix blends traditional charm with modern touches. It serves hearty breakfasts and simple lunches, sourdough pizzas, and a short list of natural and low-intervention wines.
Bar La Sang
A wine bar and bottle shop that helped popularize natural and low-intervention wines in Palma. La Sang champions natural wines—especially Spanish producers—alongside sharing plates and guest chef nights. The team has opened an offshoot, Bar Mercantil, in Felanitx (open limited days).
Why Mallorca now?
The island’s booming tourism economy and a growing cosmopolitan population have fostered culinary innovation. Alongside the expected beachside seafood and chargrilled meats, Mallorca now offers high-end tasting menus, Nikkei influences, vegetable-forward kitchens, and renewed respect for Mallorcan culinary traditions. Whether you’re after a harbor-side arroz con gambas, a locavore tasting menu in a stone village house, or a technical multi-course feast at a two-Michelin-starred table, the island presents a diverse, exciting food map.
A version of this article was originally published in Condé Nast Traveller UK.
