Best Fine Dining & Tasting Menus in Mallorca

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Chef Álvaro Salazar, originally from Linares in Jaén, runs a single tasting menu, Devoro, at the Cap Vermell Grand Hotel in Canyamel: 23 courses moving through three sections, Dawn, Zenith and Sunset, that follow the sun's path through the day. Voro is the only two-Michelin-star restaurant in the Balearic Islands and holds three Repsol Soles, Repsol's highest distinction, alongside a listing in La Liste's global Top 1000. Dishes draw on Salazar's native Jaén as much as they do Mallorca and the Mediterranean, with the tasting menu priced at €290 and wine pairings from €170. Google raters put it at 4.8 out of 5 across 289 reviews. Dinner only, with reservations through the hotel directly.

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Macarena de Castro started at her family's Jardín in Port d'Alcúdia as a waitress in 1996, took over the kitchen in 2003, and in 2012 became the first woman on the island to win a Michelin star. Her fine-dining room now sits upstairs, above the more relaxed Jardín Bistró, and holds that star plus a Michelin Green Star and three Repsol Soles. It's one creative, Mediterranean tasting menu with no à la carte, built on the local fish auction, small Mallorcan producers, and her own garden in Sa Pobla, kept since 2016, under the idea 'come cerca, llega lejos', eat nearby, go far. The menu runs €165, with an optional €110 wine pairing. Dinner only, Wednesday to Sunday, one seating a night. Google raters give it 4.6 out of 5 across 429 reviews.

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Andreu Genestra started at 15 washing pots in a beach hotel, then cooked at Mugaritz and Ferran Adrià's El Bulli before opening his own place in 2011, winning a Michelin star in 2014 and a Michelin Green Star in 2020 for rescuing native ingredients like carob and Mallorcan black pork. The restaurant now sits inside Zoëtry Mallorca, a 14th-century manor house with its own windmill and church on the Sa Torre estate near Llucmajor. He calls his cooking 'cuina de la terra', cuisine of the land, served across three tasting menus, Mediterranean (9 courses, €165), Mediterranean Extrem (11 courses, €195) and Mediterranean Green (9 courses, €165), from an open kitchen you watch from the room. It's not recommended for children under 12. Dinner only, Wednesday to Sunday, and Google raters put it at 4.5 out of 5 across 466 reviews.

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Chef Pablo Aranda's tasting menu, El Viaje del Duende, sits inside a 17th-century oil mill at Belmond La Residencia in Deià that still holds its original Mallorcan tafona, the old olive press. Michelin describes the cooking as 'return-to-roots cuisine', a Mediterranean base with Arabic influences that nod to Aranda's native Granada, built around the poetic world of Federico García Lorca, with courses named things like Romance Sonámbulo and Albayzín. Michelin singles out a lamb loin finished in a black olive crust with toasted sheep's milk and artichokes. A vegetarian tasting menu is available on request, and in summer service can move to a terrace overlooking Deià and the Tramuntana mountains. Google raters put it at 4.3 out of 5 across 434 reviews, and it holds 9.2 out of 10 on TheFork.

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Santi Taura serves and explains the tasting menu himself, either at the Chef's Bar or a table in the dining room, on the ground floor of the El Llorenç Parc de la Mar hotel in Palma's historic Sa Calatrava quarter, a few steps from the cathedral. The one menu, Origens, is 11 courses the kitchen frames as a journey through the food history of the islands, built on traditional Balearic recipes brought up to date with seasonal produce, with the option to add three more courses. A vegetarian version, Pagesía, is available if requested when booking, and many of the plates the food arrives on are handmade by artisans for the restaurant. It's held a Michelin star since 2020 and carries two Repsol Soles. Google raters put it at 4.8 out of 5 across 1,069 reviews.

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Chef Jordi Cantó, who took over Sa Clastra in 2021 after training at Nerua in Bilbao, DiverXo in Madrid, Casa Marcial in Asturias and Zaranda, the kitchen he says left the biggest mark on him, cooks inside the restored Castell Son Claret estate in Es Capdellà. It's the fine-dining half of the estate's food offer, with the more relaxed Olivera handling Mediterranean dining alongside it. The single tasting menu, Viento y Memoria, Wind and Memory, is built around the named winds that blow across Mallorca, Tramuntana, Gregal, Mitjorn and the rest, each one a chapter of the island's cuisine and of Cantó's own childhood memories of it. It's offered in a shorter (€190) or full (€205) format. Cantó earned the restaurant its Michelin star, reflected in the 2025 guide, and Google raters put it at 4.6 out of 5 across 66 reviews.

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Chef Miguel Navarro, who trained under Martín Berasategui and has led Es Fum since 2017, cooks inside the St. Regis Mardavall above the coast at Costa d'en Blanes. The kitchen runs three tasting menus: Origen collects the dishes that built the restaurant's reputation, including a smoke-touched Hamachi Es Fum and a creamy Mediterranean red prawn rice; Recorrido (€190) takes the Mediterranean as a starting point and pulls in influences from more than 40 countries across three chapters, with plates like shojin ryori ravioli and a lamb mignonette; and a Vegetal menu (€170) runs alongside. Dinner finishes with in-house cheese and an artisanal chocolate trolley. The full tasting-menu experience runs about three hours. It holds a Michelin star and a Repsol Sol, and Google raters put it at 4.6 out of 5 across 130 reviews. Dinner only, Wednesday to Sunday.

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Marc Fosh became the first British chef to earn a Michelin star in Spain, winning it in 2002 at Read's Hotel, and his eponymous restaurant, previously known as Simply Fosh, now sits inside the 17th-century Convent de la Missió in Palma's old town. He trained in London at the Greenhouse and the Michelin-starred Chelsea Room before moving to Spain to cook under Martín Berasategui at Bodegón Alejandro in San Sebastián. The kitchen serves contemporary Mediterranean tasting menus of different lengths for lunch and dinner: a €69 lunch menu, a €110 lunch tasting, a €139 menu, and the dinner-only Aromas del Mediterráneo at €159. It holds one Michelin star and one Repsol Sol. Beyond this restaurant, the Fosh name extends to Sa Pleta by Marc Fosh in Canyamel. Google raters put it at 4.6 out of 5 across 1,262 reviews.

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Fusion19 won its first Michelin star in 2023 under founding chef Javier Hoebeeck, who trained at Azurmendi under Eneko Atxa, the stint he calls most formative, plus El Celler de Can Roca, Narisawa and Zaranda before moving on; chefs Aleix Serra and Marc Marsol now lead the kitchen a short walk from the beach in Playa de Muro, near the s'Albufera wetlands. Much of what reaches the plate comes from the island and from a kitchen garden the restaurant keeps on the outskirts of nearby Alcúdia. The format is tasting-menu only, travelling from Mallorcan and Mediterranean tradition out to Asia and Latin America and back, across two menus: Plenitud, 14 steps at €180, and Esencia, 10 steps at €150, each with an optional wine pairing. It carries the Michelin star and a Repsol Sol, and Google raters put it at 4.6 out of 5 across 816 reviews.

Adrián Quetglas, born in Buenos Aires to a family with Mallorcan roots, cooked roughly a decade in Moscow, plus stints in London and Paris, before opening this bistro-style room on Palma's Passeig de Mallorca, overlooking the Torrent de Sa Riera. The restaurant held a Michelin star from 2016 until the 2025 guide dropped it; Quetglas said he respected the decision and felt 2025 was the highest point of the restaurant's trajectory, and it remains Michelin Selected with a Repsol Recomendado listing. The kitchen offers five- and eight-step tasting menus: a €55 midday menu Tuesday to Friday, and an €85 eight-step Grand Gourmet menu most evenings, both with optional wine pairings. Google raters put it at 4.6 out of 5 across 1,728 reviews, and it holds 9.3 out of 10 on TheFork.

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Zaranda started in Madrid in 2005, where chef Fernando Pérez Arellano picked up a Michelin star within a year, then moved the restaurant to Mallorca, where at Castell Son Claret it earned two stars in 2016. Today it holds one Michelin star and one Repsol Sol, living inside the Es Príncep hotel in Palma's old quarter with its own separate entrance, in a dining room built over the remains of a former tannery. The format is tasting-menu only: two options, A flor de piel and Plena flor, both served across a sequence of rooms rather than at a single table, with wine pairings offered alongside. The core A Flor de Piel menu runs €380 for two people, with a wine-pairing package at €660. Guests must be 16 or older. Google raters put it at 4.7 out of 5 across 276 reviews, and it holds 9.4 out of 10 on TheFork.

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Chef David Moreno, who is Mexican and trained four years as head chef under Andreu Genestra in Mallorca, calls his concept at Can Simoneta 'Mexiterranean', the fusion of Mediterranean and Mexican cooking. The gastronomic restaurant opened in 2023 within the wider Torre de Canyamel property that houses the Can Simoneta hotel on the east coast near Capdepera. The single tasting menu, Origen, reworks local Mallorcan produce through Mexican flavour and technique, walking diners through that Mexico-meets-Mallorca idea step by step. Repsol awarded the restaurant its Sol in 2023, and it carries a Michelin Guide listing. Dress code is smart casual. Google raters put it at 4.8 out of 5 across 329 reviews, and it holds a perfect 10 out of 10 on TheFork.

Chef Jonay Hernández, from Tenerife, opened La Vieja on a corner of Palma's Plaça Raimundo Clar on 3 May 2018, building the whole place around bringing Canary Island cooking to Mallorca. The room leans urban and a little quirky, with genuine graffiti on the walls and an open kitchen you can see into. The food is new Canarian cuisine, rooted in his home archipelago and built on Balearic produce, with American and Mexican touches, and some dishes come straight from recipes Hernández inherited from his mother; Michelin flags it as a strong pick for fish and seafood. Beyond the à la carte there's a Menú del Día and four group menus, Teide, Pico Viejo, Las Canarias and a Vegan option. It carries a Michelin Guide listing and a Repsol Recomendado. Google raters put it at 4.5 out of 5 across 1,677 reviews.

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Brut sits in a converted lumber warehouse in Llubí, a small town in the middle of Mallorca, and opened in 2017 built entirely around an open kitchen: diners sit at a concrete bar, the cooks work in front of them, and there's no printed menu to look at. It won best new restaurant on the island in 2018 and picked up its Repsol Sol a few years later. Chef Eduardo Martínez-Gil, born in Buenos Aires, worked as a creative director before cooking, then trained with Ferran Adrià at elBulli and staged at El Celler de Can Roca before opening Brut with co-founder Bruno Balbi. The single-price tasting menu, €120 per person, changes with the seasons and leans hard into zero-waste cooking, fermenting, distilling, curing and smoking to use the whole ingredient, alongside house-made kombucha, craft beer, mead, cider and a sake brewed from Mallorcan rice. The 2026 season runs April through 30 November.

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DaiCa takes its name from the couple behind it, David Ribas, who runs the dining room, and Cati (Caterina) Pieras, who runs the kitchen, working out of a traditional stone townhouse in Llubí that opened in 2012. Pieras trained in some of Spain's most decorated kitchens, including Sant Pau and Martín Berasategui, both three Michelin stars, and Can Jubany, one star. She cooks two tasting menus: the Seasonal Menu (€70), which puts the island's larder at the centre, and the Festa Menu (€90), a longer, unhurried journey through Mallorca's taste memory where each course builds on the last. A cheese course can be added to either. It's Michelin Guide Selected with a Repsol Sol, and Google raters put it at 4.8 out of 5 across 669 reviews. Rooms are available in the same townhouse if you want to stay the night.

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Sisters Maria and Teresa Solivellas run Ca Na Toneta in Caimari, a village at the foot of the Serra de Tramuntana, named after Toneta, and cook a single seasonal tasting menu built almost entirely from their own organic garden. The Ca Na Toneta Experience unfolds across six courses, an appetiser and soup, a coca (Mallorcan focaccia), a fish course, a meat course and dessert, at €120 per person, with the specific dishes changing with whatever's in season. That zero-mile approach, extending to composting the restaurant's own organic waste, earned the kitchen a Michelin Green Star, alongside a Repsol Sol. The sisters also run a sister project, Celler Tonet, in Inca. It's a small, intimate operation, so book ahead through TheFork or by email. Google raters put it at 4.2 out of 5 across 519 reviews.

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Aromata moved in late 2024 to the HM Palma Blanc hotel after roughly a decade in the courtyard of the Centre de Cultura de Sa Nostra, where it first opened in 2014 and picked up its Repsol Sol. It's Andreu Genestra's more relaxed second act in Palma, bringing his Michelin-starred cooking down to gentler prices, though Genestra keeps an oversight role rather than cooking each service; Gio Scaramella runs the wine and floor. The format flexes by service, a midday menu plus à la carte at lunch, and a choice of tasting menus, Aromata and Sentits, alongside the carte at dinner, plus a vegetarian Verd option. Repsol highlights the roast porc negre, Mallorcan black pig, with corn and apricot among the evening menus. Michelin Selected, with 1 Repsol Sol. Google raters put it at 4.2 out of 5 across 1,190 reviews.

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María José Calabria, from La Mancha, and Alberto Serrano, from Mallorca, met working at Lasarte in 1999 and later cooked together at Es Porxo before opening Casa Maruka in 2007, in a restored house on a century-old Mallorcan estate near Plaça d'Espanya. Serrano trained under Martín Berasategui at Lasarte, learned about raw ingredients under Santi Santamaría at Santceloni, and picked up game cookery under Segundo Alonso; that pedigree shows in an updated casa de comidas built on market-driven stews and spoon dishes that draw on both Manchego and Mallorcan traditions. The restaurant picked up its first Repsol Sol in 2022 and has held it since. It's near Plaça d'Espanya and the Intermodal station, an easy train or metro ride from anywhere in the city. Google raters put it at 4.6 out of 5 across 1,917 reviews.

At the adults-only Pleta de Mar hotel in Canyamel, part of the Torre de Canyamel Luxury Hotels group, Marc Fosh's second Mallorca project trades his tasting-menu format for a wood-burning grill, cooking meat, fish and seasonal vegetables over open fire, flavours Fosh says only smoke and flame can give. His own framing is that the modern direction is less about inventing techniques and more about going back to roots. It carries a Michelin Guide listing and a Repsol Recomendado, distinct from Fosh's own starred restaurant at the Convent de la Missió in Palma. The hotel admits guests aged 16 and over. Google raters put it at 4.9 out of 5 across 62 reviews, and it holds a perfect 10 out of 10 on TheFork.

Can March opened as an inn in Manacor in 1925 and marked its centenary in 2025, still run from the same house by brothers Miquel and Tolo Gelabert, grandsons of the founders. Miquel calls his cooking 'new Mallorcan', traditional island dishes given a modern, international turn, built around local, seasonal produce, in his words trying to create a style where the product is the absolute protagonist. The kitchen offers a daily market menu, plus tasting menus including the Menú Degustació Pinyol Vermell (€55, with an optional €23 wine pairing) and à la carte. Tolo runs the dining room alongside his wife Cati and their team. It carries a Repsol Recomendado listing. Dinner runs only Friday and Saturday, with lunch served Tuesday through Sunday. Google raters put it at 4.6 out of 5 across 1,079 reviews.

Joan Marc Garcías grew up in Inca and came back to open his own place on Plaça del Blanquer, after training in Michelin-starred kitchens in Barcelona and running a Relais & Châteaux restaurant in Pollença for years. He calls the cooking an expression of his own 'Mallorquinidad', island flavours, his way, served in a bright, contemporary room with the kitchen visible behind a panoramic glass window. You can go the tapas route, classic tapas and sharing portions across vegetables, fish and seafood, meat and free-range eggs, or sit down to a tasting menu, offered in a 5- or 8-step version alongside a vegetarian option, both renewed monthly, plus a weekly Mallorcan rice dish made with bombeta rice from Sa Pobla. The kitchen adapts dishes for allergies and intolerances. It's Michelin Selected and Repsol Recomendado. Google raters put it at 4.6 out of 5 across 525 reviews.

Arrels is Marga Coll's coastal expression of the market-driven philosophy she also runs at her village restaurant Miceli in Selva, cooking inside the Gran Meliá de Mar hotel in Illetes since it opened in April 2016. The name means 'roots', and the market genuinely writes the menu: Coll buys the best produce each morning, so dishes change daily and everyone eats a set tasting menu rather than ordering à la carte. Repsol describes it as Balearic and Mediterranean cooking built on Mallorcan market recipes, with breakfast served as a 5-course tasting menu (€56) and lunch or dinner as a longer 7-course version (€56), with bay views from the dining terrace. The cellar leans on Mallorcan and Balearic wines alongside Spanish Denominación de Origen bottles. Michelin Selected and Repsol Recomendado. Google raters put it at 4.5 out of 5 across 181 reviews.

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Miceli is chef Marga Coll's restaurant in Selva, a Tramuntana village, opened on 31 March 2012 with her husband Javier Arés, who runs the dining room and wine list. The name comes from mycelium, the root network of a fungus that draws nutrients from the soil, fitting the kitchen's idea of cooking straight from the land. There's no printed menu: Coll shops the Inca market each morning and builds the day's cooking, rooted in traditional Mallorcan stews and garden produce, around whatever she finds, offered as two tasting menus or an always-changing carte. It holds a Michelin Bib Gourmand, the guide's mark for good cooking at a friendly price, and a Repsol Recomendado listing. Coll has since expanded the same philosophy to Arrels by Marga Coll (2016) and La Barra de Miceli, inside the Inca market (2018). The room is small, so book ahead by phone, email or through the website.

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Ca'n Boqueta sits in the centre of Sóller, the orange-grove town in Mallorca's northwest, in a typical Mallorcan house with rustic decor and a rear patio that looks out over the valley. It holds a Michelin Bib Gourmand, the guide's nod to good cooking at a fair price. Chef Kiko Martorell's kitchen reworks traditional island dishes with whatever the season, the land and the sea are giving, served through tasting menus only: a simpler lunch menu, a four-course menu with appetisers, and the nine-course Menú Degustació Entre Illes (€87.50, or €160 with wine pairing), served Tuesday to Saturday evenings by reservation. Sóller's famous red prawns turn up in several of the dishes. It's reachable from Palma by car or on Sóller's historic wooden train. Google raters put it at 4.5 out of 5 across 823 reviews, and it holds 9.1 out of 10 on TheFork.

French chef Gérard Deymier moved to Mallorca in 1971, opened Restaurant Ibiza with his wife in 1973, took over the old Restaurant Se Sivina in 1978, then opened Port Petit on the marina at Cala d'Or in 1988. His son Máxime now leads the kitchen, with Jérôme Lorieux as executive chef, and the family makes its own wine, Viña Querel, planted by Gérard in the village of S'Alqueria Blanca, poured alongside the list. Michelin files the cooking as French, a mix of Mediterranean and international cuisine with a French backbone. Beyond the à la carte there's a Menu Gourmet (€59.50), a shorter Petit Gourmet (€48.50), a six-course Menu Dégustation (€75.50), and a fortnightly-rotating lunch set, the Menú Bistro (€29.75). Michelin Selected and Repsol Recomendado. Google raters put it at 4.4 out of 5 across 534 reviews, and it holds 9.3 out of 10 on TheFork.

Chef David Rivas, born in Venezuela and trained in Barcelona, Norway and Hong Kong, calls Terrae his form of protest, a kitchen built around sustainability, zero waste and cooking that questions the usual rules. Almost everything is cooked over wood fire, no gas, sourced from small island producers, earning the restaurant a Michelin Green Star and a Repsol Recomendado listing. Beyond the à la carte there are two tasting menus, the Omakase (€102) and a shorter 1/2 Omakase (€62), both built entirely on Mallorcan produce cooked over embers, plus a €55 wine-pairing menu of low-intervention island wines and house-made drinks like kefir and macerations. Terrae partners with Arrels Marines, a local marine-conservation group, donating 5% of certain dish prices to the cause. Dinner only, on Port de Pollença's north coast. Google raters put it at 4.5 out of 5 across 508 reviews.

Óseo is chef David Morillas's first restaurant, opened in autumn 2024 in Es Secar de la Real, a quiet, off-the-beaten-path neighbourhood on the edge of Palma, after he trained at Disfrutar, El Celler de Can Roca and Hofmann. The name means 'bony' in Spanish, and the whole place, décor included, is built around a nose-to-tail approach that pulls as much as possible from each ingredient, with bones and broths running through the menu, including a dish of boneless pork trotters served with a purée and a broth made from the bones themselves. There are two tasting menus: Osículo (€65 per person), described as the more modest offering built on house classics, and Osteofito (€95), the more comprehensive version. It's Michelin Selected, open only Thursday through Saturday. Google raters put it at 4.9 out of 5 across 58 reviews.

365 takes its name from an old local nickname for the Son Brull estate, said to have as many windows as days in the year; the Relais & Châteaux hotel occupies a former Jesuit property near Pollença that still farms the olive groves, citrus, vineyards and organic garden feeding the kitchen. The tasting menus, including one fully vegetarian, draw on that estate-grown produce alongside the work of Mallorca's producers and artisans, and can be paired from a cellar of more than 200 references with a deep Mallorcan selection, curated by sommelier Joan Amengual. The single set menu runs €120, with a Mallorcan wine pairing available for an additional €45. Dinner is served in the candlelit dining room or out on the terrace, Tuesday to Saturday. It's Michelin Selected, and Google raters put it at 4.6 out of 5 across 118 reviews.