Best Fine Dining in Palma

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DINS Santi Taura sits on the ground floor of the El Llorenç Parc de la Mar hotel, a few steps from Palma Cathedral in the historic Sa Calatrava quarter. It carries 1 Star from the Michelin Guide, a distinction it has held since 2020, and 2 Soles from Guía Repsol. The whole restaurant is built around a single 11-course tasting menu, Origens, drawing on historic Balearic recipes, so there's no à la carte to weigh up. Diners choose between the Chef's Bar, where you watch the dishes come together in front of you, or a table in the dining room.

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Restaurante Zaranda carries 1 Star from the Michelin Guide and 1 Sol from Guía Repsol. Chef Fernando Pérez Arellano opened the restaurant in Madrid in 2005 and won a Michelin star there within a year, then moved it to Mallorca, where it held two stars at Castell Son Claret near Es Capdellà from 2016. Today Zaranda occupies its own separate entrance inside the Es Príncep hotel in Palma's old quarter, with the dining room set over the remains of a former tannery. The cooking is contemporary Balearic, built on local meats, fish and produce, served through two tasting menus, 'A flor de piel' and 'Plena flor', with wine pairings offered alongside each.

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Marc Fosh carries 1 Star from the Michelin Guide and 1 Sol from Guía Repsol. The restaurant sits inside the Convent de la Missió, a 17th-century former missionary seminary turned boutique hotel in Palma's old town, and was previously known as Simply Fosh before taking the chef's name. British chef Marc Fosh trained in London and under Martín Berasategui in San Sebastián, and holds the distinction of being the first British chef to earn a Michelin star in Spain, first won in 2002 at Read's Hotel. The kitchen serves contemporary Mediterranean cooking built around clean flavours and seasonal Balearic ingredients, offered as tasting menus at a few different lengths and price points for lunch and dinner.

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Aromata is listed as Selected in the Michelin Guide and carries 1 Sol from Guía Repsol. It's chef Andreu Genestra's more relaxed Palma project, the casual counterpart to his Michelin-starred eponymous restaurant elsewhere on the island. It first opened in 2014 in the courtyard of the Centre de Cultura de Sa Nostra, then moved in late 2024 to the ground floor of the HM Palma Blanc hotel on Carrer Ramón y Cajal in central Palma. The cooking is contemporary Mallorcan, built around the best local Balearic ingredients available on the day.

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Casa Maruka carries 1 Sol from Guía Repsol, first awarded in 2022 and held since. It opened in 2007 in a restored house on a century-old Mallorcan estate near Plaça d'Espanya, run by María José Calabria, from La Mancha, and Alberto Serrano, from Mallorca, who met working at Lasarte in 1999 and later cooked together at Es Porxo before going out on their own. The kitchen is built around market-driven home cooking, stews and spoon dishes, rather than tasting-menu theatre.

Adrián Quetglas runs his namesake restaurant on Passeig de Mallorca, overlooking the Torrent de Sa Riera. It won a Michelin star in 2016 and held it for several years before losing it in the 2025 Michelin Guide; it remains listed as Selected and carries a Recomendado listing from Guía Repsol. The pitch is haute cuisine at bistro prices, creative cooking rooted in Mediterranean flavours. Quetglas has said he respected the guide's decision and felt 2025 was the highest point of the restaurant's trajectory.

Quadrat is listed as Selected in the Michelin Guide. It's the restaurant of the Sant Francesc Hotel Singular, a Palma mansion in the old town just off Plaça de Sant Francesc, with the dining room set in what were the mansion's old stables and opening onto a garden-patio that doubles as a terrace. The space is split into three areas, with an entrance directly on the square. The kitchen serves contemporary Mediterranean cooking through tasting menus.

Óseo is listed as Selected in the Michelin Guide. It's chef David Morillas's first restaurant, opened in autumn 2024 in Es Secar de la Real, a quiet neighbourhood on the edge of Palma, after Morillas trained at Disfrutar, El Celler de Can Roca and Hofmann. The whole place, down to the decor, is built around a nose-to-tail idea, using as much as possible from each ingredient; the name itself means 'bony' in Spanish. Dishes include boneless pork trotters served with a purée and a broth made from the bones themselves.

Fera carries a Recomendado listing from Guía Repsol and is a member of JRE-Jeunes Restaurateurs. It sits on the ground floor of the Círculo Mallorquín, a historic social club, in a traditional Mallorcan palace in the centre of Palma, with the dining room opening onto an interior garden. Chef Simon Petutschnig's tasting menus mix Mediterranean and Asian influences, and the whole space is built around calm rather than spectacle.

Clandestí carries a Recomendado listing from Guía Repsol. It opened in May 2016 in a former garage on Carrer Guillem Massot, in Palma's Bons Aires area, where Pau Navarro first ran cooking classes at a long counter before turning it into a restaurant. The room seats around 12 at a single counter facing the kitchen, with no printed carta; Navarro and Ariadna Salvador write a fresh tasting menu every day off what they bring back from the market. Because the kitchen cooks for the diners it's expecting rather than walk-ins, booking ahead matters.

Botànic carries a Recomendado listing from Guía Repsol. It's the restaurant inside Can Bordoy Grand House & Garden, a hotel hidden among the noble mansions of Palma's old town, with dining rooms opening onto what the hotel describes as the largest private garden in the old quarter, or indoors among vines and books. It opened as Mallorca's first plant-forward restaurant, with vegetables leading the plate and fish and meat in a supporting role. In June 2026, chef Jhonatan Maldonado took over the kitchen, ending that earlier plant-forward era, so ask about the current menu direction before booking.