Best Michelin-Star Restaurants in Mallorca

MichelinRepsol

Chef Álvaro Salazar runs Voro inside a separate building at the Cap Vermell Grand Hotel in Canyamel, the only two-Michelin-star restaurant in the Balearic Islands. It also holds three Repsol Soles, Repsol's top mark, shared by only a handful of restaurants in all of Spain. Salazar, originally from Linares in Jaén, describes his approach as cuisine without constraints, built on his Mediterranean roots. The tasting menu, Devoro, its name Latin for 'to devour', follows the sun through the day in three sections, Dawn, Zenith and Sunset, with 23 courses tracing back to the chef's native Jaén, the island, and the Mediterranean, and Carnivore, Herbivore and Piscivore versions available. Dinner only; reservations run through the hotel's website or by phone.

MichelinRepsol

Chef Macarena de Castro started here as a waitress at the family's Jardín in 1996, took over the kitchen in 2003, and in 2012 became the first woman in Mallorca to win a Michelin Star. The restaurant now holds 1 Michelin Star, a Michelin Green Star, and 3 Repsol Soles. It's one creative Mediterranean tasting menu, no à la carte, built around the local fish auction, small island producers, and Maca's own garden in Sa Pobla, which she's kept since 2016, guided by the idea 'come cerca, llega lejos', eat nearby, go far. The dining room sits on the first floor of a villa-style building, with no background music so the focus stays on the food. Dinner runs Wednesday through Sunday; it's closed Monday and Tuesday, with one seating per evening.

MichelinRepsol

DINS Santi Taura sits a few steps from Palma Cathedral, on the ground floor of the El Llorenç Parc de la Mar hotel in the historic Sa Calatrava quarter. The whole restaurant runs on a single tasting menu, Origens: 11 courses walking through centuries-old Balearic recipes, updated with native ingredients and seasonal produce, with the option to add three more courses and a vegetarian version, Pagesía, available if booked ahead. Chef Santi Taura personally serves and explains the menu, either at the Chef's Bar counter, where you watch each dish plated, or at a table in the dining room. It's held a Michelin star since 2020 and carries two Repsol Soles. Reservations need a credit-card guarantee, by email or phone.

MichelinRepsol

Marc Fosh cooks contemporary Mediterranean tasting menus inside the Convent de la Missió, a 17th-century former missionary seminary turned boutique hotel in Palma's old town; the restaurant was previously called Simply Fosh before taking the chef's full name. Fosh was the first British chef to earn a Michelin star in Spain, back in 2002 at Read's Hotel, after training in London and under Martín Berasategui in San Sebastián; his eponymous Palma restaurant now carries its own star and a Repsol Sol. Menus run at a few different lengths and price points for lunch and dinner, changing with the season, with a private dining space for up to 10. Reservations require a credit card to guarantee the table.

MichelinRepsol

Andreu Genestra moved his 'cuina de la terra' restaurant across the island to Zoëtry Mallorca, a 14th-century manor with its own windmill and church on the Sa Torre estate in Llucmajor. He started at 15 washing pots in a beach hotel, then cooked at Mugaritz and Ferran Adrià's El Bulli before going out on his own, and he's known for reviving native ingredients like carob and black pork and building them into haute cuisine. The open kitchen serves three tasting menus, Mediterranean, Mediterranean Extrem and Mediterranean Verde, the last built around vegetables, each paired with a cheese cart of handmade national cheeses. The restaurant holds a Michelin Star, a Michelin Green Star for sustainability, and two Repsol Soles. Dinner only, Wednesday to Sunday, with a smart dress code.

MichelinRepsol

Es Fum sits inside the St. Regis Mardavall on the coast at Costa d'en Blanes, just west of Palma, with the dining room set above the Mediterranean coast. Chef Miguel Navarro, who trained under Martín Berasategui, has led the kitchen since 2017, running three tasting menus: Origen, which collects dishes that built the kitchen's reputation like the Hamachi Es Fum and a creamy Mediterranean red prawn rice; Recorrido, pulling influences from more than 40 countries across three chapters; and a vegetal menu, plus in-house cheese and a chocolate trolley. It holds one Michelin Star and one Repsol Sol; dinner is the only service, Wednesday through Sunday, with an elegant dress code and the full tasting-menu experience running about three hours.

MichelinRepsol

Sa Clastra sits inside Castell Son Claret, a restored estate in the Calvià hills near Es Capdellà, where you eat within the property's walls with a patio for warm-weather dining. Chef Jordi Cantó, who trained at Nerua in Bilbao, DiverXo in Madrid, Casa Marcial in Asturias and Zaranda, runs a single tasting menu, Viento y Memoria, structured around the island's winds, Tramuntana, Gregal, Mitjorn, Ponent and the rest, each tied to a chapter of Mallorcan cuisine and Cantó's own childhood memories of it, offered in a shorter or longer format. Cantó took over the kitchen in 2021 and earned the restaurant its Michelin Star, reflected in the 2025 Michelin Guide España, and it carries one Repsol Sol. Dinner only, Thursday to Saturday; the estate's other restaurant, Olivera, handles the more casual side.

MichelinRepsol

Zaranda started in Madrid in 2005, where chef Fernando Pérez Arellano picked up a Michelin star within a year. He moved the restaurant to Castell Son Claret near Es Capdellà, where it earned two stars in 2016, and it now lives inside the Es Príncep hotel in Palma's old quarter, with its own separate entrance, in a dining room set over the remains of a former tannery. Arellano cooks contemporary Balearic food leaning hard on local meats, fish and produce, served through two tasting-menu options, 'A flor de piel' and 'Plena flor', across a sequence of rooms rather than a single table, each with an optional wine pairing. It carries one Michelin Star and one Repsol Sol. Guests must be 16 or older; book by phone, WhatsApp or email.

MichelinRepsol

Fusion19 sits a short walk from the beach in Playa de Muro, near the s'Albufera wetlands, and won its first Michelin star in 2023 under founding chef Javier Hoebeeck, born in Palma to a Mallorcan mother and a Belgian father, who trained at Azurmendi under Eneko Atxa, El Celler de Can Roca and Narisawa before moving on. The kitchen, now led by Aleix Serra and Marc Marsol, runs tasting-menu only, moving from Mallorcan and Mediterranean tradition out toward Asia and Latin America and back, with produce from the island and the restaurant's own garden near Alcúdia. The dining room has an open-view kitchen and a glass-fronted wine cellar. It carries a Repsol Sol, is closed Monday and Tuesday, and adds weekend lunch on Saturday and Sunday.

Bib GourmandRepsol Recommended

Marga Coll opened Miceli in Selva on 31 March 2012 with her husband Javier Arés, who runs the dining room and the wine, and there's still no printed menu: Coll shops the Inca market each morning and builds the day's cooking around whatever's good, rooted in traditional Mallorcan stews (guisos a la mallorquina) and huerta produce. The name comes from mycelium, the root network of a fungus that draws nutrients from the soil, a nod to the kitchen's from-the-land philosophy. It holds a Michelin Bib Gourmand, the guide's mark for good cooking at a friendly price, and a Repsol Recomendado listing. Seatings are limited in the small room, so book ahead; children are welcome from age 12.

Bib Gourmand

Ca'n Boqueta sits in a typical Mallorcan house in the centre of Sóller, rustic and intimate, with a rear patio and garden dining that looks out over the valley and its orange groves. Owner-chef Kiko Martorell reworks traditional island dishes around the season, the land and the sea; Sóller's red prawns turn up in several courses. It's tasting-menu only: a shorter menu at lunch, a four-course menu with appetisers, and a longer nine-course menu, all changing regularly. Michelin gives it a Bib Gourmand for good cooking at a fair price. Open Tuesday to Sunday, closed Monday; reachable from Palma by car or the historic wooden train, and worth booking ahead since the dining room is small.

Michelin SelectedRepsol

El Olivo is the fine-dining room at Belmond La Residencia in Deià, set inside a 17th-century oil mill that still keeps its original olive press, the tafona, with candlelight setting the mood and, in summer, weather permitting, service moving out to a terrace overlooking Deià and the Tramuntana mountains. Chef Pablo Aranda, from Granada, cooks what Michelin calls 'return-to-roots cuisine', Mediterranean with Arabic influences and nods to Federico García Lorca; Michelin singles out the lamb loin, served with a black olive crust, toasted sheep's milk and artichokes. A vegetarian tasting menu is available on request. It carries a Michelin Guide listing and two Repsol Soles. Dinner only, with non-hotel-guest bookings opening 30 days ahead through SevenRooms.

Chef Jonay Hernández, born in Tenerife, opened La Vieja on a corner of Palma's Plaça Raimundo Clar on 3 May 2018 to bring Canary Island cooking to Mallorca, with some dishes inherited straight from his mother's recipes. The room leans urban and a bit quirky, with genuine graffiti on the walls and a kitchen you can see into. Beyond the à la carte, there's a Menú del Día and four group menus, Teide, Pico Viejo, Las Canarias, and a Vegan menu. Michelin flags it as a strong pick for fish and seafood. It carries a Michelin Guide listing and a Repsol Recomendado listing; it's closed Monday and Sunday.

Adrián Quetglas, born in Buenos Aires to a family with Mallorcan roots, runs his namesake restaurant on Passeig de Mallorca, overlooking the Torrent de Sa Riera, pitching creative Mediterranean cooking at bistro prices. He started at Sa Roqueta in Mallorca, then spent around a decade cooking in Moscow, plus time in London and Paris, before returning to open his own restaurant. It won a Michelin star in 2016 and held it for years before losing it in the 2025 guide; Quetglas said he respected the decision and felt 2025 was the restaurant's highest point. Tasting menus run five or eight steps, served Tuesday to Saturday. It remains Michelin-listed as Selected and carries a Repsol Recomendado.

Michelin SelectedRepsol

Aromata is Andreu Genestra's casual counterpart to his Michelin-starred eponymous restaurant, 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. The idea is contemporary Mallorcan cooking at gentler prices than a tasting-menu temple, with a resident head chef running the kitchen day to day and Gio Scaramella on wine and floor. Evening menus include the Aromata and Sentits tasting routes plus a vegetarian Verd option, alongside dishes like roast porc negre with corn and apricot. It's Michelin-listed as Selected and carries one Repsol Sol; children are welcome from age 9.

Michelin SelectedRepsol

Can Simoneta Gastronòmic sits inside the Can Simoneta hotel on Mallorca's east coast near Canyamel, part of the wider Torre de Canyamel property, open as a gastronomic venue since 2023. Mexican chef David Moreno, who trained in Barcelona and spent four years as head chef under Andreu Genestra, builds each course around local Mallorcan produce reworked through Mexican flavours and technique, served as a single tasting menu, Origen, that walks through that Mexico-meets-Mallorca idea step by step. It carries a Michelin Guide listing and one Repsol Sol, awarded in 2023. Dress code is smart casual; book directly through the hotel.

Michelin SelectedRepsol

Sisters Maria and Teresa Solivellas run Ca Na Toneta, a family restaurant named after Toneta in the village of Caimari, at the foot of the Serra de Tramuntana. It's a single seasonal tasting menu, six courses, two starters, a coca, fish and meat dishes and dessert, built almost entirely from their own organic garden and nearby producers, with organic waste composted. That zero-mile approach earned the restaurant a Michelin Green Star, and it carries one Repsol Sol. The sisters also run a sister project, Celler Tonet, in Inca. Reserve through TheFork or by email, since it's a small village restaurant.

Michelin SelectedRepsol

DaiCa is a restaurant and small rural hotel in a traditional stone townhouse in the heart of Llubí, opened in 2012 and named for the couple behind it, David and Cati: David Ribas runs the dining room and chef Cati Pieras runs the kitchen. Pieras, who trained at Sant Pau, Martín Berasategui and Can Jubany, gives time-honoured Balearic recipes a contemporary turn across two tasting menus, Temporada, which changes with the season and leans on the island's pantry, and the more daring, creative Festa, with a cheese course addable to either. It carries a Michelin Guide listing and one Repsol Sol. The property also offers gift packs pairing a tasting menu with a room; book by phone or email.

Chef David Rivas, born in Venezuela and trained in Barcelona, Norway and Hong Kong, runs Terrae in Port de Pollença on a zero-waste, wood-fire philosophy, no gas, that gives vegetables equal weight to everything else. Rivas calls the place his form of protest, and likes to finish and explain dishes at the table. The kitchen sources from small island producers and serves an à la carte plus two tasting menus, Omakase and a shorter 1/2 Omakase, and partners with the marine-conservation group Arrels Marines, donating 5% of some dish prices to that cause. Terrae holds a Michelin Green Star and carries a Repsol Recomendado. Dinner only, closed Mondays; book via TheFork or by phone.

Periplo Portixol sits on the water in El Molinar, Palma's old fishing quarter, with a terrace opening onto the Bay of Palma. The kitchen's pitch is 'select produce, fire and sea': market fish and seafood cooked mainly over an open fire, deliberately pared back, with much of the à la carte built for two and meant for sharing, right down to the table and the moment. It runs under Grupo Amida, the Palma hospitality group behind La Bodeguilla. It carries a Michelin Guide listing. Open daily for lunch and dinner; book through the restaurant's website or by phone.

Quadrat is the restaurant of the Sant Francesc Hotel Singular, a Palma mansion just off Plaça de Sant Francesc, with the dining room set in what were the property's stables, split across three areas with its own entrance on the square, and opening onto a garden-patio terrace. Chefs Carles Forteza and Àlvar Albaladejo cook Mediterranean food built on local and seasonal produce with a nod to Mallorcan tradition, adding newer techniques and the occasional flavour borrowed from other cultures. Dinner runs Thursday to Monday, served à la carte or through the L'Entorn tasting menu (around €89 per person), with a dedicated rice menu, El Menú de los Arroces, at Sunday lunch. It carries a Michelin Guide listing.

Chef Irene Gutiérrez opened Sumaq in Santa Catalina in June 2013 on Carrer de Sant Magí, moving to its current Carrer de Cotoner address the following year. The name comes from Quechua, where 'sumaq' means delicious, sumptuous or beautiful. The kitchen draws on Peru's biodiversity, from the Pacific coast to the Amazon and the Andes, with a long à la carte and dedicated ceviche section alongside a tasting menu, including signature dishes like the causa de confit de pato a la huancaína, bacalao gratinado and a ceviche mixto exótico with salmon, corvina and red tuna. It carries a Michelin Guide listing.

Stagier Bar is a tiny small-plates room in Santa Catalina, around seven tables, more like a dinner party than a restaurant. It's run by a Chilean-Peruvian couple whose menu riffs on the well-known Spanish kitchens where the chef trained, blending Latin American and Mediterranean flavours with local island products: Gillardeau oysters three ways, a sea bass and grilled octopus ceviche with rocoto tiger's milk, lomo saltado gyozas, and a smoked wagyu hanger steak with potatoes gratine. Hours shift seasonally, dinner only in summer and lunch added Tuesday to Friday in winter, and it's closed Sundays. It's listed in the Michelin Guide.

BàrBar, a project of Grupo Amida near Passeig Jaume III in Palma, runs its kitchen on two Basque grills and an oven, with no deep fryers and no microwave, pushing everything toward fire and technique: marinating, fermentation, maceration, even ageing fish. Chef Rafa Perelló, executive chef of Grupo Amida, frames the grill-only setup as a deliberate constraint, leaning on Mediterranean and local produce with Japanese, Scandinavian and Latin touches, changing the menu four or five times a year with the seasons. Plates are built for sharing, backed by a wine cellar meant to be drunk from generously. It's listed in the Michelin Guide as Selected, with no star.

Chef Gabriel Conti, born in Brazil in 1981 to a family of Basque-Italian heritage, started cooking in Florianópolis before moving to Barcelona to develop his craft, then opened Mombo on Passeig de Mallorca in 2022, what he calls his most personal project. It's a 'restaurante de tapeo fino', refined small plates that fuse tradition with the avant-garde around an open kitchen, built on respecting local ingredients and direct supplier relationships. Mombo doesn't publish a menu on its website; check directly for current dishes. It's an adults-only room, with children welcome from age 10. Mombo is Michelin-listed as Selected.

La Bodeguilla opened in 1986 on Carrer de Sant Jaume in central Palma and still runs as both a restaurant and a wine shop across two floors, with wine barrels doing double duty as tables; you can eat and drink there or buy bottles from the shop. It's a family business and part of Grupo Amida, the Palma hospitality group behind Periplo Portixol, cooking Spanish food rooted in Mediterranean tradition with what the kitchen calls 'sencillez, humildad y técnica', simplicity, humility and technique. The cellar holds more than 300 Spanish and international wine references, the restaurant's second great asset alongside the food. Open daily for lunch and dinner; it's listed in the Michelin Guide.

Fera occupies the ground floor of the Círculo Mallorquín, a historic social club housed in a Mallorcan palace, with the dining room opening onto an interior garden built for calm. Austrian-trained chef Simon Petutschnig, who moved to Spain in 2005, cooks what he calls 'borderless Mediterranean', Japanese recipes and technique built on local, seasonal Mallorcan and Spanish ingredients. Some of the produce, including Montesion Wine Estate wine and Son Naava olive oil, is home-grown. The format is tasting menus: a Chef Menu at €149 and a reduced version at €99, both with vegetarian alternatives and optional wine pairings. It carries a Repsol Recomendado listing and membership in JRE-Jeunes Restaurateurs. Closed Tuesday and Wednesday; book through SevenRooms, by phone or by email.

Schwaiger Xino's carries the legacy of Gerhard Schwaiger, born in Memmingen, who came to Mallorca in 1986 and held two Michelin stars for around 20 years as head chef at Tristán in Puerto Portals before leaving in mid-2015 to open this Palma restaurant. Chef Stefan Brunner, Austrian-born and also formerly of Tristán, now runs the kitchen, cooking Mediterranean food with an international, Central European accent on an upper floor with a terrace and notable views, built on top-quality local produce. Pastry chef Florian Mittelsdorf, likewise from Tristán, joined in 2015. It's listed in the Michelin Guide, closed Sunday and Monday.

Little Jarana is a small bistro and wine bar tucked down a side street near Passeig de Mallorca, run by chef Abraham Artigas, seating around 19 people; the room is informal, a bit of a party, which is roughly what the name means, and draws Palma chefs on their nights off. The handwritten menu changes roughly every two weeks, though a couple of dishes stay fixed, anchovies with bread and butter, and gnocchi with cockles and bottarga. The drinks list is wine only, no soft drinks, beer or coffee, mostly from small producers across Spain, France and Italy, plus some vermouth. The kitchen can't accommodate vegan menus or severe dietary restrictions, and it's recommended in the Michelin Guide.

Chef David Morillas opened Óseo in Es Secar de la Real in autumn 2024, his first restaurant after training at Disfrutar, El Celler de Can Roca and Hofmann, and a return to his hometown. The name means 'bony' in Spanish, and the whole place, down to the decor, is built around a nose-to-tail idea that pulls as much as possible from each ingredient. Two tasting menus, Osículo (€65) and the longer Osteofito (€95), run dishes like boneless pork trotters with puree and a broth made from the bones themselves, and a black pork sobrasada croquette with semi-cured cheese. It's open Thursday to Saturday only, and it's Michelin-listed as Selected.

Joan Marc Garcías grew up in Inca and came back to open his restaurant on Plaça del Blanquer, after training in Michelin-starred Barcelona kitchens and running a Relais & Châteaux restaurant in Pollença. He calls the cooking an expression of his 'Mallorquinidad,' island flavours, his way, in a bright, contemporary room with the kitchen visible behind a panoramic glass window. The menu runs as sharing tapas, vegetables, fish, seafood, meat and free-range eggs, or as a tasting menu, standard or vegetarian, both renewed monthly, plus a Mallorcan rice dish made with bombeta rice from Sa Pobla on a weekly basis. It's Michelin-listed, carries a Repsol Recomendado, and is closed Mondays.

Arrels is Marga Coll's restaurant inside the Gran Meliá de Mar hotel in Illetes, opened in April 2016 as the coastal counterpart to her village restaurant Miceli in Selva; the name means 'roots'. Coll buys the best produce each morning and builds a set tasting menu around it rather than an à la carte, with breakfast served as a multi-stage menu and lunch and dinner as a longer tasting menu, bay views from the dining terrace. The cellar leans on Mallorcan and Balearic wines alongside Spanish Denominación de Origen bottles. It's Michelin-listed as Selected and carries a Repsol Recomendado. Reserve by email or phone.

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, and opened Port Petit on the marina at Cala d'Or in 1988. His son Máxime now leads the kitchen alongside executive chef Jérôme Lorieux, cooking Mediterranean food with a French backbone and the odd international detour, served à la carte alongside fixed menus including a Tasting Menu and a rotating Bistro Menu at lunch. The family makes its own wine, planted by Gérard, under the Viña Querel label. It's Michelin-listed as Selected and carries a Repsol Recomendado; closed Tuesdays.

Fontsanta sits in the gardens of the Fontsanta thermal-spa hotel on the road between Campos and the Colònia de Sant Jordi, near Es Trenc, listed for guests 16 and up. Chilean-born chef Jhonatan Maldonado, born in 1989 in Viña del Mar and trained across Madrid, Mallorca and Austria including Michelin-starred kitchens, pairs Chilean culinary tradition with the Mallorcan pantry, built on lightness, precision and respect for the ingredients. His signature tasting menu, RUKA, is built to move through emotion, history and culture course by course. Lunch is served in the Bistro, dinner in the Restaurant. It's listed in the Michelin Guide.

Tess de Mar sits inside Sa Creu Nova, an 18th-century manor-house boutique hotel in Campos, where chef Miquel Vila cooks product-led Mediterranean and Mallorcan food built on km-0 ingredients: fish from the Lonja, Mallorcan lamb, aged beef and vegetables from the hotel's own garden, much of it cooked over the coals of the oven. Rice is a recognised strength here. Lunch leans on a daily menu plus the chef's suggestions, while dinner turns to a longer tasting menu, backed by a wine programme of around 50 pre-selected bottles with a sommelier on hand. The terrace-garden is the draw in warm months. It carries a Michelin Guide listing.

Sa Pleta is Marc Fosh's restaurant at the five-star, adults-only Pleta de Mar hotel in Canyamel, run by the Torre de Canyamel Luxury Hotels group, built around a wood-burning grill and the flavours Fosh says only smoke and flame can give local meat, fish and seasonal vegetables. Fosh, the British chef who became the first to earn a Michelin star in Spain in 2002, also runs his eponymous starred restaurant at the Convent de la Missió in Palma; Sa Pleta is his open-fire project on the east coast. Because the hotel is seasonal, opening dates shift through the year, so it's worth confirming before visiting. It's Michelin-listed as Selected and carries a Repsol Recomendado.

Michelin SelectedRepsol

La Fortaleza sits inside Cap Rocat, a restored fortress on the Bay of Palma classed as a National Monument, set in a 30-hectare reserve with about 2km of protected coastline, with dining intentionally small at just 30 seats. In cooler months service moves to what used to be the troops' mess hall; in summer it shifts up to a rooftop pavilion over the Mediterranean. Chef Víctor García runs two registers: 'Un paseo por Mallorca', built on old-school island recipes tied to mothers' and grandmothers' kitchens, and the more seasonal, ingredient-led 'El Producto'. The restaurant holds two Repsol Soles, awarded since 2019, and is listed in the Michelin Guide. Children under 15 aren't accommodated, and phones aren't used at the table.

365 sits inside Son Brull, a Relais & Châteaux hotel on a former Jesuit estate near Pollença that still farms its own olive groves, citrus, vineyards and organic garden; the name comes from an old local nickname for the property, the farm with as many windows as there are days in the year. The tasting menu, around €120 and served in the candlelit dining room or out on the terrace, includes a fully vegetarian option and draws on that estate produce alongside work from Mallorca's producers, with a cellar of more than 200 references curated by sommelier Joan Amengual. It's Michelin-listed and carries a Repsol Recomendado. Dinner only, Tuesday to Saturday.

Es Fanals is the signature restaurant at the Jumeirah Port Sóller Hotel & Spa, sitting at the top of the property with a terrace over the Serra de Tramuntana and the bay, taking its name from the traditional lamps Mallorcan fishermen once used to draw in their catch. Executive chef Javier López, who has roots in Barcelona and experience in Michelin-starred kitchens, runs three tasting menus, Sabores de Mallorca, Gran Baleárico and Baleárico Verde, built on Balearic produce, including a Sóller prawn with oyster, caviar and fennel ice cream, and glazed loin of Tramuntana suckling goat. It's listed in the Michelin Guide. Dinner only, Tuesday to Saturday; smart casual dress.

OCRE is the restaurant of Hotel Can Ferrereta, a five-star hotel with two Michelin Keys in Santanyí, opened in 2021, with the dining room set in a 17th-century former wine cellar that's kept its original wooden beams and stone arches, plus a Mallorcan courtyard. Chefs Àlvar Albaladejo and Tamara Lumbreras cook honest, ingredient-led Mediterranean food built on seasonal produce from local suppliers, and run a Saturday market lunch, Menú de mercado, timed to the weekly Santanyí market and built from what's bought that morning. It's listed in the Michelin Guide as Selected, with no star.

Miquel Laudat, born in Germany and raised in Mallorca where he trained in hospitality, opened his restaurant next to the parish church of Sant Andreu in Santanyí, in an old Mallorcan house with a patio-terrace shaded by a lemon tree. Dinner is the main event, à la carte or a tasting menu around €90, with lighter dishes at lunch and breakfast also served. Laudat works with Luis Armero of the Felanitx winery Armero y Adrover on the restaurant's own-label house wines, poured by the glass. It's listed in the Michelin Guide, closed Sunday.