Best Paella & Rice in Mallorca

Chef Enrique 'Kike' Erazo built Morralla's whole identity around rice cooked on slow broths, tucked into Palma's Can Valero district, well off the tourist strip and popular with locals as a foodie destination rather than a passing stop. Grilled matured meats and fish round out the menu, but rice is the reason to go, and there's no fixed dish list, so ask what the kitchen has going that day; a review has noted a 'wild sea' octopus rice among the options. Erazo has picked up awards at Palma's TaPalma tapas competition, and it's the only restaurant on this list billed outright as a rice specialist. It's closed Mondays and Tuesdays, and reservations run through CoverManager or by phone.

Ses Oliveres sits on the Passeig Es Través, the seafront promenade in Port de Sóller, with an easygoing, unpretentious feel that draws a mix of tourists and locals. Its pitch is choosing the fish you want at the counter and having it cooked to order. Rice runs through the same menu: the carta lists a seasonal vegetables paella, a fish and seafood paella, a black fideuà with Sóller prawns and squid ink, and a creamy rice of Sóller red prawn and squid, several requiring a minimum of two people. Wine pairings are matched specifically to fish, seafood and rice. Book online through the restaurant's own system, especially for a seafront table in high season.

Sa Roqueta is a compact, well-known spot in Portixol, the old fishing-village pocket just east of central Palma, tucked among the boats on Carrer de la Sirena. The kitchen keeps to Mallorcan basics: paella, fideuà and grilled fish, alongside premium seafood sold by weight, without much else on the menu diluting the focus. The carta also runs to things like chipirones, ancas de rana, pulpo a la gallega and a range of Padrón peppers and salads for the table. It's a small, intimate room, popular enough with locals and tourists that booking ahead in summer is worth doing. Reserve by phone.

Ca'n Pescador runs two restaurants under one idea, described by the kitchen as 'two restaurants, same essence': one on the seafront promenade in Port de Pollença, the other on a quieter street near the beach at Platja de Muro, both leaning on local produce and Mediterranean tradition. Both work the same range of rice, from traditional paellas to more personal versions, alongside live seafood, fresh fish and selected meats, with no fixed dish list published since the kitchen works with what's in season. Dessert closes with homemade options and Ca Na Mina ice creams at either location. Each site keeps its own phone line, so reserve directly with the location you want: Port de Pollença or Platja de Muro.

Ca'n Toni Moreno sits on the small harbour at Port des Canonge, reached by a winding road below Banyalbufar, with a terrace that looks straight over the port. According to the Repsol guide, the Ferragut family has run it since the 1960s, and the name nods to a traditional Mallorcan folk song. Rice is the house signature: the guide calls out arroces with shellfish and a cuttlefish rice, plus octopus done the traditional way, alongside the day's catch. Repsol names José Lorenzo Ferragut Paul as chef, and notes options for celiac and vegan diets. The kitchen is geared mainly to lunch, so call ahead to confirm hours, especially in high season.

La Gran Tortuga has been open in Cala Fornells, just outside Peguera, since 1974, in a Mediterranean villa with a large terrace over the bay and the Malgrats Islands, and a name that comes from a story about local fishermen surprising architect Pedro Otzoup with a turtle. The Repsol Guide describes its gastronomy as centred on rice and fish, credits chef Javier Soriano with diversifying the menu and bringing the long-running restaurant back toward the front rank, and gives it a Recomendado listing. The carta runs from Iberian ham croquettes and burrata to a vegetarian paella from the Mallorcan garden, a Mallorcan octopus paella, and creamy black rice with red prawns. A live lobster tank sits in the dining room, and the terrace runs its own separate menu. It's listed as open March through October, so confirm before travelling off-season.

Ponderosa sits directly on the sand at Ses Casetes des Capellans on Playa de Muro, calling itself a 'chiringuito 2.0': barefoot feel, properly plated food, with live music and DJ sets building toward sunset. Chef Kike Martí's kitchen is known for arroces de autor, author rice dishes and paellas built on regional seafood and local rice varieties, sourced through what the restaurant describes as a 0 km Slow Food approach with local farmers and Mallorcan fishermen. Beyond the rice, the menu runs to things like creamy ceviche, bonito tartare and grilled octopus leg. It's one of the busiest tables on this stretch of coast and fills up fast in peak season, so book ahead through the restaurant's own site, especially for a midday spot in July and August.

Suculenta sits in Marina Tramontana at Port de Sóller, the harbour in front and the Serra de Tramuntana behind, plus a rooftop (Rooftop Suculenta) and a separate beachside bar, Bar La Base, with a food truck. Chef Javier Bermudo's menu runs sea-and-garden: wild fish, oysters, caviar and grilled premium meats on the Josper charcoal grill, alongside rice dishes made exclusively with rice from Albufera de Valencia, including a seco of cuttlefish and Sóller red prawn and an arroz de bogavante, so rice shares the spotlight rather than owning it outright. Lunch runs 1 to 4pm and dinner 7 to 10:30pm, with hours shifting seasonally; book through TheFork or by email.

Villa Luisa sits on the Port de Sóller seafront, reached from Sóller by the historic tram, with a terrace right over the water as the main draw, working for a date, a group or a family meal alike. The kitchen is Mediterranean and seafood-focused, with a Josper grill, grilled meats and rice dishes made to order, offered both a la carte and as tasting menus alongside a dedicated wine list. The carta runs from a Cantabrian anchovy gilda and Ibérico pork croquette to bluefin tuna carpaccio, Sóller prawns and the 'Senyoret' rice for two. It's open Tuesday to Sunday, closed Mondays; book online through CoverManager or by phone.

U Mayol runs on the ground floor of Hotel El Vicenç de la Mar in Cala Sant Vicenç, near Cala Molins beach, part of Grup Santi Taura, the restaurant group led by Mallorcan chef Santi Taura. The concept leans on the area's seafaring soul, with dishes designed for sharing: traditional rice dishes cooked in the paellera, seafood and grilled meats and fish, alongside things like charcoal-grilled rock octopus and a black rice with crispy baby squid. Breakfast, lunch and weekend dinner are served, with dinner running Friday and Saturday only. Reservations are by phone, and it's worth checking hours before you go.

Sea Club is the casual, seasonal restaurant at Hotel Cap Rocat, the converted military fortress at Cala Blava in Llucmajor, pitched as an informal get-together by the sea. The cooking is Mediterranean, built around grilled and wood-oven meat and fish plus rice dishes made with seasonal Mallorcan products, including things like a spicy octopus rice, lobster rice and a black rice with cuttlefish and snap peas, per a food-blog review of a meal there; framed by the hotel as classic Mallorcan summer eating paired with white wine. Guests under 15 aren't accepted and there's a smart-casual dress code after 7pm. Reserve online via the Cap Rocat Sea Club page or by phone.

MARiLUZ sits beside the Es Baluard museum and Palma's old city wall, near the Porta de Santa Catalina, and serves breakfast through dinner rather than dinner only. It's part of Grupo Tragaluz, and the kitchen does contemporary Mediterranean and Mallorcan cooking, with seafood and rice dishes worked into that all-day menu, including a dedicated Mariluz Paella Menu for groups of two or more, a set menu with a drink and coffee included that runs to prawn, squid and clam rice, a butifarra sausage and artichoke rice, and a vegetable rice. Reservations go through Grupo Tragaluz's online booking system, by email or by phone.

Vila Cinc sits at number 5 on Alaró's central square, Plaça de la Vila, an inland town below the Serra de Tramuntana rather than a coastal spot, with a relaxed, romantic feel more village square than tourist strip. The kitchen works Mediterranean and modern Spanish territory, with listed dishes running from beef carpaccio and a goat's cheese salad to grilled sea bass and paella, served with outdoor seating right on the square. Confirm the current menu directly with the restaurant, since listings have shown the venue closed at times. Reservations are handled directly by phone, especially worth doing in summer.

Ca'n Punta is a village all-rounder on Alaró's Plaça de la Vila, near the town hall and the church: a terrace on the square, a bar for a coffee or a drink, and a quieter dining room behind it. The kitchen leans Mallorcan and seasonal rather than running a fixed menu, changing with what's around, mushrooms in autumn, cod and paellas among the things it's known for. It's a relaxed, fairly priced spot popular with locals. There's no website and the phone number couldn't be independently confirmed, so check the venue's current Google listing before you go.

La Caña sits on Passeig de Sagrera by Palma's waterfront, next to La Llotja, run by the local Forn Projects group and billed as a 'xiringo urbano,' an urban beach bar rather than a beach shack. It's open all day, every day, with a reduced menu in the mid-afternoon, and the published carta names its rices directly, a red prawn rice and a creamy mushroom rice, alongside tapas like oysters, gildas and croquetas, cristal bread, cheeses and jamón ibérico, plus fresh fish and cocktails. Music and a livelier crowd build through the evening as sunset approaches. Book online at lacanapalma.myrestoo.net, or by phone; larger groups can email reservas@fornprojects.com.

Ca Na Marcè runs all day on the Passeig Marítim in Port d'Alcúdia, from breakfast and brunch through to dinner and drinks, with a terrace over the bay and a pet-friendly, relaxed feel geared to families, couples and groups alike. Part of Grupo Boulevard, the kitchen leans on a slow-food approach to local, seasonal produce, and rice dishes sit within a wide Mediterranean menu that also covers tapas like Mallorcan flatbreads with sobrasada, fish, meat, salads, and a Ca Na Mina artisanal ice cream corner for dessert. Specific dishes aren't fixed online, so check current menus on site. Reserve by phone or email, especially for a terrace table over the bay.

Repsol

Casa Maruka isn't a rice specialist. It's market-driven home cooking from María José Calabria, from La Mancha, and Alberto Serrano, from Mallorca, who met working at Lasarte in 1999, later cooked together at Es Porxo, and opened Casa Maruka in 2007 in a restored house on a century-old Mallorcan estate near Plaça d'Espanya. It's held a Repsol Sol since 2022. Rice turns up among its stews and spoon dishes, like a rice in spoon with deer and mushrooms, rather than as the headline, made with the same market-first care as everything else on the menu. It's open for lunch Monday to Saturday and dinner Tuesday to Saturday, closed Sunday; book by phone, WhatsApp or email.

Es Canyis is a family-run restaurant on the Platja d'en Repic beachfront in Port de Sóller, describing itself as having a long family tradition, with a main dining room, a relaxed beachfront terrace and a private first-floor lounge upstairs. The kitchen serves traditional Mallorcan and seafood cooking with French touches, framed as a gastronomic proposal on the beach, running from oysters and Sóller prawn carpaccio to a zarzuela seafood stew and a Sóller lobster stew, with homemade desserts finished in view of guests. It isn't billed as a dedicated rice house, but its traditional Mallorcan menu earns it a place on this stretch of coast. The site lists Wednesday to Sunday service, closed Monday and Tuesday, so confirm current hours when you book.