Best Restaurants in Mallorca

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Voro is chef Álvaro Salazar's two-Michelin-star restaurant, set in its own building within the Cap Vermell Grand Hotel in Canyamel. It's the only two-star restaurant in the Balearic Islands, and it also holds three Repsol Soles, Repsol's highest distinction, shared by only a handful of restaurants across Spain. The name comes from the Latin for 'to devour'. Salazar, originally from Linares in Jaén, describes his approach as cuisine without constraints, built on his Mediterranean roots and the surrounding environment. Voro is served as a single 23-course tasting menu, Devoro, priced at €290, whose sections, Albor, Zénit and Ocaso, follow the sun's journey from dawn to dusk, with dishes referencing Salazar's native Jaén, Mallorca and the Mediterranean Sea. Dinner only, with wine pairing options at €170 or €370.

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Macarena de Castro started as a waitress at her family's Jardín in Port d'Alcúdia in 1996, took over the kitchen in 2003, and in 2012 became the first woman on Mallorca to win a Michelin Star. Her restaurant now sits on the first floor of a villa-style building, above the more relaxed Jardín Bistró, and she still runs a single, ever-changing tasting menu, no à la carte, built around the local fish auction, small Mallorcan producers and her own garden in Sa Pobla, kept since 2016. The guiding idea, in her words, is 'come cerca, llega lejos,' eat nearby, go far. It holds one Michelin Star, a Michelin Green Star and three Repsol Soles. Beyond Alcúdia she runs Andana in Palma, and since 2024 has served as president of Eurotoques, the European chefs' association.

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Andreu Genestra started at 15 washing pots in a beach hotel, then cooked at Mugaritz and Ferran Adrià's elBulli before going out on his own, opening his first restaurant in 2011 at the Predi Son Jaumell rural hotel in Capdepera. He won a Michelin Star in 2014 and a Green Star in 2020 for the sustainability behind his cooking, and the restaurant now sits inside Zoëtry Mallorca on the 14th-century Sa Torre estate near Llucmajor, with its own windmill and church. He calls his cooking 'cuina de la terra,' cuisine of the land, built on native ingredients like carob and black pork, cooked in an open kitchen. Three tasting menus run here, Mediterranean, Mediterranean Extrem and the vegetable-led Mediterranean Verde, and it holds two Repsol Soles alongside the star and Green Star. Dinner only, Wednesday to Sunday.

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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 Sa Calatrava, and has held its Michelin Star since 2020, plus two Repsol Soles. There's no à la carte: the restaurant is built around a single 11-course tasting menu, Origens, which chef Santi Taura describes as a journey through the food history of the islands, with the option to add three more courses. Sit at the Chef's Bar and watch each dish plated and explained, or take a quieter table in the dining room, and a vegetarian version, Pagesía, is available on request when booking. Optional wine pairings are drawn from the cellar. It's open Tuesday to Saturday for dinner, plus Saturday lunch, closed Sunday and Monday, and reservations need a credit-card guarantee.

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Chef Miguel Navarro, who trained under Martín Berasategui and has led Es Fum since 2017, runs three tasting menus at the St. Regis Mardavall in Costa d'en Blanes. Origen collects the dishes that built the kitchen's reputation, including the Hamachi Es Fum and a creamy Mediterranean red prawn rice, while Recorrido pulls in influences from more than 40 countries across three chapters, with plates like shojin ryori ravioli and a lamb mignonette, and there's also a vegetal menu. The meal closes with in-house cheese and an artisanal chocolate trolley. For 2026 Navarro added a Michelin Star Series, a run of four-hands dinners bringing chefs from across his career to Mallorca. It holds one Michelin Star and one Repsol Sol, dinner only, Wednesday to Sunday, with an elegant dress code and a seating that runs about three hours.

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Marc Fosh first earned a Michelin Star in Spain in 2002 at Read's Hotel, becoming the first British chef to do so, and his eponymous restaurant, inside the 17th-century Convent de la Missió in Palma's old town, previously known as Simply Fosh, carries its own star and Repsol Sol today. Fosh trained in London at The Greenhouse and the Michelin-starred Chelsea Room, then under Martín Berasategui at Bodegón Alejandro in San Sebastián, before settling in Mallorca. The kitchen runs contemporary Mediterranean cooking built on clean flavours and seasonal Balearic ingredients, served as tasting menus at different lengths for lunch and dinner, with private dining for up to 10 guests. Beyond this room, the Fosh name extends to Sa Pleta by Marc Fosh on the east coast. Open Tuesday to Saturday; reservations require a credit card to guarantee the table.

Adrián Quetglas, born in Buenos Aires to a family with Mallorcan roots, started his career at Sa Roqueta in Mallorca, then spent around a decade cooking in Moscow, with stints in London and Paris, before returning home to open his own 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 guide, Quetglas said he respected the decision and felt 2025 was the highest point of the restaurant's trajectory, it remains Michelin Selected with a Repsol Recomendado listing. The kitchen offers five-step and eight-step tasting menus in a welcoming, bistro-style room, creative and Mediterranean-leaning, blending local Balearic produce with technique Quetglas picked up working abroad. Closed Sundays and Mondays.

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Sa Clastra is the Michelin-starred half of Castell Son Claret's food offer in Es Capdellà, in the Calvià hills; Olivera, the estate's other restaurant, handles the more relaxed Mediterranean side. Chef Jordi Cantó, a Palma-born cook who trained at Nerua in Bilbao, DiverXO in Madrid, Casa Marcial in Asturias and Zaranda under Fernando Pérez-Arellano, took over the kitchen in 2021 and earned its Michelin Star, reflected in the 2025 Michelin Guide España. The restaurant runs a single tasting menu, Viento y Memoria, built around the winds that blow across Mallorca, Tramuntana, Gregal, Mitjorn and more, each one a chapter of the island's cuisine and Cantó's childhood memories, offered in a shorter €190 or longer €205 format. Dining happens within the walls of the restored estate, dinner only, Thursday to Saturday, and it holds one Michelin Star and one Repsol Sol.

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Fusion19 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, with time also at El Celler de Can Roca and Zaranda in Mallorca; he has since moved on, and the kitchen is now led by chefs Aleix Serra and Marc Marsol. It's tasting-menu only, travelling from Mallorcan and Mediterranean tradition out to Asia and Latin America and back, across two menus: the 14-step Plenitud at €180 and the 10-step Essence at €150, each with an optional wine pairing. Much of what reaches the plate comes from a kitchen garden the restaurant keeps outside nearby Alcúdia, visible through an open kitchen and a glass-fronted cellar. It holds one Repsol Sol, a short walk from the beach in Playa de Muro.

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Chef Fernando Pérez Arellano founded Zaranda in Madrid in 2005 and won a Michelin Star within a year, then moved the restaurant to Mallorca, where it earned two stars at Castell Son Claret near Es Capdellà in 2016. It now lives 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, and currently holds one star and one Repsol Sol. Arellano cooks contemporary Balearic food leaning on local meats, fish and produce, served through two tasting menus, 'A flor de piel' and 'Plena flor,' each moving guests through a sequence of rooms, with wine pairings offered alongside. 'A flor de piel' is priced as a set package for two, with a wine-pairing upgrade available; check current pricing when you book. Guests must be 16 or older, dinner only, Tuesday to Saturday.

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El Olivo occupies the old oil mill at Belmond La Residencia in Deià, one of three places to eat at the hotel alongside the all-day Restaurante Miró and the casual Tramuntana Grill, and its original Mallorcan tafona, the olive press, is still in the room. Chef Pablo Aranda, from Granada, cooks what the Michelin Guide calls 'return-to-roots cuisine,' Mediterranean at its base with Arabic influences and the poetic world of Federico García Lorca, served as a tasting menu called El Viaje del Duende, with courses like Romance Sonámbulo and Albayzín. Michelin singles out the lamb loin with a black olive crust, toasted sheep's milk and artichokes. A vegetarian menu is available on request. In summer, weather permitting, dinner moves to a terrace overlooking Deià and the Tramuntana mountains. It holds a Michelin Guide listing and two Repsol Soles.

Chef Jonay Hernández, from Tenerife, opened La Vieja on Palma's Plaça Raimundo Clar on 3 May 2018 to bring new Canarian cooking to Mallorca, some of it built on recipes inherited from his mother and worked with Balearic produce, with touches the restaurant describes as American and Mexican. He designed the space himself, from the layout to the visible kitchen to the genuine graffiti on the walls, unapologetically urban rather than polished. Michelin flags it as a strong pick for fish and seafood, and it carries both a Michelin Guide listing and a Repsol Recomendado. Beyond the à la carte, there's a Menú del Día and four group menus, Teide, Pico Viejo, Las Canarias and a vegan option, alongside a cocktail list built around tropical, Canary Island-leaning flavours. Closed Monday and Sunday.

Can March opened as an inn in Manacor in 1925 and marked its centenary in 2025, still run from the same house by third-generation brothers Miquel and Tolo Gelabert, grandsons of the founders. Miquel calls his cooking 'new Mallorcan,' traditional island dishes given a modern, international turn and built on local, seasonal produce, in his own words trying to create a style where the product is the absolute protagonist, while Tolo runs the dining room with his wife Cati and their team. The kitchen offers a daily market menu alongside tasting menus and à la carte. Lunch runs Tuesday through Sunday, with dinner added Friday and Saturday only, and it's closed Mondays.

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Marga Coll has cooked since the mid-1990s and opened Miceli in Selva, a village at the foot of the Serra de Tramuntana, on 31 March 2012 with her husband Javier Arés, who runs the dining room and wine. The name comes from mycelium, the root network a fungus uses to draw nutrients from the soil, and there's no printed menu to match: Coll shops the Inca market each morning and builds the day's cooking around whatever's good, running on traditional Mallorcan stews and produce from the huerta. It holds a Michelin Bib Gourmand and a Repsol Recomendado listing. Coll has since expanded the idea to two more projects, Arrels by Marga Coll, opened 2016 at the Gran Meliá de Mar hotel in Illetes, and La Barra de Miceli, opened 2018 inside the Inca market itself.

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Sisters Maria and Teresa Solivellas run Ca Na Toneta in Caimari, a small village at the foot of the Serra de Tramuntana, named after Toneta. The single seasonal tasting menu changes with what's growing and is built almost entirely on local, largely organic Mallorcan ingredients, much of it from the restaurant's own garden, zero-mile cooking that earned Ca Na Toneta its Michelin Green Star. The six-course format runs two starters, an appetizer and a soup, then a coca, a fish course, a meat course and dessert, with organic waste composted rather than thrown out. It also holds one Repsol Sol. The sisters run a related project, Celler Tonet, in nearby Inca.

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DaiCa takes its name from the couple who run it: chef Cati Pieras, who trained at Sant Pau, under Martín Berasategui and at Can Jubany, and David Ribas, who runs front of house. They opened the restaurant and its attached small hotel in a traditional stone Llubí townhouse in 2012, serving two tasting menus, the seasonal Temporada at €70 and the more daring Festa at €90, with a cheese course that can be added to either. It holds a Michelin Guide listing and one Repsol Sol. It's open Thursday to Sunday and closed Monday through Wednesday, and the restaurant doubles as a petit hotel with rooms in the same townhouse.

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Mexican chef David Moreno, who trained in Barcelona and spent four years as head chef under Andreu Genestra in Mallorca, calls his cooking 'Mexiterranean,' local Mallorcan produce reworked through Mexican flavours and technique, served as a single tasting menu called Origen inside the Can Simoneta hotel on the Torre de Canyamel estate near Capdepera. The dedicated gastronomic venue has run since 2023, when it also picked up its Repsol Sol; it holds a Michelin Guide listing too. Smart casual dress is requested, and reservations run through the hotel directly. The estate itself, on Mallorca's clifftop east coast, gives the project its whole setting: a converted hotel property rather than a standalone dining room, with Moreno's Mexican-Mallorcan menu as the single reason to book.

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Aromata is Andreu Genestra's more relaxed Palma project, the casual counterpart to his Michelin-starred eponymous restaurant. It opened in 2014 in the courtyard of the Centre de Cultura de Sa Nostra, where it picked up a Repsol Sol, then moved in late 2024 to the ground floor of the HM Palma Blanc hotel. The idea, in Genestra's own framing, is to bring high-end Mallorcan cooking to a wider audience at gentler prices than a tasting-menu temple. Service flexes: a midday menu plus à la carte at lunch, and in the evening a choice between the Aromata and Sentits tasting menus or a vegetarian Verd option, with dishes like roast porc negre (Mallorcan black pig) with corn and apricot. Genestra directs the project while a resident head chef runs the kitchen day to day. It's Michelin Selected with one Repsol Sol.

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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 together in 2007, in a restored house on a century-old estate near Plaça d'Espanya. Serrano trained with Martín Berasategui at Lasarte, learned about raw ingredients under Santi Santamaría at Santceloni, and picked up game cookery from Segundo Alonso. The kitchen runs like an updated casa de comidas, market-driven stews and spoon dishes blending Manchego and Mallorcan traditions, buying what's good and building the menu around fresh local produce. It picked up its Repsol Sol in 2022 and has held it since. Open for lunch Monday to Saturday and dinner Tuesday to Saturday, closed Sundays, near the Intermodal station.

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There's no menu at Brut: diners sit at a single concrete counter wrapped around the open kitchen in a converted lumber warehouse in Llubí, and eat whatever chef Eduardo Martínez-Gil has built that night. Martínez-Gil, born in Buenos Aires, worked as a creative director before cooking, then trained under Ferran Adrià at elBulli and staged at El Celler de Can Roca before opening Brut in 2017 with co-founder Bruno Balbi. The restaurant won best new restaurant on the island in 2018 and later picked up a Repsol Sol. The zero-waste kitchen leans on fermenting, distilling, curing and smoking, and the team makes much of its own drinks too, including kombucha, craft beer, mead and a sake brewed from Mallorcan rice. The tasting menu runs €120 and changes with the seasons, roughly March through November; it's dinner only, Wednesday to Sunday.

Arrels is Marga Coll's second restaurant, opened in April 2016 inside the Gran Meliá de Mar hotel in Illetes, running the same market-led approach as her original Miceli in Selva: Coll buys the best produce each day and the dishes change with it, so there's no à la carte, only a set tasting menu. Breakfast runs as a five-course tasting menu, per Guía Repsol, while lunch and dinner stretch to seven courses, both priced at €56. The name means 'roots' in Catalan, and the dining terrace looks out over the bay, a different setting entirely from Miceli's inland village room. The cellar leans on Mallorcan and Balearic wines alongside Spanish Denominación de Origen bottles. Open Friday to Sunday only.

Chef-owner Joan Marc Garcías grew up in Inca, trained in Michelin-starred kitchens in Barcelona and ran a Relais & Châteaux restaurant in Pollença before opening his own place back home, on Plaça del Blanquer. He calls the cooking an expression of his 'Mallorquinidad,' island flavours his way, and the format splits between classic tapas and sharing portions, vegetables, fish and seafood, meat, and free-range eggs, or a tasting menu, standard or vegetarian, both renewed monthly, plus a weekly Mallorcan rice dish made with bombeta rice from Sa Pobla. The kitchen adapts dishes for intolerances and allergies. It's closed Mondays, with dinner running Tuesday to Sunday and lunch added Thursday and Friday.

Periplo Portixol sits on the water in El Molinar, Palma's old fishing quarter, part of Grupo Amida, the group also behind La Bodeguilla, and carries its own Michelin Guide listing. The kitchen's whole pitch is in its tagline, select produce, fire and sea: fish bought at the market and cooked mainly over an open fire, treated with simplicity and skill rather than elaborate plating. Much of the à la carte is built for two, from an oyster with pomegranate juice and shallot vinegar to a paleta ibérica de bellota and a wagyu cecina. It's open daily for lunch and dinner, with the terrace opening onto the Bay of Palma, and the restaurant's own approach, as it puts it, is that everything is shared: the table, the dishes, the moment.

French chef Gérard Deymier opened Port Petit on the Cala d'Or marina in 1988, after already running two other restaurants on the island since moving to Mallorca in 1971, Restaurant Ibiza with his wife in 1973, then the old Restaurant Se Sivina from 1978. His son Máxime now leads the kitchen with Jérôme Lorieux as executive chef. The cooking blends Mediterranean, French and international influences, served à la carte alongside set menus, including a Tasting Menu and a Bistro Menu rotated at lunch, and the family pours its own wine, Viña Querel, planted in nearby S'Alqueria Blanca. It's closed Tuesdays, with a terrace right over the harbour.

Chef David Rivas, born in Venezuela and trained in Barcelona with stints in Norway and Hong Kong, calls Terrae his form of protest, a kitchen built around sustainability and zero waste. Almost everything is cooked over wood fire with no gas, vegetables given as much weight as meat or fish, sourced from small island producers. The format runs à la carte alongside two tasting menus, the €102 Omakase and a shorter €62 half-version, and on the Chef's Suggestions menu 5% of the price goes to Arrels Marines, the local marine-conservation group Terrae partners with. It holds a Michelin Green Star. Rivas finishes and explains dishes at the table himself. Dinner only, closed Mondays.

Marc Fosh's second Mallorca restaurant swaps his Palma tasting-menu room for open-fire cooking at the five-star, adults-only Pleta de Mar hotel in Canyamel, run by the Torre de Canyamel Luxury Hotels group and admitting guests 16 and over. The kitchen is built around a wood-burning grill and local Balearic meat, fish and seasonal vegetables, with Fosh framing the modern direction less as inventing new techniques and more as going back to roots, letting smoke and flame do the work. It carries a Michelin Guide listing and a Repsol Recomendado. The hotel and restaurant run seasonally, so it's worth confirming dates before planning a trip out to the east coast.

Chef David Morillas, who trained at Disfrutar, El Celler de Can Roca and Hofmann, came home to Palma in autumn 2024 to open his first restaurant in the quiet, off-the-tourist-track neighbourhood of Es Secar de la Real. The name Óseo means 'bony' in Spanish, and the whole place, down to its decor, is built around a nose-to-tail idea that pulls as much as possible from each ingredient, bones and broths running through dishes like a boneless pork trotter served with a purée and a broth made from its own bones. There are two tasting menus, the €65 Osículo and the more complete €95 Osteofito, both product-led and guided by seasonality and technique. It's a Michelin Guide listed restaurant, open Thursday to Saturday only, for lunch and dinner.

Stagier Bar is run by a Chilean-Peruvian couple out of a room of roughly seven tables, small enough to feel more like a dinner party than a restaurant, and it carries a Michelin Guide listing. The chef trained in well-known gastronomic kitchens in Spain and abroad, and built a menu that riffs on those roots: Gillardeau oysters served three ways, duck-and-foie-gras croquettes, a sea bass and grilled octopus ceviche in rocoto tiger's milk, lomo saltado gyozas, smoked steak tartare and a smoked wagyu hanger steak, finished with a warm chocolate and lucuma cake. Hours shift with the season, dinner only through summer with a Tuesday-to-Friday lunch added in winter, and it's closed Sundays. Because the room is so small, booking ahead through stagierbar.com matters more here than almost anywhere else on this list.

Gerhard Schwaiger held two Michelin stars for around 20 years as head chef at Tristán in Puerto Portals before leaving in 2015 to open his own upper-floor, terrace-view restaurant in Palma. Born in Memmingen, Schwaiger came to Mallorca in 1986, and the kitchen he built is now led by chef Stefan Brunner, Austrian-born and trained in Austria, England and Mallorca, who worked alongside Schwaiger at Tristán from the start. Pastry chef Florian Mittelsdorf, also formerly of Tristán, joined the team after moving to Mallorca in 2015. The cooking is Mediterranean with an international, Central European accent, built on top-quality local produce, and the restaurant is listed in the Michelin Guide. It's closed Sunday and Monday, open for lunch and dinner the rest of the week.

Getting to Sa Foradada is most of the story: it sits high on the cliffs of the north coast, facing the pierced rock of the Sa Foradada peninsula near Deià, at the foot of the UNESCO-listed Serra de Tramuntana. Most guests arrive by boat from Port de Sóller, a roughly 45-minute crossing, then climb rustic stairs from a small pier below the cliffs. You can also walk in from the Son Marroig estate, about an hour on foot. Wood-fired paella is the signature dish here, alongside local fish, seafood, salads and desserts. Hours aren't published on the restaurant's own site, and reservations are required regardless of how you arrive, so call ahead, ideally in the morning, before making the trip out.