Best Restaurants in Palma

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DINS Santi Taura holds one Michelin star, since 2020, and two Repsol Soles. The whole restaurant runs on one tasting menu, Origens: 11 courses tracing centuries of Balearic recipes with contemporary technique, with an option to add three more, and a vegetarian version, Pagesia, if you request it when you book. Many of the plates the food arrives on are handmade by artisans. Sit at the Chef's Bar and watch each dish plated and explained, or take a table in the dining room; either way, Santi Taura walks you through the menu himself. It's on the ground floor of the El Llorenc Parc de la Mar hotel, a few steps from Palma Cathedral in Sa Calatrava. The menu runs 125 euros per person, reservations need a credit-card guarantee, and it's closed Sunday and Monday.

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Marc Fosh is the eponymous restaurant of British chef Marc Fosh, set inside the Convent de la Missio, a 17th-century former seminary turned boutique hotel in Palma's old town. Fosh trained in London at The Greenhouse and the Michelin-starred Chelsea Room before working under Martin Berasategui at Bodegon Alejandro in San Sebastian, and in 2002 became the first British chef to earn a Michelin star in Spain, at Read's Hotel. This restaurant, previously called Simply Fosh, now carries one Michelin Star and one Repsol Sol. The kitchen runs contemporary Mediterranean cooking on clean flavours and seasonal Balearic ingredients, with several tasting menus at different lengths and price points across lunch and dinner, plus a more affordable lunch option, all changing with the season. It's open Tuesday to Saturday, with private dining available for up to 10 guests.

Adrian Quetglas runs his namesake restaurant on Passeig de Mallorca, overlooking the Torrent de Sa Riera, cooking creative, Mediterranean-leaning food bistro-style. Born in Buenos Aires to a family with Mallorcan roots, he started his career at Sa Roqueta in Mallorca, then spent around a decade cooking in Moscow, with stints in London and Paris, before returning to open his own restaurant in Palma. The restaurant won a Michelin star in 2016 and held it for years before losing it in the 2025 guide; it remains Michelin Selected and carries a Repsol Recomendado listing. Two tasting menus, five and eight steps, anchor the format, with a wine list alongside. It's closed Sunday and Monday, and Quetglas has said he respected the guide's decision, calling 2025 the restaurant's high point.

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Zaranda started in Madrid in 2005, where chef Fernando Perez Arellano won a Michelin star within a year, then moved to Mallorca, where the restaurant picked up a second star at Castell Son Claret in 2016. Today it lives inside the Es Princep hotel in Palma's old quarter, with its own separate entrance, and the dining room sits over the remains of a former tannery. It holds one Michelin Star and one Repsol Sol, and the format is tasting-menu only: two options, A flor de piel and Plena flor, both served across a sequence of rooms rather than a single table, with wine pairings offered alongside. A flor de piel is listed at 380 euros for two, or 660 euros with the pairing. Guests must be 16 or older, and dinner runs Tuesday to Saturday.

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Maria Jose 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 near Placa d'Espanya. Serrano trained with Martin Berasategui at Lasarte and learned about raw ingredients under Santi Santamaria at Santceloni. The restaurant runs as an updated casa de comidas: market cooking that leans on stews and spoon dishes, with a foot in both Manchego and Mallorcan traditions, built around whatever's fresh that day. It picked up its first Repsol Sol in 2022 and has held it since. It's open for lunch Monday to Saturday and dinner Tuesday to Saturday, closed Sunday, and tables are hard to come by, so book ahead.

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Aromata is chef Andreu Genestra's relaxed Palma project, the casual counterpart to his Michelin-starred, Green Star restaurant elsewhere on the island. It opened in 2014 in the courtyard of the Centre de Cultura de Sa Nostra, picking up a Repsol Sol, then moved in late 2024 to the ground floor of the HM Palma Blanc hotel on Carrer Ramon y Cajal. The idea is high-end Mallorcan cooking at gentler prices than a tasting-menu temple. The Michelin Guide lists it Selected, Repsol gives it one Sol, and the kitchen runs contemporary Mallorcan cooking on the best local Balearic ingredients, with a midday menu and a la carte at lunch, and the Aromata and Sentits tasting menus plus a vegetarian Verd option at dinner. Repsol singles out the roast porc negre with corn and apricot.

Chef Jonay Hernandez, from Tenerife, opened La Vieja on a corner of Palma's Placa Raimundo Clar on 3 May 2018, building the whole place around bringing Canary Island cooking to Mallorca, with recipes he inherited from his mother folded in. The room leans urban and quirky, with genuine graffiti on the walls and an open kitchen. It's since picked up a Michelin Guide listing and a Repsol Recomendado, and Michelin flags it as a strong choice for fish and seafood. Beyond the a la carte there's a Menu del Dia and four group menus, Teide, Pico Viejo, Las Canarias and a vegan option. It's closed Monday and Sunday; book online through TheFork, by phone, or by WhatsApp.

Andana sits inside Palma's Placa d'Espanya railway station, the original 1875 building that once connected Palma to Inca, Sa Pobla and Manacor, and runs as a project of the Grupo Gastronomico de Castro, the group behind chef Maca de Castro. Much of the produce comes from the group's own sustainable garden, feeding Mediterranean dishes the restaurant names as patatas bravas, el perrito, vegetables cooked in a kamado oven, and a legume paella. It carries a Repsol Recomendado listing. The kitchen runs daily except Sunday, and group menus plus vegan and vegetarian options are available, worth confirming directly. It's about a minute's walk from the Ferrocarril de Soller station, an easy stop if you're arriving into Palma by train.

Arume is chef Tomeu Marti's Japanese restaurant on Carrer de Sant Miquel, the pedestrian shopping street near Placa d'Espanya. The room is built around a large open kitchen wrapped by a long bar, so guests can watch the team work. The cooking is Japanese seen through a Mediterranean lens, and Repsol, which lists it Recomendado, singles out the entrecote tataki Thai salad, assorted nigiri, and prawn-and-sea-urchin parcels in tempura; the carta also runs to tuna tartare, an Arume sashimi selection, a house chili crab and a duck, foie and shiitake dim sum. It's open Tuesday to Saturday for lunch and dinner, though listings disagree on the exact closed days, so confirm before visiting. Google reviewers rate it 4.6 out of 5 across 892 reviews, and TheFork scores it 9.4 out of 10. Book by phone or on TheFork.

Vandal sits on Placa del Progres in Santa Catalina, the Palma neighbourhood where most of the city's interesting kitchens have landed. Instead of a fixed tasting menu, you build your meal by choosing the countries you want to eat through, Thailand, Peru, France, Japan, Mexico, Spain, India, Colombia and Italy among them, and the kitchen sends out dishes drawn from those places; Guia Repsol calls the result cocina mestiza. Chef Bernabe Caravotta cooked at Mirazur in France and under Rene Redzepi at Noma in Denmark, and trained at the Blue Elephant school in Thailand, before moving to Mallorca in 2007; Sebastian Perez runs the dining room and wine pairings. Cocktails are paired to the food rather than run as a separate list. It carries a Repsol Recomendado listing and serves dinner only; book online at vandalpalma.com.

Pau Navarro and Ariadna Salvador have run Clandesti out of a former garage on Carrer Guillem Massot, in Palma's Bons Aires area, since May 2016. There's no carta: the pair shop Palma's markets, Pere Garau and Olivar among them, every morning and write the day's tasting menu around what they bring back, cooking only for the diners they're expecting, so you won't know what's coming until the chefs put it in front of you. The room is tiny, a single counter facing the open kitchen. It carries a Repsol Recomendado listing. Dinner runs Tuesday to Saturday, with lunch added on Friday and Saturday, and booking ahead is essential since the kitchen shops and cooks only to the day's reservations.

Fera occupies the ground floor of the Circulo Mallorquin, a historic Mallorcan palace just off El Born, with a dining room that opens onto an interior garden. Chef Simon Petutschnig, born in Austria and trained there in classical French cuisine before moving to Spain in 2005, calls his cooking borderless Mediterranean: Japanese technique built on local, seasonal ingredients, including produce from the restaurant's own Montesion Wine Estate and Son Naava olive oil. It runs on tasting menus, a Chef Menu at 149 euros and a reduced version at 99 euros, both with vegetarian alternatives, alongside wine pairings. Fera holds a Repsol Recomendado listing and is a member of JRE-Jeunes Restaurateurs. It's closed Tuesday and Wednesday, with Thursday and Sunday service dinner-only, so check the calendar before booking.

Botanic sits inside Can Bordoy Grand House & Garden, a hotel among the old town's noble mansions, with dining rooms opening onto what the hotel calls the largest private garden in the quarter. It opened as Mallorca's first plant-forward restaurant under founding chef Andres Benitez, whose Repsol-listed menu featured a lettuce-leaf vegetable taco and a cherry-tomato Vietnamese pizza with fresh basil and handmade Mallorcan burrata, with tasting menus at 65 and 90 euros. After more than five years, Benitez stepped down in June 2026 and chef Jhonatan Maldonado took over. Maldonado trained at the UIB hospitality school in Mallorca and has cooked at Zaranda, Coque and Park Hyatt; press describes his style as a dialogue between his Chilean roots and the Mediterranean. It holds a Repsol Recomendado listing; confirm the current menu directly, since the change is recent.

Periplo Portixol sits on the water in El Molinar, the old fishing quarter on Palma's eastern edge, run under Grupo Amida, the group also behind La Bodeguilla. The kitchen's pitch is right there in its tagline, select produce, fire and sea: fish bought at the market and cooked mainly over an open fire, with a deliberately pared-back approach that treats recognisable ingredients with simplicity and skill. Much of the a la carte is built for two to share, and the dining room opens onto a terrace over the Bay of Palma. It's listed in the Michelin Guide as Selected. Open daily for lunch and dinner, it's a relaxed, romantic pick for a date night by the water rather than a formal tasting-menu evening.

Schwaiger Xino's brings together the legacy of Gerhard Schwaiger, who held two Michelin stars for around 20 years as head chef at Tristan in Puerto Portals, with the contemporary kitchen now run by Stefan Brunner. Schwaiger, born in Memmingen and in Mallorca since 1986, left Tristan in mid-2015 and opened his own restaurant on an upper floor in Palma with a terrace and views. Brunner, Austrian-born and trained in Austria, England and Mallorca, worked at Tristan too and has been part of Schwaiger Xino's since the start, cooking Mediterranean food with a Central European accent; pastry chef Florian Mittelsdorf, another Tristan alumnus, joined in 2015. It's listed in the Michelin Guide as Selected, and menus, a la carte, tasting and daily, are published on the restaurant's site. Closed Sunday and Monday.

David Morillas, who trained at Disfrutar, El Celler de Can Roca and Hofmann, opened Oseo in Es Secar de la Real in autumn 2024, his first restaurant since returning to his hometown of Palma. The name means bony in Spanish, and the whole place is built around using the entire animal, bones included, down to the room's decor, with dishes like boneless pork trotters served with a puree and a broth made from the bones themselves. The tasting-menu cooking is product-led, described by the kitchen as sensitive, respectful and guided by seasonality and technique. It's listed in the Michelin Guide as Selected. Open Thursday to Saturday only, for lunch and dinner, closed the rest of the week, in a quiet neighbourhood off Palma's tourist track that the number 16 bus stops close by.

Quadrat is the restaurant of the Sant Francesc Hotel Singular, a mansion just off Placa de Sant Francesc in the old town, with the dining room set in what were once the mansion's stables and opening onto a garden-patio that doubles as a terrace. Chefs Carles Forteza and Alvar Albaladejo cook Mediterranean food built on local, seasonal produce, taking an original approach to classic recipes with newer techniques and occasional flavours borrowed from other cultures. Dinner runs Thursday to Monday, with a choice of a la carte or the L'Entorn tasting menu, and Sunday lunch is a dedicated rice menu rather than the regular carte. It carries a Michelin Guide listing as Selected. Closed Tuesday and Wednesday; reserve through the hotel website or by phone.

Stagier Bar is a tiny room in Santa Catalina, roughly seven tables, run by a Chilean-Peruvian couple whose chef trained in well-known Spanish kitchens. The menu blends Latin American and Mediterranean flavours with local island produce: croquettes and Gillardeau oysters, a sea bass and grilled octopus ceviche with rocoto tiger's milk, lomo saltado gyozas, smoked steak tartare, a smoked wagyu hanger steak, and a warm chocolate and lucuma cake for dessert. It reads more like a dinner party than a restaurant, and it's listed in the Michelin Guide. Hours shift seasonally, summer is dinner only Monday to Saturday, winter adds a Tuesday to Friday lunch, so confirm before you go. Closed Sundays, and with only seven tables, book well ahead.

Little Jarana is a small bistro and wine bar tucked down a side street near Passeig de Mallorca, run by chef Abraham Artigas, who seats around 19 and picked the wine list himself, small producers across Spain, France and Italy. The handwritten menu of creative Mediterranean small plates changes roughly every two weeks, though two dishes stay put: anchovies with bread and butter, and gnocchi with cockles and bottarga, the latter never off the menu. There's no beer, soft drinks or coffee, just wine, some vermouth and water, and the kitchen can't accommodate vegan menus or severe dietary restrictions. It's recommended in the Michelin Guide, tables are capped at six, and it draws Palma chefs on their nights off, so book a few days ahead.

Chef Gabriel Conti, born in Brazil in 1981 to a Basque-Italian family, started cooking in Florianopolis before moving to Barcelona, where at 27 he taught management and practical cooking classes at the Universitat Autonoma de Barcelona. He opened Mombo, formerly named Mambo, on Passeig de Mallorca in 2022, calling it his most personal project. The restaurant calls itself a restaurante de tapeo fino, refined small plates rather than a raw-bar tapas crawl, framed by Conti as a fusion of tradition and the avant-garde built around respecting local ingredients and direct supplier relationships. It's listed in the Michelin Guide as Selected. There's an adults-only policy, with children welcome from age 10, and it's closed Sundays; book online or by phone.

BarBar, near Passeig Jaume III, opened as a project of Grupo Amida, the Mallorcan catering and events group, and runs its kitchen on two Basque grills and an oven, nothing else, no deep fryers, no microwave, which pushes everything onto fire and technique: marinating, fermentation, maceration, even ageing fish. Executive chef Rafa Perello frames the constraint as deliberate, built for plates meant to share. The Mediterranean-based menu borrows from Japanese, Scandinavian and Latin cooking and changes four or five times a year with the seasons, backed by a wine cellar meant to be drunk from generously. It's listed in the Michelin Guide as Selected, with no star. It's a small, tight room, so book ahead, and it runs lunch and dinner daily.

La Bodeguilla has run since 1986 on Carrer de Sant Jaume, squarely in the old-town core near Jaume III. It works as both restaurant and wine shop, with more than 300 Spanish and international references on the list, and a two-floor room where wine barrels double as tables. The kitchen sticks to Spanish, Mediterranean-rooted cooking, treating ingredients with what it calls sencillez, humildad y tecnica, simplicity, humility and technique, cooking to order around the day's best product. It's a family business and part of Grupo Amida, the Palma hospitality group also behind Periplo Portixol, and it's listed in the Michelin Guide as Selected. Open daily from 1pm to 11pm, it's an easy old-town stop for lunch or dinner without needing to plan far ahead.

Chef Irene Gutierrez opened Sumaq in June 2013 on Carrer de Sant Magi, moving in May 2014 to its current Carrer de Cotoner address in Santa Catalina. The name comes from Quechua, where sumaq means delicious, sumptuous or beautiful, and the cooking draws on Peru's biodiversity, from the Pacific coast to the Amazon and the Andes, with some Mallorcan touches. The a la carte runs long with a dedicated ceviche section alongside a tasting menu; signature dishes include the causa de confit de pato a la huancaina, bacalao gratinado, baked cod with lime cream, and a ceviche mixto exotico with salmon, corvina and red tuna. It's listed in the Michelin Guide as Selected, and the room runs live music alongside the food. Reserve through CoverManager or by phone.

Blat al Sac sits on Carrer de Blanquerna in Palma and reads as an updated take on Mallorcan home cooking, built around several versions of pa amb oli, the island's classic bread-and-oil base, alongside tapas, salads and a run of desserts. Local product like sobrassada and Menorcan cheese runs across the plates. It's a Repsol Solete, the guide's nod to everyday spots worth knowing, in a modern, minimalist room bright enough that the plates carry the colour, with a casual, neighbourhood feel rather than anything formal. It's open Monday to Saturday, roughly midday to midnight, closed Sunday, though it's worth confirming hours directly before you go. Reserve by phone; it's about a five-minute walk from the Ferrocarril de Soller station.

Mar de Nudos sits on the Moll Vell, the old marina at the foot of La Llotja and the cathedral, founded by Marco di Loreto. The kitchen pairs Japanese and Mediterranean cooking with a seafood focus, plating dishes with an eye on texture, colour and presentation, and a cocktail programme runs alongside the food. It keeps long hours, open daily from 1pm to 1am, so it covers lunch, dinner and a late-night option in one sitting. It's a short walk, about three minutes, from Sa Llotja, an easy stop on a wander through the harbourside old town. Reservations run through the restaurant's own website, and TripAdvisor reviewers rate it 3.5 out of 5 across more than 800 reviews.

Cuit is the restaurant of Mallorcan chef Miquel Calent, set on the eighth floor of the Nakar Hotel on Avinguda Jaume III, where the view over the cathedral, Bellver Castle and Palma Bay is as much the draw as the contemporary Mallorcan cooking. The format spans tasting menus, breakfast, snacks and company menus, plus a Sunday brunch that runs from noon to 3pm and is closed in July and August. There's a rooftop bar next door with cocktails and a resident DJ. The restaurant is open Monday to Saturday, lunch and dinner, closed Sunday outside the brunch service. It leans upscale and suits a date night, a special occasion, or simply diners after the view; email cuit@nakarhotel.com to reserve.

Lume & Co occupies a 15th-century building on Cami dels Reis near Genova, on the edge of Palma, in what the restaurant says were once the stables of the Son Berga estate. The menu runs as a steakhouse, quality meats alongside cooking the restaurant describes as Mediterranean-inspired, in a room whose history is as much the pitch as the food. It leans upscale and suits groups, couples and special occasions, drawing a mix of locals and visitors, and the restaurant takes direct bookings for parties of 20 or more. Google reviewers rate it 4.5 out of 5 across nearly 1,800 reviews, and TheFork scores it 9.2 out of 10. Book online through the restaurant's system, or email reservas@lumerestaurante.com for larger groups.

Emilio Innobar sits on Carrer de la Concepcio, a quiet lane a short walk from El Born and Jaume III, in a restored old building with large windows. Founder chef Emilio Castrejon, who has South American and Japanese heritage and worked in Japan before settling in Mallorca, built the place around what he calls Fusion Fina, blending Mediterranean, Asian and Mexican elements with sashimi, tataki and ceviche at the centre. The kitchen is now directed by Marcus Cardoso, who trained under Castrejon, and dishes are designed for sharing, changing with what's fresh at the market. The open kitchen means you can watch the plates come together from the dining room. It's open Tuesday to Saturday for lunch and dinner, closed Sunday and Monday; email reservas@emilio-innobar.com to book.

Kaizen Sushi Bar & Shabu Shabu, named for the Japanese idea of constant improvement, sits near Santa Eulalia in the old town, on Carrer de l'Argenteria. Chef Ismael Rojo's menu pairs sushi and sashimi with shabu-shabu, the simmer-it-yourself hot pot, built around values the restaurant states as product, respect, technique and dedication. It calls itself a well-kept secret in the centre, and the reviews back that framing: Google rates it 4.9 out of 5 across more than 1,500 reviews, TripAdvisor 4.9 out of 5, and TheFork 9.7 out of 10. It's open Monday to Wednesday for dinner only, and Thursday to Saturday for both lunch and dinner, closed Sunday. Reservations run through Restoo, and the full menu is published online through their digital menu link.

Ses Coves de Genova is a family-run restaurant in the Genova neighbourhood, a few kilometres from central Palma, built directly above the Genova caves, an underground system the venue says was discovered in 1906 when the owner dug for a rainwater cistern. It serves traditional Catalan and Mallorcan cooking, though specific current menu items weren't independently confirmed, so check with the restaurant directly for today's dishes. The feel is classic rather than trendy, popular with locals and suited to a family meal. The caves below can be toured by small groups with advance reservation, an unusual add-on for a neighbourhood restaurant. TripAdvisor reviewers rate it 4.1 out of 5 across more than 200 reviews. Reserve by phone, and confirm hours directly since they aren't independently listed.