Best Restaurants with a View in Mallorca

Sea Club is the relaxed, summer-only half of Hotel Cap Rocat, the converted military fortress on its own headland at Cala Blava, right on the water at Caló de la Reina. The kitchen keeps things simple for the setting: grilled and wood-oven meat and fish plus rice dishes built on seasonal Mallorcan produce, paired with white wine in what the hotel pitches as an informal summer get-together by the sea. It's effectively adults-only, guests under 15 aren't accepted, and smart-casual dress applies after 7pm. It operates seasonally, opening for the current season from early April, so confirm dates on caprocat.com before planning a trip out to this quieter stretch of the Bay of Palma.

Michelin SelectedRepsol

La Fortaleza sits inside the same restored fortress as Sea Club, in a 30-hectare reserve with around 2km of protected coastline, but it's the other end of the experience: a 30-seat dining room, dinner only, Tuesday to Saturday. Chef Víctor García runs two tasting menus, Un paseo por Mallorca, built on the island's traditional recipes like stuffed squid and variat, and El Producto, a more seasonal, ingredient-led register, and the restaurant holds two Repsol Soles since 2019 plus a Michelin Guide listing. In spring and autumn, service happens at two-person tables in a former troops' mess hall; in summer it moves to a rooftop pavilion over the Mediterranean. Smart-casual dress is requested after 7pm, phones stay off the table, and children under 15 aren't accommodated.

Michelin SelectedRepsol

El Olivo is one of three places to eat at Belmond La Residencia, but the setting sets it apart: the dining room sits inside a 17th-century oil mill that still keeps its original Mallorcan tafona, the old olive press, with candlelight doing most of the atmospheric work most nights. In summer, weather permitting, service shifts out to a terrace looking over Deià and the Tramuntana mountains. Chef Pablo Aranda, from Granada, cooks what the Michelin Guide calls 'return-to-roots cuisine,' Mediterranean at its base with Arabic influences and nods to Federico García Lorca, across a tasting menu called El Viaje del Duende, with courses like Albayzín and a Mallorcan lamb Michelin singles out for its black olive crust and toasted sheep's milk. A vegetarian version is available on request. Non-hotel-guest bookings open 30 days ahead through Belmond's site.

Sa Foradada sits high on the cliffs of the north coast, facing the pierced rock of the Sa Foradada peninsula, at the foot of the UNESCO-listed Serra de Tramuntana near Deià. Getting there is most of the story: most people arrive by boat from Port de Sóller, around 45 minutes by sea, then climb rustic stairs up from a small pier, or walk in from the Son Marroig estate, roughly an hour on foot. Wood-fired paella is the signature dish, alongside local fish, seafood, salads and desserts. Hours aren't published on the restaurant's own site, and reservations are required either way, so call in the morning to book before making the trip out.

Suculenta sits in Marina Tramontana at Port de Sóller, the harbour in front and the Serra de Tramuntana rising behind, and the view comes at you from three different angles here: the main terrace at water level, a separate rooftop called Rooftop Suculenta, and a beachside bar, Bar La Base, with its own food truck. Chef Javier Bermudo's kitchen works Mediterranean sea-and-garden cooking, wild fish, oysters, caviar and grilled premium meats, cooked over a Josper charcoal grill fired with orange wood, with rice made exclusively from Albufera de Valencia rice. Hours shift with the season, closed Tuesdays in May and open daily June through September, so check before you plan a trip around the rooftop specifically.

Villa Luisa sits directly on the seafront in Port de Sóller, the harbour town most visitors reach via Sóller's historic tram line, with a terrace that puts you right at the water's edge rather than looking down on it from above. The kitchen leans Mediterranean with a seafood focus, plus grilled meats and rice, offered both à la carte, from a Cantabrian anchovy gilda to an amberjack tiradito, and as tasting menus alongside a dedicated wine list. It's open daily from late morning into the evening, and books through CoverManager, by phone or by email.

Patiki Beach puts you right on Repic beach at Port de Sóller, under a bamboo roof with the Tramuntana mountains behind and the sea directly in front, on Camí del Far. The owners call it an extension of home, a beach shack for everyone, and the kitchen describes its food as a textural, colourful celebration of raw ingredients consciously sourced on the island, leaning toward fish, salads and vegetables that change with the season, served as sharing plates alongside cocktails and a house sangría. It's open daily from midday to 11pm; book ahead at patikibeach.myrestoo.net in season.

Es Canyis sits right on the sand on the Platja d'en Repic in Port de Sóller, with a beachfront terrace in front of a main dining room and a private first-floor lounge upstairs, describing itself as carrying a long family tradition. The kitchen cooks traditional Mallorcan and seafood dishes with French touches, what it calls a gastronomic proposal on the beach, from oysters and octopus carpaccio to a seafood zarzuela and a Sóller lobster stew, with homemade desserts prepared in view of guests. There's also a set morning tasting menu, Menú Naranja, built around orange. It runs Wednesday to Sunday, closed Monday and Tuesday.

Maristel Bistro & Bar is the restaurant of the Maristel Hotel & Spa in Estellencs, a cliffside village in the Serra de Tramuntana on Mallorca's west coast, with a sea-view terrace as the whole setting. Chef José Luis Adán pairs Mediterranean tradition with contemporary technique across a five-course tasting menu and an à la carte, running from Xeixa wheat grissini and a black pig pâté with Mallorcan herbal liqueur to a burrata salad with orange and candied pine nuts. Vegetarian, vegan, gluten-free and lactose-free options are all available on request. Bookings go through the hotel by phone or email; confirm current hours directly since they aren't published.

Urbà is the rooftop restaurant at Hotel El Llorenç Parc de la Mar in Palma's old town, run by Grup Santi Taura and billed as the group's most open concept, built for easy sharing rather than a set tasting format. The signature Go W!TH THE FLoW menu, minimum two people at €69 a head, runs from Laurent-Perrier Champagne to Amur Beluga caviar on fried mantou and an oyster with beurre blanc and more caviar, while the à la carte adds a red prawn tartare and a spinach and green curry. It mixes walk-in daytime hours with separate booked lunch and dinner seatings, so check the schedule and book by phone or email.

Mar de Nudos sits on the Moll Vell, Palma's old marina, founded by Marco di Loreto around a fusion of Japanese and Mediterranean cooking with seafood at the centre. The kitchen splits into a Mediterranean starters list, Jamón Ibérico de Bellota, Gillardeau oysters, a prawn carpaccio with caviar, a Japanese section of miso soup and gyozas and sushi rolls, and a Crudo Bar of tuna and salmon tartares, ceviches and takakis. It runs a long day, roughly 1pm to 1am, covering lunch through a late dinner, with a cocktail programme running alongside the food. Book online via the website.

Sa Roqueta is a small, intimate fish and seafood restaurant tucked among the boats in Portixol harbour, just east of Palma's old town, on Carrer de la Sirena. The kitchen cooks in the Mallorcan style, paella, fideuà and grilled fish, alongside premium seafood sold by weight and dry-aged beef for anyone who wants meat instead. It's a compact, popular room, so booking ahead matters in summer, best done by phone. It runs Tuesday to Saturday for both lunch and dinner, closed Monday and Sunday, and the harbour setting, boats moored right outside, is really the whole draw.

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 pitch is right there in its tagline, select produce, fire and sea: fish bought at the market and cooked mainly over an open fire, treated with simplicity 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 wagyu cecina and a sea bass ceviche with mango air. It's open daily for lunch and dinner, with the terrace opening straight onto the Bay of Palma.

Maria 5 Beach puts one foot on the sand at Camp de Mar, in Andratx, the seafront sibling to the more formal Maria 5 Urban in central Palma. Head chef Gunnar Blischke, born in Hamburg and a European Championship winner with Germany's national culinary team, runs an Asian and international fusion menu built on Japanese technique, sushi and teppanyaki alongside dishes like a tuna tartar 'Green Garden', a Caesar salad done Maria 5 style, and prawns or vegetables in tempura. It's open daily from late morning into the evening, and it's a sought-after seat in season, so book through the restaurant's own system or by email.

La Universal calls itself the gastronomic taberna of Port d'Andratx and sits right on the harbour-front at Avinguda Riera Alemany, its pitch built around the essence of the Mediterranean and big flavour. The menu leans on local, seasonal produce in plates meant for sharing, or not, as the carta puts it, Jamón Ibérico de Bellota, an esqueixada, a marinated scallop and squid salad, grilled octopus, Black Tiger prawns, sea bass and corvina off the plancha, a slow-cooked veal shank and a Tomahawk steak for the table. It's closed Tuesdays and generally opens evenings, with hours shifting seasonally, so check the restaurant's Instagram or call before you go.

Latitud 39 sits harbour-facing in Port d'Andratx, at Avinguda Riera Alemany, and leans on what it describes as the Vera family's fishing tradition, more than 50 years deep, for its fish, alongside vegetables grown on the family's own fields. It's a modern take on Mallorcan cooking, with a sea-view terrace over the harbour and an on-site cocktail bar for after. The full menu is published digitally rather than on the homepage, so check there for current dishes, and reservations run through CoverManager, plus phone and email. Confirm current hours when you book, since the published schedule is a summer one.

La Gran Tortuga has served fresh fish, seafood and rice in Cala Fornells, just outside Peguera, since 1974, from a Mediterranean villa with a large terrace looking over the bay and the Malgrats Islands. The name comes from an old anecdote: fishermen from the Peguera port are said to have surprised the architect Pedro Otzoup with a turtle, and the restaurant took its name from it. Chef Javier Soriano now runs the kitchen, and the Repsol Guide, which lists the restaurant as Recomendado, credits him with reviving the menu around fresh, island-caught fish. There's a live lobster tank in the dining room, a five-course tasting menu at €60 a head for full tables, and the terrace runs its own separate menu. It operates seasonally, March through October.

U Mayol runs on the ground floor of Hotel El Vicenç de la Mar in Cala Sant Vicenç, part of Grup Santi Taura, near Cala Molins beach. The kitchen leans into the area's seafaring soul with Mallorcan classics built for sharing, traditional rice dishes, seafood and grilled meats and fish, from a glass bread with tomato and salt flakes to U Mayol's own La Gilda skewer, charcoal-grilled rock octopus, and a wagyu smash burger for anyone who wants something heartier. Breakfast and lunch run daily, but dinner service is Friday and Saturday only, 7 to 9:45pm, so plan around that if you want the evening view over the cove.

Michelin SelectedRepsol

Can Simoneta Gastronòmic is the fine-dining restaurant inside the Can Simoneta hotel on the Torre de Canyamel estate near Capdepera, open as a dedicated gastronomic venue since 2023. Chef David Moreno, who is Mexican, trained in Barcelona and spent four years as head chef under Andreu Genestra in Mallorca before building his own concept here: 'Mexiterranean,' Mallorcan produce reworked through Mexican flavours and technique, served as a single tasting menu called Origen. It holds a Michelin Guide listing and one Repsol Sol, awarded in 2023, and Engel & Völkers has cited it for what it calls 'unbeatably broad views of the Mediterranean.' Smart casual dress is requested; book ahead through the hotel.

MichelinRepsol

Es Fum sits inside the St. Regis Mardavall resort at Costa d'en Blanes, its dining room set above the Mediterranean coast west of Palma, and holds one Michelin Star and one Repsol Sol. Chef Miguel Navarro, who trained under Martín Berasategui, has led the kitchen since 2017 and runs three tasting menus: Origen, built on the dishes that made the kitchen's name; Recorrido, which pulls influences from more than 40 countries across three chapters, from a Natura course to raviolis shojin ryori and a chocolate cart; and a vegetal menu. For 2026 Navarro added a Michelin Star Series of four-hands dinners with chefs from across his career. Dinner only, Wednesday to Sunday, runs about three hours, with an elegant dress code, long trousers and closed shoes for men.

Ponderosa sits right on the sand at Ses Casetes des Capellans, the historic wooden-cabin stretch of Playa de Muro, and bills itself as a 'chiringuito 2.0,' a beach club that keeps the barefoot feel but plates things up properly. Chef Kike Martí is known here for arroces de autor, author rice dishes and paellas built on regional seafood and local rice, running a 0km Slow Food approach with local farmers and Mallorcan fishermen, alongside dishes like a creamy ceviche, a bonito tartare and a Menorcan salad. Live music and DJ sets run toward sunset. It's open daily, and tables go fast in July and August, so book early at ponderosabeach.com.

Bib GourmandRepsol Recommended

Miceli is chef Marga Coll's restaurant in Selva, a village at the foot of the Serra de Tramuntana, opened 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, which fits the kitchen's whole idea: there's no printed menu, Coll shops the Inca market each morning and builds the day's cooking around whatever's good, on a base of 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 Arrels by Marga Coll in Illetes and La Barra de Miceli inside the Inca market.