Best Seafood Restaurants in Mallorca

Periplo Portixol sits right on the water in El Molinar, the old fishing quarter on Palma's eastern edge. The kitchen buys its fish at the market and cooks most of it over an open fire, treating recognisable ingredients simply rather than over-plating them. Much of the à la carte is built for sharing, with several dishes designed for two, in keeping with the room's own line that everything here, the table, the dishes, the moment, is shared. The dining room opens onto a terrace with views over the Bay of Palma, and it holds a spot in the Michelin Guide. It runs under Grupo Amida, the Palma hospitality group also behind La Bodeguilla. Open daily for lunch and dinner, it's worth booking ahead for a water-view table. Guidavera ranks it #32 of 338 rated restaurants in Mallorca.

Sa Roqueta is a small, well-known fish and seafood restaurant tucked among the boats on Carrer de la Sirena in Portixol, the old fishing-village pocket just east of central Palma. The kitchen works in the Mallorcan style: paella, fideuà and grilled fish, with premium seafood sold by weight. It's a compact room, popular with both locals and tourists, so booking ahead by phone matters, especially in summer when tables go fast. Service runs Tuesday to Saturday, lunch and dinner, and it's closed Monday and Sunday. The setting is intimate rather than showy, in keeping with a harbourside spot built around whatever the boats bring in that day rather than a polished dining-room experience.

Ca'n Pescador runs two restaurants under one idea, what the kitchen calls '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 lean on local produce and Mediterranean tradition, with a menu built around live seafood, fresh fish, selected meats and rice dishes that run from traditional paella to more personal versions. Desserts are homemade, including Ca Na Mina ice creams. No fixed dish list is published, so the kitchen works with whatever's in season on a given day. Each site keeps its own phone line and email, and both are open long hours daily, from late morning into midnight, which makes either location workable for a late lunch or dinner.

Mar de Nudos sits on the Moll Vell, Palma's old marina, and was founded by Marco di Loreto as a sophisticated waterfront spot built around seafood. The kitchen fuses Japanese and Mediterranean cooking, with dishes plated deliberately around texture, colour and presentation rather than a straightforward market-fish approach. A cocktail programme runs alongside the food menu, and the room leans toward a higher-end night out rather than a casual harbour lunch. It keeps long hours, open daily from around 1pm to 1am, which covers lunch through late dinner in one sitting. The waterfront setting on the old fishing harbour puts it a short walk from Palma's old town, so it works well paired with an evening out in the centre.

La Gran Tortuga has been open since 1974 in Cala Fornells, just outside Peguera in Calvià. The name comes from an old story: fishermen from the Peguera port are said to have surprised the building's architect, Pedro Otzoup, with a turtle, and the restaurant took its name from it. It sits in a Mediterranean villa with a large terrace over the bay and the Malgrats Islands, and keeps a live lobster tank alongside its fresh fish, seafood and rice menu; the terrace runs its own separate menu too. Chef Javier Soriano leads the kitchen, and the Repsol Guide credits him with diversifying the offering and pushing the long-running restaurant back toward the front rank, with a focus on fresh, preferably island-caught fish and rice mains. It holds a Repsol Recomendado listing and Guidavera ranks it #52 of 338.

Sal de Cocó sits on the fishermen's wharf at the port of Colònia de Sant Jordi, run by chef-owner Marta Rosselló, right next to what used to be her family's grandparents' house, so the roots here run deep. Repsol describes a real seafaring feel to the place, and the kitchen leans into that, building a menu that changes every month to follow whatever the boats bring in. Repsol singles out the soupy cuttlefish-and-prawn rice and a black-pork-and-cuttlefish burger; the carta also lists crispy rice coca with squid, langostino gyozas, seafood paella, black rice with squid and sole meunière. It carries a Repsol Recomendado listing and ranks #70 of 338 on Guidavera. It's closed Tuesdays, with sea views and a terrace filling out the rest of the picture.

Port Petit has sat on the marina at Cala d'Or since 1988, opened by French chef Gérard Deymier, who'd already been running restaurants on the island since moving to Mallorca in 1971: he opened Restaurant Ibiza with his wife in 1973, then took over the old Restaurant Se Sivina in 1978 before starting this one. It's still family-run, with his son Máxime now leading the kitchen and Jérôme Lorieux as executive chef. The Michelin Guide files the cooking as Mediterranean with French and international influence, served à la carte alongside set menus that include a Tasting Menu and a Bistro Menu rotated at lunch. The family also makes its own Mallorcan wine, Viña Querel, planted by Gérard in the village of S'Alqueria Blanca. It holds both a Michelin Guide listing and a Repsol Recomendado, ranking #34 of 338 on Guidavera.

U Mayol is the ground-floor restaurant of Hotel El Vicenç de la Mar in Cala Sant Vicenç, part of Grup Santi Taura, the group led by chef Santi Taura. The concept leans into the area's seafaring soul, building Mediterranean cooking rooted in local Mallorcan classics: traditional rice dishes, seafood, and grilled meats and fish, with an emphasis on local products and dishes designed for sharing. It serves breakfast, lunch and dinner, though dinner service runs only Friday and Saturday nights, with breakfast and lunch the rest of the week. The bistro sits a short walk from Cala Molins beach, which makes it an easy stop between the beach and a proper sit-down meal. Google reviewers rate it 4.6 out of 5 across 298 reviews.

Suculenta sits in Marina Tramontana at Port de Sóller, with the harbour in front and the Serra de Tramuntana rising behind. Beyond the main terrace there's a rooftop, Rooftop Suculenta, and a separate beachside bar, Bar La Base, with its own food truck. The cooking is Mediterranean, built on fresh local Mallorcan produce, served at lunch from 1 to 4pm and dinner from 7 to 10:30pm. Hours shift with the season: open daily June through September, with a Tuesday closure in May. Between the three settings, terrace, rooftop and beach bar, it works for a proper sit-down meal or a more casual drink with the harbour view, depending on which part of the property you land in.

Villa Luisa Sóller sits directly on the water in Port de Sóller, the harbour town reached from Sóller by the historic tram. The draw is the setting: a terrace right on the water with views across the port. The kitchen leans Mediterranean with a seafood focus, built around a Josper grill alongside rice dishes and premium grilled meats, and it's served either à la carte or as tasting menus, backed by a curated wine list. It's closed Mondays, open the rest of the week from 12:30 to 22:30. The mid-range prices and flexible format, sit-down tasting menu or straightforward à la carte, make it workable for a date, a family meal or a bigger group.

Es Canyis sits right on the sand on the Platja d'en Repic beachfront in Port de Sóller, and the restaurant describes a long family tradition behind it. Alongside the main dining room there's a beachfront terrace and a private first-floor lounge, and homemade desserts are prepared in view of guests rather than plated out of sight. The kitchen serves traditional Mallorcan and seafood cooking with French touches, what the venue frames as a gastronomic proposal on the beach rather than a straightforward chiringuito. It's open Wednesday to Sunday, closed Monday and Tuesday, so it's worth checking the calendar before a Sóller day trip built around a beachfront lunch here.

Ses Oliveres sits on the Passeig Es Través promenade in Port de Sóller, and the kitchen's pitch is simple: pick the fresh fish you want and they'll cook it to order. Beyond that, the menu runs Mediterranean and Mallorcan, built around fresh fish, seafood and rice dishes, and the site also lists fried fish and a dry seafood rice with shrimp, with wine pairings matched to fish, seafood and rice. It's open daily from 13:00 to 22:30, no weekly closure to plan around. It's also the most-reviewed restaurant on this list by a wide margin, with 3,538 Google reviews at 4.5 out of 5, which says something about how many people pass through this promenade room each season.

Latitud 39 sits on the harbour-front in Port d'Andratx and ties its cooking to the Vera family's fishing tradition, which the restaurant describes as going back more than 50 years. The kitchen frames itself as modern Mallorcan: fish comes from the port itself, the restaurant says, alongside vegetables grown on the family's own fields, rather than a generic seafood-restaurant supply chain. It's served on a sea-view terrace with an on-site cocktail bar, giving it a slightly more polished feel than a straightforward harbour grill. Google reviewers rate it 4.4 out of 5 across 247 reviews. Given the location, right on the water in one of Mallorca's more upscale ports, it suits a date or an evening drink as much as dinner.

Alemany is the restaurant of Hotel Cal Bisbe in Sóller, with a terrace looking out over the Serra de Tramuntana. It's a family-run kitchen led by chef Joan Alemany Frau, who cites Mallorca and traditional Sollerica cooking as the main inspiration. The food is Mediterranean, market-driven and seasonal, built on fresh, high-quality ingredients treated simply rather than masked with unnecessary spices. The menu is published as a PDF on the website alongside separate wine and dessert lists. It's open Tuesday to Saturday for lunch and dinner, closed Monday and Sunday. Diners rate it highly across the board: 5 out of 5 on Google from 88 reviews, a perfect score on TripAdvisor, and 9.3 out of 10 on TheFork, suggesting a small, well-loved room rather than a tourist-volume operation.

Ca'n Toni Moreno sits at Port des Canonge, a small harbour below Banyalbufar on the Tramuntana coast, reached by a winding coast road. Per the Repsol Guide, the Ferragut family has run it since the 1960s, and the name nods to a traditional Mallorcan folk song. José Lorenzo Ferragut Paul cooks, Lourdes Paul runs the dining room, and José Ferragut is the sommelier. Rice is the house signature: arroces with shellfish, octopus prepared the traditional way, and cuttlefish rice, alongside the day's fresh catch, which Repsol calls the safe bet on the menu. Terrace tables look straight out over the little port, and the restaurant offers celiac and vegan options, per Repsol. It's worth calling ahead, since the kitchen leans mainly toward lunch service.