Photo: Breogan Cocina GallegaBest Steak in Palma
Introduction
The Mallorca Steak List We Send to Friends
Palma isn't overrun with dedicated steakhouses the way it is with tapas bars or seafood spots. A grilled or roasted beef cut being the actual reason to book a table, rather than one dish among many on a broader menu, narrows the field fast. The restaurants on this list clear that bar: charcoal grills, holm-oak fires, dry-aged cuts and Josper ovens are the point, not a side note.
The short answer
Key Picks at a Glance
In a hurry? These are the essential picks from our full ranking below.
- Best dry-aged beef specialistBreogán Cocina Gallega
dry-aged Galician cow and ox, plus Japanese A5 Wagyu.
- Best dedicated steakhouseRestaurante Diecisieteº
aged meat over holm-oak charcoal since 2004, in Santa Catalina.
- Best long-running asadorAsador Bolixe Cocina Esencial
charcoal-grilled asador running in Palma since 2004.
- Best Basque grill formatSukalde
Josper charcoal grill, dry-aged beef chops sold by weight.
Before you order
A Guide to Steak in Mallorca
The scene
Palma's steakhouse scene is compact and spread across a few pockets rather than clustered in one neighbourhood. Breogan Cocina Gallega works Galician dry-aged beef on Carrer de Ruben Dario. Asador Bolixe Cocina Esencial has run its charcoal grill in Palma since 2004. Restaurante Diecisieteo serves aged meat over holm-oak charcoal in Santa Catalina, also since 2004. Sukalde pairs a ground-floor pintxos bar with a Josper charcoal-grill restaurant on Carrer de Bonaire in the city centre.
What's the difference between a chuleton and an entrecot?
Chuleton, or txuleton in Basque, is a large bone-in rib chop, typically shared at the table and priced by weight. Entrecot is a boneless rib steak, a single-portion cut common on Spanish and French steakhouse menus.
Which Palma steak venues have run the longest?
Asador Bolixe Cocina Esencial and Restaurante Diecisieteo have both worked their grill formats in Palma since 2004.
How We Built This List
Years of Eating, Asking, and Going Back
We built this list from Guidavera's own verified Palma restaurant data: menus, tags and editorial detail pulled directly from each venue's own site where available. A grilled or roasted beef cut has to be the primary draw for a restaurant to make this list, a dedicated steakhouse, asador or grill-forward kitchen rather than a general Mediterranean or traditional Mallorcan menu where beef is one dish among several. Restaurante Zaranda, a two-Michelin-star tasting-menu restaurant in Palma's old quarter, is left off this list for that reason: the format is a fixed multi-course tasting menu, not a steakhouse, even though a beef course can appear on it. A few grill-adjacent venues that surfaced in our research, including BarBar Mallorca, Meson Ca'n Pedro and Cantina Grill, aren't in the main ranking because their menus lean broader than beef-first, or because key details couldn't be confirmed; see the honourable mentions below.
More on how we rank: our methodology and quality standards.
At a glance
The 4 Best Steak, Compared
Quick reference table. Click any name to jump to the full review.
| # | Restaurant | Neighbourhood | Price | Distinction | Signature dish |
|---|---|---|---|---|---|
| 1 | Breogán Cocina Gallega | Palma | €€ | — | Dry-aged Galician cow steak |
| 2 | Restaurante Diecisieteº | Santa Catalina | € | — | — |
| 3 | Asador Bolixe Cocina Esencial | Palma | €€ | — | — |
| 4 | Sukalde | Centre | €€€ | — | Dry-aged beef chops, sold by weight |
The ranking
4 Best Steak in Mallorca
Breogán Cocina Gallega
1. Breogán Cocina Gallega — Galician dry-aged beef specialist, run by two Galician brothers.
Breogan Cocina Gallega is a Galician restaurant on Carrer de Ruben Dario in Palma, opened by two brothers, Carlos and Marcos, to bring Galician cooking and tradition to Mallorca. The kitchen specialises in dry-aged meats, fish and seafood, built around protected-designation products including Galician cow, veal and ox. The steak list runs to dry-aged cuts of Galician cow and ox, alongside Japanese A5 Wagyu, served in large cuts meant for the table. Fish and seafood, including turbot, seabream, lobster and shellfish, run on a pre-order basis alongside the meat menu. It's open Tuesday to Sunday, closed Monday.
Restaurante Diecisieteº
2. Restaurante Diecisieteº — Santa Catalina asador grilling aged meat over holm-oak charcoal since 2004.
Restaurante Diecisieteo has run in Palma's Santa Catalina neighbourhood since 2004, on Calle Fabrica 12. It's a grill-and-wine concept: the kitchen specialises in aged meat cooked over holm-oak charcoal, paired with a list of Spanish wines. The space splits into three areas, a terrace, an indoor dining room, and a reserved room for private lunches and dinners. The full carta is published as a PDF on the restaurant's own site.
Asador Bolixe Cocina Esencial
3. Asador Bolixe Cocina Esencial — Palma charcoal-grill asador running since 2004.
Asador Bolixe Cocina Esencial has run in Palma since 2004, one of the city's longer-standing grill houses. The kitchen works in the asador style, centred on charcoal-grilled meat, with smoked dishes and seasonal Mediterranean cooking rounding out the menu. It pairs the food with wine, and runs a daily lunch menu alongside a full a la carte list. Takeaway is available too, alongside regular dining-room service.
Sukalde
4. Sukalde — Basque charcoal-grill Josper restaurant with dry-aged beef chops sold by weight.
Sukalde, Basque for kitchen, is a Grupo La Vasca restaurant on Carrer de Bonaire in central Palma, a few doors from the group's original venue, La Vasca. The building splits into two spaces: a ground-floor bar and pintxos room, and an upstairs restaurant and cocktail bar. The charcoal-grill, or Josper, a la carte runs through starters, fish and meat, including dry-aged beef chops sold by weight and whole grilled fish for two, alongside cod pil pil and hake in green sauce. A separate pintxos and colmado-style menu runs alongside it, and the wine list spans both floors.
Also worth trying
Honourable Mentions
BàrBar Mallorca
Palma
A product-driven grill restaurant near Passeig Jaume III cooking on two Basque grills with no fryers, though the menu leans broader Mediterranean-fusion than dedicated steak.
Mesón Ca'n Pedro
Gènova
A Genova grill house running since 1976, pairing grilled meats with fresh market fish rather than a beef-only menu.
Cantina Grill
Club de Mar
A newly opened marina grill inside Club de Mar from chef Perico Cortes, currently serving breakfast and lunch; dinner and a full menu are unconfirmed.
The bigger picture
The Steak Scene in Mallorca
Palma's steakhouse scene is compact and spread across a few pockets rather than clustered in one neighbourhood. Breogan Cocina Gallega works Galician dry-aged beef on Carrer de Ruben Dario. Asador Bolixe Cocina Esencial has run its charcoal grill in Palma since 2004. Restaurante Diecisieteo serves aged meat over holm-oak charcoal in Santa Catalina, also since 2004. Sukalde pairs a ground-floor pintxos bar with a Josper charcoal-grill restaurant on Carrer de Bonaire in the city centre.
Practical tips
Know before you go
A short survival guide for eating steak in Mallorca— everything we wish we’d known on our first trip.
- 1
Palma's steak scene skews small
Palma's steak scene skews small: dedicated beef-first grill houses are rarer here than in general Mallorcan or tapas dining, so book ahead where you can, especially at long-running spots like Asador Bolixe and Diecisieteo.
- 2
By-weight cuts are priced per weight
Dry-aged and by-weight cuts, like Breogan's Galician beef and Sukalde's beef chops, are typically priced per weight rather than as a fixed plate; confirm the current price with the restaurant before ordering.
- 3
Sukalde runs two formats in one building
Sukalde splits into two formats in one building, a ground-floor pintxos bar and a Josper charcoal-grill restaurant, so check which menu and room you're booking into.
- 4
Confirm opening days directly
Confirm opening days directly with each restaurant. Hours and weekly closures shift season to season in Mallorca and aren't always kept current on third-party listing sites.
What's nearby
Landmarks around these restaurants
These sights sit within a short walk of most of the places on this list — handy for planning a day around the area.
Where to stay
Hotels in the area
Hotels we cover that sit within a short walk of the restaurants on this list — for staying where the eating is.
Know the terms
Glossary
The vocabulary you need to order steak in Mallorca like a local.
- Entrecot
- A boneless rib steak, a single-portion cut common on Spanish and French steakhouse menus.
- Chuleton / Txuleton
- A large bone-in rib chop, often aged and grilled over charcoal or wood. Txuleton is the Basque spelling, closely associated with Basque asador cooking.
- Solomillo
- Tenderloin, the leanest and most tender cut of beef, usually cooked quickly over high heat.
- Asador
- Spanish for grill house, a restaurant built around open-fire or charcoal cooking, most often of meat.
- Josper
- A closed charcoal oven-grill hybrid, common in contemporary Spanish kitchens for cooking both meat and fish.
- Dry-aging
- Aging beef in controlled, refrigerated conditions for a period of weeks to concentrate flavour and tenderize the meat.
- Carne a la brasa
- Charcoal-grilled meat, a broader category than steak alone since it can include lamb and pork as well as beef.
Questions
Frequently Asked Questions
All restaurants on this list were independently verified as open and serving the dishes described as of .
What's the difference between chuleton and entrecot?
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Chuleton, or txuleton in Basque, is a large bone-in rib chop, typically shared and priced by weight. Entrecot is a boneless rib steak, a single-portion cut common on Spanish and French steakhouse menus.
Is there a dedicated steakhouse in Palma's Santa Catalina neighbourhood?
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Yes. Restaurante Diecisieteo has run in Santa Catalina since 2004, a grill-and-wine concept built around aged meat cooked over holm-oak charcoal.
Where can I get dry-aged beef in Palma?
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Breogan Cocina Gallega specialises in dry-aged Galician cow and ox, plus Japanese A5 Wagyu. Sukalde, a Basque restaurant in central Palma, also serves dry-aged beef chops sold by weight over its Josper charcoal grill.
What's an asador?
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Asador is Spanish for grill house, a restaurant built around open-fire or charcoal cooking, most often of meat. Asador Bolixe Cocina Esencial, running in Palma since 2004, works in that style.
Are there steak restaurants worth visiting elsewhere in Mallorca?
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This guide covers Palma municipality specifically. Search demand for asadores and carne restaurants extends across the island, but those venues fall outside this list's scope.
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About the author
Justin Mota
Guidavera founder
Justin Mota is the founder of Guidavera. He has lived in Spain for over 10 years and runs a native AI agency alongside building this platform. Food has always been the way Justin connects with friends, and Guidavera started as the list he kept sending to everyone visiting Barcelona. He built it for himself and his friends first, and now hopes it can transform the way people discover great food experiences everywhere.
More about Justin→