Best Steakhouses & Grills in Mallorca

Lume & Co's whole story is the building: a 15th-century structure on Camí dels Reis that the restaurant says once served as stables for the Son Berga estate, just outside Gènova on Palma's edge. The menu runs a steakhouse lineup of quality meats alongside cooking the restaurant describes as Mediterranean-inspired, so it isn't purely a beef-only room. It's set up for groups too: parties of 20 or more just contact the restaurant directly to arrange the booking, rather than working through the online system. Diners rate it well across platforms, 4.5 out of 5 on both Google (1,797 reviews) and TripAdvisor (551 reviews), and 9.2 out of 10 on TheFork, a solid consensus for a room built around its setting as much as its steaks.

Brasa Madre in La Llotja calls itself 'cocina a fuego vivo,' live-fire cooking, meaning everything on the menu is cooked over open flame to order rather than finished any other way. Chef Gonzalo Chávez personally selects the cuts, and the kitchen sources premium cattle breeds on a weekly basis: the site names Bos Taurus Primigenius as a dry-aged option, alongside Parda de Montaña from the Valles del Esla, Simmental and Argentine Certified Angus. The room runs adults-only, 12 and over, with no pets, and opens Tuesday to Saturday for dinner only, closed Sunday and Monday. It's an intimate space built around a single idea, fire and a hand-picked cut, rather than a sprawling menu, so it suits a date more than a big group night.

Diecisieteº has been grilling in Santa Catalina since 2004, at Calle Fábrica 12, built around a grill-and-wine concept: aged meat cooked over holm-oak charcoal, paired with a dedicated list of Spanish wines rather than an afterthought drinks menu. The space splits into three areas, a terrace, an indoor dining room, and a separate reserved space for private lunches and dinners, which makes it workable for a group booking without disrupting the main room. Two decades in the same neighbourhood puts it among the longer-running names on this list, closer in spirit to a wine bar that takes its grill seriously than a straightforward steakhouse.

Leo's Grill sits right on the Puerto Portals marina in Calvià, and its own line is blunt: meat is the passion. Steaks go through a grill pushed to 800°C, which the restaurant credits for the flavour, and the format leans relaxed and upscale, working for couples and groups alike. The menu isn't steak-only either, fresh fish and vegetarian options are both on there, so it can flex for a mixed table. It opens from 16:00 on weekdays and from 14:00 on weekends, an evening-leaning schedule that suits a marina dinner rather than a quick lunch stop. Google reviewers rate it 4.8 out of 5 across 362 reviews.

Muddy's sits on the first floor at Carretera d'Artà 5 in Port d'Alcúdia, and the kitchen centres on a wood fire and beef the restaurant says it ages 28 to 45 days in its own dedicated chamber, sourced from what it calls the best pastures in Spain. The menu stretches well past steak: 100% beef burgers, Tex-Mex dishes, New York-style pizza, homemade pasta and Mediterranean fish, all run off the same wood fire. There's a wine bar built around island wines, and the site mentions live music on some weeknights. Separate menus cover food, kids, wine and drinks, which points to a broader family-friendly operation rather than a single-minded steakhouse. It's a fair drive from Palma, so plan it around a day already spent on that stretch of coast.

Breogán Cocina Gallega was opened in Palma by Galician brothers Carlos and Marcos to bring their home region's cooking to the island, built around honest preparation of top-quality ingredients. The kitchen specialises in dry-aged Galician meats, sourced from protected-designation cow, veal and ox, served as large cuts alongside Japanese A5 Wagyu. Starters run to octopus, cured meats, peppers, tortillas and salads, and fish and seafood, turbot, seabream, lobster and shellfish, are available on a pre-order basis rather than always on hand. It's open Tuesday to Saturday from 13:30 to 23:00 and Sunday for lunch only, closed Monday. Between the Galician sourcing and the pre-order seafood, it reads as a kitchen built around ingredient quality first, steakhouse format second.

KOA sits in La Llotja under the Forn Projects umbrella, the same Palma hospitality group behind Dôme, La Caña, both Ombú locations and Forn. The kitchen runs everything through wood fire: tapas and vegetable plates, wood-fired island fish including lubina, salmón and rodaballo, and wood-fired veal cuts spanning entraña, solomillo, lomo bajo and chuletón, rounded out by sides, sauces and a creative cocktail programme. It's set near the cathedral and Passeig del Born, so it works as an easy stop after a walk through the old town. The wood-fired range beyond meat, fish alongside veal cuts, means it reads less like a dedicated steakhouse and more like a grill-led restaurant with a serious cocktail bar attached.

Nudos Atelier looks out over the Moll Vell, Palma's old port, from a plant-filled dining room founded by Marco di Loreto that leans into a leafy, jungle-style look with rattan furniture and walls of greenery. The kitchen is built around a Josper charcoal oven, grilling meats and fish at the centre of the menu, with artisan pizzas and shareable side plates rounding things out, backed by an international wine list. It's open daily from 16:00 to 01:00, which makes it as workable for a late dinner as an early one, and puts it within easy walking distance of the cathedral and the rest of Palma's old town.

Morralla isn't a dedicated steakhouse: chef Enrique 'Kike' Erazo built its reputation on rice cooked over slow broths, and he's picked up awards at Palma's TaPalma tapas competition along the way. Grilled matured meats and fish sit alongside the rice on the menu, which is the reason it earns a spot on a grills list rather than a rice one. It's tucked into the Can Valero area, away from the tourist centre, and reads as a spot locals treat as a genuine find rather than a destination restaurant. It's closed Mondays and Tuesdays, and booking runs through CoverManager rather than a phone call, so plan around the midweek-to-weekend window.

Foc i Fum is a no-frills neighbourhood spot in Son Ferriol, on Palma's eastern edge, built around traditional Mallorcan cooking and grilled meats rather than a printed carta; the kitchen runs a fixed daily menu instead. It's the kind of place where you call ahead rather than browse a website: the restaurant's own domain is currently parked, so phone or a visit in person is the way in. That lack of online presence fits the room itself, a genuine neighbourhood fixture rather than anything built for passing tourist traffic. Reach it on 971 42 69 29 or by email at sbfocifum@gmail.com if you'd rather write ahead.

Mesón Ca'n Pedro has been cooking in Génova, in the hills above Palma, since 1976, nearly five decades of grilled meats, fresh market fish and traditional Mallorcan cooking from the same address on Carrer del Rector Vives. The restaurant describes itself as one of the historic names in the neighbourhood, and it runs long hours seven days a week, Sunday to Thursday to 23:15, Friday and Saturday to 23:45, with both phone and online bookings accepted. It's a genuine neighbourhood fixture with a very high volume of customer reviews, 1,939 on TripAdvisor alone at 4.2 out of 5, the kind of steady, decades-long following that outlasts any single trend in Palma's dining scene.