# Best Steakhouses & Grills in Mallorca > 11 Mallorca steakhouses and grills, from a 15th-century Palma building to an 800°C marina grill, spanning Argentine, Galician and holm-oak charcoal cooking. - **Canonical URL:** https://guidavera.com/spain/mallorca/best-steakhouses - **City:** Mallorca, Spain - **Published:** 2026-08-07 - **Author:** Justin Mota, Guidavera founder - **Reading time:** 8 min ## Introduction Mallorca's steakhouse scene runs from a 15th-century stable-turned-dining-room to a marina grill firing steaks at 800°C. Lume & Co occupies a stone building near Gènova that the restaurant says once housed horses for the Son Berga estate. A few kilometres away in La Llotja, Brasa Madre works entirely over live fire, with chef Gonzalo Chávez selecting dry-aged cuts from breeds like Parda de Montaña and Argentine Certified Angus. In Santa Catalina, Diecisieteº has been grilling aged meat over holm-oak charcoal since 2004. ## Key picks at a glance - **Best for live-fire theatre** — [Brasa Madre](https://guidavera.com/spain/mallorca/restaurants/brasa-madre): cooks everything over live fire to order, with chef Gonzalo Chávez personally selecting each dry-aged cut. - **Best historic pick** — [Mesón Ca'n Pedro](https://guidavera.com/spain/mallorca/restaurants/meson-ca-n-pedro): grilling in Génova since 1976, nearly five decades in the same neighbourhood room. - **Best for groups** — [Lume & Co](https://guidavera.com/spain/mallorca/restaurants/lume-and-co): a 15th-century former stable that takes direct bookings for parties of 20 or more. - **Best marina steak** — [Leo's Grill](https://guidavera.com/spain/mallorca/restaurants/leo-s-grill): grills steaks at 800°C right on the Puerto Portals marina. - **Best Galician beef** — [Breogán Cocina Gallega](https://guidavera.com/spain/mallorca/restaurants/breogan-cocina-gallega): dry-aged Galician cow and ox plus Japanese A5 Wagyu from two Galician brothers. - **Best if you also want rice** — [Morralla](https://guidavera.com/spain/mallorca/restaurants/morralla): chef Enrique 'Kike' Erazo's rice-first kitchen that also grills matured meats. ## A guide to Steakhouses & Grills in Mallorca ### The scene Beyond central Palma, the list stretches to Puerto Portals, where Leo's Grill runs its steaks through an 800°C flame, and Port d'Alcúdia, where Muddy's ages beef 28 to 45 days in its own chamber. Two Palma restaurants lean into a specific national tradition side by side: Breogán Cocina Gallega, opened by brothers Carlos and Marcos, works dry-aged Galician cow, ox and A5 Wagyu, while Brasa Madre takes the Argentine asado route. Not every entry is a dedicated steakhouse. Morralla is primarily a rice specialist from chef Enrique 'Kike' Erazo that also grills matured meats, and Foc i Fum and Mesón Ca'n Pedro are traditional Mallorcan kitchens where grilled meat sits alongside market fish and local classics. Booking systems, opening days and hours vary a lot across this list, so check each restaurant's own site or phone line before you go. ### Which Mallorca steakhouse works entirely over live fire? Brasa Madre in Palma's La Llotja quarter is a 'cocina a fuego vivo' restaurant, everything is cooked over live fire to order, with chef Gonzalo Chávez selecting dry-aged cuts from breeds including Parda de Montaña and Argentine Certified Angus. ### What's the oldest grill house on this list? Mesón Ca'n Pedro in Génova has been open since 1976, working in the traditional Mallorcan style with grilled meats and fresh market fish. ### Where can you get Galician dry-aged beef in Mallorca? Breogán Cocina Gallega in Palma, opened by Galician brothers Carlos and Marcos, specialises in dry-aged Galician cow and ox plus Japanese A5 Wagyu, with fish and seafood available on a pre-order basis. ### Which Mallorca steakhouse grills at 800°C? Leo's Grill on the Puerto Portals marina in Calvià is a modern steakhouse that grills its steaks at 800°C, which the restaurant credits for their flavour. > "Dry-aged Galician ox, Argentine live-fire asado and steaks grilled at 800°C, Mallorca's grills take beef seriously in very different ways." ## How we built this list We built this list the slow way, and for steakhouses the bar wasn't strictly a dedicated steak menu, since Morralla, Foc i Fum and Mesón Ca'n Pedro all earn a spot here for taking grilled meat seriously alongside rice, fish or other Mallorcan classics rather than running steak as the sole focus. From there we weighed the signals we use everywhere: what the restaurants themselves say about their meat (dry-aging times, breeds, cooking method), what consistent diners say, and the actual menus, rather than ranking eleven restaurants from a desk. The approaches vary a lot, from Brasa Madre's live-fire asado and Leo's Grill's 800°C flame to Diecisieteº's two-decade run over holm-oak charcoal, so we've tried to represent that range rather than picking one style and repeating it. Booking systems, opening days and hours vary a lot across this list too, so we've flagged that plainly rather than assuming every kitchen runs the same schedule. ## The 11 best Steakhouses & Grills, compared | # | Restaurant | Neighbourhood | Price | Distinction | Signature dish | |---|---|---|---|---|---| | 1 | [Lume & Co](https://guidavera.com/spain/mallorca/restaurants/lume-and-co) | Palma | €€€ | — | — | | 2 | [Brasa Madre](https://guidavera.com/spain/mallorca/restaurants/brasa-madre) | La Llotja | € | — | CECINA WAGYU JAPONÉS A5 (Pickles, espuma de parmesano y pan Carasau) | | 3 | [Restaurante Diecisieteº](https://guidavera.com/spain/mallorca/restaurants/restaurante-diecisieteo-diecisiete-grados) | Santa Catalina | € | — | — | | 4 | [Leo's Grill](https://guidavera.com/spain/mallorca/restaurants/leo-s-grill) | Portals Nous | €€€ | — | — | | 5 | [Muddy's Wood Fired Grill](https://guidavera.com/spain/mallorca/restaurants/muddy-s-wood-fired-grill) | Port d'Alcúdia | €€ | — | — | | 6 | [Breogán Cocina Gallega](https://guidavera.com/spain/mallorca/restaurants/breogan-cocina-gallega) | Palma | €€ | — | Galician bread, olive oil and salt | | 7 | [KOA](https://guidavera.com/spain/mallorca/restaurants/koa-forn-projects) | La Llotja | €€€ | — | — | | 8 | [Nudos Atelier](https://guidavera.com/spain/mallorca/restaurants/nudos-atelier) | Palma | €€€ | — | — | | 9 | [Morralla](https://guidavera.com/spain/mallorca/restaurants/morralla) | Palma | €€€ | — | — | | 10 | [Foc i Fum](https://guidavera.com/spain/mallorca/restaurants/foc-i-fum) | Son Ferriol | € | — | — | | 11 | [Mesón Ca'n Pedro](https://guidavera.com/spain/mallorca/restaurants/meson-ca-n-pedro) | Gènova | €€ | — | — | ## The 11 best Steakhouses & Grills in Mallorca ### 1. Lume & Co *Steakhouse in a 15th-century former stable near Gènova* - **Neighbourhood:** Palma - **Address:** Camí dels Reis, 64, 07015 Palma, Spain - **Price:** €€€ - **Website:** https://lumerestaurante.com/en - **Full profile:** https://guidavera.com/spain/mallorca/restaurants/lume-and-co 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. ### 2. Brasa Madre *Argentine live-fire asador with a hands-on chef* - **Neighbourhood:** La Llotja - **Address:** Carrer de Sant Llorenç, 23, 07012 Palma (La Lonja), Spain - **Price:** € - **Website:** https://www.brasamadre.com - **Full profile:** https://guidavera.com/spain/mallorca/restaurants/brasa-madre 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. **Order:** - CECINA WAGYU JAPONÉS A5 (Pickles, espuma de parmesano y pan Carasau) - MINI TARTAR DE VACA MADURADA (Croqueta de foie y pistacho) - MOLLEJITA A LAS BRASAS (Limón quemado y mantequilla de hierbas) ### 3. Restaurante Diecisieteº *Holm-oak charcoal grill with a two-decade run in Santa Catalina* - **Neighbourhood:** Santa Catalina - **Address:** Santa Catalina neighbourhood, Palma de Mallorca, 07012, Spain - **Price:** € - **Website:** https://diecisietegrados.com/en - **Full profile:** https://guidavera.com/spain/mallorca/restaurants/restaurante-diecisieteo-diecisiete-grados 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. ### 4. Leo's Grill *Marina steakhouse running an 800°C grill* - **Neighbourhood:** Portals Nous - **Address:** Puerto Portals, Local 62, 07181 Portals Nous, Calvià, Spain - **Price:** €€€ - **Website:** https://www.leos-grill.com - **Full profile:** https://guidavera.com/spain/mallorca/restaurants/leo-s-grill 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. ### 5. Muddy's Wood Fired Grill *Wood-fired grill with its own 28-to-45-day aging chamber* - **Neighbourhood:** Port d'Alcúdia - **Address:** Carretera d'Artà, 5, 07400 Port d'Alcúdia, Spain - **Price:** €€ - **Website:** https://muddysrestaurant.com/en - **Full profile:** https://guidavera.com/spain/mallorca/restaurants/muddy-s-wood-fired-grill 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. ### 6. Breogán Cocina Gallega *Galician dry-aged beef from two brothers* - **Neighbourhood:** Palma - **Address:** Carrer de Rubén Darío, 9, 07012 Palma de Mallorca, Spain - **Price:** €€ - **Website:** https://breogancocinagallega.es/en - **Full profile:** https://guidavera.com/spain/mallorca/restaurants/breogan-cocina-gallega 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. **Order:** - Galician bread, olive oil and salt - Hake and Crab salad - Tomato-Tetilla cheese salad with anchovy sardines ### 7. KOA *Wood-fired grill with a cocktail bar, from Palma's Forn Projects group* - **Neighbourhood:** La Llotja - **Address:** Carrer de Sant Joan 3, La Llotja-Born, 07012 Palma, Spain - **Price:** €€€ - **Website:** https://koapalma.com/en - **Full profile:** https://guidavera.com/spain/mallorca/restaurants/koa-forn-projects 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. ### 8. Nudos Atelier *Josper-grill restaurant on Palma's old marina* - **Neighbourhood:** Palma - **Address:** Carrer del Moll (Calle Muelle) 6, Local 1, Moll Vell (Palma Marina), 07012 Palma de Mallorca, Spain - **Price:** €€€ - **Website:** https://www.nudosatelier.com - **Full profile:** https://guidavera.com/spain/mallorca/restaurants/nudos-atelier 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. ### 9. Morralla *Rice specialist that also grills matured meats* - **Neighbourhood:** Palma - **Address:** Carrer de Can Valero, 64, 07011 Palma de Mallorca, Spain - **Price:** €€€ - **Website:** https://facefoodmag.com/en/mallorca/restaurants/morralla-restaurante - **Full profile:** https://guidavera.com/spain/mallorca/restaurants/morralla 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. ### 10. Foc i Fum *Casual neighbourhood grill in Son Ferriol* - **Neighbourhood:** Son Ferriol - **Address:** Avinguda del Cid 98, 07198 Palma, Spain - **Price:** € - **Full profile:** https://guidavera.com/spain/mallorca/restaurants/foc-i-fum 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. ### 11. Mesón Ca'n Pedro *Génova grill house open since 1976* - **Neighbourhood:** Gènova - **Address:** Carrer del Rector Vives, 14, 07015 Génova, Palma de Mallorca, Spain - **Price:** €€ - **Website:** https://www.canpedro.es/en - **Full profile:** https://guidavera.com/spain/mallorca/restaurants/meson-ca-n-pedro 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. ## The Steakhouses & Grills scene in Mallorca Mallorca's steakhouse scene runs from a 15th-century stable-turned-dining-room at Lume & Co to a marina grill firing steaks at 800°C at Leo's Grill in Puerto Portals. In between sit very different approaches to fire and meat: Brasa Madre in La Llotja works entirely over live fire with dry-aged cuts from breeds like Parda de Montaña and Argentine Certified Angus, Diecisieteº has been grilling aged meat over holm-oak charcoal in Santa Catalina since 2004, and Muddy's in Port d'Alcúdia ages its own beef 28 to 45 days in a dedicated chamber. Two Palma restaurants sit side by side on national tradition, Breogán Cocina Gallega working dry-aged Galician cow, ox and A5 Wagyu, and Brasa Madre taking the Argentine asado route. Not every name here is a dedicated steakhouse either: Morralla is primarily a rice specialist that also grills matured meats, and Foc i Fum and Mesón Ca'n Pedro are traditional Mallorcan kitchens where grilled meat sits alongside market fish and local classics. Across all of it, booking systems, opening days and hours vary enough that it's worth checking each restaurant directly before you go. ## Know before you go ### 1. Book ahead for weekend dinners, Brasa Madre, Breogán Cocina Gallega, Nudos Atelier and KOA all run reservations through online booking systems. ### 2. Check the day before you go: Brasa Madre is closed Sunday and Monday, Breogán Cocina Gallega is closed Monday, and Morralla is closed Monday and Tuesday. ### 3. Want fish or seafood at Breogán Cocina Gallega? Order it in advance, the restaurant lists it as pre-order only. ### 4. Brasa Madre is adults-only (12 and over) and dinner service only, so it's not the pick for an early family meal. ### 5. The list isn't all Palma, Puerto Portals (Leo's Grill) and Port d'Alcúdia (Muddy's Wood Fired Grill) are worth the detour if you're staying elsewhere on the island. ### 6. Planning a big group? Lume & Co and KOA both ask parties of 20 or more to contact them directly rather than book online. ## Frequently asked questions ### Which Mallorca steakhouse works entirely over live fire? Brasa Madre in Palma's La Llotja quarter is a 'cocina a fuego vivo' restaurant, everything is cooked over live fire to order, with chef Gonzalo Chávez selecting dry-aged cuts from breeds including Parda de Montaña and Argentine Certified Angus. ### What's the oldest grill house on this list? Mesón Ca'n Pedro in Génova has been open since 1976, working in the traditional Mallorcan style with grilled meats and fresh market fish. ### Where can you get Galician dry-aged beef in Mallorca? Breogán Cocina Gallega in Palma, opened by Galician brothers Carlos and Marcos, specialises in dry-aged Galician cow and ox plus Japanese A5 Wagyu, with fish and seafood available on a pre-order basis. ### Which Mallorca steakhouse grills at 800°C? Leo's Grill on the Puerto Portals marina in Calvià is a modern steakhouse that grills its steaks at 800°C, which the restaurant credits for their flavour. ### Are any of these Mallorca picks more than just a steakhouse? Yes. Morralla is primarily a rice specialist from chef Enrique 'Kike' Erazo that also grills matured meats and fish, and KOA (Forn Projects) pairs its wood-fired grill with a full cocktail bar. ## 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: https://guidavera.com/about --- This guide is the canonical machine-readable version of https://guidavera.com/spain/mallorca/best-steakhouses. Every claim is verifiable against the linked restaurant profiles. Source: Guidavera (https://guidavera.com).