Best Tasting Menus in Mallorca

MichelinRepsol

Voro is chef Álvaro Salazar's restaurant inside the Cap Vermell Grand Hotel in Canyamel, on Mallorca's northeast coast. It holds two Michelin stars, the only restaurant in the Balearic Islands to do so, plus three Repsol Soles, Repsol's highest distinction. Salazar, originally from Linares in Jaén, serves a single tasting menu called Devoro, structured in three sections that follow the sun's path through the day: Dawn, Zenith and Sunset. Dishes draw on his native Jaén, the island of Mallorca, and the Mediterranean Sea. It's dinner only, closed Saturday and Sunday, and sits about an hour by road from Palma, so plan the drive or book a taxi.

MichelinRepsol

Macarena de Castro started here as a waitress in 1996, took over the kitchen in 2003, and in 2012 became the first woman on the island to win a Michelin Star. Her restaurant in Port d'Alcúdia serves a single Mediterranean tasting menu that changes with the harvest, no à la carte, guided by the idea 'come cerca, llega lejos': eat nearby, go far. Much of the produce comes from the local fish auction, small Mallorcan producers, and her own garden in Sa Pobla, kept since 2016. The dining room sits on the first floor of a villa, quiet and pared-back, with no background music. Dinner runs Wednesday through Sunday; tell them about dietary needs when you book, since it's a fixed menu.

MichelinRepsol

Zaranda started in Madrid in 2005, where chef Fernando Pérez Arellano won a Michelin star within a year, then moved the restaurant to Mallorca. It now lives inside the Es Príncep hotel in Palma's old quarter, with its own separate entrance, in a dining room set over the remains of a former tannery. The format is tasting-menu only, with two options, 'A flor de piel' and 'Plena flor', served in sequence across several rooms rather than at a single table, including a course called Guadamecil, styled to resemble tooled leather in a nod to the building's history. Wine pairings are offered with either menu. Guests must be 16 or older, and there's no online booking, so reserve by phone, WhatsApp or email.

MichelinRepsol

DINS Santi Taura sits on the ground floor of the El Llorenç Parc de la Mar hotel, a few steps from Palma Cathedral in the Sa Calatrava quarter. It's held a Michelin star since 2020 and carries two Repsol Soles. The whole restaurant is built around one tasting menu, Origens: 11 courses (with three more available) that walk through the food history of the Balearic Islands, updated with native ingredients and seasonal produce. A vegetarian version, Pagesía, can be requested when you book. Choose the Chef's Bar counter to watch each dish plated and explained, or a quieter table in the dining room. Reservations need a credit-card guarantee, and it's closed Sunday and Monday.

MichelinRepsol

Andreu Genestra opened his first restaurant in 2011 at a rural hotel in Capdepera, won a Michelin star three years later, and picked up a Michelin Green Star in 2020 for the sustainability behind his cooking. It now sits inside Zoëtry Mallorca on the Sa Torre estate near Llucmajor, a 14th-century manor house with its own windmill and church. Genestra calls his food 'cuina de la terra', cuisine of the land, built on the garden, the region and Mallorcan tradition, including native ingredients like carob and black pork. There are three tasting menus: Mediterranean, Mediterranean Extrem, and the vegetable-focused Mediterranean Verde. The kitchen is open to the room, so you watch the cooking happen. Note the restaurant lists itself as closed until March 2026; confirm current dates before booking.

MichelinRepsol

Fusion19 sits a short walk from the beach in Playa de Muro, on Mallorca's north coast near the s'Albufera wetlands. It won its first Michelin star in 2023 and carries a Repsol Sol, with the kitchen now led by chefs Aleix Serra and Marc Marsol. The cooking follows a philosophy of product, memory and influences, travelling from Mallorcan and Mediterranean tradition out toward Asia and Latin America, with much of the produce sourced from the island and a kitchen garden the restaurant keeps near Alcúdia. Two tasting menus are on offer, Plenitud (14 steps) and Essence (10 steps), each with an optional wine pairing. The dining room has an open-view kitchen and a glass-fronted wine cellar; dinner runs Wednesday to Sunday, with lunch added on weekends.

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Sa Clastra is the Michelin-starred half of Castell Son Claret, a restored estate in the Calvià hills of southwest Mallorca (the estate's other restaurant, Olivera, handles more relaxed Mediterranean dining). Chef Jordi Cantó, who took over in 2021 and earned the restaurant its star, trained at Nerua in Bilbao, DiverXo in Madrid, Casa Marcial in Asturias, and under Fernando Pérez-Arellano at Zaranda, the stint he calls the most formative. The single tasting menu, Viento y Memoria (Wind and Memory), is structured around Mallorca's winds, Tramuntana, Gregal, Mitjorn, Ponent and the rest, each one tied to a chapter of the island's cuisine and Cantó's own memories of it. It's offered in a shorter or longer format, dinner only, Thursday to Saturday.

Michelin SelectedRepsol

El Olivo is the fine-dining restaurant at Belmond La Residencia, the Deià hotel set into the Tramuntana mountains. The dining room occupies a 17th-century oil mill that still keeps its original Mallorcan tafona, the old olive press, with candlelight setting the mood and, in summer, terrace service overlooking Deià and the mountains. Chef Pablo Aranda, from Granada, cooks what the Michelin Guide calls 'return-to-roots cuisine': a Mediterranean base with Arabic influences nodding to his home region, drawing on the poetic world of Federico García Lorca. Michelin singles out the lamb loin, served with a black olive crust, toasted sheep's milk and artichokes. A vegetarian tasting menu is available on request. The restaurant carries a Michelin Guide listing and two Repsol Soles; non-resident bookings open 30 days ahead.

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Es Fum is the fine-dining room inside the St. Regis Mardavall resort at Costa d'en Blanes, above the Mediterranean coast west of Palma. It holds a Michelin star and a Repsol Sol, and chef Miguel Navarro, who trained under Martin Berasategui, has led the kitchen since 2017. There are three tasting menus: Origen, gathering the dishes that built the kitchen's reputation, including the Hamachi Es Fum and a creamy Mediterranean red prawn rice; Recorrido, which pulls in influences from more than 40 countries across three chapters, with plates like shojin ryori ravioli and lamb mignonette; and a vegetal menu. The full experience runs about three hours, dinner only, Wednesday to Sunday, with an elegant dress code, long trousers and closed shoes for men.

Michelin SelectedRepsol

Can Simoneta Gastronòmic is the fine-dining restaurant inside the Can Simoneta hotel near Canyamel, on Mallorca's east coast, open as a gastronomic venue since 2023. Chef David Moreno, who is Mexican and trained in Barcelona before spending four years as head chef under Andreu Genestra, calls his concept 'Mexiterranean': Mallorcan produce reworked through Mexican flavours and technique. It's served as a single tasting menu, Origen, that walks through that Mexico-meets-Mallorca idea step by step. The restaurant holds a Michelin Guide listing and a Repsol Sol, awarded by Guía Repsol in 2023. Dress is smart casual, and reserving ahead through the hotel is the move.

Michelin SelectedRepsol

DaiCa sits in a traditional Mallorcan stone townhouse in the centre of Llubí, an inland village, and doubles as a small rural hotel. The name comes from the couple behind it, David Ribas running the dining room and Cati Pieras running the kitchen, since the restaurant opened in 2012. Both built experience in decorated kitchens, including Sant Pau, Martín Berasategui and Can Jubany, and it shows in how they update time-honoured Balearic recipes with the island's own produce. Two tasting menus are on offer: Temporada, which changes with the season, and Festa, the more daring, creative set, with a cheese course addable to either. The restaurant holds a Michelin Guide listing and a Repsol Sol, and is closed Monday to Wednesday.

Michelin SelectedRepsol

Ca Na Toneta is a family restaurant in Caimari, a small village at the foot of the Serra de Tramuntana, run by sisters Maria and Teresa Solivellas and named after Toneta. There's a single seasonal tasting menu that changes with what's growing, built almost entirely on local, largely organic Mallorcan ingredients, much of it from the restaurant's own garden. That sustainable, zero-mile approach earned the restaurant a Michelin Green Star, alongside a Repsol Sol. The rooms feel intimate and rustic, with a terrace and a quiet, hidden-gem reputation among foodies. Reserve via TheFork or by email, since it's a small village restaurant.

Repsol

Brut sits in a converted lumber warehouse in Llubí, in the centre of the island, and opened in 2017. The whole room is built around an open kitchen: diners sit at a single concrete bar, the cooks work in front of them, and there's no printed menu to look at before you sit down. Chef Eduardo Martínez-Gil, born in Buenos Aires, trained with Ferran Adrià at elBulli and staged at El Celler de Can Roca before opening Brut with co-founder Bruno Balbi. The kitchen leans hard into zero-waste cooking, fermenting, distilling, curing and smoking, and makes much of its own drinks, including kombucha, mead, cider and a sake brewed from Mallorcan rice. It holds a Repsol Sol, seats fill fast, so book well ahead, and it's open Wednesday to Sunday for dinner.

Bib Gourmand

Ca'n Boqueta sits in the centre of Sóller, the orange-grove town in Mallorca's northwest, inside a typical Mallorcan house with a rear patio looking over the valley. Chef Kiko Martorell runs a Michelin Bib Gourmand kitchen, the guide's nod to good cooking at a fair price, reworking traditional island dishes with whatever the season, land and sea are giving. It's tasting menus only: a shorter one at lunch, a four-course menu with appetisers, and a longer nine-course menu, all changing regularly, with Sóller's red prawns turning up in several dishes. The dining room is rustic and intimate, good for a quiet conversation or a date. Open Tuesday to Sunday, closed Monday, and reachable from Palma by car or the historic wooden Sóller train.