Best Terrace Restaurants in Mallorca

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Maca de Castro is chef Macarena de Castro's tasting-menu restaurant in Port d'Alcúdia, on Mallorca's north coast. The dining room sits on the first floor of a villa-style building, modern and pared-back, with no background music, and a terrace and garden dining stand out alongside a strong wine list. There's one seasonal Mediterranean-Mallorcan menu, no à la carte, built largely around de Castro's own garden in Sa Pobla, the local fish auction, and island producers. She became the first woman on the island to win a Michelin Star, in 2012, and the restaurant now holds 1 Michelin Star and 3 Repsol Soles. Dinner only, Wednesday to Sunday; it's a fixed menu, so flag dietary needs when you book.

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La Fortaleza is chef Víctor García's tasting-menu restaurant inside Cap Rocat, a hotel carved into a restored coastal fortress near Cala Blava, on the Bay of Palma. The dining room seats just 30: two-person tables in the old troops' mess hall through spring and autumn, and a rooftop pavilion with Mediterranean views in summer. The kitchen runs two registers, 'Un paseo por Mallorca', built on the island's traditional recipes, and the more seasonal 'El Producto'. It holds 2 Repsol Soles, awarded since 2019, and a Michelin Guide listing. Dinner only, Tuesday to Saturday, with smart casual dress requested after 7pm and no children under 15.

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Sa Clastra is the Michelin-starred restaurant inside Castell Son Claret, a restored estate in the Calvià hills of southwest Mallorca. Dining happens within the estate's walls, with a patio for alfresco meals in good weather and the property's gardens around the setting. Chef Jordi Cantó, who took over in 2021 and earned the kitchen its Michelin Star, built the whole menu, Viento y Memoria, around the winds that blow across the island, each one a chapter of Mallorcan cuisine and his own memories of it. It's offered in a shorter or longer format. Dinner only, Thursday to Saturday; the estate's other restaurant, Olivera, handles the more casual side, so don't mix the two up when booking.

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El Olivo is the fine-dining restaurant at Belmond La Residencia in Deià, set inside a 17th-century oil mill that still keeps its original Mallorcan olive press. In summer, weather permitting, service moves out to the terrace, with views over Deià and the surrounding mountains; in cooler months it's flickering candlelight inside the mill. Chef Pablo Aranda runs a tasting menu the Michelin Guide calls 'return-to-roots cuisine', Mediterranean with Arabic influences nodding to his native Granada. 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. It holds a Michelin Guide listing and 2 Repsol Soles.

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DaiCa Restaurant i Petit Hotel is a restaurant and small rural hotel in a traditional Mallorcan stone townhouse in Llubí, an inland village. David Ribas runs the dining room and chef Cati Pieras runs the kitchen, reworking time-honoured Balearic recipes with the island's produce since 2012. It's small, intimate and elegant yet rustic, with a terrace and a quiet energy that suits real conversation. The format is two tasting menus, the seasonal Temporada and the more daring Festa, with a cheese course that can be added to either. It holds a Michelin Guide listing and 1 Repsol Sol. Open Thursday to Sunday; book by email.

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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. It's intimate and rustic, with a terrace and a low-key, food-first reputation among diners. The format is a single seasonal tasting menu that changes with what's growing, built almost entirely on local, largely organic Mallorcan ingredients from the restaurant's own garden, zero-mile cooking that earned the kitchen a Michelin Green Star. It also holds 1 Repsol Sol. Hours run seasonally, roughly summer evenings from 20:00, so confirm directly. Reserve via TheFork or by email.

Bib Gourmand

Ca'n Boqueta sits in the centre of Sóller, the orange-grove town in Mallorca's northwest, in a typical Mallorcan house with rustic decor and a rear patio that looks out over the valley. Chef Kiko Martorell reworks traditional island dishes as tasting menus only, a shorter one at lunch, plus four-course and nine-course dinner menus that change regularly, with Sóller's own red prawns turning up in several of them. It holds a Michelin Bib Gourmand, the guide's mark for good cooking at a fair price. Open Tuesday to Sunday; reachable from Palma by car or the historic wooden Sóller train.

Bib GourmandRepsol Recommended

Miceli is chef Marga Coll's restaurant in Selva, a village at the foot of the Serra de Tramuntana, with a cozy, rustic room and a terrace. There's no printed menu: Coll builds the day's cooking around whatever's good at the Inca market that morning, rooted in traditional Mallorcan stews and produce from the huerta. Choose between two tasting menus or the changing carte. It holds a Michelin Bib Gourmand and Repsol lists it as Recomendado. The room is small and considered hard to book, so reserve well ahead. Children are welcome from age 12.

Tomeu Caldentey Cuiner occupies the same Sa Coma site where chef Tomeu Caldentey once ran Es Molí d'en Bou, the restaurant that made him the first Mallorcan-born chef to hold a Michelin star. In 2018 he gave the star back after 15 years, saying the chase for ever more exclusive ingredients was pushing prices up and distancing him from his clientele. The dining room is built around an open kitchen guests can watch from counter seating, with a first-floor terrace and sofas overlooking the hotel grounds. Three tiered tasting menus run, Caldentey, Soler and Tomeu, not published in advance since they shift with the season. Closed Monday and Tuesday.

Laudat sits next to the parish church of Sant Andreu in the centre of Santanyí, in an old Mallorcan house with a patio-terrace shaded by a lemon tree. Owner Miquel Laudat, born in Germany and raised in Mallorca, cooks modern Mediterranean food, with dinner as the main event, à la carte and a set menu, while lunch leans on lighter dishes and breakfast is also served. The wine list runs on well-known wineries plus own-label house wines made with Luis Armero of Felanitx's Armero y Adrover, poured by the glass. It carries a Michelin Guide listing. Closed Sunday.

Port Petit has sat on the marina at Cala d'Or since 1988, when French chef Gérard Deymier opened it after already running restaurants on the island since 1971. It's still family-run, with his son Máxime now leading the kitchen alongside executive chef Jérôme Lorieux. The Michelin Guide describes the cooking as Mediterranean and international with French influence, served à la carte alongside fixed menus including a Tasting Menu and a rotating lunch Bistro Menu. The terrace looks straight out over the harbour, live music plays, and the family makes its own Mallorcan wine, Viña Querel. Closed Tuesdays.

Es Fanals is the signature tasting-menu restaurant at the Jumeirah Port Sóller Hotel & Spa, sitting at the top of the property with a terrace over the Serra de Tramuntana and the bay. Its name comes from the traditional lamps Mallorcan fishermen once used to draw in their catch. Chef Javier López runs three menus, Sabores de Mallorca, Gran Baleárico and Baleárico Verde, with signature dishes including Sóller prawn with oyster, caviar and fennel ice cream, and glazed loin of Tramuntana suckling goat. It's listed in the Michelin Guide. Dinner only, Tuesday to Saturday, smart casual dress.

O96 sits on the coastal road between Alcúdia and Port de Pollença, right on the Bay of Pollença waterfront, spread across a dining room, a garden and terraces including a rooftop. Chef Vanessa Silva calls her style BajaMed, contemporary Mediterranean read through Latin American technique: oysters and watermelon gazpacho sit alongside shrimp aguachile and corvina ceviche in leche de tigre, while the Josper grill turns out a 45-day aged Menorcan chuletón and whole fish by the kilo. Rice dishes are priced per person with a minimum of two. It reopens each year for the summer season, with continuous kitchen service. Group bookings of up to 20 take a separate menu.