Most Romantic Restaurants in Mallorca

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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 tafona, the traditional Mallorcan olive press. Chef Pablo Aranda, who's from Granada, runs a tasting menu the Michelin Guide calls 'return-to-roots cuisine,' Mediterranean at its base with Arabic influences and nods to Federico García Lorca. In summer, weather permitting, service shifts out to a terrace looking over Deià and the Tramuntana mountains. It holds a Michelin Guide listing and 2 Repsol Soles, and a vegetarian tasting menu is available on request.

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Es Fum is the one-Michelin-star, one-Repsol-Sol restaurant inside the St. Regis Mardavall resort at Costa d'en Blanes, its dining room and terrace set above the Mediterranean coast. Chef Miguel Navarro, who's led the kitchen since 2017 and trained under Martín Berasategui, runs three tasting menus: Origen, which gathers the dishes that built the kitchen's reputation, including the Hamachi Es Fum and a Mediterranean red prawn creamy rice; Recorrido, which pulls in influences from more than 40 countries; and a vegetal menu. For 2026 Navarro added a Michelin Star Series of one-off four-hands dinners with guest chefs. Dinner is the only service, Wednesday to Sunday, and the full experience runs about three hours, with an elegant dress code for the evening.

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La Fortaleza is chef Víctor García's tasting-menu restaurant inside Cap Rocat, a converted coastal fortress classed as a National Monument near Cala Blava. The dining room seats just 30, moving between a former troops' mess hall in cooler months and a rooftop pavilion over the Mediterranean in summer. García runs two menus, 'Un paseo por Mallorca' (built on traditional Mallorcan recipes) and the seasonal 'El Producto,' and the restaurant holds 2 Repsol Soles since 2019 plus a Michelin Guide listing. It's dinner only, Tuesday to Saturday, and children under 15 aren't accommodated.

Sea Club is the relaxed, seasonal seaside restaurant at Hotel Cap Rocat, a short walk from its fine-dining sibling La Fortaleza on the same fortress grounds near Cala Blava. The kitchen runs Mediterranean cooking centred on grilled and wood-oven meat and fish plus rice dishes, made with seasonal Mallorcan products; dishes confirmed as genuinely served include a salmon tartar, burrata, courgette carpaccio, beef tenderloin and a prawn tagliatelle, alongside a chocolate cream dessert and apple tart. It operates through the summer season as an informal get-together by the sea, doesn't accept guests under 15, and asks for smart-casual dress after 7pm; check with the hotel for current dates and hours before booking.

Restaurante Sa Foradada sits high on the cliffs of Mallorca's north coast near Deià, facing the pierced peninsula rock the restaurant is named for, at the foot of the Serra de Tramuntana. Most people arrive by boat from Port de Sóller, about 45 minutes by sea, then climb rustic stairs from a small pier; the alternative is roughly an hour on foot from the Son Marroig estate. Wood-fired paella is the signature dish, alongside local fish, seafood and desserts. Reservations are needed, and reviews suggest calling early in the morning.

Restaurante Sebastian has been a family-run restaurant in the artists' village of Deià since 1994, run by chef Sebastian Pasch and Patricia Sheridan. The setting splits between an air-conditioned interior and a garden terrace planted with lemon trees. The kitchen does seasonal dishes alongside popular classics: grilled octopus with violet potato and mango vinaigrette, tuna carpaccio, beef tartare with truffled egg yolk, turbot with pea purée and chanterelles, and a loin of lamb with honey-rosemary crust, paired with a wine list spanning Mallorca, mainland Spain and France. It's dinner only, closed Wednesdays, and reservations are required online, with a minimum consumption of €50 per guest.

Es Fanals is the signature restaurant at the Jumeirah Port Sóller Hotel & Spa, set at the highest point of the property with a terrace over the Serra de Tramuntana and the bay. The name comes from the traditional lamps Mallorcan fishermen once used to draw in their catch. Executive Chef Javier López runs three tasting menus, Sabores de Mallorca, Gran Baleárico and Baleárico Verde, with signature dishes including Sóller prawn with oyster, caviar and fennel ice cream. It's listed in the Michelin Guide and serves dinner only, Tuesday to Saturday.

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Voro is chef Álvaro Salazar's restaurant at the Cap Vermell Grand Hotel in Canyamel, and the only two-Michelin-star restaurant in the Balearic Islands, also holding three Repsol Soles, Repsol's highest distinction. The single tasting menu, Devoro, priced at €290, runs 23 courses structured in three sections that follow the sun through the day, Albor, Zénit and Ocaso, with dishes referencing Salazar's native Jaén, Mallorca and the Mediterranean; wine pairings run from €170 to €370. It also holds an 8.5/10 score from Gastroactitud and a place in La Liste's global Top 1000. It's ranked #1 of 338 rated restaurants in Mallorca by Guidavera, and it's dinner only with reservations required well ahead.

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Fusion19 sits near the beach in Playa de Muro on Mallorca's north coast, and won its first Michelin star in 2023 under founding chef Javier Hoebeeck before the kitchen passed to current chefs Aleix Serra and Marc Marsol. The tasting-menu format travels from Mallorcan and Mediterranean tradition out through Asian and Latin American influences and back, with two menus, Plenitud and Essence, each offered with an optional wine pairing. It also holds one Repsol Sol. The restaurant is closed Monday and Tuesday, with dinner service the rest of the week and lunch added on weekends.

Lume & Co occupies a 15th-century building on Camí dels Reis near Gènova, on the edge of Palma, in what the restaurant says were once the stables of the Son Berga estate. The steakhouse menu runs from a roasted aubergine with burrata and pomegranate through a mushroom and truffle risotto to dry-aged cuts meant for sharing: a 1kg T-bone aged over 6 years, a 1.3kg Tomahawk aged 45 days, and a salt-crusted Chateaubriand. It's set up to handle both couples and larger groups, with the restaurant asking parties of 20 or more to get in touch directly. Diners rate it 4.5 out of 5 on both Google and TripAdvisor.

De Tokio a Lima is a Nikkei restaurant fusing Japanese, Peruvian and Mediterranean cooking, with its main location inside Hotel Can Alomar near Passeig del Born in Palma and a second outpost in Valldemossa. Chef Germán de Bernardi's kitchen leans on seasonal, locally-sourced produce from local farmers and artisans, running from a caviar corner through Iberian pork and lobster tacos, a seafood ceviche and a hamachi tiradito, up to mains like a glazed Iberian pork or a rack of lamb with pickled pumpkin. It's open daily, lunch and dinner, and diners rate it 4.5 out of 5 on Google across 590 reviews. Online bookings take up to 7 people, with tables held for 15 minutes past the reservation time.

Kaizen Sushi Bar & Shabu Shabu takes its name from the Japanese idea of constant improvement, and the restaurant frames its values around product, respect, technique and dedication. It sits near Santa Eulalia in Palma's old town, small and intimate, calling itself a well-kept secret in the centre. Chef Ismael Rojo runs a contemporary Japanese kitchen: sushi, sashimi and shabu-shabu, the simmer-it-yourself hot pot, alongside niguiris that stretch up to Wagyu A5 and an eight-piece omakase selection, plus a Wagyu A5 Kagoshima tataki among the mains. It's rated 4.9 out of 5 on both Google and TripAdvisor, with 9.7/10 on TheFork across 325 reviews. It's dinner only Monday to Wednesday, adds lunch Thursday to Saturday, and is closed Sundays; book ahead through Restoo since the room is small.

YARA sits at Puerto Portals, the upscale marina in Calvià, and describes its cooking as 'authentic but not traditional' across three spaces: a main kitchen, a sushi counter and a robata charcoal grill. Beyond the à la carte, there are four tasting formats, from the streamlined Yara's Menu at €100 up to the Prestige Menu at €225, plus a caviar list running from Baerii to Beluga and a Wagyu dish finished with mushroom duxelle and truffle sauce. It's evening service only, seven days a week, with a private dining space for up to 12 guests. YARA is a member of Gault & Millau and the JRE (Jeunes Restaurateurs / Japanese Restaurants Europe) network, and diners rate it 4.6 to 4.8 out of 5 across Google and TripAdvisor.

Singular is the restaurant at The Lodge Mallorca, a hotel near Sa Pobla at the edge of the Serra de Tramuntana, built around cooking over open flames and wood with local, seasonal produce, served under a pergola over the hotel's lavender fields. The evening menu runs from Iberian ham and a Mallorcan gilda through an "a la llauna" rice with sirloin and mushrooms, grilled sea bass and an aged Galician beef sirloin with potato mille-feuille. Beyond regular breakfast, midday and evening service, the hotel runs paella nights with live music every Thursday. Reserve through The Lodge Mallorca's website or by phone before you go, since services and timings run through the hotel's own calendar.

Urbà is the rooftop restaurant at Hotel El Llorenç Parc de la Mar in old-town Palma, run by Grup Santi Taura and described by the group as its most open concept. The kitchen does a fusion of international and local cuisine designed for sharing, from oysters and Amur Beluga caviar through croquettes, carbonara churro-potatoes, and an octopus-and-onion-dumpling take on takoyaki, up to a Wagyu mini burger and a Dubai-chocolate-style cake. There's also a set "Go W!TH THE FLoW" tasting format at €69 per person, minimum two guests. There are walk-in daytime hours plus separate booked lunch and dinner slots, so it's worth checking the current schedule before you go.

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Ca Na Toneta is a family restaurant in the small Tramuntana-foothill village of Caimari, run by sisters Maria and Teresa Solivellas, with Maria leading the kitchen. The single seasonal tasting menu unfolds in six courses, two starters, a coca (Mallorcan focaccia), a fish dish, a meat dish and dessert, changing with what's growing and built almost entirely on local, largely organic Mallorcan ingredients, much of it from the restaurant's own garden, the zero-mile approach that earned it a Michelin Green Star. It also holds a Michelin Guide listing and 1 Repsol Sol, priced at €120 per person or €200 with a wine pairing. The sisters also run Celler Tonet in nearby Inca, and it's a small village restaurant, so reserving ahead through TheFork or by email is worth doing.

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Marc Fosh is chef Marc Fosh's eponymous restaurant, set inside the Convent de la Missió, a 17th-century former missionary seminary turned boutique hotel in Palma's old town, previously known as Simply Fosh. Fosh was the first British chef to earn a Michelin star in Spain, first won in 2002 at Read's Hotel, and the current restaurant carries 1 Michelin Star and 1 Repsol Sol. He trained in London before cooking under Martín Berasategui in San Sebastián and settling in Mallorca, where he also runs Sa Pleta by Marc Fosh in Canyamel. The kitchen does contemporary Mediterranean cooking built on seasonal Balearic ingredients, served as tasting menus at four price points from €69 to €159 for lunch and dinner, Tuesday to Saturday, with private dining for up to 10 guests.

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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 historic Sa Calatrava quarter. Chef Santi Taura built the restaurant around a single tasting menu, Origens: 11 courses tracing centuries of Balearic food history, with three optional extra courses and a vegetarian version, Pagesía, available if requested at booking. It's held one Michelin star since 2020 and carries two Repsol Soles. Guests choose between the Chef's Bar counter, where Taura himself serves and explains each dish, or a table in the dining room.

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Restaurante Zaranda is chef Fernando Pérez Arellano's restaurant, now inside the Es Príncep hotel in Palma's old quarter with its own separate entrance, in a dining space built over the remains of a former tannery. Arellano founded Zaranda in Madrid in 2005 and later earned two Michelin stars at its former home, Castell Son Claret; the Palma restaurant holds 1 Michelin Star and 1 Repsol Sol today. Dinner moves through a sequence of rooms across two tasting menus, 'A flor de piel' and 'Plena flor,' both with optional wine pairings, and guests must be 16 or older.

Es Vergeret sits above Cala Tuent, one of Mallorca's more out-of-the-way coves, inside the Serra de Tramuntana World Heritage area in Escorca. The draw is the setting, a terrace looking straight out over the cove, serving traditional Mallorcan cooking built on rice dishes and fresh fish: a black paella, a fish paella, fideuà, and grilled fish Mallorcan style among them. It also runs a five-bedroom apartment sleeping up to ten above the dining room, and handles groups, weddings and private events. It's closed Mondays, rated 9.2/10 on TheFork, and given the remote road in, booking ahead by phone or through the site is the safer move.

Ca's Patró March sits on the rocks at Cala Deià, on the Tramuntana coast, reached either by a walk down to the cove or a steep drive to a nearby car park. The kitchen keeps it simple: fresh fish and grilled seafood, with the day's catch shaping what's on offer rather than a fixed menu, though dishes on record include a goat cheese salad with prawns, sun-dried tomato and walnuts, and a grilled grouper served with homemade potatoes. Service centres on lunch, running midday to 5pm, and TripAdvisor puts it at 3.8 out of 5 across more than 1,200 reviews. Given the small size and popularity of the spot, booking ahead through the restaurant's site is recommended.

Suculenta sits in Marina Tramontana at Port de Sóller, with the harbour in front and the Serra de Tramuntana behind. Beyond the main terrace, the restaurant runs a rooftop, Rooftop Suculenta, and a separate beachside bar with a food truck, Bar La Base. The Mediterranean menu is built on fresh local Mallorcan produce, cooked on a Josper charcoal grill fired with orange wood, with rice dishes made exclusively with Albufera de Valencia rice, plus Gillardeau oysters and Riofrío organic caviar. Diners rate it 4.4 out of 5 on Google. Lunch runs 1 to 4pm and dinner 7 to 10:30pm, open daily from June through September and closed Tuesdays in May; hours shift seasonally, so confirm before booking.

Villa Luisa Sóller sits directly on the seafront in Port de Sóller, the harbour town reached from Sóller by the historic tram. The Mediterranean, seafood-focused kitchen serves grilled meats and rice dishes both a la carte and as tasting menus, backed by a curated wine list: think leeks carbonara-style, an amberjack tiradito, a Josper-grilled catch of the day or Sóller prawns, the "Senyoret" rice for two, and chef's specialities like smoked stracciatella with bluefin tuna tartare or hake cheeks in pil-pil sauce. It's open Tuesday to Sunday, 12:30 to 22:30, closed Mondays, and diners rate it 4.3 out of 5 on Google across nearly 1,000 reviews.

Sa Pleta is Marc Fosh's restaurant at the adults-only Pleta de Mar hotel in Canyamel, built around open-fire cooking: a wood-burning grill applied to local Balearic meat, fish and seasonal vegetables. Fosh, the British chef who holds a Michelin star at his eponymous Palma restaurant, frames the approach as going back to roots rather than chasing new technique. Sa Pleta carries a Michelin Guide listing and a Repsol Recomendado, and the hotel admits guests 16 and older; as with the rest of the seasonal Pleta de Mar property, confirm opening dates before you book.