The Best Restaurants in Mallorca

Offering a blend of traditional and innovative cuisine, La Rosa Vermuteria & Colmado is known for its quality canned food, homemade tapas, and fresh dishes. The menu highlights seasonal products and evokes a sense of nostalgia with its simple, authentic flavors. The restaurant is particularly loved for its tortilla, huevos rotos with Txistorra, squid sandwich with anchovy alioli, and a unique dish of smoked sardine with ajoblanco.

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Tom Jenkins

Food Writer

One of Palma's best for tapas This is a great little, for want of a better phrase, young and funky vermuteria and tapas bar in a city where we struggled a bit food-wise (including a horrendous encounter with contemporary fusion tapas). Everything from the gildas to a sensational blue cheese cheesecake was perfect.

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This unassuming spot, Stagier Bar, serves contemporary style tapas with influences from all over the world. The dishes, including popular ones like the duck and foie gras croquette, foie gras toast, scallop with beurre blanc and beef gyozas, showcase sophisticated skill and technique. The menu, inspired by various Michelin-starred restaurants, offers a consistent selection of dishes with some seasonal specials and weekly updates.

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Ink Tanaka

Gluttonous Londoner

Delightfully unassuming spot in Santa Catalina for contemporary style tapas with influences from all over the world. In a way, the unassuming, pared back setting of Stagier Bar doesn’t quite prepare you for the level of cooking you experience. While the service is all very relaxed and warm, each plate exudes quiet sophistication in skill and technique - but most importantly in flavour. Everything was delicious. Favourites in particular were the duck and foie gras croquette, foie gras toast, scallop woth beurre blanc and beef gyozas. A must visit when in Palma!

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This spot is known for its simple and straightforward seafood dishes, with recommendations highlighting the tomato salad with sardines and grilled langouste with potatoes and fried egg for their unusual yet delicious combinations. The creamy rice with prawns from Sóller, known as "Arroz meloso", is a favorite among locals. The restaurant also has a short but quality wine list, featuring exciting local producers.

Recommended by

Zvonko Sokcic

Chef

Excellent fish and seafood. This is a restaurant a bit outside the city center that is well worth the 30 minute walk or short taxi ride if you prefer. Simple and straightforward food is served here, based on the best and freshest fish and shellfish. Tomato salad with sardines may sound very simple and boring, but for me, addictive. Grilled langouste with potatoes and fried egg is another unusual combination, but also fantastically good in all its simplicity. Short and good wine list with exciting local wine producers. Super casual and perfect for a late lunch!

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DINS Santi Taura is a unique dining experience that revolves around traditional Mallorcan recipes with a personal touch. The menu constantly evolves, offering classic dishes alongside new creations. Some standout dishes include prawns with rabbit and artichoke, Mallorcan black suckling pig with potato "buñuelos", and the intriguing "Drácula" ice.

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David P. Leja

@thegastrojourney

Santi Taura bases all his dishes on traditional Mallorcan recipes. One of our top 3 restaurants on Mallorca. This is one of our top 3 restaurants on the island, and we visit it every year at least once, and this was the first time we’ve visited it since they were awarded with the star, and as always, the food was amazing, and the experience at the counter is always super fun, with a perfect service, and nice explanations of the dishes by Santi Taura. There are certain classics which have been present since our first visit, and then there is another part of the menu which changes on every visit. Santi Taura bases all his dishes on traditional Mallorcan recipes but always with his personal touch or view on the recipe. Some of our favorites of the night were: * Prawns, rabbit and artichoke. * “Sopes mallorquines” with egg. * Cod, tripe, allioli foam and potato croutons. * “Potera” squid “cala figuera” style. * Mallorcan black suckling pig with potato “buñuelos”. * “Llet encallada”. * “Drácula” ice. As said, another fantastic meal, and this time together with a great time at their hotel “El Llorenç”, which we also highly recommend!

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Sala de Personal is a speakeasy-style cocktail bar that transitions into a regular cocktail bar later in the night. The unique concept of this establishment includes a tasting menu format where various dishes are paired with low-alcohol cocktails. The space itself is a former staff-only "lab" now transformed into a trendy spot, serving high-quality dishes in a simple yet delicious way, such as clams opened with "manzanilla" sherry and grilled prawn from Andratx.

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David P. Leja

@thegastrojourney

Speakeasy style cocktail bar offering a tasting menu of food paired with cocktails. This place starts with a tasting menu format where they serve several dishes paired with low alcohol cocktails (that’s why they mostly use wine glasses, because alcohol wise it’s more similar to a wine pairing) and then later in the night it transitions to a regular cocktail bar. First of all, we absolutely loved the space, kind of hidden away, almost feeling clandestine behind a small door and getting into a space which in the past used to be the “lab” where only the staff would go in, and now has transformed into this super cool cocktail bar offering a quite unique concept. We loved all the cocktails by themselves, but even more as a pairing with the different dishes, and the food was nice as well, generally speaking offering really good produce, good in a simple and delicious way. Now, let us show you what we mean: * Clams opened with “manzanilla” sherry, and a reduction of its juice with garlic, parsley & lemon. * “Pangea”: Rhum Havana 3, clarified Galician fig & southern wormwood. * Grilled Prawn from Andratx. * Prawn from Andratx, low temperature poached egg & chanterelles. * “Blanco evo”: Matusalén 23 washed with gee, conference pear, cava & Mediterrenean herbs. * Quail with a Mallorcan orange pickle. * “Ganju”: Tom Clumsies gin, clementine re distillate, clementine juice, black clementine cordial & elder kombucha. * Ensaimada sandwich (from Can Joan de s’Aigo) with pear and chestnut cream. * “Martin Fierro”: gin, quine and “mahonés” cheese. We totally loved the experience as a whole, we think it was a lot of fun, a great vibe, and on one side when focusing on the place as a cocktail bar, it becomes our favorite on the island for sure, and the food is also actually very nice, the produce is top notch quality (the prawns are some of the best we had in all of 2023), and we actually ate better here than in many restaurants on the island up to the point that we would come back even if it’s just for the food.

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Immerse yourself in the historic charm of Hotel i Celler Can Font, a restaurant and hotel nestled in the heart of Sineu. The establishment serves traditional Mallorcan dishes, with daily lunch specials that vary with the seasons. The restaurant's rustic ambiance, complete with antique barrels and furniture, provides a perfect setting for enjoying the authentic local cuisine.

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Simon Bajada

Author & Photographer

Great place to take a break from Sineu's markets and eat traditional Mallorcan dishes. It has daily lunch specials depending on time of year and a great history and atmosphere.

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Ses Coves. Cafè & Grill is a family-owned restaurant known for its expertly cooked meals over a wood fire. It offers dishes like chuleta, a rib-eye cut from a Rubia cow from Galicia, and fried slivers of sea cucumber, both of which are highly recommended. The restaurant is also noted for its sustainable farming practices, growing its own vegetables and raising livestock on-site.

Recommended by

Pat Nourse

Food Writer

You know that Spain loves ham and lives for fish, but man, they really know how to cook a steak. This is a chuleta, a rib-eye cut from a Rubia cow from Galicia, probably the finest beef in Europe and almost certainly the best in Spain. It’s been cut from the side to order and grilled over almond wood coals, and it is absolutely extraordinary shared with friends on a summer night under the stars at Ses Coves on Mallorca. And did you know sea cucumber was eaten in Spain? I was only dimly aware of it being savoured much outside China, but here it is in Mallorca, fried slivers of espardeña, hot and very tasty, on a tartare of red prawns at the extraordinary “cafe and grill”. What a remarkable place.

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This restaurant, Ca na Toneta, is known for its casual yet elegant flavors inspired by traditional Mallorcan cuisine. The place boasts a relaxed atmosphere, making it an ideal spot for a romantic meal. The menu offers a variety of dishes, from their famous Cocas de Xeixa, a type of wheat from Mallorca, to other local dishes like rock mussels with citrus and fennel, and red mullets with spinach, strawberries, and pine nuts.

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Simon Bajada

Author & Photographer

A set menu of casual yet elegant flavours from Mallorca. The 2 sister owners know hospitality, good food and are conscious of operating with minimal impact. Book in advance and go early for a drink at the adjoining bar.

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Patiki Beach is a unique beach shack where guests are invited to enjoy a relaxed atmosphere while savoring their meals. The restaurant is known for its uncomplicated but flavorful dishes, which are prepared using consciously sourced, seasonal ingredients from the island. The menu changes with the seasons, ensuring fresh and diverse offerings to the guests.

Recommended by

Pat Nourse

Food Writer

Max Dupain vibes and Sóller prawns with fermented chimichurri and mayo at Patiki Beach. Bare feet, sunshine, sea water, sidra ancestral. Does not suck.

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Miceli is a small, family-run restaurant, located in a 19th-century Mallorcan house. The menu changes daily, based on fresh produce found at the local market, ensuring a unique dining experience every visit. The restaurant's atmosphere is warm and inviting, with a focus on traditional, well-crafted dishes, and a sommelier offering a selection of wines to complement your meal.

Recommended by

David P. Leja

@thegastrojourney

If you follow us for some time you probably already know this is one of our favorites on the island. We actually have a monthly reservation throughout the summer! Marga Coll bases her menu of that day on what she finds at the market, and we can tell you, each visit the food is different, but always always delicious! And the one thing we say on each and every visit, is that Marga cooks the fish pretty much at perfection every time! But it’s not only the cuisine that is incredible here, the place is beautiful, one of the nicest terraces on the island, service is always friendly and professional and Javi, the sommelier, always offers you literal bargains of wines, wines that we taste and are top, and always get surprised when those wines are so cheap when looking through vivino. Some of the dishes we had on this last visit were: * Lobster stew and spider fish. * Hake with “longaniza” (sausage) allioli and onion jam. * “Pomada” in different textures: gin foam, spiced lemon granite, lemon mousse and lemon jelly. Keep in mind there were four more dishes. As mentioned, another great experience here, and we are always happy to come back.

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