The 17 Essential Mallorca Restaurants (2024)

Born in Isla de Margarita in the Venezuelan Caribbean, chef David Rivas worked in Barcelona, Oslo, and Hong Kong before settling in Mallorca. These days, he can be found in his rustic-chic restaurant Terrae, set in the idyllic seaside town of Port de Pollença. A mix of foraged and locally sourced ingredients form avant-garde dishes like marinated squid with fennel and parsley mayo; leek croquettes in cauliflower cream; and French toast with marinated fruit and goat cheese foam. [$$$]

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Terrae

Rays of sunlight slip through the bamboo roof and play across your table as you tuck into colorful plates of fresh food at Patiki Beach. Despite looking like a typical Spanish chiringuito, or beach bar, this laid-back spot is a far cry from the tourist traps farther down the beach in busy Port de Sóller. Embodying Mallorca’s barefoot, bohemian vibes, British chef Grace Berrow serves up an ever-changing menu of whatever is in season and can be sourced on the day. [$$]

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Patiki Beach/Facebook

You cannot talk about Mallorcan slow food without mentioning Ca na Toneta and its pioneering chef, Maria Solivellas. Today, she can be found running the family restaurant in the tiny town of Caimari alongside her sisters Teresa and Cati. The chef works with carefully selected Mallorcan producers and strictly uses seasonal ingredients that are almost exclusively organic, so you can be sure every bite of Solivellas’s tasting menu will be packed with flavor and color. Her tomatoes taste like sunshine, and the crispy pork belly literally melts in the mouth. [$$$$]

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Ca na Toneta/Facebook

By day, RE Organic is a supermarket that supplies islanders with seasonal, pesticide-free, zero-kilometer produce. In the evenings, it transforms into Ètic, Mallorca’s first fully organic restaurant, where chefs Edu Martinez and David Tatar serve up healthy, sustainable, and extremely tasty dishes. The kitchen caters to most types of diets, offering guests the choice of vegetarian, vegan, gluten-free, dairy-free, or grain-free menu options. [$$]

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Re Organic

This artisanal ice cream shop in the medieval town of Sóller uses locally grown organic fruit for its legendary orange and lemon sorbets. The town is set at the foot of the stunning Tramuntana mountain range in a region famous for its citrus farming. The company collaborates with local growers and unemployment offices to promote fair employment practices. Not into sorbet? Not a problem. Sa Fàbrica de Gelats also offers around 40 ice cream flavors, all locally made. [$]

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Sa Fàbrica de Gelats

Restaurants don’t get more scenic than Ca’s Patró March. Balanced perilously over the postcard-perfect rocky cove at Cala Deià, the restaurant looks as if it might tumble into the crystalline water at any moment. Fans are grateful it hasn’t so they can continue to gorge themselves on giant plates of freshly caught fish and other seafood, accompanied by crisp, local white wine. Tables are often fully booked weeks in advance; get in early and don’t forget to ask for a table en la primera linea (right next to the sea). [$$$]

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Ca’s Patró March/Facebook

Full of warmth and flair, Nama is a go-to for Southeast Asian cuisines. Half-Sri Lankan, half-German owner Namali Schleberger runs the restaurant alongside chef Bonnie “Bon Bon” Han, who was born in Singapore and raised in Australia, and Han’s Valencian partner, Arantxa. Together, the trio have created a geographically expansive menu ranging from laksa to teppanyaki beef and in the process have turned Nama into one of the most sought-after culinary destinations on the island. Using local, organic ingredients, chef Han’s standouts include the tender massaman beef curry with rotiand her spectacular organic chicken and shrimp wontons in chile vinaigrette. [$$$]

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Restaurant Nama/Facebook

The hillside town of Valldemossa is like something out of a medieval fairy tale with its labyrinth of rickety cobbled lanes and stone houses with bottle-green shutters. Just off the main road you might spot an Argentinian-born chef lovingly tending his organic vegetable garden. His name is Nico Gago Aubert, and he runs a slow food emporium set in a converted automotive workshop (es taller translates to “the workshop”). His hearty, healthy dishes range from pad thai and green curry with duck to Peruvian causas and Argentinian “gaucho-style” beef pasties. [$$]

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Es Taller Valldemossa

Opened in 2018 in the sleepy town of Llubí, deep in the Mallorcan heartland, tiny Brut is able to accommodate only 12 lucky diners at a time. Using local, fresh, and seasonal produce from small-scale farmers, the kitchen designs tasting menus that combine ancient Balearic techniques with modern flavors and pairs the dishes with natural wines, craft beers, and kombucha. The result is a dining experience that is colorful, unexpected, and achingly contemporary. [$$$$]

• Open in Google Maps

Brut/Facebook

Don’t let Es Rebost’s fast-food appearance put you off. With four outlets in Palma (including one at the airport), it’s a Mallorca institution. The chain works exclusively with local farmers and artisans so every ingredient can be traced back to its origins — from the Son Vives Mahonés cheese to the Can Company charcuteries and the carob syrup and flour from Es Garrover. Since the motto is “fast slow food,” keep things simple with the tumbet (Mallorcan veggie gratin) and a burger d’aqui made from beef mixed with sobrassada and garnished with Mahonés cheese. [$$]

• Open in Google Maps

Es Rebost

Mallorca takes itself a bit less seriously than the rest of Spain. Maybe it’s the sea breeze or the constant sunshine, but living on island time really does seem to make people more relaxed. Nobody embodies this laid-back approach more than chef Adrián Quetglas. The chef of Mallorcan descent was raised in Argentina and traveled the world before opening his eponymous restaurant in Palma in 2015. Michelin-starred status has not deterred Quetglas from his mission to “democratize” fine dining; he continues to offer a superb five-course lunchtime tasting menu for only 40 euros ($45). [$$$ - $$$$]

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Adrián Quetglas

Ignasi Coli takes the revival of down-home cooking to a whole new level at Ca n’Ignasi (Ignasi’s house). In unfussy, rustic surroundings, Coli re-creates the recipes that have been enjoyed in Mallorcan homes for centuries (and often serves them himself). Concoctions include local fishermen’s favorite stew, bullit de peix, and rice with rabbit and snails. Bottles of wine start from 9 euros, and a four-course tasting menu will set you back 35. [$$$]

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Ca n’Ignasi/Facebook

Purists may not approve of Fera’s brand of Mediterranean-Asian fusion, but local food lovers can’t get enough of it. Opened in Palma in 2017 under the watchful eye of Austrian chef Simon Petutschnig, Fera is hidden down a cobbled street in the center of town in a restored mansion just off busy Jaume III. The chef uses first-rate ingredients like Wagyu beef, raised in Teruel, Spain, and combines them with artisanal Mallorcan produce like Son Naava’s biodynamic Demeter oils and wines, all turned up with Asian spices. [$$$$]

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Fera

You can’t swing a bottle of malbec without hitting an Argentinian chef in Mallorca. It’s true at Vandal, though chef Bernabé Caravotta and sommelier Sebastián Perez probably wouldn’t let you swing any bottles around. The team at this trendy urban haunt in hip Santa Catalina pair modern Latin American and Asian-inspired bites with signature co*cktails. A ceviche cone with coconut foam is served with a Vino Sour 2.0 of white wine, lemon, and ceviche syrup, while the Patagonian black hake with Jerusalem artichokes, sea urchin, almonds, and garlic comes with a tangy tequila-based Red Patrón. [$$$]

• Open in Google Maps
• Foursquare

Vandal

The pandemic has sent cooks in search of their roots, resulting in a renewed love of down-home cooking across Spain. Nowhere is this more visible than at a casa de comidas, an informal place where locals go for lunches of casserole, omelet, or stew. Even Spain’s most Michelin-starred chef, Martín Berasategui, got in on the trend with one of 2021’s most high-profile openings, a casa de comidas in Palma. Menu highlights include the omelet with cod and caramelized onions, tomatoes stuffed with baby squid, and steak tartare “like Martín eats it” — all infused with that Berasategui magic. [$$$]

• Open in Google Maps

Nando Esteva

“Green is the new sexy” reads the tagline for this plant-forward restaurant set along the ground floor and leafy patio of the superb Can Bordoy boutique hotel. Palma-born chef Andrés Beníteztakes inspiration for his dishes and spices from all over: Vietnam, China, Thailand, the Middle East, Mexico, India. And while plants are the main protagonists, the menu also makes space for meat and fish options that adhere to the locavore, zero-kilometer philosophy. Top choices include the candied leek with truffle hollandaise and the lettuce tacos with grilled octopus. [$$$]

• Open in Google Maps

Botànic

It came as no surprise earlier this year when Dins Santi Taura was voted the best restaurant in Mallorca in a poll of the island’s chefs. The ever-smiling chef, who lends his name to the restaurant, won a Michelin star in late 2020, too. Set in the chic El Llorenç Parc de la Mar hotel, Dins is the place to discover contemporary takes on classic Balearic recipes, such as rockfish panada (pastry) and the classic trampó salad served with salted sardines. Book a seat at the chef’s counter and prepare to be blown away. [$$$$]

• Open in Google Maps

Dins Santi Taura

Born in Isla de Margarita in the Venezuelan Caribbean, chef David Rivas worked in Barcelona, Oslo, and Hong Kong before settling in Mallorca. These days, he can be found in his rustic-chic restaurant Terrae, set in the idyllic seaside town of Port de Pollença. A mix of foraged and locally sourced ingredients form avant-garde dishes like marinated squid with fennel and parsley mayo; leek croquettes in cauliflower cream; and French toast with marinated fruit and goat cheese foam. [$$$]

• Open in Google Maps
• Foursquare

Terrae

Rays of sunlight slip through the bamboo roof and play across your table as you tuck into colorful plates of fresh food at Patiki Beach. Despite looking like a typical Spanish chiringuito, or beach bar, this laid-back spot is a far cry from the tourist traps farther down the beach in busy Port de Sóller. Embodying Mallorca’s barefoot, bohemian vibes, British chef Grace Berrow serves up an ever-changing menu of whatever is in season and can be sourced on the day. [$$]

• Open in Google Maps

Patiki Beach/Facebook

You cannot talk about Mallorcan slow food without mentioning Ca na Toneta and its pioneering chef, Maria Solivellas. Today, she can be found running the family restaurant in the tiny town of Caimari alongside her sisters Teresa and Cati. The chef works with carefully selected Mallorcan producers and strictly uses seasonal ingredients that are almost exclusively organic, so you can be sure every bite of Solivellas’s tasting menu will be packed with flavor and color. Her tomatoes taste like sunshine, and the crispy pork belly literally melts in the mouth. [$$$$]

• Open in Google Maps
• Foursquare

Ca na Toneta/Facebook

By day, RE Organic is a supermarket that supplies islanders with seasonal, pesticide-free, zero-kilometer produce. In the evenings, it transforms into Ètic, Mallorca’s first fully organic restaurant, where chefs Edu Martinez and David Tatar serve up healthy, sustainable, and extremely tasty dishes. The kitchen caters to most types of diets, offering guests the choice of vegetarian, vegan, gluten-free, dairy-free, or grain-free menu options. [$$]

• Open in Google Maps

Re Organic

This artisanal ice cream shop in the medieval town of Sóller uses locally grown organic fruit for its legendary orange and lemon sorbets. The town is set at the foot of the stunning Tramuntana mountain range in a region famous for its citrus farming. The company collaborates with local growers and unemployment offices to promote fair employment practices. Not into sorbet? Not a problem. Sa Fàbrica de Gelats also offers around 40 ice cream flavors, all locally made. [$]

• Open in Google Maps

Sa Fàbrica de Gelats

Restaurants don’t get more scenic than Ca’s Patró March. Balanced perilously over the postcard-perfect rocky cove at Cala Deià, the restaurant looks as if it might tumble into the crystalline water at any moment. Fans are grateful it hasn’t so they can continue to gorge themselves on giant plates of freshly caught fish and other seafood, accompanied by crisp, local white wine. Tables are often fully booked weeks in advance; get in early and don’t forget to ask for a table en la primera linea (right next to the sea). [$$$]

• Open in Google Maps
• Foursquare

Ca’s Patró March/Facebook

Full of warmth and flair, Nama is a go-to for Southeast Asian cuisines. Half-Sri Lankan, half-German owner Namali Schleberger runs the restaurant alongside chef Bonnie “Bon Bon” Han, who was born in Singapore and raised in Australia, and Han’s Valencian partner, Arantxa. Together, the trio have created a geographically expansive menu ranging from laksa to teppanyaki beef and in the process have turned Nama into one of the most sought-after culinary destinations on the island. Using local, organic ingredients, chef Han’s standouts include the tender massaman beef curry with rotiand her spectacular organic chicken and shrimp wontons in chile vinaigrette. [$$$]

• Open in Google Maps
• Foursquare

Restaurant Nama/Facebook

The hillside town of Valldemossa is like something out of a medieval fairy tale with its labyrinth of rickety cobbled lanes and stone houses with bottle-green shutters. Just off the main road you might spot an Argentinian-born chef lovingly tending his organic vegetable garden. His name is Nico Gago Aubert, and he runs a slow food emporium set in a converted automotive workshop (es taller translates to “the workshop”). His hearty, healthy dishes range from pad thai and green curry with duck to Peruvian causas and Argentinian “gaucho-style” beef pasties. [$$]

• Open in Google Maps

Es Taller Valldemossa

Opened in 2018 in the sleepy town of Llubí, deep in the Mallorcan heartland, tiny Brut is able to accommodate only 12 lucky diners at a time. Using local, fresh, and seasonal produce from small-scale farmers, the kitchen designs tasting menus that combine ancient Balearic techniques with modern flavors and pairs the dishes with natural wines, craft beers, and kombucha. The result is a dining experience that is colorful, unexpected, and achingly contemporary. [$$$$]

• Open in Google Maps

Brut/Facebook

Don’t let Es Rebost’s fast-food appearance put you off. With four outlets in Palma (including one at the airport), it’s a Mallorca institution. The chain works exclusively with local farmers and artisans so every ingredient can be traced back to its origins — from the Son Vives Mahonés cheese to the Can Company charcuteries and the carob syrup and flour from Es Garrover. Since the motto is “fast slow food,” keep things simple with the tumbet (Mallorcan veggie gratin) and a burger d’aqui made from beef mixed with sobrassada and garnished with Mahonés cheese. [$$]

• Open in Google Maps

Es Rebost

Mallorca takes itself a bit less seriously than the rest of Spain. Maybe it’s the sea breeze or the constant sunshine, but living on island time really does seem to make people more relaxed. Nobody embodies this laid-back approach more than chef Adrián Quetglas. The chef of Mallorcan descent was raised in Argentina and traveled the world before opening his eponymous restaurant in Palma in 2015. Michelin-starred status has not deterred Quetglas from his mission to “democratize” fine dining; he continues to offer a superb five-course lunchtime tasting menu for only 40 euros ($45). [$$$ - $$$$]

• Open in Google Maps
• Foursquare

Adrián Quetglas

Ignasi Coli takes the revival of down-home cooking to a whole new level at Ca n’Ignasi (Ignasi’s house). In unfussy, rustic surroundings, Coli re-creates the recipes that have been enjoyed in Mallorcan homes for centuries (and often serves them himself). Concoctions include local fishermen’s favorite stew, bullit de peix, and rice with rabbit and snails. Bottles of wine start from 9 euros, and a four-course tasting menu will set you back 35. [$$$]

• Open in Google Maps
• Foursquare

Ca n’Ignasi/Facebook

Purists may not approve of Fera’s brand of Mediterranean-Asian fusion, but local food lovers can’t get enough of it. Opened in Palma in 2017 under the watchful eye of Austrian chef Simon Petutschnig, Fera is hidden down a cobbled street in the center of town in a restored mansion just off busy Jaume III. The chef uses first-rate ingredients like Wagyu beef, raised in Teruel, Spain, and combines them with artisanal Mallorcan produce like Son Naava’s biodynamic Demeter oils and wines, all turned up with Asian spices. [$$$$]

• Open in Google Maps
• Foursquare

Fera

You can’t swing a bottle of malbec without hitting an Argentinian chef in Mallorca. It’s true at Vandal, though chef Bernabé Caravotta and sommelier Sebastián Perez probably wouldn’t let you swing any bottles around. The team at this trendy urban haunt in hip Santa Catalina pair modern Latin American and Asian-inspired bites with signature co*cktails. A ceviche cone with coconut foam is served with a Vino Sour 2.0 of white wine, lemon, and ceviche syrup, while the Patagonian black hake with Jerusalem artichokes, sea urchin, almonds, and garlic comes with a tangy tequila-based Red Patrón. [$$$]

• Open in Google Maps
• Foursquare

Vandal

The pandemic has sent cooks in search of their roots, resulting in a renewed love of down-home cooking across Spain. Nowhere is this more visible than at a casa de comidas, an informal place where locals go for lunches of casserole, omelet, or stew. Even Spain’s most Michelin-starred chef, Martín Berasategui, got in on the trend with one of 2021’s most high-profile openings, a casa de comidas in Palma. Menu highlights include the omelet with cod and caramelized onions, tomatoes stuffed with baby squid, and steak tartare “like Martín eats it” — all infused with that Berasategui magic. [$$$]

• Open in Google Maps

Nando Esteva

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“Green is the new sexy” reads the tagline for this plant-forward restaurant set along the ground floor and leafy patio of the superb Can Bordoy boutique hotel. Palma-born chef Andrés Beníteztakes inspiration for his dishes and spices from all over: Vietnam, China, Thailand, the Middle East, Mexico, India. And while plants are the main protagonists, the menu also makes space for meat and fish options that adhere to the locavore, zero-kilometer philosophy. Top choices include the candied leek with truffle hollandaise and the lettuce tacos with grilled octopus. [$$$]

• Open in Google Maps

Botànic

It came as no surprise earlier this year when Dins Santi Taura was voted the best restaurant in Mallorca in a poll of the island’s chefs. The ever-smiling chef, who lends his name to the restaurant, won a Michelin star in late 2020, too. Set in the chic El Llorenç Parc de la Mar hotel, Dins is the place to discover contemporary takes on classic Balearic recipes, such as rockfish panada (pastry) and the classic trampó salad served with salted sardines. Book a seat at the chef’s counter and prepare to be blown away. [$$$$]

• Open in Google Maps

Dins Santi Taura

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