Restaurants in Mallorca
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Ca N’Antuna
This is a classic of Mallorcan cooking. It's locally famous for its oven-cooked lamb and other meats, but the calamari stuffed with meat is a great order. The hand juicer on the sill connecting the kitchen with the terrace is a nice touch – order up lots of local orange juice! The village and mountain views from the terrace are worth lingering over.
reviewed
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Es Repòs
Right on the beach, Es Repòs serves relaxed, sea-salty punters a simple array of seafood, salads and refreshments.
reviewed
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Restaurant Museu Es Baluard
The terrace cafe of Es Baluard is as good for a snack (€2.90 to €9.95) or bocadillo (filled roll; €3.45 to €5.50) as for a more substantial meal. The former include tandoori wraps, nachos and noodles, but you can also just order a drink and enjoy the view that stretches from the Castell de Bellver to the Catedral.
reviewed
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Restaurante a Todo Vapor
This original place has a simple philosophy: all of its ingredients must come from the nearby Mercat de Santa Catalina and all dishes are steamed to ensure the goodness remains locked in. We especially enjoyed the couscous.
reviewed
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Nautic
One of Palma's standout seafood options in the Royal Sailing Club, Nautic does all the usual grilled fishes and shellfish, as well as rice dishes, but you'll also find surprises such as zucchini stuffed with lobster in a sobrassada sauce. It's a classy place and an easy walk from central Palma.
reviewed
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Las Olas
Now here's something special. Run by an Irish-Cambodian couple, Las Olas divides the day into two: lunch is all about fresh Mediterranean flavours with international twists, while dinner is a Vietnamese-Cambodian affair.
Other innovations include tapas sefardis (Jewish tapas), in recognition of the fact that the restaurant's location is on the cusp of Palma's old Jewish Quarter.
reviewed
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Amadip Esment
This agreeable place east of the old town combines numerous spaces – an organic food store with attached cafe serving sandwiches and salads, and a lively cafe-restaurant with mains costing as little as €5.
There's little that's too imaginative in the cooking, but the tastes are fresh and the international dishes well-prepared. The outdoor tables are lovely when the weather's warm.
reviewed
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Aquiara
Basque chef Koldo Royo runs this fine tapas bar just across from the water; he once ran one of Palma's most celebrated Basque restaurants. The philosophy behind the tapas on offer is all about simplicity, market cooking, and Spanish traditions and ingredients.
reviewed
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Tasca de Blanquerna
Perfectly presented tapas that combine Spanish staples (cheeses and cured meats from around the country) with other more creative takes on the genre (such as pork and mushroom terrine with onion and apricot chutney) at this tapas bar run by celebrity chef Marc Fosh. There are bite-sized morsels, larger raciones and a handle of main dishes, as well as a lunchtime menú del día.
reviewed
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Simply Fosh
Lovingly prepared Mediterranean grub with a special touch is the order of the day in the convent refectory, one of the home kitchens of Michelin-starred chef Marc Fosh. The range of set menus is a wonderful way to sample high-quality cooking at a reasonable price, but there are also à la carte choices.
There's a three-course lunchtime menú del día (€19.50) as well as a five-course menú degustación (tasting menu; €58).
reviewed
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S'Esponja Café
A jug of sangría and pa amb oli (with unusual variants on the theme, such as the capresse, a mozzarella and tomato combo), perhaps followed by a little cake, is not a bad way to start the night at this funky eatery. It also does terrific salads and the service is attentive yet casual.
reviewed
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Room
Be taken right through the day, from breakfast to cocktails, at this stylish and very contemporary collaboration between the two owners, a chef and a pastry chef. You'll find a few fish and meat mains, but this is more about a lighter touch, with pasta dishes, tapas, salads and home-made desserts.
reviewed
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Restaurant Celler Sa Premsa
A visit to this local institution is almost obligatory. It's a cavernous tavern filled with huge old wine barrels and has walls plastered with faded bullfighting posters – you find plenty such places in the Mallorcan interior but they're a dying breed here in Palma. Mallorcan specialities dominate the menu.
Come here for the well-prepared roast lamb, tumbet, frito mallorquín, pork with cabbage, and rabbit with onion. But it's the atmosphere that you'll really remember.
reviewed
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Misa Braseria
The latest addition to Marc Fosh's ever-expanding restaurant empire, this attractive place consists of a basement restaurant adorned with famous restaurant menus on the walls, or offers lunchtime dining upstairs in its modern patio. The food is slickly presented and tastes are typically fresh with dishes that change weekly and with the seasons. The menú del día (€17.50) is outstanding.
reviewed
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La Taberna del Caracol
Descend three steps into this high-ceilinged Gothic basement. Through a broad vault at the back you can see what's cooking – tasty tapas that include grilled artichokes, snails and a host of other Spanish delicacies. Amid soothing background music, a broad assortment of tapas (four choices for €14, minimum of two people) makes a great start to the evening.
reviewed
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La Baranda
An easygoing Italian – with exposed stone, warm-yellow-hued walls, and simple timber furniture and art scattered about – this is a good choice for wood-fired pizzas, pasta dishes and a range of homemade cakes for dessert. You can also get tapas downstairs.
reviewed
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Horno San Antonio
Considered by most Mallorquins to be the best of the best when it comes to ensaïmades, this wonderfully traditional old pastry shop does a roaring trade in all sizes and types, from plain to chocolate, with cream or apricot filling. You can get them nicely packed if you plan on taking one home.
reviewed
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Can Mito
With a well-earned reputation for getting the basics right, Can Mito is well priced and has a pleasant outdoor terrace. It's best known for its rice dishes and lobster stews.
reviewed
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Ca'n Jordi
One of the classic seafood restaurants in Palma, Ca'n Jordi attracts local businessfolk and seafood-lovers of every ilk. On your way into the overlit but otherwise tastefully presented dining area you'll see fresh fish (sold by weight) awaiting your choice. It doesn't have views (it's a block inland), but its seafood more than makes up for it.
reviewed
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Ca’n Joan de S’Aigo
Dating from 1700, this is the place for a hot chocolate in what can only be described as an antique-filled milk bar. The house speciality (apart from chocolate thick enough to stand your spoon in) is quart, a feather-soft sponge cake that children love, with almond-flavoured ice cream. The ensaïmades also have a devoted following.
reviewed
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Aramís
This carefully orchestrated gourmet hideaway, with dark-timber floors and art on the walls, is surprisingly well priced. The creative cooking includes dishes like sautéed calamari with sobrassada (spicy Mallorcan sausage) and pine nuts. The midday menú del día is similarly good value at €14.
reviewed
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Q
13%
At the quieter end of the old town, this L-shaped barn of a place is at once a wine and tapas bar, bistro and delicatessen. Most items are organic and there’s plenty of choice for vegetarians. Wines are displayed on racks (both bar and takeaway prices are quoted, so you know the exact mark-up).
You'll find everything from canapés, salads and carpaccio of smoked ostrich with cranberry jam to fresh sardine fillets in cava. The menú del día is a choice selection of three tapas.
reviewed
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Bar-Restaurante Sa Duaia
On the road down to Cala Torta, a branch road climbs to Bar-Restaurante Sa Duaia, which serves up decent Mallorcan cooking to go with the pretty views and accommodation options.
reviewed
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Afrikana
Get your fingers messy in this pan-African delight, with dishes extending from Madagascar to Morocco, from Ethiopia to Benin and around 20 other African countries. There's a good vegetarian selection, like the Angolan beans, coconut cream and curry mix. For a whiff of the sea, try gombo (from Benin): prawn and shrimp mixed with okra and other vegetables. Wash it down with hibiscus or tamarind juice.
reviewed
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Forn del Santo Cristo
Staff here has been baking up ensaïmades since 1910; it's also good for all sorts of traditional goodies.
reviewed
