Tasting menus, Michelin stars and the chefs redefining Palma.
Tasting menus, Michelin stars, and the kitchens redefining what fine dining means in Palma.
Marc Fosh holds one Michelin star in a 17th-century convent off Carrer de la Missió, cooking contemporary Mediterranean menus from Mallorcan produce.
Order: The €69 ADN lunch menu, the cheapest way into a starred Palma dining room.
Tip: Lunch is the value play. The ADN menu runs €69 against €159 for the evening Aromas del Mediterráneo.
DINS Santi Taura is Palma's one-star Mallorcan kitchen inside Hotel El Llorenç, running a single tasting menu drawn from island recipe archives.
Order: The set Mallorcan tasting menu, which changes with the island growing season.
Tip: Seatings are fixed at 19:30 and 20:30, and the chef's counter runs later. Book well ahead.
Zaranda is Fernando P. Arellano's Michelin-starred dining room at Hotel Es Princep in Palma, holding one star and a Repsol Sol for its Balearic tasting menus.
Order: The Balearic tasting menu, built around island produce and Mediterranean fish.
Tip: Opening months shift with the season, so confirm the calendar before booking a winter trip.
Adrián Quetglas cooks Michelin-recommended modern European menus on Passeig de Mallorca in Palma, running a five-step and an eight-step tasting format.
Order: The five-step tasting menu, the shorter of the two formats on offer.
Tip: Weekday lunch seatings run 13:00 to 15:00 and are easier to get than the single evening service.
Botànic is the plant-forward dining room in the garden of Can Bordoy in Palma's La Lonja, where vegetables lead and fish and meat play support.
Order: Whatever the garden menu is built around that month, with fish or meat as a supporting plate.
Tip: The walled garden is the point. Ask for a table outside rather than in the indoor room.
Fera sits in a restored Palma mansion on Carrer de la Concepció, folding Asian technique into Mediterranean produce across tasting and carte menus.
Order: The lunch tasting menu, which is the best-value route into the kitchen.
Tip: The garden courtyard seats fill first. Ask for it when you book rather than on arrival.
Vandal is a dinner-only room on Plaça del Progrés in Santa Catalina, Palma, plating small international dishes against a signature cocktail list.
Order: A run of small plates with the cocktail pairings the bar is built around.
Tip: Service is evenings only, 19:00 to 23:00, and the room is loud. Not the place for a quiet dinner.
Emilio Innobar works a small Palma room on Carrer de la Concepció, building raw fish plates that cross Asian technique with Mexican seasoning.
Order: Let the counter decide. The kitchen builds around whatever came off the boat that morning.
Tip: There is no fixed carte on some nights. Say what you dislike and let the kitchen work around it.
Mar de Nudos sits on the Moll Vell marina in Palma, running a Mediterranean and Japanese menu from a dining room that stays open until 01:00.
Order: Raw fish from the Japanese side of the menu, eaten on the marina terrace.
Tip: The kitchen runs straight through from 13:00, which makes it useful for a late or early meal.
Mouna cooks vegetarian and vegan plates from organic Mallorcan produce inside an old mansion off Plaça Drassanes in Palma's La Lonja quarter.
Order: The seasonal vegetable plates, built from organic island produce.
Tip: Service runs straight through from 13:00 to 23:00, so it also works for a mid-afternoon plate.
Editor picks in Palma include Marc Fosh, DINS Santi Taura, Zaranda, plus the full fine dining chapter on TableJourney.