DINS Santi Taura is a mediterranean fine-dining restaurant in Casco Antiguo, Palma.
Editorially verified August 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must 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.
Address: Plaça de Llorenç Villalonga 4, 07001 Palma
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.
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.
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.
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.
