When it comes to the best restaurants in Mallorca, it pays to do your research. Old Mallorcan hands will tell you the food scene here was never much—essentially the choice was between paella and shrimp in a beachside chiringuito or chargrilled meats in some gloomy wine cellar in downtown Palma. But the island’s booming culinary scene in 2026 reflects both the surging success of its tourist economy and its increasingly cosmopolitan demographic—with plenty of new foodie hot spots to explore.
At the top end of things, the island forges ahead, with a total of 10 establishments now carrying Michelin stars (of which one, Alvaro Salazar’s Voro, is still the only double-starred restaurant in the Balearic islands). Snapping at their Louboutin heels is a cohort of dynamic new-gen chefs, among them Jens Bräuning (Adelfas), Gabriel Conti (Mombo), Àlvar Albadalejo (Quadrat, Ocre), and Irene Martínez (NUS).
As for culinary trends, the diversity of global cuisine is everywhere you look—sometimes even on the same plate. Peruvian/Japanese Nikkei cuisine consolidates its presence on the island with two outstanding hotel restaurants: Shima at the Four Seasons Formentor and De Tokio a Lima, now at a countryside location in the revamped Hotel Valldemossa. Meanwhile, excellent vegetable-based and all-organic spots are springing up all over, both in Palma and in the hip creative enclaves of the northwest.
Not everything on the island’s current menu is equally moreish: the posh burger joint as a genre is now tiresomely ubiquitous, and we have surely reached peak pizza. But one new development at least is sharpening local appetites: the long overdue revival of interest in traditional Mallorcan dishes and ingredients, spearheaded among others by Santi Taura (DINS) and Maria Solivellas of Ca Na Toneta in Caimari. This year Solivellas, whose island-focused menu blazed a trail at the hotel Es Racò d’Artá, takes her locavore philosophy a step further. Her imminent takeover/makeover of an ancient celler (wine cellar restaurant) in Inca is sure to give fresh impetus to the big Balearic’s culinary reappraisal of itself. Keep reading for our edit of the very best restaurants in Mallorca.
Ca Na Toneta
At their restaurant in the pretty village of Caimari, Mallorca-born-and-bred Maria Solivellas and her sister Teresa are pioneers in a modern-rustic idiom based on island ingredients and strict seasonality. Whatever is available from the Solivellas’s tightly knit group of farmers and fishermen, bakers, and olive oil makers, finds its way onto a ten-course menu, changed weekly and competitively priced at 100 Euros, or around $118. This stone village house is an oasis of culinary good sense and genuine flavors. As of 2023, Ca Na Toneta has a well-deserved green Michelin star for sustainability.
Clandestí Taller Gastronòmic
“Clandestine” might be pushing it slightly—but almost 10 years after it opened in a lock-up shop in Bons Aires, a neighbourhood of downtown Palma, there’s still something buzzy and insider-ish about this “gastronomic workshop” with its rock ‘n roll decor and speakeasy vibe. Chefs Pau Navarro (ex-Celler de Can Roca) and Ariadna Salvador cook up a storm with a range of organic and handmade seasonal ingredients, serving and schmoozing at a single table designed for 12 diners. Imagine a Mallorcan-inspired casserole of rabbit, black pork, white beans, and forest mushrooms. Hold that thought—then add a dash of Red Hot Chili Peppers.
Fusion19
The beachside town of Muro, never exactly a gastronomic hotspot, hit the big time in 2023 when Fusion19 won its first Michelin star. Some seriously impressive modern cooking is going on here: chefs Aleix Serra and Marc Marsol bring Japanese techniques and Latin American influences to bear on fine local ingredients like mero (grouper), duck, and vegetables grown at the restaurant’s own farm in nearby Alcudia. Choose between two tasting menus—”Esencia” (10 courses, 150 Euros, or around $177) and “Plenitud” (14 courses, 180 Euros, around $212).