The Best Restaurants in Mallorca for Beachside Seafood, Chargrilled Meats, and Spanish Wine

"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), Álvar 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."

Mallorca's food scene has evolved significantly from its limited past offerings of paella and grilled meats. The island now boasts 10 Michelin-starred establishments, with Voro holding the only double star in the Balearic Islands. Dynamic new-generation chefs like Jens Bräuning, Gabriel Conti, Álvar Albadalejo, and Irene Martínez are driving innovation. Global cuisines dominate, particularly Peruvian-Japanese Nikkei cuisine at upscale hotel restaurants. Organic and vegetable-based dining options proliferate throughout Palma and northwest creative areas. While trendy burger joints and pizza restaurants have become oversaturated, a significant revival of traditional Mallorcan cuisine and ingredients is gaining momentum, led by chefs like Santi Taura and Maria Solivellas.

Read at Conde Nast Traveler