Bar La Sang
The natural wine scene on the island might be small but it’s currently generating a lot of excitement amongst locals and travelers alike. The movement’s hub currently is at Bar La Sang, an intimate bar and wine shop, located next to a church of the same name. It was started by Lukas Lundgren, a Swedish expat whose family are respected natural wine importers. Along with choice natural wines from all over Spain, La Sang serves small plates including charcuterie and cheese sourced from local producers.
Sa Roqueta
This unassuming spot near the Portitxol Harbor in Palma is a favorite among locals and tourists alike. Order the lobster paella (some say it’s the best on the island), some rose and enjoy the sea breeze.
Maca de Castro & Andana
In the last few years, there has been an emergence of ambitious Mallorcan female chefs including Maca de Castro, who oversees the kitchens at these two spots. Having studied under renowned chefs such as Andoni Luis Aduriz in San Sebastian and Wylie Dufresne in New York, she now searches the island for ingredients like razor clams and just caught scorpion fish to fresh milk from a local farm. Almost all of the produce is grown on her family farm in Sa Pobla. Awarded a Michelin star in 2012, she calls her style “free Mallorcan” cooking. More recently she opened a casual bistro in a 19th-century building next to the historic Ferrocarril de Soller train station.
Brut
Argentinian partners Eduardo Martinez and Bruno Balbi opened their tiny space in a former garage in the remote village of Llubi, where they serve ambitious dishes like monkfish served with beetroot foam, citrus mayonnaise and edible blue flowers from an open kitchen. The space is also home to a microbrewery which produces small batch beers. During the winter months, they shut down the restaurant to spend time experimenting with fermentation, natural winemaking and bread baking.
Ca Na Toneta
Run by two sisters, Maria and Teresa Solivellas, this critically-acclaimed restaurant is known for focusing on zero-kilometer cuisine and elevating the island’s rich culinary traditions. Located in the village of Caimari, about a half an hour north of Palma, guests can dine on dishes like eggplant stuffed with octopus and sundried tomatoes, black pork with green beans and cauliflower puree.
Sa Foradada
You can only access this cliffside restaurant by boat (there are several companies on the island that can charter vessels) or by walking down (and then back up) a very steep mountain. But it’s highly worth the effort as this idyllic spot serves some of the island’s best paella (seafood, vegetable or mixed) cooked over a wood-fired grill. Enjoy the rustic environment— there are tomatoes and peppers strewn across the shack-like ceiling– and the awesome views of the sea.
La Juanita Cuina Fresca
This restaurant only has a handful of tables and a limited prix fixe menu but it makes for a lovely afternoon meal. The menu is determined by what’s fresh in the market for innovative dishes like a watermelon and black olive salad and red peppers with sardines, horseradish and then thinnest layer of cocoa. Despite the tiny kitchen, all the bread is baked on the premises.
Bar de Mercats
Located in the Santa Catalina market, near the fishmongers, this tiny spot serves delicious sandwiches and pepitos. If you can snag one of the seats at the stand, bring the fresh seafood, meats, and vegetables you picked up at the market and have them grill it for you.
