Your guide to restaurants in Mallorca

More than 150 gastronomic experiences

Mallorca a la Carta MagazineCulture, gastronomy and society

Reports

Ses Coves Café & Grill (Coves de Campanet)

31/10/2019
An environment of food and drinks

In Ses Coves de Campanet they have it very clear. They are not a restaurant. They are not a bar. They are a space where food and drinks, starters, daily specials, grilled meat and fish, and delicious desserts are offered. A place where you always work with daily market produce, with simplicity and smoky touches thanks to the use of almond, holm oak, carob and vine wood.

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Reports

S'Era de Pula reopens its doors

24/10/2019
Authentic product and seasonal cuisine

S’Era de Pula has reopened its doors this 2019 with the aim of offering Mediterranean cuisine, products that are collected in its orchad of more than six thousand square meters, with free-range eggs from its own hens and with totally fresh meat and fish. A restaurant that, despite being geographically linked to a golf course, has a lot to offer to all types of audiences.

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Reports

Salt Bistró Portals

16/10/2019
An autumn tasting menu

Salt Bistró Portals becomes even more welcoming in the select atmosphere of one of Mallorca's most famous ports. Everything has been designed so that diners can relax in a quiet environment, with an attentive and friendly service and a simple menu, but with very chosen and worked recipes.

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Reports

Sa Fulla

14/10/2019
Influences of the best international kitchens

A name as Majorcan as Sa Fulla hides a restaurant in which the influences of the best international cuisines coexist harmoniously and offer the best of each country and gastronomy.

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Reports

fera

10/10/2019
Truffle Flavour

The Egyptians and Romans knew and appreciated it for its uses in gastronomy and for its possibilities within the world of medicine at the time. The truffle is synonymous of exquisiteness and haute cuisine, and in Fera dedicate a whole menu at night, but also with the possibility of enjoying some of their dishes at midday, as suggested by the chef.

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News

Casa Marcial

12/05/2021
Prepares for the new summer season

Chefs Esther and Nacho Manzano along with Sandra Manzano as maitre celebrate the opening of Asturias' perimeter closure welcoming the new summer season of their restaurant Casa Marcial, awarded two Michelin stars, three Repsol Suns and 50 Best Discovery.

News

Can Jaume Artesans

07/05/2021
In the Mercat de l'Olivar since 1927

“And we hope to make it to the century” says Jaume Aguiló, owner and one of the great meat experts in Mallorca...

The latest interviews
Interview

Jaume Aguiló: fourth generation of Can Jaume Artesans

03/05/2021
"I have grown up and lived in the Mercat de l'Olivar, one of the hearts of Mallorca"

Jaume Aguiló is the fourth generation of Can Jaume Artesans, mercat de l'Olivar, member of the Union of Users for twenty-five years, and president of Mercat for about a decade. All this time he has seen the market change and adapt. Now, like all its small merchants and craftsmen, he fears that the end of this iconic place will be near.

Interview

Universo Chef

09/09/2020
Rodrigo Vallejo: "We like that when a customer tries one of our dishes it reminds him of a good stew ..."

Rodrigo Vallejo is a young professional that we must include in the list of chefs who cook with a lot of foundation and contribute to make Mallorca a gastronomic paradise, not in vain, as he explains in the interview, his training has taken place together with several great of cookers.

The latest opinions
Opinion

Red hot stoves

09/05/2021
The contradictions of garlic

By popular request, this month we will take a look at one of the most contradictory ingredients that exist regarding its quality and aphrodisiac quality: common in Spanish cuisine (and even distinctive of it on many occasions), garlic is a plant that has been as praised as it is vilified when it comes to favoring (or blocking) the passions of Venus ... and without all that glitters being gold, it is true that there are many who ponder its qualities in this and in other fields, with greater or less foundation.

Opinion

Gourmet cards

08/05/2021
The comwinetion

Why not call the act of combining food and wine a conwinetion? Are we not a little tired of so much pairing, of so much culinary marriage, of so much wordiness and fatuousness?

The latest reports
Reports

Red prawn

11/05/2021
Nature does not want it to become extinct

The red shrimp is Mother Nature's spoiled child, this is the only way to explain that today it has not become extinct, after suffering overexploitation since the 1950s.

Reports

RAMblaBAR

10/05/2021
New York sensations on La Rambla

Located in the central and floral Palma promenade, RAMblaBAR is one of the culinary jewels with which Ramón Andreu, owner of the Tast group, delights patrons and occasional visitors.

The latest recipes
Recipes

Escaldums de Nadal

22/12/2020
Recipe from the book of A.Tugores

​​​​​​​We share for the occasion the recipe for "Escaldums de Nadal", from Binissalem, collected from page 198 of the book by A. Tugores.

Recipes

Hokkaido pumpkin veoluté with marinated llampuga and blue potato chips

09/03/2020
An excellent recipe from chef Gerhard Schwaiger

The chef starts the recipe by advising to store the desired vegetables in the pantry or refrigerator, without cleaning, with roots and stems. If they had any dirt, remove it with a soft paper. This way they will be preserved for much longer.

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