Your guide to restaurants in Mallorca

More than 150 gastronomic experiences

Mallorca a la Carta MagazineCulture, gastronomy and society


Cova Negra

Pablo Tamarit's travelling cuisine

Cova Negra is a gastronomic establishment where Pablo Tamarit gives prominence to the product, with avant-garde touches and travellers. He achieves this thanks to the experience acquired in his numerous trips, from America to Asia, in search of new flavours, new ingredients and different textures from a great variety of culinary cultures.

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Tan a gustito tapas

Much more than "tapas"

The restaurant Tan a Gustito Tapas will be open all winter to offer new and classic recipes from its menu. As Fanny Fiolleau, one of the people who manages it, explains, "this is not a normal tapas restaurant, Tan a gustito is called that especially because the dishes are meant to be shared"

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Isaan Thai Cuisine

Autumn arrives in Thailand

In Thailand there are two seasons, the hot and rainy summer season and the cold and dry winter. In Isaan Thai Cuisine, the restaurant that bears the name of a region of this country, they adapt to the Majorcan climatology to select dishes very suitable for the mild autumns and humid winters of Majorca.

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Fervor Palma

Unique atmosphere and quality dishes

Francisco González and Débora Protti arrived in Mallorca, separately, fourteen years ago. Three years ago their lives crossed and now they share, as well as a beautiful little girl, the Fervor Palma, a high quality restaurant with authentic ingredients that flee from any prefabricated or frozen aspect

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Fabiola Gastronomic Garden

Social Gastronomy to Share

It is a new concept of social gastronomy to share. Fabiola Gastronomic Garden is cosmopolitan and elegant, a place of leisure where you can enjoy the most select dishes and, of course, to share them. Its innovative menu invite you to relax and get away from the worldly noise behind the doors of this wonderful garden.

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Casa Marcial

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.


Can Jaume Artesans

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

Jaume Aguiló: fourth generation of Can Jaume Artesans

"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.


Universo Chef

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

Red hot stoves

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.


Gourmet cards

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

Red prawn

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.



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

Escaldums de Nadal

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.


Hokkaido pumpkin veoluté with marinated llampuga and blue potato chips

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.