Your guide to restaurants in Mallorca

More than 150 gastronomic experiences

Mallorca a la Carta MagazineCulture, gastronomy and society


Spring Special: Pallet

The successes of Greek gastronomy, now in Palma

The Palet restaurant starts the good weather bringing to Palma the usual successes of the cuisine of the native Greece of Stavros Gkouliamanis. This restless and curious chef, unable to settle for a static menu, is inspired by his own cuisine and that of the Eastern Mediterranean.

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Spring Special: Restaurant Café Med

Autor: Rafel Calle
At the Fira de la Taronja de Sóller, Puerto de Sóller and Fornalutx

It is one of the gastronomic appointments par excellence and in it reign the citrus fruits that make the municipality of Sóller famous. Restaurant Café Med will be present in this meeting that will kick off on March 21.

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Spring Special: Sa Cuina d'en Marc

The unmistakable taste of the embers

Sa Cuina d'en Marc starts season participating in the Fira de la Taronja de Sóller, port of Sóller and Fornalutx. For the occasion chef Marc Martínez will prepare striped ravioli and citrus vinaigrette, which are now at their best, low-temperature ox rail gratin with lemon and orange dessert foot. 

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Spring Special: Aires de Japón

The new proposals and the Sea of Japan

Aires de Japón begins the spring season by perfecting the classics of the menu and adding new and highly anticipated recipes. In addition, this March has opened, in the port of Sóller, Mar de Japón, with the unmatched quality of its "big brother" and a more coastal touch.

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Spring Special: Dave's Diner

Launches a successful Sunday Brunch

If getting up late on a Sunday is a pleasure, it's even more so knowing that at 12:00 and until 17:00 you can go to Dave's Diner for a delicious brunch, a combination of the words breakfast and lunch, breakfast and snack, which means that during those hours you can enjoy all kinds of delights at Dave Jones' restaurant.

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Catch up on Mallorca's gastronomic news!
The latest in gastronomic news

Bodegas Angel

Christmas special promotion

6 ANGELBlanc bottles of Blanca, 40 euros. 6 bottles ANGEL Rosat, 40 euros. 6 bottles ANGEL Negre, 40 euros. 6 ANGEL Gran Selecció bottles, 55 euros.


Restaurante Es Porxo

Homemade Christmas Menu

You can now make your reservation for Christmas Day at the Es Porxo restaurant.​​

The latest interviews

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.


Interview with Gloria Ramos

Owner of the company Consultoría Decorativa

The latest opinions

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?


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.

The latest reports

Red prawn, nature does not want it to become extinct

Por Rafel Calle

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.


Christmas in the world

Families from all over the world will gather around a table to celebrate Christmas

One more year, families around the world will gather around your table to celebrate Christmas, probably more digitized than ever. However, we can also travel with the palate and emotions from home; each culture, each country, each village has its own traditional dishes and its own customs for these dates. In the following lines, we propose an exciting and entertaining journey through the gastronomic-festive culture of the five continents to serve as inspiration to travel with the soul and the palate.

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.