Your guide to restaurants in Mallorca

More than 150 gastronomic experiences

Mallorca a la Carta MagazineCulture, gastronomy and society


CG recommends: La Universal Taberna Gastronómica

Vermouth, eat, dessert, drink

Located in a charming typical Mallorcan house, renovated with taste and success, and almost when the port of Andratx reaches the end is La Universal, one of the last restaurants that border the first line of the sea and that stands out for having a menu suitable for almost any time of the day.

View entry

Spring Special: Ses Oliveres

Fantastic seafront terrace in the port of Sóller

The sun lazily illuminates the terrace of Ses Oliveres, it is not yet hot, the sea reaches the beach gently and the vine leaves sway with the air. A perfect moment in a paradise space that can only be improved with a good agape, from the expert hand of chef Nacho Amores.

View entry

Spring Special: Club Náutico Can Pastilla

Sharing a paella in front of the sea is no longer a luxury

The Club Náutico Can Pastilla celebrates its reopening strongly and also does so by betting on the quality of always, at unbeatable prices. Paellas at 9.90 per person, draft beer and coffees at a euro... the new system implemented in the restaurant allows these and other proposals. This is how the renovated Club Náutico Can Pastilla works.

View entry

Spring Special: Daikiya Sushi Fusion

Merging the technique of making sushi with the avant-garde

Daikiya is not the typical traditional Japanese restaurant, here it proposes a fusion between the most traditional techniques and its unique way of making sushi. A careful selection of sashimis and all kinds of fresh sushi made to the moment coexist in their menu.

View entry

Spring Special: The kitchen of the Es Revellar Resort

Perfectionist gastronomy and artistic visits

The air smells of nature, deceptively wild, but well maintained and dominated by expert hand. The gardens, dotted with neoclassical pieces, invite you to rest, walk and listen for a while, without interruptions. But Tolo Julià won't allow it for too long.

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

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.