Mallorca: The Defining Tables, 2026
There are eleven Michelin stars on Mallorca for the 2026 guide, distributed across ten restaurants — a strong year for an island whose culinary reputation, twenty years ago, lived mostly in beachfront calamari. The transformation has been driven by a generation of Mallorcan chefs who left to train in the great kitchens of Spain, France and beyond, and returned to cook the ingredients they grew up with: lamb from the inland farms, fish from the morning markets, almonds and olive oil from the Tramuntana foothills, and the increasingly serious wines of Binissalem and Pla i Llevant.
We rewrite this guide once a year, in the weeks after the Michelin Spain and Andorra announcement is published. Mallorca’s culinary scene moves more than most outside observers expect — chefs change hotels, kitchens close for a season and don’t reopen, new tables arrive. The version below is current as of the 2026 guide. We’ll be back through it next winter.
What follows is not the full Michelin roll call. It is the shorter list of tables we cross the island for.
Voro (Canyamel)
The island’s only two-star restaurant, set within the Cap Vermell Grand Hotel above Canyamel. Chef Álvaro Salazar’s tasting menus — eighteen or twenty-two courses, depending on the night — work through Mediterranean ingredients with theatrical precision and an artist’s hand.
The wine list runs to several hundred references and the sommelier knows it well enough to make the pairings feel personal rather than rehearsed. The room is hotel-formal, but the cooking is anything but predictable.
This is the table on the island where guests book months ahead and dress for the occasion
DINS by Santi Taura (Palma)
Inside the El Llorenç Parc de la Mar in Palma’s Sa Calatrava quarter, Santi Taura has built a restaurant that reads as a love letter to Mallorcan culinary memory.
Old recipes — some traceable back several centuries — are reconstructed with modern technique and a clear refusal to dilute. There is a quiet pride in the room and the service.
The tasting menu is the only way to eat here, and the right choice. A defining experience for anyone wanting to understand what Mallorca tastes like at its most considered.
Maca de Castro (Port d’Alcúdia)
Macarena de Castro was the first female chef on Mallorca to hold a Michelin star, awarded in 2012 and held continuously since.
Her current menu is plant-led and built around the more than forty botanical varieties grown in the restaurant’s own garden. The cooking has a precision and a confidence that argues, gently, against the assumption that vegetable-driven menus must compromise.
The room sits within the family hotel on the north coast, and the experience does not feel hotel-bound for a moment.
Marc Fosh (Palma)
The first British chef to win a Michelin star in Spain, and the one whose Palma restaurant has held its star longest.
The setting — a seventeenth-century convent in the old town, now the Hotel Convent de la Missió — gives the room a quietness that suits the cooking.
Several tasting menus, all centred on stocks, sauces and seasonal Mediterranean clarity. The five-course lunch is one of the better-value introductions to starred cooking anywhere in Spain, and worth planning a day in Palma around.
Sa Clastra (Es Capdellà)
Within the walls of Castell Son Claret, a fifteenth-century estate turned five-star hotel in Es Capdellà, Sa Clastra holds one star under chef Jordi Cantó.
The setting is the headline — gardens, candlelight, courtyards inside historic stone — but the cooking keeps pace: lobster ravioli with saffron, slow-cooked Iberian pork, a chocolate dessert built around local almonds.
The kind of restaurant that suits an anniversary dinner and rewards an early reservation. For groups taking a villa in the south-west of the island, this is the table to know about.
Béns d’Avall (Sóller) reopening in 2027.
On the road that hangs between Sóller and Deià, fifty years of family cooking now passed from Benet Vicens to his son Jaume.
The Vicens family hold one Michelin star and a Michelin green star — the latter awarded for the cliffside vegetable terrace where much of the kitchen’s produce begins its day.
The view from the dining terrace is among the better ones on the island, the sea opening up on three sides. The cooking is unhurried, Mediterranean, and felt rather than performed.
A long lunch here, taken into the afternoon, is one of the better arguments for the island.
Zaranda (Palma)
Fernando Pérez Arellano’s long-standing project, now in residence at the Hotel Es Princep in Palma. One Michelin star, a tasting-menu format, and a restrained, contemporary Mediterranean voice.
Where DINS looks backward into Mallorca’s culinary history, Zaranda looks outward — the technique is high-end international, the ingredients local, and the result distinctively the chef’s own.
A quieter alternative to Voro for the evening when a long tasting menu in Palma is the right idea.
On Booking
Mallorca dines late and seasonally, and most of the restaurants above close for parts of the winter and book ahead reliably.
