Where to Eat in Mallorca: A Region-by-Region Guide

This is what a proper Mallorcan celler looks like: wooden barrels lining the walls, checkered tablecloths, and portions that could feed a small village. Order the frit mallorqui here because they do it better than most, and wash it down with local wine from those barrels behind you. It gets packed with locals after 9pm, which tells you everything you need to know.

The most famous cafe on Plaça del Rei Joan Carles, and yes, it's touristy, but the ensaimadas are still excellent and watching Palma wake up from their terrace is worth the slightly inflated prices. Order a cortado and an ensaimada plain, and don't let them talk you into the cream-filled versions.

Santa Catalina's best vermouth bar, where locals drink house-made vermut and eat excellent montaditos (small sandwiches). The sobrassada with honey montadito here is addictive. Stand at the bar if you can, it's more fun than the tables.

This food hall in a renovated market building could easily be a tourist trap, but the quality is surprisingly high. The rice dishes at Arrosseria are excellent, and you can sample different Mallorcan wines without committing to a full bottle. Good for lunch when you want variety.

Michelin-starred restaurant with a terrace overlooking olive groves and the Mediterranean. Yes, it's expensive, but chef Josef Sauerschell creates modern interpretations of Mallorcan dishes that actually respect the originals. The tasting menu changes seasonally and always includes a brilliant take on tumbet.

Right on Soller's main square, serving excellent arros brut (dirty rice) that's soupy, gamey, and completely satisfying. The portions are enormous and the price includes bread and alioli. Sit outside if the weather's good and watch the antique tram rattle past.

The terrace here has postcard views of the village's stone houses and mountain backdrop, and the food doesn't disappoint. Their tumbet is textbook perfect, and the local lamb is exceptional. Book ahead because every food blogger on the island ends up here eventually.

Ignore the terrible name and focus on their coca de patata, which is the best version of Valldemossa's signature sweet potato pastry. It's dense, moist, and tastes like the island's history. Order it with a cortado and sit in their tiny courtyard away from the Chopin tourist hordes.

Right on the harbor with tables practically hanging over the water. The fish here was swimming this morning, and they prepare it simply: grilled with lemon, salt, and excellent olive oil. The caldreta de langosta (lobster stew) is spectacular when they have it, usually weekends.

A proper neighborhood restaurant where farmers come for lunch and families celebrate birthdays. Their cocido mallorquin (Mallorcan stew) is outstanding, packed with beans, vegetables, and whatever meat was good that day. No tourist menus, just honest cooking.

Tucked between Cala Ratjada and Capdepera, this place specializes in rice dishes and fresh fish. Their paella mixta is actually good, unlike most tourist versions, because they use proper bomba rice and don't overcook the seafood. The dining room looks like someone's grandmother decorated it, which is perfect.

In an old mill building, serving updated Mallorcan classics. Their take on frit mallorqui uses organic vegetables and free-range meat, but it still tastes like the traditional version your grandmother might have made if she was a better cook. Excellent wine list of local bottles.

Perched above the tiny harbor where colorful fishing boats bob between meals. The gambas a la plancha (grilled prawns) are sweet and simply prepared, and their fish soup tastes like the essence of the Mediterranean. Go for lunch when the light on the water is perfect.

Just off the main square, serving modern interpretations of island classics. Their pa amb oli uses sourdough bread and adds unexpected touches like local honey or aged cheese. The weekend brunch brings half of Palma here, so book ahead or come early.

Simple restaurant specializing in whatever the boats brought in that morning. The fried calamari is perfectly tender, not the rubber rings you get at tourist places. Their house wine comes from a local bodega and costs EUR 12 per bottle.

Roadside restaurant that looks like nothing special but serves some of the best traditional Mallorcan food on the island. The tumbet here uses vegetables from their own garden, and the sobrassada comes from pigs raised by the owner's brother. This is what authentic tastes like.

The most famous celler in Inca, with enormous wine barrels lining vaulted stone walls. Their three-course menu changes daily but always includes excellent local wine, crusty bread, and hearty dishes like lamb stew or grilled sausages. The atmosphere is pure old Mallorca.

Market day (Wednesday) is when this place shines, serving grilled meats to farmers and traders. Their mixed grill includes three types of sausage, pork chops, and lamb chops, all perfectly cooked over wood coals. Wash it down with rough local wine and pretend you're in 1950.

Upscale restaurant in a restored windmill, serving refined Mallorcan cuisine with ingredients from their own farm. More expensive than typical interior restaurants, but the setting is beautiful and the food sophisticated. Their tasting menu showcases forgotten island recipes.

Village restaurant specializing in grilled meats and traditional stews. The dining rooms are in caves carved into the hillside, naturally cool even in summer. Their roast lamb is legendary among locals, slow-cooked until it falls off the bone. Make sure you're hungry.