Why Mallorca is a food destination: stars, produce and what to eat

Mallorca is a food destination because it covers both ends of the table: a small, competitive group of Michelin-starred kitchens and a larder of olive oil, cured pork, almonds, wine and fish that the island protects by law. You can eat a tasting menu on the north-east coast at lunch and a plate of squid in a village square at dinner, and both will taste of the place.

When our print guide went to press, Mallorca counted 10 Michelin stars across nine restaurants. The guide's website shows the same total today, but only five of those names are still on the list. This guide covers what has changed, which local products to look for and where we send friends who want to eat well without a dress code.

How many Michelin stars does Mallorca have in 2026?

The Michelin Guide currently lists nine starred restaurants in Mallorca, holding 10 stars between them. Voro, chef Álvaro Salazar's restaurant in Canyamel on the north-east coast, is the only one with two stars, and the only two-star address in the Balearic Islands. The other eight hold one star each, and three of them are in Palma itself.

The 2026 selection, presented in Málaga in November 2025, actually gave the island 11 stars in 10 restaurants. The difference is Béns d'Avall on the coast road between Sóller and Deià, which closed its current operation in March 2026 for a relaunch its owners plan for 2027.

Two Bib Gourmand addresses, Michelin's award for good cooking at moderate prices, are worth knowing too: Ca'n Boqueta in Sóller and Miceli in Selva.

What is a Michelin Green Star, and who holds one here?

The Green Star is Michelin's award for restaurants that lead on sustainable gastronomy: their own gardens, close ties to local growers, low waste. It can be held alongside a classic star or on its own.

In the 2026 selection, Terrae in Port de Pollença was one of only five new Green Stars in the whole of Spain, for chef David Rivas's market-led, farm-to-table cooking. Andreu Genestra in Llucmajor holds both a star and a Green Star, and Ca na Toneta in Caimari, a regional kitchen run by two sisters, among them María Solivellas, keeps its Green Star.

Which local products make Mallorcan cooking different from the mainland?

Mallorca protects its best products with designations of origin (DO or DOP) and protected geographical indications (IGP), which tie a product to the island and the way it is made. These are the names to look for on labels and menus.

• Oli de Mallorca (DOP since 2002): extra virgin olive oil grown, pressed and bottled on the island. Our guide to Mallorca olive oil covers the varieties and where to taste it.
• Sobrassada de Mallorca (IGP): soft cured pork sausage seasoned with red pepper, salt and spices, spread on bread or melted into dishes.
• Ensaïmada de Mallorca (IGP since 2003): the spiral pastry, plain or filled with pumpkin jam, cream or custard.
• Mallorca almonds (IGP) and Herbes de Mallorca (IGP), the herbal liqueur served after a long lunch.
• Wine: two designations of origin, Binissalem and Pla i Llevant, made mainly from local grapes, plus dry Malvasia from terraced vineyards around Banyalbufar and Estellencs.

The weekly markets are the easiest way to taste all of this in one morning. See our guide to Mallorca's weekly markets or the markets we recommend.

What should you eat in Mallorca, and in which season?

Order the island's everyday dishes before the tasting menus: they explain what the chefs are reinterpreting.

• Pa amb oli: dark bread rubbed with tomato and olive oil, topped with cheese, ham or sobrassada and served with olives or pickled sea fennel.
• Tumbet: layers of potato, aubergine, pepper and tomato, a summer dish.
• Frit mallorquí: lamb fried with potatoes and fennel.
• Arròs brut: a rice dish made with meat and vegetables.
• Coca: savoury flatbread topped with vegetables, trempó salad or red peppers, a mid-morning favourite.
• Roast suckling pig (porcella), the island's classic meat dish.
• Llampuga, the dorado that arrives with the end of summer and sets the tone of autumn menus.

Where do insiders eat beyond the starred dining rooms?

Some of Mallorca's most memorable meals happen at family tables, in village squares and in courtyards. These four addresses from our directory are the ones we return to.

Surprise Menu Every Night · Sant Llorenç des Cardássar

Es Patí Restaurant

A couple-run dinner restaurant in Sant Llorenç des Cardassar with one five-course menu that changes every evening, built on what the chef finds at the morning market.

See on our guide →

Legendary Since 1945 · Ses Salines

Casa Manolo (Bodega Barahona)

A Ses Salines institution since 1945, now run by the founders' grandchildren and known for calamar de potera and arroz de notari.

See on our guide →

Garden Dining Done Right · Santa Maria del Camí

Restaurant 19 by Livingdreams

Mediterranean cooking with Asian touches in a plant-filled courtyard in Santa Maria del Camí.

See on our guide →

Oldest Winery On The Island · Bodegas

Bodega Ribas

The island's oldest winery, making wine in Consell since 1711, with courtyard tastings and guided tours that pour its own olive oil alongside the wines.

See on our guide →

For more of our picks, see the restaurants we recommend and our list of creative restaurants in Mallorca.

How do you plan a food trip around Mallorca?

1. Book starred restaurants well ahead for summer, and check opening dates: several hotel restaurants close for part of the winter.
2. Base yourself in Palma for the widest choice. Three starred kitchens and the market district of Santa Catalina are within easy reach of each other.
3. Plan at least one long lunch inland or in a village. That is where Mallorcan cooking feels most personal.
4. Time your trip for autumn if food is the point: llampuga from late August, the olive harvest from October and the village food fairs that follow.
5. Check the Michelin Guide's website before you book around a star, as the selection is updated every year.

Our culinary guide to Mallorca brings restaurants, bodegas and producers together in one place.