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Telegraph

The 21 best restaurants in Majorca

An enticing and extraordinary gastronomic revolution has been gathering momentum in Majorca throughout the last decade, one that has seen the emergence of Michelin-starred island chefs, the opening of refined and modern tapas bars, and superb international restaurants starting to offer exceptional value, especially at lunchtime. In every town and village visitors can expect flavoursome authentic fare, whether simple pa amb oli (bread, cheese and cold cuts with tomatoes and olive oil), or creative menus featuring organic dishes and excellent Majorcan wines. In all, there has never been a better time for a culinary tour of this Mediterranean gem. For further Majorca inspiration, see our guides to the island's best hotels, beaches, nightlife and things to do. Port Sóller Kingfisher There's something bewitching about this sublime restaurant at the far end of the port, with its simple yet carefully balanced menu that includes beef tartar, Caesar salad with fresh prawns, expertly tenderised meats and juicy fish. Sitting on its terrace overlooking the sea, sipping on an aromatic gin cocktail while serenaded by a playlist of chilled blues, is a veritable dream. The experienced team know their clients' tastes, and perennial favourite dishes include the fresh catch of the day, and squid ink spaghetti with mixed seafood in a saffron sauce. Staff members are ever smiling and courteous, another reason why this is one of the jewels in the port's crown. Soller Ca'n Boqueta This Soller haunt, housed in a traditional old town house with private courtyard, has become a firm favourite with locals and visitors alike. Recently awarded a Michelin Bib Gourmand for its excellent value, chef, Kiko Martorell, provides an enticing three-course weekly changing menu del día full of local colour and flair. A four-course evening tasting menu is also offered which changes fortnightly. Popular dishes include savoury rice with fish, tenderloin of venison with cherry curry and desserts such as scrumptious lemon pie created from Soller lemons with an added tot of Menorcan gin. Service is friendly and relaxed and returning customers are greeted like old friends. Fornalutx Café Med Talented Hungarian chef, Peter Toth, and his graceful maitre d' wife, Milena Leis, have created an inviting gastronomic oasis in the heart of Fornalutx village. This tiny restaurant spills out onto a simple cut through leading to the plaça, tempting those walking by with its heavenly aromas. Toth grows his own organic vegetables and passionately supports local producers. He makes his own rich and crunchy Carob flour bread, and is meticulous with detail. His tuna tataki with avocado rolls and confit onions is a winner, as is the tender lamb, slow roasted for 14 hours. The scrumptious à la carte menu changes according to the seasonal fare available. Deià Restaurante Sebastián This 31-year-old restaurant occupies a converted 250-year-old stable, now a contemporary and atmospheric space with an inviting and cosy terrace. With a modern and inspirational approach to Mediterranean cuisine, the eponymous chef, Sebastián Pasch, uses fresh seasonal produce to create distinctive and memorable dishes such as perfectly prepared skate with orange and lemon gremolata, nut butter and asparagus, or rich duck cannelloni, roasted carrots, figs and chickpea puree. There's a lively, warm ambience to the place, with a touch of fun too, largely due to the maître d', Patricia, Sebastian's attentive and welcoming wife, who greets clients like long-lost friends. Béns d'Avall A celebrated institution for five decades, this cliff top gastronomic sanctuary is a must-visit for the seascapes alone. Following in the footsteps of his family, executive chef Benet Vicens together with his chef son, Jaume Vicens, deliver exceptional seafood platters and slow roasted succulent meat dishes, using island produce full of Mediterranean flavour. The exquisite tasting menu has recently earned the establishment a Michelin star. Sit on the sweeping terrace overlooking the turquoise sea and relish the likes of marinated fish with citrus fruits and black pork pâté with wild mushrooms. Inspired desserts include apple tart with Suau brandy ice-cream and chocolate ganache. Llubí DaiCa The agricultural heartland of Majorca is garnering a fast reputation for hidden culinary gems such as the small but beautifully formed, DaiCa in the village of Llubí. A bijou hotel cum restaurant, it is the brainchild of David Ribas and local chef, Caterina Pieras, who creates innovative, flavoursome and beautifully presented Mediterranean dishes using the best island produce. The rural townhouse has a pretty courtyard and two snug dining rooms with atmospheric exposed stone walls. Two tasting menus are offered; the six-course 'seasonal' and nine course 'fiesta.' Expect melt-in-the-mouth dishes such as black pig pancetta with spinach, roasted leeks, and squid with truffle. Brut Situated in a former garage, slick and confident Brut has its own microbrewery on site producing kombuchas and craft beers. Argentinian chef, Edu Martínez, provides a bold and exciting gastronomic experience using fresh, seasonal island produce. Raw and fermented flavoursome vegetables are full of colour and panache while moreish plates such as slow cooked venison with a rich pumpkin sauce leaves you wanting for more. Only open during the spring and summer months, Brut offers one tasting menu of delicious contrasts with craft beer and wine pairing. The restaurant exudes an intimate, private house party ambience dint of its only having capacity for 16 guests who dine together. Palma DINS Santi Taura Santi Taura, one of Majorca's most feted local chefs, has set up his gastronomic fiefdom in five-star Hotel El Llorenç in the atmospheric Calatrava district, close to Palma Cathedral and facing the sea. Situated on the ground floor, DINS Santi Taura, offers stylish dining either at a communal counter where you can watch the Michelin chef prepare his masterpieces or at private tables. Taura celebrates the rich culinary heritage of the Balearic Islands, serving contemporary dishes based on ancient Majorcan recipes. The eleven-course Origens tasting menu is a relaxed affair, full of flavour and enterprise and offering plenty of delicious surprises. Zaranda As the only Baleares-based chef with two Michelin stars, Fernando Pérez Arellano assures a gastronomic adventure of the senses for diners at Zaranda restaurant, housed in five-star Hotel Es Princep. The contemporary and elegant dining room, the site of a historic tannery, includes Moroccan artefacts and quirky objets d'art. Guests can enjoy a glass of bubbly in the bar before watching the artistic culinary team at work in the open kitchen. The three tasting menus are exquisitely presented and offer an innovative combination of high-quality local produce and traditional cooking methods, ensuring that each dish is a startling and seductive surprise. Perfection, precision and meticulous detail underline each one. Masterful and edgy creations include Arellano's iconic poached black egg with creamy white onion puree and cuttlefish caviar, and favourites such as octopus amphora. Caimari Ca Na Toneta Situated in a rustic village in the Tramuntana foothills, Ca Na Toneta embodies the spirit of the island via the recipes and farm-to-table values that hark back to a bygone era. The simple and attractive restaurant is run by two sisters, María and Teresa Solivellas, who source quality produce from their own organic vegetable garden, buy fresh fish daily and use local suppliers for everything else. A six-course menu of authentic and honest dishes is served which includes appetiser and soup, coca (a local pastry with vegetables), fresh fish, meat and dessert. Expect such culinary harmonies as aubergine stuffed with octopus and sundried tomatoes. Sa Coma Tomeu Caldentey Cuiner The first Majorcan chef to earn a Michelin star, it shocked many when, after 14 years, Tomeu Caldentey shook off the accolade and decided to go it alone with his own casual restaurant at the Protur Sa Coma resort. Assisted by his wife, Marta, Tomeu prepares dishes with locally sourced ingredients at a counter in front of diners in a warm and inviting kitchen-style room. Three bold and affordable tasting menus are offered, with tempting dishes such as baked cauliflower with brown mornay sauce, tallarines with steamed squid, and suckling pig with pureed chickpeas. The chef's homemade olive oil bread is particularly delectable. Selva Miceli Housed in a quaint 19th-century townhouse, Micelli, with its Michelin 'Bib Gourmand,' is run by Marga Coll, whose culinary ethos is steeped in the traditions of the island. The snug, modern dining room with beamed ceiling, open kitchen and fragrant terrace outside, kindles a relaxed and tranquil atmosphere. As Marga buys fresh market produce each morning, dishes change daily and according to the season. There are five- and seven-course menus, but à la carte dishes are also offered. There's a good selection of tender meat, fish and creative vegetarian options, with signature plates including stuffed aubergines, and suckling pig with poached peaches and apricot jus. Contact: Reservations: Essential Prices: £££ Inca Joan Marc This refreshingly informal gastronomic emporium sits on a quiet square. With modern interiors of tree trunks with funky lights, lime green chairs, wood tables and comfy banquettes, those in the know head here for lunch or supper. Local chef-cum-owner, Joan Marc, enthusiastically prepares his dishes in full view of clients, offering a modern interpretation of rustic Majorcan recipes. Since garnering the Michelin Bib Gourmand, there's been a notable increase in footfall and deservedly so. With five and eight-course tasting menus, dishes include ingenious creations such as beef brisket stew with pears and artichoke. Ca N'Ignasi This friendly, family-run culinary jewel in the heart of Inca serves up a lovingly prepared five- or eight-course tasting menu of Majorcan inspired delights in its cosy restaurant. Offering exceptional value, expect gourmet, creative fare using fresh seasonal produce. The tasting menu changes fortnightly and includes delicious dishes such as plump zucchini stuffed with meat and apricot, beautifully slow cooked lamb, and expertly cooked fresh fish. There's an excellent wine list too with some unusual local and Spanish wines. Port d'Alcúdia Maca de Castro Feted by gourmands, Macarena de Castro, the eponymous owner, was the first female chef on the island to be awarded a Michelin star. From a family of respected restaurateurs, she is loyal to her Majorcan ancestry while introducing a subtle and modern edginess to her cuisine. The elegantly designed, contemporary restaurant is dotted with canvasses, some by Antonio de Castro, a family member, and has an inviting and romantic garden. Using fresh ingredients from her own orchard, Macarena offers Mediterranean dishes with her own distinct signature such as chilled cherry soup with lobster or tender Galician-style octopus with crispy sea anemone. Lloseta Es Garum Still one of the island's best kept culinary secrets, Es Garum has rapidly garnered a devout following. Owner cum chef, David Palomo, offers a monthly-changing five-course tasting menu full of flavour and panache that offers exceptional value. Highly experienced and inventive with a larger-than-life personality, Palomo has taken the low-key interior town of Lloseta by storm. He spent many years crafting his skills while a master chef in Scotland and is a devotee of haggis which he occasionally serves up as a surprise for his fervent disciples. Located in modest premises on a quiet street, miss Es Garum at your peril. It is a Cinderella in waiting. Contact: 00 34 871 80 67 00; Reservations: Best to reserve but accepts walk-ins. Prices: ££ Best table: Anywhere on the tiny street terrace Muro Fusion19 Chef Javier Hoebeeck, one of the island's rising stars, has earned Fusion19 its first Michelin-star for a sumptuous and avant-garde five-stage, 13-course fusion tasting menu. Faultlessly presented using local seasonal fare, the dishes combine Mediterranean, Asian and Latin American cuisine with memorable offerings that include cured pigeon in red curry with leeks and foie, and desserts such as deliciously textured chocolate cherry tamale. Just a few minutes' drive from Muro's sandy beach, this stylish and modern restaurant has an internal leafy patio, open kitchen and glass-fronted wine cellar. Canyamel Voro This much vaunted gastronomic den, squirrelled away in the extensive grounds of the Cap Vermell Grand Hotel, is some distance from Palma but for a two-starred Michelin fine dining experience, its many devotees think it's worth the schlep. Two bold and edgy Mediterranean inspired tasting menus of 20 and 25 bijou plates are offered. Dishes are impeccably presented, and service is personal and discreet. Innovative and inventive creations pay homage to the island's culinary heritage and traditions, with an emphasis on locally sourced produce and ingredients. Wine pairing is available and there's plenty of choice with 400 local and international wines in the cellar. Manacor Can March With its origins dating back to 1925, family-run Can March remains a beloved culinary fixture in Manacor. Warm and inviting, the restaurant serves what experienced chef, Miguel Gelabert, describes as new Majorcan cuisine. Diners can expect impeccable service and crisp white linen, and enjoy browsing curios such as a grandfather clock and dresser adorned with nostalgic family photos. Both the menú del día and weekend menu offer exceptional value for creative Majorcan gastronomy, the hallmarks of which are local seasonal and sustainable produce. Highlights include artichoke, prawns and sobrassada sausage with apricot sauce, a lip-smackingly good mixed paella and lamb terrine with carob sauce and sweet potato. Ses Salines Casa Monolo A cosy and authentic restaurant, Casa Manolo harks back to 1945 when the founders opened a grocery selling wines and spirits. Forty-five years later, the same family created the much-loved restaurant which continues to delight diners with attentive, friendly service and fresh, scrumptious and perfectly-prepared fish and seafood dishes. Specials include salt-baked fish, Notari rice and rich lobster stew. Much of the fish is locally-sourced with some seafood brought in from Galicia. The attractive two-storey building includes an atmospheric ground floor with hanging hams and a pretty terrace. Contact: Reservations: Recommended Prices: ££ Best table: On the sunny terrace Petra Can Salom This old favourite in the pretty town of Petra, started life in 1969 and has stood the test of time. Situated plumb in the main square, the restaurant has a warm and ambient atmosphere and a delightfully relaxing terrace with elegant seating under the trees. Inside, diners can choose a table in the bar room or ambient cellar room where they can drool over the extensive wines on display. Offering modern Majorcan cuisine, expect generous servings and stylishly presented plates such as shrimp pancakes with scrambled eggs, mains which include rice and tender grilled meat dishes, and the likes of cod gratin with homemade aioli sauce. How we choose Every restaurant in this curated list has been tried and tested by our destination expert, who has visited to provide you with their insider perspective. We cover a range of budgets, from neighbourhood favourites to Michelin-starred restaurants – to best suit every type of traveller's taste – and consider the food, service, best tables, atmosphere and price in our recommendations. We update this list regularly to keep up with the latest opening and provide up to date recommendations.