Arroz seco "U Mayol"
Arroz seco "U Mayol".
Steakhouse in Puerto Portals
The filet came on a simple large white plate, garnished with rosemary, thyme and cherry tomatoes, with a splash of home-made chimichurri.
Eating out in Mallorca: Leo’s Grill in Puerto Portals
A modern steakhouse offering exceptional flavours from their Southbend Grill 800°
O'Neills Bar & Eatery
Great food & service! Bar & eatery offering a variety of cocktails, live sport, draught Guinness, pool table and amazing Sunday roasts.
Restaurantes | RestaurantCalle Paris 8, local 8 & 907181 - Palma Nova Eating out in Mallorca: Tree House in Palma
Open-air sushi lounge with breath-taking views.
Ree House’s signature roll comes with salmon, avocado, cream cheese, fried onion and teriyaki
Tree House’s signature roll comes with salmon, avocado, cream cheese, fried onion and teriyaki.
Two new restaurants in Mallorca, recognised by the Repsol Guide 2023
The Balearic Islands now has 40 award-winning restaurants.
A sophisticated and cosmopolitan touch to enjoy with Cantina Panzà's menu
The restaurant has consolidated in the centre of Palma with no other pretensions than to offer quality food with slow-cooked recipes
Kitchens and Cooks with Passion
Affection and enthusiasm, the two perfect condiments on the menu at Cantina Panzà
‘We like stews and soup dishes, but also fun dishes that can be enjoyed in company'
Eating Out in Mallorca: Bacan, Jaume III
Bacan is a family business that sprung to life in the middle of COVID.
Branded Content
Balneario Illetas offers the best spot on the island for a different Christmas celebration
Open from Thursday to Sunday for breakfast and lunch all winter
José Vicente Tarin of Tess de Mar Restaurant
José Vicente Tarin of Tess de Mar Restaurant
Kitchens and Cooks with Passion
A proposal based on llampuga, red mullet and ‘feather cut’ Iberian pork
The restaurant Tess de Mar, the second proposal of this edition, is located in the Sa Creu Nova Petit Palace Art & Spa hotel in Campos.
When in doubt order a pasta in Palma
It’s amazing how simple changes here and there can convert a ubiquitous recipe into something we’ve never seen before.