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On the Balearic Islands many restaurants tend to have short business seasons. This is less true of Mallorca, but on Menorca, Ibiza, and especially on Formentera, it might be May (or later) before the shutters are removed from that great seafood shack you’ve heard so much about. Really fine dining experiences are in short supply
On the Balearic Islands many restaurants tend to have short business seasons. This is less true of Mallorca, but on Menorca, Ibiza, and especially on Formentera, it might be May (or later) before the shutters are removed from that great seafood shack you’ve heard so muc
On the Balearic Islands many restaurants tend to have short business seasons. This is less true of Mallorca, but on Meno
On the Balearic Islands many restaurants tend to have short business seasons. This is less true of Mallorca, but on Menorca, Ibiza, and especially on Formentera, it might be May (or later) before the shutters are removed from that great seafood shack you’ve heard so much about. Really fine dining experiences are in short supply on the islands; in the popular beach resorts, the promenades can seem overrun with paella and pizza joints. Away from the water, however, there are exceptional meals to be had—and the seafood couldn’t be any fresher.
Adrián Quetglas, an Argentinian-born chef of Mallorcan descent, cooked in some of the finest kitchens in London, Paris, and Moscow before he returned to Mallorca in 2015 to launch this solo venture. Despite having been awarded a Michelin star, Quetglas remains committed to the democratization of fine dining and to delivering the pleasure of high-end gastronomy to a wider audience. His five-course lunchtime tasting menu is a steal at €55, while seven courses in the evening will set you back €85.
Passeig de Mallorca 20, Palma, Balearic Islands, 07012, Spain
This former bakery turned restaurant (forn means "bakery" or "oven" in Mallorquin) dates back to the 19th century and features exposed brick walls, patterned floor tiles, modern art, and picture-perfect Mediterranean tapas. There’s a cocktail bar on the ground floor that overlooks the street, and one of the three distinct dining areas is the area where bread dough was once prepared. There’s a good-value three-course lunchtime fixed-price menu.
Carrer de Sant Joan 4, Palma, Balearic Islands, 07012, Spain
Creative, contemporary Menorcan cuisine is the draw here, in a former-jewelry workshop with a small leafy courtyard and low-key cosmopolitan vibe. Start things off with a local gin, and choose from a menu that is updated monthly, showcasing regional flavors with artful flair.
Av. Jaume I el Conqueridor 38, Ciutadella, Balearic Islands, 07760, Spain
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