美丽家园公寓

Chef Andreu Genestra’s cuisine, in the impressive surroundings of the HM Palma Blanc, a hotel combining the essence of the Mediterranean with a more innovative architectural design, continues to be influenced by a contemporary gastronomic philosophy and the island’s culinary traditions. The à la carte, which always aims to showcase the best ingredients available daily, is complemented by a successful lunchtime menu (with a choice of dishes) and two tasting-style options in the evening: Aromata and Sentits (to which a selection of cheeses can be added for a supplement). Aromata also has its own

Chef Abraham Artigas' small bistro, which has carved out a niche for itself within the city's culinary scene, presents a fairly informal and fun menu, based on Mediterranean cuisine but incorporating some international touches. Among its offerings, with many dishes designed for sharing, we were particularly impressed by its Scarlet shrimp, ham and lime, as well as the Gnocchi, cockles and bottarga (the latter, a huge hit, has never been taken off the menu). They don't serve soft drinks, beer or coffee, just wine (mainly from small producers), some vermouth and water!

A small eatery with a relaxed and informal feel where “mini” haute cuisine designed for sharing is very much to the fore, including contemporary snacks and tapas with a strong Latin American flavour (half-plates are also an option for some dishes). They offer specialities every day; on which we loved the truffle egg and smoked sirloin steak tartare. We recommend booking ahead as it is often full.

A restaurant that is as original as it is stylish, usually full and always meets with expectations. Located in the heart of Palma, overlooking the bed of the Torrent de Sa Riera canal, it boasts a welcoming, bistro-style ambience with attractive bonuses such as a vertical garden and a pleasant vibe created by the jazz music playing in the background. The owner-chef’s goal is to democratise haute cuisine and showcase cooking full of nuances and variations (including from his native Buenos Aires) with a strong focus on Mediterranean flavours and unequivocal influences from his time working in Lo

A restaurant with a strong focus on flavour and the true soul of Peruvian cooking under the baton of chef Irene Gutiérrez. In the indigenous Quechua language of Peru, “sumaq” translates as “delicious, sumptuous or beautiful”, an apt description for the recipes on the extensive à la carte (which includes a section specifically devoted to ceviches) plus a tasting menu that offers a true culinary flight of fancy. The cod here, Sumaq’s signature dish, is well worth trying.

This highly original eatery, with its attractive and informal bistro-style ambience, is the fiefdom of Brazilian-born chef Gabriel Conti. He arrived in Palma having spent many years working in Barcelona, which enabled him to acquire a rucksack full of different culinary experiences and expertise, which he now highlights, in particular, in dishes prepared on the grill. If you decide to eat at one of the four seats at the bar counter, the chef will be happy to share the secrets of his dishes with you step by step.