One More Day in
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The long lunch, done properly. Family bodegas in Binissalem and Felanitx, plus the tapas bars and bakeries that are still full of Palma locals at 2pm on a Tuesday. No coach parties, no set menus built for tour buses — just where we'd actually take you.
Straight to the bit you came for.
Where to eat and drink
The tables people ask us about, plus the two we would send you to ourselves. Add any of them and we will tell you which need booking weeks out, which take walk-ins, and what to order when you get there.
The ones we send people to before anything else. Neither is on a main street.
Seafood-led Sicilian cooking off a side street near the old town, bought straight from Mallorcan fishermen.
Small room, tasting-menu format, closed Sundays. Book — it is not a walk-in.
Dry-aged and rare-breed beef cooked over open flame — Parda de Montaña, Simmental, Angus — plus a chargrilled octopus worth ordering.
Dinner only, Tuesday to Saturday, over-12s. Booking essential.
Top-rated, most-searched, most-booked. If you want the names you have already heard, they are here — and they are here because they deserve it.
The only two-Michelin-star kitchen in the Balearics. Chef Álvaro Salazar.
Book weeks ahead.
One Michelin star, chef Fernando Pérez Arellano. Chef's table if you ask.
Book well ahead.
One star, inside a 17th-century convent.
Closed Sunday and Monday.
One star, and one of the more affordable starred rooms in Spain.
Book ahead.
One star plus a Green Star. Much of it comes from her own market gardens.
Thursday to Sunday only.
One star and a Green Star, on an estate where most of the produce is grown.
Dinner only, Wednesday to Sunday. Smart dress.
Eighty years old, over the water, looking at the cathedral. Lobster paella and salt-crust sea bass.
Book for dinner.
The most photographed table on the island, on the rocks above the cove.
Tiny. Book, and go early in the day.
The question we get asked more than any other. These are the ones locals and repeat visitors actually name.
Tortilla, pintxos off the counter, broken eggs with truffle.
Locals call it the best pintxos bar in the city. Stand up, expect a queue.
Product-led Spanish tapas, 300-odd wines.
Going since 1986 and in the Michelin Guide. The safe one to book.
Vermouth on tap, sliced ham, good tinned things.
A proper vermutería — you order at the counter and eat among the stock.
Squid croquettes and their own bravas.
In every best-tapas list, and turns into a cocktail bar later.
Traditional pintxos, nothing dressed up.
Long-running neighbourhood place. Unpretentious and cheap.
Variat mallorquí — the shared platter.
Next to the market, and full of locals grazing rather than dining.
Rooftops, cocktails and one 17th-century courtyard.
A 17th-century courtyard buried under flowers and fruit. Go for the room, not for a quick pint.
Sunset over the bay, open until half one. Younger crowd.
Cathedral views from sunset onwards, on several levels.
The roomier luxury-hotel roof. Best from late afternoon.
Late, small, signature cocktails down a side street.
Palma's old town is somebody's street at two in the morning. Most of these bars sit under flats where people get up for work. Drink what you like — just walk home quietly, take a taxi rather than drive, and if you're going out properly, eat first and pace it. The island is far better at three in the afternoon than most people manage after a heavy night.
Family bodegas, mostly by appointment
Binissalem is the heart of it — a cluster of small producers you can do two or three of in an afternoon. Felanitx and Algaida are further but worth the detour for the wine alone.
Showing everything.
Winery · Algaida · 27 km / ≈30 min from Palma
Mallorca's original organic winery, with bottles sold direct from the cellar. No polished visitor centre, just a genuinely warm family who'll pour you tastes while you play with the dog in the yard.
Winery · Biniagual, near Binissalem · 29 km / ≈35 min
A whole tiny hamlet given over to one winery — honey-coloured stone, a courtyard you'll want to stay in for hours, and a laid-back wine-bar feel rather than a formal tour. Reviewers specifically call out how reasonable it is; you can turn up without a booking most days and just settle in.
Winery · Binissalem · 27 km / ≈30 min
Fourth-generation, and it shows — you're walked through the actual cellars and bottling line rather than a showroom, with the family pouring rather than a hired guide. Reviewers who've done Napa and Sonoma specifically call this out as the anti-commercial version.
Winery · Felanitx · 57 km / ≈55 min
The furthest out and the highest rated on this whole list — a proper one-man operation where Luís, the owner, will likely pour for you himself if you catch him in. No shop, no set tour, just honest wine from the Pla i Llevant region and a warm welcome if you show up interested.
Winery · Binissalem · 27 km / ≈30 min
The island's oldest and biggest producer, and worth including precisely because it's the polished option — proper guided tours in English, a real visitor centre, cheese and ham pairings included. Pricier than the family cellars, and busier, but a safe first stop if you want structure over spontaneity.
All in or around Palma old town, all walkable from each other, all the kind of place that's full of Mallorcans at lunchtime — not a set menu or a laminated photo of paella in sight.
Local bar · Palma old town · 5 min walk from the cathedral
A proper neighbourhood corner bar on a quiet square that most guidebooks miss entirely. One reviewer did two big breads, mixed croquettes and a potato salad with two glasses of wine each, for two people. This is what Mallorcans mean by a normal lunch out.
Pintxos bar · Palma old town · walkable from most hostels
Pick-your-own pintxos off glass cabinets, counted by the toothpick at the end — the closest thing Palma has to a Basque bar crawl in one room. Mixed crowd of backpackers, hipsters and running clubs, reviewers note it's an easy short walk back to nearby hostels, and prices stay reasonable even as portions add up.
Market · Santa Catalina, Palma · 15 min walk from old town
A working market with tapas counters built in — graze between stalls, sit wherever there's a stool free, and spend as little or as much as you like. Mornings are the move; it winds down by mid-afternoon and the neighbourhood around it is worth the walk regardless.
Tapas bar · Palma old town · 5 min walk from the cathedral
Stone walls, moody lighting, and the specific Mallorcan plates most tourist menus skip — sobrasada, frito mallorquín, tumbet. Expect a short wait without a reservation; the queue moves fast and reviewers consistently flag the prices as fair for the quality.
Bakery · Plaça de Weyler, Palma old town
Traditional ensaimadas and a Mallorcan pork-and-pea pie that gets people queuing back two days running. Cheapest stop on this whole list and arguably the most essential — this is the actual, everyday version of the pastry every gift shop sells a boxed imitation of.
Historic café · Palma old town · since the 18th century
The oldest ice-cream house on the island, and it still tastes like it's not trying to be anything else. Almond ice cream, thick hot chocolate, and cocarrois — a spinach-and-pine-nut pastry most visitors never hear of. Go before noon or after 5; cruise groups find it too.
We'll book it for you
Tell us how many of you and roughly what you want — a Binissalem cellar crawl, a long lunch in the old town, or both back to back. We call ahead, confirm the booking, and send you the plan.
Plan a tasting →Takes about two minutes. Nothing to pay — you get options and prices back, then decide.
The things people email us about most.
The two DO regions are Binissalem, about 25 minutes from Palma, and Pla i Llevant around Felanitx in the south-east. Both are an easy morning from the city.
Almost always, yes. Most of the family bodegas take visits by appointment only, by phone or email, and several close at weekends. Walk-ins are the exception rather than the rule.
Two native grapes: Manto Negro for reds and Prensal Blanc for whites, alongside Callet and Fogoneu. Very little leaves the island, which is why the names are unfamiliar on the mainland.
