Marga Coll offers a different menu every day and personally introduces her guests to it. The ingredients are fresh from the market in Inca and mostly organic. Miceli is situated in a brick building from the 19th century in picturesque Selva where Marga spent her childhood. You enter the restaurant through a beautiful patio, pass the open kitchen and reach the terrace with a stunning vista of the Pla de Mallorca.

Caty Pieras reflects the seasons on the island in her menus. Using produce that is harvested in the heart of Mallorca where she was born. You can taste the sun and the warmth in which it has ripened. The cozy restaurant DaiCa is located in a traditional manor house in Llubi. Its cobblestone courtyard a wonderful place for a dinner on a long summer evening. And for those who don’t want to drive home late at night, DaiCa even offers three guest rooms.

By the Sea

Grace Berrow takes us to the sea. Her Patiki Beach is bar and restaurant. In addition to fish, the stars in her kitchen are fruit, vegetables and herbs. Farm to table, so the menu rolls with the season. Located at the end of Playa Repic you have a view of the whole bay of Port de Sóller and the surrounding Tramuntana mountains. Cool drinks and a relaxed beach atmosphere add to the special experience.

Maca de Castro is one of the best female chefs in Spain. For many years in a row, her restaurant in Port d’Alcúdia has been awarded a Michelin star. Mallorcan cuisine at its best. With a zero km approach and an international touch at the same time. On her farm in Sa Pobla she reintroduces local varieties that have almost disappeared from the island. And at her restaurant Andana in Palma a wider public can enjoy her cuisine.

Ella Santioana had been working with the pioneer of vegetarian cuisine on Mallorca for many years before she decided to open her own restaurant. Ca n‘Ela became the new go-to place for excellent vegan cuisine in no time. An oasis in the bustling neighborhood of La Lonja and a feast for the senses. Among Ella’s signature dishes are the beetroot ravioli and the textura de kinder bueno.

Like other head cooks, the female chefs on Mallorca are in charge but they don’t run their enterprises all alone. At Ca na Toneta, Maria’s sister Teresa is the maitre d’. Same goes for the husbands of Marga, Javier Arès, and Caty, David Ribas. And Ella works hand-in-hand with her daughter Andrea. Their leadership sets them apart because they know that the success also depends on the team.