Mallorca's Michelin Stars 2026 – A Short Guide

I live on the island and over the past years have tried a few of the top addresses each season — out of curiosity, not just from gourmet habit. In 2026 the stars are spread across places in Palma, along the coast and inland. Some are more formal, others surprisingly relaxed. Important to know: if you want a menu, you should reserve well in advance; at lunchtime there's often the better price-quality option. Many kitchens work strictly seasonally and with local producers — you can taste it. When the weather cooperates, the terrace is essential (Béns d'Avall, certain seaside spots). And yes: some places also have a Green Star for sustainable practices; that's not marketing, it's often genuine commitment — private gardens, shorter supply chains, composting. My rule of thumb: two to three weeks' notice in high season, it's more relaxed in winter. Bring a light jacket for the evenings, allow time (a menu easily takes two to four hours) and ask about the lunch set if you want to try Michelin cooking more affordably.

VORO (Canyamel) – the island's only two-star restaurant

VORO is the place where you should be prepared for a long menu and leave satisfied. Two menu options (I've tried both) allow the kitchen team to work with many small surprises. The service is practiced, the sommelier knows his stuff — handy if you want to try a half bottle instead of a large one. Location: Canyamel, part of a resort complex, parking is uncomplicated. My tip: reserve the window if a sea view is possible, and don't schedule the evening too tightly — the experience takes time.

Béns d'Avall (Deià) – family-run place with sea views

Marc Fosh (Palma) – city spot for relaxed Michelin cooking

Located in central Palma, Marc Fosh is my choice when you want to meet in the city and still have a thoughtful menu. The cuisine is light, Mediterranean and often seemingly healthy — ideal after a day in the city. There's a popular lunch offer I really appreciate: shorter, more accessible and cheaper than the evening menu. Parking: best with early bird or by taxi. Atmosphere: modern but not stiff. Small tip: ask for local wines; they often surprise.

Ca Na Toneta (Caimari) – Green Star and deep roots

Ca Na Toneta feels like visiting good friends who cook great food. Deeply rooted in rural Mallorcan cuisine, often using ingredients from their own garden or from nearby farmers. The Green Star is deserved: sustainability is practiced here, from sourcing to waste reduction. The setting is rustic, the service warm. Note: seats are scarce; in high season reserve months in advance. For me a must if you want to understand where many of the island's modern flavors come from.

Green Star: sustainability on the plate

The Green Star is not a second Michelin star, but a recognition symbol for restaurants with serious sustainability practices. On Mallorca several places have this status — gardens, seasonal menus, short supply chains and often collaborations with local fishermen and farmers. If sustainability is important to you: ask in advance whether the menu has vegetarian options, how fish is sourced, or whether leftovers are reused. In practice you notice the difference: more intense flavors, thoughtful portion sizes and a stronger connection to the island. It's not just morally nice, it tastes good.