Cap Vermell Grand Hotel has Voro, the only two-MICHELIN-star restaurant in the Balearics. Castell Son Claret serves Sa Clastra's starred tasting menu in its castle courtyard on fine evenings. Es Princep has Zaranda, with one star, and a roof bar facing the Bay of Palma. Each keeps a short week, so book the table before the room.
3 of our ten · Hand-pickedHotels cannot pay to be hereLast checked: October 2026
These three of our ten Mallorca hotels each keep a MICHELIN-starred kitchen on the premises, in three different corners of the island. Voro, at Cap Vermell Grand Hotel on the far east coast, is the only two-star table in the Balearics. Sa Clastra, with one star, sets its tables in the courtyard of Castell Son Claret, a castle in the south-west foothills, on fine evenings, and Zaranda holds one at Es Princep, just inside Palma's sea walls.
Three things decide the booking. The season: Cap Vermell Grand Hotel opens from late March to the end of October, Sa Clastra serves from March to the end of October, and Zaranda publishes hours only for March to October. The week: each opens only some nights, so the table comes before the room. And the company: Voro and Zaranda take no one under 16, Sa Clastra no one under 14. Then choose the setting: one great dinner, a castle evening in the country, or Palma's old town outside the door.
Voro is the reason Cap Vermell Grand Hotel is here. Álvaro Salazar's restaurant stands on the hotel's square, the Plaza de la Torre, and in the 2026 guide no other kitchen in the Balearic Islands holds two MICHELIN stars. There is one menu, Devoro: about 28 courses built on Mallorcan and Mediterranean produce and the chef's Andalusian roots, at 290 euros a head before wine. Tables are seated from 7pm to 8.30pm, five nights a week: Tuesday to Saturday in spring and October, Monday to Friday from June to September. Diners must be 16 or over, the menu has no vegetarian or vegan version, and a prepaid ticket holds each place.
Around it, the estate eats more casually, with tapas and Mallorcan wines at Bravo as the sun sets over the valley, Mediterranean dinners with live music at Villa Sofia by the pool, and ROKA, an open-air robata grill that runs for the season.
The room to book
Junior Suite Valley View
53 m²€616 a night
The same 53 m² as the cheaper junior suites, with the terrace facing the Canyamel valley: the view Bravo has at sunset, yours after dinner at Voro.
Sa Clastra is named for the castle courtyard, and when the weather allows, its tables go out there under a sundial dated 1888, with a dining room inside for the evenings when they cannot. It has held one MICHELIN star since the 2024 guide. Jordi Cantó, a Mallorcan who has cooked here since the hotel opened in 2013, offers a single tasting menu, Wind and Memory, short or long, with each chapter built around one of the winds that shaped the island. In 2026 it cost 205 euros a head, drinks extra, and it takes two and a half to three hours.
It serves dinner only, from March to the end of October, three to five nights a week and never on a Sunday or Monday, to guests aged 14 and over. Olivera, the Mediterranean restaurant, serves every day, and breakfast there comes with every room rate, with bread and pastries baked each morning in the hotel's bakery.
The room to book
Deluxe Double
37 m²€723 a night
A castle room, 37 m² under wooden beams with windows that look outwards, in the same building as Sa Clastra, so the walk home from dinner is a short one.
Es Princep keeps two tables worth booking. Zaranda, with one MICHELIN star, is the restaurant Fernando Pérez Arellano opened in Madrid in 2005 and later brought to Mallorca. Dinner is one of two tasting menus, 12 courses for the shorter, at 190 or 220 euros a head before wine, and the evening starts at the bar, moves through the kitchen and ends in the dining room, where a glass floor shows the old tannery pits found beneath the hotel. Its published season is March to October, four to six nights a week, and it seats no one under 16.
The second table is on the roof, open to everyone: a terrace bar and kitchen with the Bay of Palma in front and the cathedral over the old-town roofs, serving from 10.30 in the morning until dusk. Hotel guests can take a late breakfast up there on sunny mornings, and towards sunset Palma comes up for a drink.
The room to book
Premium Sea View
30 m²€801 a night
Zaranda and the roof are open to every guest, so the room decides the morning after: this is the first category with a full view of the sea.
El Olivo, in the 2026 MICHELIN Guide, serves Pablo Aranda's tasting menus, with a vegetarian version, in an old olive mill that keeps its press, or on a terrace facing Deià in fine weather, every evening of the season.
Ocre, in the MICHELIN Guide, serves dinner in the hotel's old wine cellar, beneath stone arches, one still marked with old graffiti, and a market menu at Saturday lunch.
From about €525 a night
Questions people ask
Good questions about Mallorca
Which restaurant in Mallorca has two Michelin stars?
Voro, at Cap Vermell Grand Hotel in the Canyamel valley, holds two MICHELIN stars in the 2026 guide, and no other restaurant in the Balearic Islands does. Álvaro Salazar cooks one menu, Devoro, of about 28 courses, at 290 euros a head before wine, with wine pairings at 170 or 370 euros. Tables are seated from 7pm to 8.30pm, five nights a week: Tuesday to Saturday in March, April, May and October, and Monday to Friday from June to September. Each guest needs a prepaid ticket, which can be refunded by email up to 48 hours before.
Can children eat at the starred hotel restaurants in Mallorca?
Not at the starred tables themselves: Voro and Zaranda take no one under 16, and Sa Clastra no one under 14. Families still eat well around them. At Castell Son Claret, Olivera has a children's menu and high chairs, and the concierge arranges babysitting, so Sa Clastra can be a night for two. At Cap Vermell Grand Hotel, Bravo, Villa Sofia and ROKA are on the same estate, and a free kids' club takes 4 to 11-year-olds. Es Princep offers babysitting, and its rooftop terrace, open to everyone, serves from 10.30 in the morning.
Are the starred hotel restaurants in Mallorca open in winter?
Plan them for spring to autumn. Cap Vermell Grand Hotel, home of Voro, opens from late March to the end of October. Sa Clastra serves from March to the end of October, and Castell Son Claret stays open to mid-November, with Olivera serving dinner every night. Es Princep is open all year, but Zaranda publishes hours only for March to October, so on a winter stay in Palma, eat out in the old town, where tapas bars, a wine bar and Mallorcan kitchens are all within ten minutes on foot of the hotel.
What should I wear to dinner at Voro and Sa Clastra?
Voro asks for smart casual, with long trousers and closed shoes for men. Sa Clastra, at Castell Son Claret, asks for elegant but relaxed dress and no beachwear, and when the weather allows it serves in the castle courtyard. Both are long evenings: allow two and a half to three hours for Sa Clastra's tasting menu, and Voro's single menu runs to about 28 courses.
Do I need to book the hotel restaurants before I arrive?
For the starred tables, yes, and before the room. Voro holds each table with a prepaid ticket per guest and opens five nights a week. Sa Clastra has few tables and serves three to five nights, never on a Sunday or a Monday. Zaranda opens four to six nights a week in its March to October season, six only in July and August. Book the table, then build the stay around that night, and keep the hotels' other kitchens for the rest.
How did you choose these hotels?
Independently, through extensive research, trusted sources and first-hand visits. Hotels cannot pay to be included, and every one of the ten has to exist for a different reason.
The table
