Balearic food is not the same as mainland Spanish food — the islands have their own culinary identity, shaped by isolation, Arab influence, and centuries of trade with North Africa. The local products are excellent: sobrassada (a spreadable cured sausage flavoured with local paprika), Mahón cheese, ensaïmada pastries, and Menorcan gin (gin mahonés, which was introduced by the British during their occupation and is still made on the island). The format for eating well here is a long lunch at a restaurant with a good local menu, not an expensive dinner at a tourist-facing terrace.
Palma, Mallorca
Palma has the most serious restaurant scene in the Balearics. Marc Fosh in the Misericordia Hotel is the Michelin-starred option — modern Mallorcan cooking with a French influence, tasting menu around €90. For something more accessible, Can Joan de s'Aigo on Carrer de Can Sanç has been doing pa amb oli, ensaïmades, and hot chocolate since 1700 — this is the original version of Mallorca's most characteristic café. La Boveda near the cathedral is the reliable tapas option; the grilled vegetables and jamón are the things to order.
Portocolom, Mallorca
A fishing village on the east coast with more authentic character than the tourist-heavy north. The restaurant strip around the inner harbour does straightforward grilled fish at fair prices. Sa Llonja is the standout — owned by a fisherman, the menu changes with the day's catch, and the fideuà (noodle paella with seafood) is the best version on the island's east coast. Anchor in the outer bay and dinghy in — the inner harbour quay has visitor berths but fills quickly in July and August.
Fornells, Menorca
Fornells is famous throughout Spain for a single dish: caldereta de llagosta — Menorcan spiny lobster stew. Every restaurant in the village does it; Es Cranc is the most respected. The dish is a slow-cooked braise of lobster, tomato, onion, and local spices, served in two courses: the broth first with bread, then the lobster. A good version costs €60–80 per person and takes 45 minutes to cook. The King of Spain, famously, orders it by helicopter from Fornells during summer. Worth it.
Ibiza Old Town
Dalt Vila (the old walled city) has a range of restaurants that are not representative of Ibiza's nightclub economy. El Olivo, on the main square inside the walls, does a good local menu with an emphasis on seasonal vegetables and local fish. S'Escalinata, higher up in the walls, is more atmospheric and slightly pricier. For a morning market and good breakfast, the Mercat Vell on Plaça de la Constitució in Ibiza Town has excellent local produce stalls.
Frequently Asked Questions
Q: What is pa amb oli and where should I eat it?
A: Pa amb oli (bread with oil) is the Mallorcan equivalent of Catalan pa amb tomàquet — a thick slice of country bread rubbed with half a tomato, then drenched in olive oil and seasoned with salt. It is eaten as a starter or a simple meal, often with cured meats, cheese, and olives alongside. Every traditional bar and café on Mallorca and Menorca does a version. The best are served on wooden boards with a ramekin of good local olive oil alongside. Avoid any version using commercial sliced bread.
Q: Is Menorcan gin worth trying?
A: Yes. Gin Xoriguer (pronounced approximately "shori-GAY") is the main producer — a traditional copper-pot distilled gin with juniper and local botanicals, sold in ceramic bottles. It is drunk as a pomada (gin and lemon) which is the classic Menorcan long drink, or neat over ice. The distillery in Mahón is open for visits and sells directly. It tastes markedly different from London Dry gin and is genuinely worth buying a bottle to take back.