Eating out in Mallorca, Jan Edwards’ latest shortlist, from Palma’s tiniest counter seats to a centenary classic in Manacor

If you have ever wished you had a well-informed friend who could point you towards the places you would never stumble upon by chance, Jan Edwards is that person. Through her blog Eat Drink Sleep Mallorca and her weekly “restaurant of the week” reviews, she has built a reputation for tracking down quality, consistency and character across the island.

In a recent chat, on the Majorca Mallorca podcast Jan’s recommendations jumped from a discreet back street bistro in Palma to an always booked out institution in Manacor, then over to the east coast for a relaxed, high level tasting menu that proves fine dining does not have to feel stiff.

Here is Jan’s Mallorca eating list, plus a few practical notes to help you actually get a table.

Palma: Little Jarana, small plates, big energy

One of Jan’s standout recent discoveries is Little Jarana, a tiny, intimate spot in Palma built around the joy of watching skilled cooking up close.

It is the kind of place where you lean into the format, share plates, and let the kitchen lead. The menu is playful and informal, rooted in Mediterranean flavours with international touches, and it is designed for sharing.

Where it is: Carrer Menorca 16, Palma. 
Why go: small room, counter seating, open kitchen, changing menu, serious cooking in a relaxed setting. 
Top tip: book ahead, it is small, and sittings are structured.

If you like the “sit at the bar and watch it happen” style of dining, Jan flags Little Jarana as a Palma option that feels special without feeling formal.

Manacor: Ca’n March, 100 years of family history and modern Mallorcan cooking

Jan also highlighted Ca’n March in Manacor, which reached its centenary, having opened in 1925 and remained in the same family.

Today, it is led by chef Miquel Gelabert, with a style that keeps Mallorcan roots but updates them with a lighter, more modern touch.

Why go: it is one of those places that locals know and visitors often miss, and it is consistently busy for a reason. 
Top tip: do not assume you can walk in, book, even outside summer.

Sa Coma: Tomeu Caldentey Cuiner, the tasting menu experience that stays relaxed

For the east coast, Jan recommended Tomeu Caldentey Cuiner in Sa Coma, a restaurant where you can choose between tasting menu lengths, and, if you are lucky, secure a seat at the counter to watch the team at work. The restaurant publishes multiple tasting menus, with pricing that varies by number of courses.

What stands out here is the balance, the cooking is ambitious and often influenced by Asian flavours and techniques, but the atmosphere is intentionally unfussy.

Where it is: Sa Coma.
Why go: counter seats, multiple tasting options, strong technique, relaxed vibe.

Cas Concos: Can Mel, Mediterranean comfort plus sushi in a tiny village

Jan’s “how did I not know this existed” pick is Can Mel in Cas Concos, a small inland village between Felanitx and Santanyí. It is not just a restaurant, it is also a petit hotel, and it offers both Mediterranean dishes and a dedicated sushi menu.

Why go: it is unexpectedly versatile, you can go classic Mediterranean or lean into sushi, and it works as a lunch destination or a village evening out. 
Top tip: lunch can be more forgiving, evenings are when you really need a reservation.

Sustainability and “worth the drive” dining: Terrae and BRUT

Jan also mentioned how Mallorca’s top end is increasingly being shaped by sustainability, not just luxury. Two names to know:

Terrae, Port de Pollença

Terrae is widely described as a zero waste, local and circular kitchen, with a strong sustainability ethos.

BRUT, Llubí

BRUT is an intimate tasting menu restaurant for a small number of diners, built around a radical seasonal, zero waste philosophy.

These are the kind of places you plan as a destination meal, and you build the day around it.

Awards worth noting: Mirabona at Ca’n Beneït

Jan also flagged a major win for Mirabona, the restaurant at Ca’n Beneït in Binibona, which was recognised by Condé Nast Traveler Spain’s Hotel & Mantel awards in the “traditional cuisine” category.

If you have not been to Binibona, it is a lovely excuse to explore the Tramuntana foothills with lunch as your anchor.

Quick Palma add ons: Nus, Annabel, Santina

A few extra names came up in the conversation as places Jan rates or wants to try:

• Nus in Santa Catalina, led by Irene Martínez, a small restaurant with a personal story woven into the space.

• Annabel Mallorca in Palmanova, noted for pizza and an all day style menu by the sea.

• Santina for reliable brunch in Santa Catalina and Puerto Portals.

Booking advice: the one habit that will save your Mallorca meal

Jan’s best practical reminder is simple: if you have your heart set on a place, plan ahead. The restaurants she is most excited about are often small, seasonal, or both. Little Jarana is tiny by design, and structured sittings make reservations essential.

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