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A Popa can be found in the Nixe Palace Hotel, in a lovely location by the seaside, not far from the centre of Palma. The small restaurant is decorated in charming marine style. It offers international and modern seasonal cuisine, fresh fish and seafood specialities prepared by chef Antonio Busquets. Customers can enjoy romantic dinners on the terrace, with candles, soft music and the beautiful sound of the waves.

Sa Tafona restaurant is located in the romantic rural hotel of Sa Pedrissa, owned and run by the Artiguez family. You can enjoy typical Mediterranean and Mallorcan dishes, prepared with the best local and homemade ingredients by Chef Victor. The charming terrace surrounded by trees, boasts some of the loveliest views of the cliffs and the ocean found on the island, creating an oasis that is truly relaxing and energizing. A first-class service is at your disposition to make sure your visit is everything it should be.

Celler Ca'n Carrossa has been in the same family for over a century and the restaurant is now run by Chef and Owner Joan Abrines. He serves long forgotten Mallorcan dishes based on original recipes found in old cookbooks passed down in the oral tradition. Joan works with these ancient local recipes, updates them and then offers them on his menu. The result is a unique cuisine, full of fresh flavours and aromas.

Regular customers know they can just sit down when they arrive and wait to be served up the five course tasting menu of the day in a friendly, family environment. They also know that whatever Joan prepares will be of the highest quality. Celler Ca'n Carrossa restaurant in Lloseta is located in a modernised 18th century town house. In summer, meals are served in the garden beside the swimming pool.

Brunello restaurant in Palma offers high class Italian cuisine and refined service in an elegant environment. The restaurant is decorated with frescos on the walls and interesting stone features on the floor. The extensive menu includes home made pasta and desserts as well as delicious risottos. Chef Javier Massetani's aim is to offer cuisine of a high standard every day. He also likes variety, so every month there is a theme for the chef's recommendations, which concentrate on a different Italian product such as the 'radicchio trevigiano'.