Eat delicious

Eleven stars of the renowned French gourmet guide Michelin shine over ten restaurants on Majorca: The island can be pleased again and again about a true star shower of the testers. Thus the island plays also culinary in the absolute upper league.

The restaurant Voro in the luxury hotel Cap Vermell Grand Hotel in Canyamel with chef Álvaro Salazar at the stove is Mallorca's only two-star restaurant. And thus - at least according to the Guide Michelin - the best restaurant on the island .

Álvaro Salazar thus belongs to the illustrious circle of currently just over 30 two-star chefs in all of Spain.

Mallorca's youngest star chef

New to the ranks ofstarred chefs onMallorca is Javier Hoebeeck of Fusión19 on Playa de Muro. The kitchen hero, son of a Belgian and a Mallorcan, used to stir the pots at the Zaranda restaurant alongside star chef Fernando P. Arellano.

And has with his Mediterranean-Asian-Oriental cuisine after only two years in the Fusión19 in the Michelin Guide 2023 for Spain and Portugal immediately with a star the much sought-after award.

Mallorca's star restaurants at a glance

One two-star restaurant, nine one-star restaurants: these are the gourmet temples that the testers of the red gourmet bible awarded for their culinary art :

• [fa="star" /][fa="star" /]-Star Restaurant Voro, Canyamel, with chef Álvaro Salazar

• [fa="star" /]-Star Restaurant Adrián Quetglas, Palma, with Chef Adrián Quetglas

• [fa="star" /]-Star Restaurant Andreu Genestra, Capdepera, with Chef Andreu Genestra

• [fa="star" /]-Star Restaurant Béns d'Avall, Sóller, with chefs Benet and Jaume Vicens

• [fa="star" /]-Star Restaurant Dins Santi Taura, Palma, with Chef Santi Taura

• [fa="star" /]-Star Restaurant Es Fum, Costa d'en Blanes, with Chef Miguel Navarro

• [fa="star" /]-Star Restaurant Fusion19, Playa de Muro, with Chef Javier Hoebeeck

• [fa="star" /]-Star Restaurant Maca de Castro, Port d'Alcúdia, with Chef Macarena de Castro

• [fa="star" /]-Star Restaurant Marc Fosh, Palma, with Chef Marc Fosh

• [fa="star" /]-Star Restaurant Zaranda, Palma, with Chef Fernando P. Arellano.

Sustainable dining

The issue of sustainability also plays a role at Michelin. For example, "green stars" are awarded torestaurants that make a special commitment to sustainable gastronomy and the protection of resources.

The green star for sustainability has been awarded since 2020. Maca de Castro and Andreu Genestra from Mallorca can be pleased about the award.

Trends in star cuisine

Luxury hotels continue to focus on haute cuisine, welcoming dedicated chefs with the restaurants in their establishments - such as Miguel Navarro at Es Fum in the five-star Hotel Mardavall in Costa d'en Blanes, Santi Taura in the five-star Hotel El Llorenç Parc de la Mar in Palma or Fernando P. Arellano in the five-star Hotel Es Príncep, also in the Mallorca capital.

The top gastronomy has a future: Not only the old masters, but also many young chefs are now cooking their way to a star, such as Javier Hoebeeck from Mallorca's north.

The cooks set thereby increasingly on lastingness and offer meanwhile completely naturally also vegetarian or vegan courts to their guests. Some even offer complete tasting menus without meat or fish.

What is the Michelin Guide anyway?

The Michelin Guide, published by the French tire producer of the same name, is a tribute to outstanding cuisine. It is published every year - and has been since 1900!

Back then, just two years after the start of passenger car tire production, the now famous restaurant guide was published for the first time. It was the start of a long success story.

Even in those days, the Guide Michelin appeared with a red cover. This is where its name comes from: the "red bible" for gourmets.

Tips for the road

It was the brothers André and Édouard Michelin who were already firm believers in travel at the time. They wanted to offer their tire customers an additional service - and provide them with tips for the road with their so special guide.

And these ranged from fuel depots and workshops to recommended accommodations and even restaurants. Now that's what you call forward-thinking!

"This work is published for the new century and will exist as long as this one", wrote the two visionaries in the preface to the very first Guide Michelin in 1900. In the new millennium, it still exists. Of course in the traditional red . And also distinguishes the best of the best on Mallorca.