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The dining room of this Michelin star restaurant is defined by two arches, Classical frescoes and of a balustrade overlooking the sea. The food is close to perfect. Don’t miss the Lobster “Cappuccino”.

Creative French cuisine, such as variations of goose liver, baby goat with goat’s cheese and beets, sea bass on cous-cous with asparagus, and delectable desserts.

The delicious Mallorcan food makes up for its touristy image. The 1-kg (2-lb) lamb chop feeds four and comes with salad, red wine, lemonade and bread.

Light, international cuisine is served in the garden or inside under a broad Catalan arch. Octopus salad, meatballs stuffed with squid and other Mediterranean dishes have flair.

The restaurant is housed in an atmospheric wine bodega. Choose from lechona (suckling pig), arroz brut (peasant rice), tumbet (stewed vegetables) and caracoles (snails).

The freshest food is served in a charming setting, filled with flowers, antiques and classical music. The chicken liver pâté and the courgettes (zucchini) stuffed with salmon are incredible.

Medallions of Iberian pork in honey sauce is a typical dish of this elegant 15th-century manor house.

Try mushrooms, snails or brochettes of rabbit, lamb or quail. The place has an ancient, rustic feel (see Finca Son Sama, Llucmajor–Porreres).

A tranquil place with inventive cuisine, including aubergine (eggplant) stuffed with salt cod. The tasting menu is excellent.

Set in a 400-year-old inn, the restaurant is popular with locals, and local meats and vegetables are used for traditional dishes, such as snails in broth.