DINS Santi Taura

It has held a Michelin star since 2020 and two Repsol Suns, but what people talk about on the way out is something else: here you eat history. Santi Taura reworks the old recipes of Mallorca and the Balearics, the cooking of farmhouses and hard times, with seasonal island produce, and explains it dish by dish. The restaurant is in sa Calatrava, on the ground floor of the El Llorenç Parc de la Mar hotel, right against the city wall and a short walk from the Cathedral. There’s no à la carte: just one set tasting menu, Origens, eleven courses that change with the seasons and aren’t announced in advance, at €120. You can extend it with extra courses that have become house signatures: lobster with eggs and potatoes, his take on a dish born of an oversight in Formentera in the summer of 1984; snails stuffed Mallorcan style, which take a long time to make; or the organic sobrassada toast, the DINS classic. In recent seasons the panada (pie) of rockfish and the bread with smoked butter have been among the most remembered. To drink, there’s a pairing of five Balearic wines or a premium one of seven Spanish wines, and many start with the house vermouth. There are two ways to do it: the dining room, which is calmer, or the chef’s counter facing the kitchen, where you watch the team at work and Taura, when he’s there, tells the story behind each dish. It’s adults only – no under-16s and no pets – and there’s no vegan option. The same group runs Urbà in Palma, U Mayol and U Vicenç in Cala Molins (Pollença) and Es Pati de Montuïri.

Reviewed in November 2026