El Olivo (Belmond La Residencia)

La Residencia's fine-dining room was the estate's olive mill, and the tafona, the old Mallorcan oil press, is still there: you eat between stone walls and beams, by candlelight, and in summer out on the terrace with Deià and the Tramuntana opposite. The kitchen belongs to Pablo Aranda, an Andalusian chef who knows the island well, and it works only with tasting menus (six and ten courses in 2025, with or without wine pairing), plus a vegetarian one. A couple of dishes explain his approach: a charcuterie board that turns out to be tuna, reworking lomo, coarse pâté and sobrassada, or Mediterranean mackerel served as burballes, the Mallorcan pasta, made here from fish collagen. Lamb in an olive crust is the usual meat course, and dessert tends to look to the almond, the island's dry-farmed staple. The wine list is long, with a separate list of great wines and vintages. It's a place for a special evening and for anyone curious to see Mallorca told through haute cuisine; for an à la carte dinner there are other options in the village, and within the hotel itself, Restaurante Miró and the poolside grill.

Reviewed in November 2026