Ritma Mallorca

Fornalutx is the stone village hanging above the Sóller valley, and Ritma is tucked away at the top of its cobbled lanes, on the terrace of the Can Verdera hotel: open-air tables facing the olive terraces and the Tramuntana peaks, with no indoor dining room. Running it is Marcos, who calls his cooking «Atlantic-Mediterranean» and «nomadic», rooted in Mallorca and the Atlantic: island produce, plenty of seafood and slow techniques — fermenting, pickling, ageing — alongside the grill. The menu is short, changes with the seasons and comes with a map of Mallorca marking every supplier. Some dishes are now house classics: the Mallorcan black pork croquette that almost everyone orders; red prawn gyozas; ceviche or aguachile with chilli heat that doesn't hold back; octopus; and a beef tartare toast. The rice dishes — soupy, black and sometimes an off-menu lobster rice — are what brings people back, along with the fish of the day. The wine list turns up bottles from small producers all over Mallorca. Marcos comes out to explain the dishes and help you choose, and service is warm and attentive. It's adults only and, with an exposed terrace, the weather rules: if it rains, there's no plan B. It's listed in the Michelin Guide.

Reviewed in November 2026