Authentic grilled steak

Sa Farinera is arguably the ultimate steakhouse on the island. Set in a restored flour mill near Palma, its massive open grill and use of holm oak wood provide an unmatched smoky flavor. Watching your steak being prepared over the open flames is an essential part of the experience.

Sa Farinera is on Camí de Son Fangos, in the Platja de Palma area a few minutes from the airport: an old flour mill turned into a grill house decades ago, with the mill machinery still on show. It fills up easily, so book, especially for dinner at weekends; there is parking out front. In the north, La Braseria Pollença, on the road from Pollença to Lluc, cooks in a charcoal oven and serves chuletón, picanha, lamb and beef ribs.

In Spanish grill houses the chuletón (bone-in rib steak) is usually charged by weight: ask how much the piece weighs before ordering and share it between two or three. For doneness, «poco hecho» is rare and juicy, «al punto» medium and «hecho» well done. If you do not eat meat, check the menu first: vegetarian options are few in these places.

Frequently asked questions

Where can I eat grilled steak near Palma?

Sa Farinera, on Camí de Son Fangos near Platja de Palma and the airport, is a classic grill house in a former flour mill, cooking over a wood fire. Booking is advisable. In the north of the island, La Braseria Pollença cooks over charcoal.

How do you order steak in Spain?

Ask for «poco hecho» for rare, «al punto» for medium and «hecho» for well done. In grill houses the chuletón is often served rare; if you like it more cooked, ask for «al punto» from the start.

Updated in October 2026