Island life
The best vermouth
It’s not just the drink; it’s the ritual of pairing it with a "gilda," Mallorcan olives, or some Mahón cheese. It’s the mandatory prelude to any family meal or afternoon with friends.
In Palma vermouth is a midday drink: people have it before lunch, around twelve or one, and Saturdays and Sundays are when the vermouth bars in the centre are at their liveliest. Almost every spot in this guide is in the old town, so you can link two or three on one stroll, and several pour their own house vermouth.
Ask whether they have a Mallorcan one, as the island has been making vermouth for some years. Muntaner, by Antoni Nadal Destil·leries, has produced white, red and rosé since 2015; the Jaume de Puntiró winery in Santa Maria makes one from a native white grape; and Dosperellons, a liqueur maker in Llubí founded in 1882, has its own. For something even more local, order a palo with soda, the island's traditional carob-based aperitif. To nibble, keep it classic: olives, a gilda skewer, cheese or a tin of preserved seafood, enough to whet the appetite without spoiling lunch.
Frequently asked questions
Is there Mallorcan vermouth?
Yes. Muntaner, by Antoni Nadal Destil·leries, has been made since 2015 in white, red and rosé; the Jaume de Puntiró winery in Santa Maria del Camí makes one from a native grape; and Dosperellons in Llubí has its own. Many Palma vermouth bars stock one, so ask.
What time do people drink vermouth in Spain?
Before lunch, around midday or one o'clock, and especially at weekends, when the vermouth bars in Palma fill up. Lunch in Mallorca is later than in northern Europe, so the vermouth hour can stretch until two or three.
What is palo from Mallorca?
A traditional Mallorcan liqueur made with carob and gentian, dark in colour and both bitter and sweet. It is drunk as an aperitif, neat over ice or topped with soda. It is a good alternative at vermouth time.
Updated in October 2026
