Experience Type: Gastronomy

Deià, 40 min or by boat — Paella over a wood fire on a cliff terrace, reached by boat or a steep path.

Ses Salines, 1 h — A family bodega on the village square, walls of old photographs, and arròs de notari, which must be ordered twenty-four hours ahead. Closed Mondays.

Palma, 30 min — Eighty years on the fishing quay with the cathedral across the water; lobster paella and fish straight off the auction. Closed Mondays.

Artà, 55 min — A hidden old-town courtyard, no printed menu: a blackboard explained at the table, and day-boat fish. Closed Sundays.

Sineu, 28 min — Vaulted cellers, one twelfth-century and one five hundred years old, both with the barrels still in them. Pair either with the Wednesday market.

Caimari, 20 min — Eight courses from the family’s own garden: the purest inland Mallorcan cooking on the island, and a Michelin Green Star rather than a star, which several guidebooks get wrong. Tiny; booking essential.