Restaurant in Canyamel, Spain
Michelin-recognised cliff views, Mexican-Mallorcan set menus
Can Simoneta is a Michelin Plate-recognised restaurant inside a luxury cliff-top hotel on Mallorca's east coast, where Mexican chef David Moreno applies his home country's techniques to Balearic produce. Book for lunch to get the full value of the setting and the cooking together. At €€€ with consecutive 2024 and 2025 Michelin Plate recognition, it sits just below starred territory and is notably easier to book than Voro next door.
The most common misconception about Can Simoneta is that it's simply a hotel dining room with a view. It isn't. The restaurant at this ultra-luxury property on Mallorca's east coast runs a serious set-menu program under a highly rated Mexican chef, David Moreno, whose cooking fuses Mallorcan ingredients with Mexican technique in a way that goes well beyond resort food. Two consecutive Michelin Plate recognitions (2024 and 2025) confirm this is a kitchen operating at a different level from most hotels on the island. If you're staying nearby or building a day around the Canyamel area, it belongs on your list — but knowing when to go and what to order makes a real difference to whether the €€€ price lands as good value.
Can Simoneta sits on a cliff on Mallorca's quieter, less-developed eastern shore, and the views across the water are the kind that make you understand why someone built a luxury hotel here in the first place. The architecture follows traditional Mallorquin stone-house style, which grounds the space in place rather than making it feel like a generic Mediterranean resort. The restaurant benefits directly from this: you're eating in a building that has physical and visual logic to it, not a glass box designed to capitalise on a postcard angle.
Chef David Moreno's cooking sits at the intersection of two distinct culinary traditions. Mexican flavour profiles — acid, smoke, complexity of spice , applied to Mallorcan produce creates something that reads as surprising without being gimmicky. The Michelin Plate designation, awarded in both 2024 and 2025, signals that inspectors found the kitchen consistent and technically credible, even if the format hasn't yet reached the level of starred restaurants elsewhere on the island. For context, Voro in Canyamel holds a Michelin star and represents the ceiling of the local fine-dining tier; Can Simoneta sits just below that in recognition but is significantly easier to book and carries a different culinary personality.
This is the practical question worth answering directly. At a cliff-leading restaurant with a set-menu format, the lunch experience and the dinner experience are not equivalent propositions. At lunch, you get the view in full daylight , the water, the coastline, the Mallorquin light that makes the east side of the island worth visiting in the first place. The set menus here are highlighted as a good option by Michelin's own reviewers, and midday is when that format makes the most sense: you arrive with appetite, the kitchen is at full pace, and you leave with enough afternoon to explore Canyamel or the surrounding area.
Dinner shifts the proposition toward the hotel guest experience. The setting after dark is atmospheric, but the primary reason to visit Can Simoneta , the combination of location, light, and Moreno's Mexican-Mallorcan cooking , is most legible at lunch. If you're not staying at the property, lunch is the stronger booking. A Google rating of 4.6 across 32 reviews supports a picture of consistent satisfaction, though the relatively low review count means the sample is skewed toward guests who made deliberate efforts to leave feedback rather than a broad cross-section.
Booking is direct given the property's relatively niche location on the east coast. Unlike some of the harder-to-reach Michelin-recognised restaurants in Spain , DiverXO in Madrid, for instance, requires planning months in advance , Can Simoneta operates at a scale and profile where reservations a week or two out are generally achievable in shoulder season. July and August are the exception: peak summer on Mallorca fills well-regarded restaurants quickly, and the hotel's own guests take priority. If you're visiting in June or September, booking a few days ahead is usually sufficient. Reach out directly via the property's reception as hours and booking methods are not publicly listed.
Can Simoneta is located at Carretera km 8, 07589 Canyamel, on the Balearic Islands' eastern coast. A car is effectively required , the property is not walkable from Canyamel village and there is no meaningful public transport connection. Price range sits at €€€, which in a Mallorcan context means you should expect to spend in the range consistent with a serious set-menu lunch at a Michelin-recognised hotel restaurant. The set menus are described as a good option by reviewers, so arriving expecting a la carte flexibility may lead to friction , confirm format when booking. Dress expectations at a property of this tier typically run toward smart casual; shorts and beachwear are unlikely to be appropriate at dinner. For a fuller picture of what else the area offers, see our full Canyamel restaurants guide, our Canyamel hotels guide, bars guide, and wineries guide.
Book Can Simoneta if you're on Mallorca's east side and want a Michelin-recognised meal with a setting that genuinely adds to the experience, not just a backdrop. The Mexican-Mallorcan combination is the kind of cooking that rewards curiosity: it's not what most visitors expect from a Balearic hotel restaurant, and that gap between expectation and reality is one of the reasons the kitchen has sustained its Plate recognition across two years. For a direct alternative with more classic Mallorcan-Mediterranean framing, Sa Pleta by Marc Fosh is worth comparing. If you want the highest-rated cooking in the immediate area and are willing to pay for it, Voro is the one-star option. Can Simoneta sits between those two in ambition and price, and delivers clearly on both counts.
See the comparison section below for how Can Simoneta stacks up against Spain's broader fine-dining tier.
| Venue | Cuisine | Price | Booking Difficulty |
|---|---|---|---|
| Can Simoneta | Mediterranean Cuisine | €€€ | Easy |
| Aponiente | Progressive - Seafood, Creative | €€€€ | Unknown |
| Arzak | Modern Basque, Creative | €€€€ | Unknown |
| Azurmendi | Progressive, Creative | €€€€ | Unknown |
| Cocina Hermanos Torres | Creative | €€€€ | Unknown |
| DiverXO | Progressive - Asian, Creative | €€€€ | Unknown |
What to weigh when choosing between Can Simoneta and alternatives.
Groups are possible but the format matters: Can Simoneta runs a set-menu structure at a cliff-top hotel property, which suits seated parties better than large roaming groups. For anything above six, check the venue's official channels well in advance. The intimate scale of the space means large parties compete with regular bookings, particularly in peak summer season.
At €€€ pricing, yes — if the setting is part of what you're paying for. The Michelin Plate recognition (2024 and 2025) confirms the kitchen earns its place on merit, and chef David Moreno's Mexican-Mallorcan set menus give the meal a distinct identity beyond generic hotel dining. Lunch tends to offer better value than dinner for the views alone, since the cliff outlook is wasted in the dark.
Set-menu formats can be limiting for dietary restrictions, and Can Simoneta's kitchen is built around a fixed structure. Contact the restaurant before booking to confirm what can be adapted. The Mexican-Mallorcan cuisine uses diverse ingredients, so advance notice gives the kitchen the best chance of accommodating you without compromising the menu's coherence.
Book at least three to four weeks out in summer, longer if you want a specific lunch slot with optimal light for the cliff views. The property is an ultra-luxury hotel, which means the restaurant fills with both hotel guests and outside diners during peak season. Shoulder season — May or October — gives you more flexibility and a less crowded terrace.
Canyamel itself is a small coastal area with limited dining competition at this level, so the practical alternatives are elsewhere on Mallorca's east coast or in Palma. For Michelin-level dining with a stronger urban fine-dining format, Palma's restaurant scene is the obvious pivot. Can Simoneta's specific combination of cliff setting and Michelin Plate recognition has no direct equivalent on the east side of the island.
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