Restaurant in Palma, Spain
Michelin-recognised Peruvian at mid-range prices.
Sumaq is Palma's most credible Peruvian restaurant and its best-value Michelin-recognised table. Chef Irene Gutiérrez holds back-to-back Michelin Plates (2024–2025) with a €€ price point, an extensive à la carte anchored by a dedicated ceviche section, and a cod dish that Michelin singled out by name. Easy to book, disproportionately good for the price.
Sumaq is easy to book and genuinely worth it. Getting a table at this Peruvian restaurant on Carrer de Cotoner in Palma's Ponent neighbourhood is not the exercise in planning that a reservation at Zaranda or DINS Santi Taura demands, yet the quality of cooking here punches well above the €€ price point. Two consecutive Michelin Plates (2024 and 2025) confirm that Michelin's inspectors have noticed. For a first-timer in Palma looking for something beyond the standard Mallorcan fish-and-tapas circuit, Sumaq is the most distinctive restaurant at this price tier in the city.
Chef Irene Gutiérrez runs a kitchen organised around the idea that Peruvian cooking, done honestly, does not need fine-dining scaffolding to be compelling. The restaurant takes its name from the Quechua word meaning delicious, sumptuous, or beautiful — a statement of intent rather than marketing language. The format gives you a choice: an extensive à la carte that includes a dedicated ceviche section, or a tasting menu that moves through the broader range of the kitchen's repertoire. For a first visit, the à la carte is the better call. It lets you build a meal around the dishes you actually want, and the ceviche section alone justifies the trip.
The signature dish is the cod, and it is the one thing you should order regardless of what else you choose. Michelin singled it out specifically, which, at a Plate-level restaurant, is a notable signal. Michelin Plates are awarded to restaurants the guide considers worth knowing about — they sit below star level but represent a meaningful quality threshold, and back-to-back recognition in 2024 and 2025 suggests consistency rather than a one-off strong year.
At €€ pricing, Sumaq sits in a different spending bracket from Marc Fosh, Adrián Quetglas, or Zaranda, all of which operate at €€€ or above. What makes Sumaq interesting is that the cooking does not feel like a budget compromise. Peruvian cuisine , with its Japanese-influenced nikkei techniques, its acidic leche de tigre bases, and its layered spicing , is technically demanding to execute well. A restaurant doing it at this price level, with Michelin recognition, is the definition of disproportionate quality for its tier.
Palma's restaurant scene is weighted toward Mallorcan and Mediterranean cooking, which makes Sumaq the clearest option in the city if you want serious Peruvian food. For context on how well-executed Peruvian cuisine performs at the highest level elsewhere in the world, ITAMAE in Miami and Causa in Washington, D.C. both demonstrate what the cuisine can do when given room to develop. Sumaq is not operating at that scale, but the underlying cooking philosophy is recognisably in the same tradition. Closer to home, Spain's leading kitchens , from Quique Dacosta in Dénia to El Celler de Can Roca in Girona , set the benchmark for technical cooking at the leading of the market. Sumaq is not competing at that level, but it is delivering something the higher-end Mallorcan restaurants do not: a completely different culinary tradition, executed with focus and credibility.
With a Google rating of 4.6 across 1,079 reviews, the reception from diners mirrors the Michelin signal. A large review sample at that score is a more reliable indicator than a small handful of glowing write-ups, and it suggests the kitchen performs consistently across service types and group sizes.
The tasting menu is worth considering if you are with a group that wants to hand over control of the meal and experience the kitchen's range. For a couple on a first visit, or anyone who has a clear idea of what they want from Peruvian cooking, the à la carte gives you more flexibility and the ceviche section is too good to skip past.
Palma has plenty of options across every category. If you want to explore beyond restaurants, our full Palma bars guide, hotels guide, wineries guide, and experiences guide cover the rest of the city. For the full dining picture, our Palma restaurants guide compares Sumaq against the wider field, including Aromata and Bàrbar.
Book Sumaq if you want Michelin-recognised cooking at a price point that does not require a special-occasion budget. The cod is the dish to anchor your order around. Go à la carte on a first visit, arrive with appetite for ceviche, and do not overthink the booking , this one is genuinely accessible.
| Venue | Cuisine | Awards | Booking Difficulty | Value |
|---|---|---|---|---|
| Sumaq | Peruvian | A restaurant with a strong focus on flavour and the true soul of Peruvian cooking under the baton of chef Irene Gutiérrez. In the indigenous Quechua language of Peru, “sumaq” translates as “delicious, sumptuous or beautiful”, an apt description for the recipes on the extensive à la carte (which includes a section specifically devoted to ceviches) plus a tasting menu that offers a true culinary flight of fancy. The cod here, Sumaq’s signature dish, is well worth trying.; Michelin Plate (2025); Michelin Plate (2024) | Easy | — |
| Zaranda | Mallorcan, Creative | Michelin 1 Star | Unknown | — |
| La Bodeguilla | Wine Bar, Traditional Cuisine | Unknown | — | |
| DINS Santi Taura | Mallorcan, Modern Cuisine | Unknown | — | |
| Marc Fosh | Modern Cuisine | Michelin 1 Star | Unknown | — |
| Adrián Quetglas | Modern Cuisine | Unknown | — |
How Sumaq stacks up against the competition.
A few days to a week ahead is usually enough at this €€ price point, though weekends in summer fill faster given Palma's tourist traffic. Sumaq is not in the same demand bracket as Zaranda or Adrián Quetglas, so last-minute tables are realistic outside peak season. Still, if you have a fixed date, book early to secure your preferred time.
For Michelin-level cooking with more local Mallorcan roots, DINS Santi Taura and Marc Fosh are the direct comparisons at a similar or slightly higher price. La Bodeguilla suits wine-led, casual dining rather than a focused cuisine concept. If budget is no concern and you want the most decorated table in Palma, Zaranda (two Michelin stars) is the step up — but Sumaq's €€ pricing makes it the stronger everyday value for Peruvian cooking specifically.
Yes, particularly if you want a Michelin Plate restaurant without a special-occasion price tag. The tasting menu gives the occasion a clear structure, and the ceviche-focused à la carte works well for sharing across a group. It is a better fit for a birthday dinner or anniversary than a corporate event — the atmosphere on Carrer de Cotoner is neighbourhood-scale, not grand dining room.
This is a Michelin Plate neighbourhood restaurant in Palma's Ponent area at a €€ price point, so neat casual is the practical call — think clean trousers and a collared shirt or equivalent, not a jacket-required room. Palma diners tend to dress up slightly for the evening, so you will not look out of place going smart, but a suit or formal wear is unnecessary here.
Peruvian kitchens rely heavily on fish, seafood, and citrus-based preparations, so pescatarians are well served — the ceviche section alone covers that ground. The extensive à la carte gives the kitchen flexibility to work around specific needs, and Michelin Plate restaurants at this level typically accommodate requests when flagged at booking. check the venue's official channels when reserving to confirm allergen handling, particularly for shellfish or gluten.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
