Restaurant in Palma, Spain
Michelin star, multi-room format, dinner only.
Zaranda holds a Michelin star (2024) and an OAD Classical recommendation, serving multi-course tasting menus in a former tannery beneath Palma's old quarter. The kitchen focuses on Mallorcan produce with Moorish-influenced appetisers, across formats ranging from 6 to 18 courses. At €€€€ and dinner-only, this is a deliberate booking for a specific kind of meal — and one of Palma's most considered fine dining arguments.
Yes — but with a clear-eyed understanding of what you're committing to. Zaranda holds a Michelin star (2024) and an Opinionated About Dining Classical recommendation (2023), operates out of a genuinely unusual physical space in Palma's Es Princep hotel, and serves tasting menus that run from 6 courses up to 18. At €€€€ pricing and with dinner service running only from 7 PM to 9 PM, Tuesday through Sunday, this is a deliberate, high-investment meal. If you want a quick dinner or are testing Palma's fine dining scene for the first time, Adrián Quetglas offers a more accessible entry point. But if you are ready to commit to a multi-course experience anchored to Mallorca's ingredients and a space with genuine architectural history, Zaranda makes a compelling case.
Zaranda's story matters here because it directly affects how you should think about booking it now. Fernando Pérez Arellano built the restaurant into the only two-Michelin-star venue in Mallorca — a notable distinction for any Spanish island kitchen. The move to its current location within the Es Princep hotel in Palma's old quarter cost it that second star, and it currently holds one. That transition is not a reason to avoid the restaurant; it is, if anything, a reason to pay attention. The cooking and the kitchen team did not change , the location did. Zaranda's current Michelin one-star standing, combined with its OAD Classical recommendation, suggests a kitchen that independent guides continue to rate seriously even after the logistical disruption of relocation. The comparison point is useful: plenty of one-star restaurants in Spain are aspirational bookings. Consider Arzak in San Sebastián or Azurmendi in Larrabetzu , both multi-starred and both destinations in their own right. Zaranda at one star is a different proposition but not a lesser one for the right diner.
The physical setting is one of the more considered in Palma's fine dining scene. Zaranda sits above the remains of a former tannery, and the design works directly with that history: rooms are named Guild Hall, Saddler's Corner, and Tanner's Dining Room, with partially visible archaeological remains below a glass floor. This is not incidental atmosphere. It positions the meal as something specific to this place and this city , a Palma old-quarter experience that you cannot replicate at, say, Marc Fosh or Aromata. The Es Princep hotel is a Michelin Key recipient, though Zaranda maintains a separate entrance, so the restaurant functions as a destination in its own right rather than as a hotel dining room you drift into.
The menu structure gives you real choices. Patrones offers 6, 7, or 8 courses. A flor de piel runs to 12 courses across three spaces. Plena flor is 18 courses, also across three spaces. If you have been to Zaranda before and worked through the shorter format, the multi-space 18-course experience is the logical next move , it is the version most specifically designed around the tannery's spatial history, moving you through the building as the meal progresses. That format is closer to what restaurants like El Celler de Can Roca in Girona or DiverXO in Madrid offer in terms of theatrical ambition, but at a Palma price point and scale. Appetisers draw on Moorish culinary traditions , appropriate given Mallorca's Arab-influenced history , and the island's produce runs through the menu, which makes the cooking feel grounded rather than generically modern.
Zaranda's location inside the old quarter of Palma is not just a backdrop , it is part of the restaurant's argument. The cooking references Arab influence, the building references tannery history, and the glass floor makes the archaeological layer literally visible. For a visitor to Palma who wants a meal that connects to the city rather than simply happening within it, this is the most coherent answer in the fine dining bracket. Mallorca's food scene has strong competitors , DINS Santi Taura works deeply Mallorcan material at a similar price level , but Zaranda's anchoring to a specific historic site inside Palma's walls gives it a character those restaurants do not replicate. If you want to understand what this city's culinary identity looks like when taken seriously at fine dining level, Zaranda is where that argument is being made most deliberately.
For broader context on eating and drinking in the city, see our full Palma restaurants guide, our full Palma bars guide, and our full Palma hotels guide. If you want to extend into wine or experiences during your stay, our Palma wineries guide and our Palma experiences guide cover both. For comparable Spanish creative kitchens outside Mallorca, Aponiente in El Puerto de Santa María, Cocina Hermanos Torres in Barcelona, and José Carlos García in Málaga give a useful cross-section of what the Michelin one-star tier looks like across Spain.
Zaranda serves dinner only, Tuesday through Sunday, with a single service window from 7 PM to 9 PM. Monday is closed. The venue is at Bala Roja 1 in Palma's old quarter. Booking is hard , demand at this level in Palma's limited fine dining market means you should expect to plan well ahead. Google reviews sit at 4.7 from 245 ratings, which is a reliable signal of consistent execution at this price tier. Pricing is €€€€; confirm current menu prices and booking availability directly with the restaurant, as tasting menu costs shift with seasonal changes.
Quick reference: Zaranda, Bala Roja 1, Palma old quarter. Dinner only, Tue–Sun, 7–9 PM. Closed Monday. Hard to book , reserve as far ahead as possible.
| Venue | Awards | Price | Value |
|---|---|---|---|
| Zaranda | Zaranda used to be the only Michelin 2-star in Mallorca (although due to the moving to its new location it currently has none). Fernando Arellano comes from Madrid and is a very renowned chef. At the...; Fernando Pérez Arellano’s legendary Zaranda restaurant continues to delight the senses in Palma’s old quarter, within the walls of the Es Princep luxury hotel (a Michelin Key recipient), but with a separate entrance. It stands above the remains of a former tannery, playing with the origins of the site and the lexicon to invite us to enjoy evocative experiences in different rooms (Guild Hall, Saddler's Corner, Tanner's Dining Room, etc.): Patrones (you can choose 6, 7 or 8 courses), A flor de piel (12 courses, in 3 spaces) and Plena flor (18 courses, in 3 spaces). There are interesting pickled options as appetisers, all of them with nods to the Arab world and the history of the tanks where the skins were soaked and dyed, which are partially visible to diners thanks to a glass floor. You will find a carefully crafted setting, delicate textures, the best products from the island, and perfect pairings!; Fernando Pérez Arellano’s legendary Zaranda restaurant continues to delight the senses in Palma’s old quarter, within the walls of the Es Princep luxury hotel (a Michelin Key recipient), but with a separate entrance. It stands above the remains of a former tannery, playing with the origins of the site and the lexicon to invite us to enjoy evocative experiences in different rooms (Guild Hall, Saddler's Corner, Tanner's Dining Room, etc.): Patrones (you can choose 6, 7 or 8 courses), A flor de piel (12 courses, in 3 spaces) and Plena flor (18 courses, in 3 spaces). There are interesting pickled options as appetisers, all of them with nods to the Arab world and the history of the tanks where the skins were soaked and dyed, which are partially visible to diners thanks to a glass floor. You will find a carefully crafted setting, delicate textures, the best products from the island, and perfect pairings!; Michelin 1 Star (2024); Opinionated About Dining Classical in Europe Recommended (2023) | €€€€ | — |
| DINS Santi Taura | €€€€ | — | |
| La Bodeguilla | €€ | — | |
| Marc Fosh | Michelin 1 Star | €€€€ | — |
| Adrián Quetglas | €€€ | — | |
| Aromata | €€€ | — |
How Zaranda stacks up against the competition.
Book at least three to four weeks out, especially for weekends in summer. Zaranda operates a single dinner service (7–9 PM) Tuesday through Sunday with no lunch, which means the window is narrow and seats are limited across its multiple dining rooms. If you are targeting a specific format — particularly the 18-course Plena flor experience across three spaces — lead time matters more. Last-minute availability may exist on weekday evenings in the shoulder season, but don't count on it at a 2024 Michelin-starred restaurant in a peak-season city like Palma.
The database does not confirm a bar-dining option at Zaranda. The venue is structured around dedicated dining rooms — Guild Hall, Saddler's Corner, and Tanner's Dining Room — each tied to specific tasting menu formats. This is a sit-down, multi-course commitment rather than a drop-in setup, so if you are looking for a more casual counter experience in Palma, La Bodeguilla or Marc Fosh are more flexible options.
At €€€€ pricing with a 2024 Michelin star and an Opinionated About Dining Classical recommendation, Zaranda justifies the spend if the tasting menu format suits you. The value case is strongest for the Patrones format (6–8 courses), which gives you the kitchen's cooking and the considered setting without the full 18-course commitment of Plena flor. If you want à la carte fine dining in Palma at a lower price point, Marc Fosh and Adrián Quetglas offer more flexibility. Zaranda is a specific kind of investment — deliberate, structured, and suited to diners who want the full multi-room experience.
Yes, if you are committed to the format. Zaranda offers three tasting menu formats: Patrones (6, 7, or 8 courses), A flor de piel (12 courses across three spaces), and Plena flor (18 courses across three spaces). The 12- and 18-course options are a real time and financial investment — this is a full evening, not a quick dinner. The glass floor revealing the historic tannery foundations below and the Arab-influenced appetisers are part of the experience, not just the food. Diners who want a destination meal with a strong sense of place will find it here.
The venue data does not specify dietary restriction policies. Given the structured tasting menu format and the kitchen's focus on Mallorcan produce, it is worth contacting Zaranda directly at the time of booking to discuss any requirements. Kitchens at this level (Michelin-starred, fixed-format) can usually accommodate with advance notice, but confirming early is important when the menu runs to 12 or 18 courses.
Zaranda is dinner only, so there is no choice to make here. The kitchen runs a single service from 7 PM to 9 PM, Tuesday through Sunday, with Monday closed. If you prefer lunch-format fine dining in Palma, Marc Fosh operates at lunch and is a Michelin-starred alternative worth considering.
It is one of the stronger cases for a special occasion in Palma. The multi-room format, the tannery setting with a glass floor over historic remains, and the structured progression of courses across spaces give the evening a clear sense of occasion. Zaranda holds a 2024 Michelin star and an Opinionated About Dining Classical recommendation, which adds weight to the booking. For a milestone dinner where setting and format matter as much as the food, this is the right choice in the old quarter.
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