Food in Majorca is of a high standard and getting better all the time thanks to a new sense of pride in what’s available on the island itself. Like the mainland, it has abundant fruit and vegetables, quality wines and olive oils, a thriving native pork (porc negre) industry, plus the bounty of the sea that surrounds it.
To showcase this, high-flying chefs like Marc Fosh and Koldo Royo have gone back to their roots recently eschewing their Michelin stars in favour of restaurant experiences that are more accessible (and affordable) without compromising on creativity. Up-and-coming chefs are following suit and it is well worth seeking these out for a taste of new Majorcan cuisine. If you're on a budget, the lunch menu can get you all the experience for a fraction of the price (€18 for three courses at Simply Fosh for example).
Add to the mix atmospheric tapas bars, traditional country inns, beach shacks and, yes, a generous dollop of top-notch international influences (Thai, Japanese, Indian, French, Italian all have good references here) and Majorca scores highly as a foodie destination.
Like mainland Spain eating habits are late here, although you’ll see more touristy destinations filling up from as early as 6pm. As a rule lunch starts at 2pm, dinner at 9pm and both are occasions for lingering. In higher-end places you could easily be finishing lunch at 5pm, and dinner after midnight. That means that you may not head out for drinks much before 1am, and if you’re in bed by 3am you’re doing quite well. Prepare for the vida nocturna.