Mallorca Restaurant Week 2026
Mallorca Restaurant Week (MRW) today officially presented its 2026 edition at a press conference held at Pueblo Español, bringing together chefs, restaurateurs, local producers, institutional representatives, partners and media to reaffirm a shared vision of gastronomy as a cultural, economic and territorial force. Now in it's 2nd year, Mallorca Restaurant week counts with more restaurants, more Michelin stars and more limited edition menus.
Ana Paula Ruiz Alfaro, the founder of Mallorca Restaurant Week, chaired a panel representing the full gastronomic ecosystem of the island: Koldo Royo, founder of ASCAIB and promoter of local product; Joan Llabrés, Director General of Agro-Food Quality and Local Product at the Govern de les Illes Balears; Gabi Llobera, Director of Marketing and Communication at Garden Hotel Group; Marc Fosh, Michelin-starred chef and participant in MRW for the second consecutive year; and Guillermo Adrover, Director of Terracor.
Ruiz Alfaro placed restaurants firmly at the heart of the initiative. “Mallorca Restaurant Week exists thanks to its restaurants,” she said. “Mallorca has extraordinary restaurants — with character, personality and their own proposal. That is not by chance. It is the result of constant work, high standards, risk and vision.”
She underlined that many of the participating restaurants have already helped position Mallorca on the international gastronomic map, demonstrating that an island can compete at the highest level. “When a restaurant with that recognition joins a collective project like this, it is not because it needs visibility. It is because it understands the value of leadership,” she explained.
Throughout the panel discussion, speakers highlighted the responsibility that comes with gastronomic excellence. Restaurants were described not only as creative spaces, but also as leaders capable of shaping territory, influencing supply chains and strengthening local economies. Institutional and private-sector voices reinforced the importance of alignment between public policy, hospitality groups and independent restaurants.
A central theme of the press conference was the role of local product as the origin of gastronomy. Producers and chefs alike stressed that every restaurant begins long before the kitchen — with the land, the sea, farms, wineries and local producers.
“The true luxury today is not what comes from far away,” said Ruiz Alfaro. “It is what is authentic. And when excellence embraces local product with intention, the impact is far greater. It does not only improve a dish. It strengthens an economy, protects a culture and reinforces the identity of the island.”
Mallorca Restaurant Week was presented as a platform where restaurants are the protagonists, where local product gains real and meaningful visibility, and where Mallorca positions itself through coherence rather than passing trends. The initiative promotes collaboration over competition, aligning talent, territory and leadership.
“Here, we are not competing with one another,” Ruiz Alfaro added. “We are building something together. And that, for me, is the most important thing.”
Looking ahead, the message was clear: Mallorca already has world-class talent. The next stage is not to be “more”, but to be more conscious of who it is. When restaurants and local product move in alignment, Mallorca can become not just an attractive gastronomic destination, but a reference point with a strong and recognisable identity.
The Restaurant Week team expressed its gratitude to Restoo for their technological support, Pueblo Español for hosting the event, MM Experiences for organising the press conference and the market day, Montesión Wine Estate for the wine tasting opportunity, as well as to all the other local producers, chefs, sponsors and partners supporting Mallorca Restaurant Week.
