Mallorca Restaurant Week is live, and despite the name, it’s five weeks long.

We’re joined in the studio by Anna Ruiz Alvaro and Mia Narpta, the team behind Mallorca Restaurant Week, to share what’s new for this edition, why the event focuses on the low season, and how it brings together restaurants, producers, hotels, and partners across the island.

We talk about:

1. When it runs, and why the timing matters
2. How restaurants are chosen, beyond Michelin stars
3. The local produce commitment, and why it’s part of the point
4. What you can book, including breakfast, lunch, dinner, and cocktails
5. How feedback leads to end of event recognitions
6. A few suggestions to get you started, from Japanese spots to veggie picks

Book through the official site and explore the list of restaurants and menus. Links are in the show notes.

Show notes

Guests

1. Anna Ruiz Alvaro, Mallorca Restaurant Week
2. Mia Narpta, Mallorca Restaurant Week

What you’ll hear

1. Mallorca Restaurant Week starts now and runs until 31 March, with a closing party on 30 March at Tabana
2. Over 50 restaurants participating, with more joining during the run
3. Why it’s designed for low season, to support restaurants and extend the season
4. The focus on local produce and the island’s food ecosystem
5. How booking works, and how feedback is collected
6. Names mentioned in conversation include Mark Fosh, Voro, DINS Santi Taura, Adrián Quetglas, Andreu Genestra, Aromata, and others

Mentions from the conversation

1. Restaurant Week website: restaurant-week.es
2. Instagram: https://www.instagram.com/restaurantweekes/

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