Vandal Palma

"This loud, nighttime-only Santa Catalina tapas bar basically demands you have a great time. The tapas are served slowly but surely in a moodily lit lounge, and the menu plays with flavors from all over the world, with suggestions for cocktail pairings with each tapa. Many dishes are tiny bites with unexpected combinations, like the ceviche-and-coconut-foam cone with its clash of textures (something like a savory ice cream cone) or the crunchy croquettes made with maize, pork, and huitlacoche. Definitely book ahead, especially for weekends when people pour into Santa Catalina from all over Mallorca." - isabella noble

"This loud, nighttime-only Santa Catalina tapas bar basically demands you have a great time. The tapas are served slowly but surely in a moodily lit lounge, and the menu plays with flavors from all over the world, with suggestions for cocktail pairings with each tapa. Many dishes are tiny bites with unexpected combinations, like the ceviche-and-coconut-foam cone with its clash of textures (something like a savory ice cream cone) or the crunchy croquettes made with maize, pork, and huitlacoche. Definitely book ahead, especially for weekends when people pour into Santa Catalina from all over Mallorca." - Isabella Noble

"You can’t swing a bottle of malbec without hitting an Argentinian chef in Mallorca. It’s true at Vandal, though chef Bernabé Caravotta and sommelier Sebastián Perez probably wouldn’t let you swing any bottles around. The team at this trendy urban haunt in hip Santa Catalina pair modern Latin American and Asian-inspired bites with signature cocktails. A ceviche cone with coconut foam is served with a Vino Sour 2.0 of white wine, lemon, and ceviche syrup, while the Patagonian black hake with Jerusalem artichokes, sea urchin, almonds, and garlic comes with a tangy tequila-based Red Patrón.  [$$$]" - Isabelle Kliger

"Tao Group’s Vandal and a nightclub and dayclub from the same nightlife veterans also plan to open." - Susan Stapleton