Zaranda

The welcome was really cool, and the concept of moving through several spaces was unique. We’ve been to many Michelin restaurants, and we haven’t found this idea anywhere else. We enjoyed it extremely, extremely much. The way the concept was adapted to the building – like, the fact that leather used to be made there – was also amazing. The fact that they took us into the kitchen and we could see up close how everything was prepared, how clean it was, and that there was absolutely no smell, gave us a truly remarkable experience. The cheese tasting, in particular, was probably one of the best culinary experiences we’ve ever had. The service was also very good – the waiters were extremely respectful – and overall, we feel this experience truly elevated our stay in Palma de Mallorca. And the fact that the chef came over to talk, and that we were able to talk with him while sitting at the table, was the cherry on top. It’s one of the nicest things that can happen during a fine dining experience – to be able to chat with the person who created the concept.

The 12 course experience was filling and satisfying. The concept of tying the food to the history of the building being a tannery was unique and made for a good food story. The dishes were interesting and definitely creative. We especially enjoyed the interaction with our food in creating the beautiful gold lamb sandwich. The plating was also special. Some of the plates are made by a local artist who understands well the concept of the restaurant. The experience itself was well orchestrated and we greatly enjoyed the three places where we ate the menu dishes. The attention to detail was superb and we loved the full circle experience of ending our meal in the same location where we started it. Attention to detail could easily be seen in the service provided. The staff were warm and welcoming and we enjoyed talking with them and getting to know them a little bit. The end of dinner gifts to take away (menus, wrapped chocolate and leather rings with different possible uses) were a nice and thoughtful touch. We look forward to our next visit.

It is difficult to describe what an experience dining at Zaranda is. The whole concept is built around the history of the place where the restaurant is. An ancient tannery discovered in the basement. You then enter a journey of beautiful storytelling based on this history and the leather craft in general that is used as inspiration for all the dishes in a really beautiful and surprising way. Additionally you dine through different spaces in the restaurant, including a stint in the kitchen. The whole thing was a wonder. The head chef and genius behind the experience is there throughout. Fernando was such a lovely man and you can see his care, control and generosity in everything they deliver. We even met his lovely daughter, only 16 and extremely professionally waitering front of house. We also enjoyed some incredible and interesting wine pairings from the talented and friendly Thibault. I didn't catch her name but the lady who hosted us was beyond attentive and professional. We were pampered! The whole thing was wonderful. From the moment you arrive you are not just having a meal. You are swept up I to this world like a magic carpet ride until you leave. I could not recommend it more highly as an experience. The cookery was masterful, difficult to comprehend...in a good way. Truly memorable event in a very beautiful place with wonderful people all passionate about what they do. The reason I write reviews!!!!

We had absolutely great experiences in Zaranda! It was like a wonderful trip full gastronomic adventures! 14 beautiful and stunning dishes. We loved the story telling, quality of tableware and cutlery. Service was excellent! The presence of the chief was very welcoming and interesting! Maybe a little bit too much in terms of quantity or size of portions. We felt a bit heavy after the dinner (maybe if you don’t eat at all during a day then it’s ok :) or maybe make some portions smaller… Anyway I recommend this place strongly! Unforgettable experience!

Our dining experience was nothing short of extraordinary, each dish was thoughtfully crafted, with a unique story behind it—a level of care and intention we've rarely encountered before. The chef's creativity and passion were evident in every bite, and we were truly captivated by the artistic elements woven into the meal. Though this is a one-star Michelin restaurant, the experience felt much more in line with what we’d expect from a two-star establishment. The meal was perfectly adapted to our pescatarian preferences, and we never felt as though we missed out on anything.

Our experience at Zaranda exceeded all expectations. From beginning to end, the staff treated us with exceptional kindness. We thoroughly enjoyed the immersive journey through history and storytelling as we moved from room to room. The food was exquisitely crafted, with a level of detail and thoughtfulness that made each dish feel like a work of art. The staff's warmth made us feel as though we were the only guests there. With seating for only six tables, the intimate atmosphere allowed us to relax and savor each course of our set menu at a leisurely pace. Dining at Zaranda is a memory we will always hold. Thank you to the team for a wonderful experience! Highly, highly recommend.

The 18 course full tasting menu, is far too much food. We were promised they were snacks, and actually had to ask them to cut the rest of the dishes away completely at course 10. The theme around leather making is bizarre, to be fed cow face and things like monks fish liver- yuck. I've never gagged at a dish in a Michelin star restaurant until now. Just because you can cook some forms of food, doesn't mean you should. The best part was dining in the kitchen. The sommelier wasn't impressed that we chose the cheapest wine on the menu at 60 euros a bottle, he suggested a 90 euro bottle which was very unpleasant, Jos suggestions for us was pretentious, I stead of asking us the kind of wines we actually like. We were still charged the full 18 course prices as we were told the dishes we would of had went in the bin. I don't believe this is true because they're made on the spot as we witnessed during the kitchen courses. The waitress/ manager then asked if we were adding a tip on to the end? We should of been given the dishes we couldn't eat as takeaway, as we were charged for them anyway. I've eaten in a 3 Michelin star restaurant which was around 8/9 courses for their full tasting menu, with food flavours catered to the masses as opposed to trying to be really alternative and different. The whole menu concept needs a re think. Sadly I can't recommend this restaurant, the staff were unpleasant, and it's extremely pretentious and the menu was 85% fish, and I love fish but not these intense flavours. The food itself looks incredible, but the taste doesn't match

We were unfortunately very dissapointed with our visit. Our 30-year anniversary celebrarion at Zaranda sadly ended very abrupt because of my wife getting violently sick of the food maybe 1/3 into the dining. She had urgently rush to vomit twice because of the massive nausea. At the time we didn't understand exacly what happend and we had to immediately take a taxi home to our hotel. The mrs felt clearly that it was the food that had affected her but insentivities can of course be individual and the staff hinted that it a her issue not them (due to it happend within a couple of hours when leaving). But during the night I also got severe stomache cramps and abdominal pains and then it was clear without a doubt that something we ate at Zaranda was not right (we didn't eat anyting at all prior to the dinner during the whole day because we knew lt would be a lot). We both had upset and bloated stomaches for days and even the week after returning back to Sweden so it lingered on for quite a while. The real dissapointement was that I sent a response to their internal survey about our experience where I wanted to let them know that we both got sick. While we understand that things happen we never even got a response back or even an acknowledgment that they took it serious. I sincerly think that this lack of action is unbecoming of a resturant with these ambitions and recognition and I hope that me forcing myself to write this public review that they hopefully will self reflect on their behaviour. At this current moment I would actually discourage anyone to go there until they have clarity on why we both got sick or at least show accountability.