Morralla

Could this be the best paella in Palma?

After years on the island, I never imagined I'd find one of the best paellas at such an unassuming spot. Between warehouses and lorries, Morralla delivers a culinary highlight.

We started with Zamburinas gratinadas with mole negro and ají amarillo, served on a hot dish of white stones. The scallops were perfectly cooked, tender and full of flavour.

The paella was a gently golden masterpiece with perfectly cooked rice. The fish: fresh, aromatic and of a quality that pleasantly surprised me. The Ribera del Duero the house recommended was a bullseye — powerful yet harmonious.

The terrace, elegantly styled in anthracite and black, creates a sophisticated yet cosy atmosphere. Head chef Enrique Raulerazo comes to every table personally — here, every detail matters.

The tarte tatin with vanilla ice cream was the crowning finale. Starter, paella, wine and dessert — all for just 52 euros per person.

Morralla is a genuine insider tip that blows away all prejudices about restaurants in industrial zones.