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Restaurant Xalest

Offering locally inspired cuisine prepared with Chef Xema Álvarez’s modern touch, Xalest is open to both guests and visitors for lunch and dinner. From tapas and pintxos, to appetisers and entreés, dishes are designed for sharing and fully embrace both Mallorcan food culture and the Spanish way of dining.

Characterised by a relaxed atmosphere and a contemporary setting, the sophisticated ground floor restaurant is an easy and convivial space to in which to eat, drink and socialise. Start your meal with tapas and an expertly crafted drink at Xalest’s all-day bar, or maybe end the night in the attached lounge, a chilled gathering spot for visitors and locals alike.

Accessible via both the hotel and its own street level entrance, Xalest welcomes walk-ins as well as advance reservations.


Amidst the contemporary surroundings of restaurant Xalest, breakfast is served buffet-style with a focus on quality local ingredients. Choose from a selection of freshly made juices and bread, alongside serrano ham, cheese and a choice of both warm and cold plates, all of which may be supplemented with dishes from the à la carte menu.


An easy menu of Mallorcan classics crafted using local ingredients, Xalest’s lunch offering brings together tapas-style small dishes with larger plates for a shared dining experience. Guests are invited to enjoy contemporary takes on well-loved Spanish recipes that incorporate the island’s highest quality produce, alongside a selection of vegetarian dishes.


Blending Mallorcan recipes with local ingredients and a contemporary accent, dinner at Xalest is an original experience that reflects the many faces of this dynamic corner of Palma. Rooted in authenticity, the evening menu embraces both tapas and larger plates, and presents an exciting culinary journey that makes use of Mallorca’s best quality produce from land and sea. The result is a collection of delicious dishes that may be shared or enjoyed alone, ideally finished with a post-supper treat from the tempting dessert menu.

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