Luxury holidays in Mallorca
When to go
Sun-worshippers will love the summer, when temperatures rarely dip below 30ºC, but expect the island to be busy; go in autumn for warm waters without the crowds. In winter and spring, Mallorca is mild, sunny and much quieter.
From the blog
Tales from our travels
PlanesTouch down at Palma Airport from most major European cities, then hop in a taxi or hire a car. It’s a 10-kilometre drive to the centre of Palma, 60 kilometres to Alcúdia, 30 kilometres to Sóller and just under 40 kilometres to Deià.
BoatsHop on a ferry to Palma from Barcelona, Valencia or Ibiza, or to Alcúdia from Toulon in France.
TrainsFrom Palma Intermodal Station, one railway line heads north-east to Inca and one north to Sóller. Take the vintage electric train from Palma to Sóller, then enjoy the scenic route from there to Port de Sóller by tram.
AutomobilesDriving is a breeze on this island, and routes are well signposted. Hire a car and explore the winding mountain roads for coastal views at heart-thumping heights.
TaxisCabs are cheap and easy to find in Palma itself, but you’re better off hiring a car if you plan to do any longer journeys around the island.
If you have new-season swimwear to show off that is best accessorised by a 19th-century Mallorcan fort (every good bikini needs battlements for a backdrop), Cap Rocat is the place to do it. High in drama, blessed with sweeping sea views and radiating exclusivity from drawbridge to turret, it’s a secluded, adults-only hideaway, where supermodels and super yachters go for superlative service and one of the sexiest poolsides on the Med.
The man behind the kitchens of 17th-century rural estate Predi San Jaumell in Mallorca may have been born in the Balearics, but his culinary travels have taken him all over the world (via a three-season stint at El Bulli). Here in the Mallorcan countryside, he has precision-crafted a small but explosively flavoursome menu that takes island ingredients (home-grown olive oil, fish fresh from the coast, bread from the hotel’s own wheat fields) and turns them into contemporary culinary masterpieces. At an astonishingly good-value €38, his tasting menu is unmissable.