Restaurant · Mallorca · Spain
Periplo Portixol
“Fire, sea, and the fish that came in this morning.”
Perfect for
Long lunches · Sunset dinners · Groups who share
Price
€€
Reservation
Recommended
The Story
Portixol is the old fishing quarter east of Palma's centre — the neighbourhood the city forgot for a while and then remembered. The boats still go out from here. Periplo sits on the waterfront at the coordinates the menu prints: 39°33'33.1"N, 2°40'22.4"E.
The kitchen is live fire. Everything passes through the brasa — the fish, the asparagus, the octopus, the scallops. The menu tells you on the first page: they will not always have everything, they are subject to the season and the contingencies of the weather. The market fish is listed by weight because that is how fish is sold — a whole scorpionfish, a sole, a John Dory, cooked in its own juices over charcoal.
The philosophy is sharing. The menu says so directly: all dishes recommended for the centre of the table. You order more than you think you need and it turns out to be about right.
Philosophy
How we work.
Brasa first — the live charcoal fire is the kitchen's primary tool. The fish, the octopus, the scallops, the asparagus — everything passes through it
Market fish by weight — the day's whole fish listed by 100g, cooked in their own juices. Scorpionfish, sole, John Dory, sea bass — whatever came in that morning
Everything to share — the menu asks you to put all dishes in the centre of the table. Order more than you think you need. That is the point.
Signature Dishes
Mallorca red prawn tartare, Joselito pork belly
The premium starter — raw Mallorcan red prawn tartare with cured panceta from Joselito. The sea and the farm in one plate. €35.
Market fish, brasa-grilled in their own juices
The heart of the menu — whole fish priced by weight: sea bass €9.50/100g, sole €8.50/100g, John Dory €11/100g, Mallorcan scorpionfish (cap roig) €11/100g. What came in, what's available.
Senyoret paella — prawn, squid, crayfish
The Mallorcan rice dish — red prawn, squid and crayfish with parsley aioli, served in the paella pan for two. €29 per person.
Grilled octopus, roast leek, salsa brava
Octopus through the brasa — charred, with roasted leek and the classic Mallorcan sauce brava. One of the best things on the menu. €26.50.
30-day dry-aged chuletón — market price, minimum 400g
The land anchor of the menu — boneless rib eye, 30-day dry-aged, from selected breeds with respectful rearing. €9/100g, minimum 400g cut.
The Feeling
Feels like
Portixol at the waterfront — the terrace faces the sea, the brasa is visible through the open kitchen. On a clear evening the light on the bay is reason enough to be here.
Best time
Sunset dinner on the terrace — the golden hour at Portixol is the best version of the restaurant
Music
The sea, the fire, the table. Background music that doesn't get in the way.
Perfect for
The CinCin Notes
Portixol is fifteen minutes from the old town and a different world — the neighbourhood has its own pace, its own light, and Periplo sits right on the water.
The approach here is simple and correct: live fire, daily market fish, sharing plates. Order the red prawn tartare, something from the brasa, and a whole market fish between two. The Senyoret paella if there are four of you. Come for the sunset if you can get a terrace table.
This is not the most refined restaurant on the island. It is one of the most enjoyable.
Around Here
Practical Information
- Opening hours
- Check www.periploportixol.com for current hours. Lunch and dinner service. Market fish availability varies daily.
- Address
- Portixol, 07006 Palma, Mallorca, Spain
- Reservations
- Recommended, especially for terrace tables — book via www.periploportixol.com
- Website
- periploportixol.com
- Dress code
- Casual — harbour casual, Mallorca style
- Average spend
- €45–70 per person for dinner with wine