Andana restaurant

Andana takes its name from the word for a raised platform, traditionally used to board a train, a fitting name for its location beside Palma’s historic Ferrocarril station, the departure point for the old train to Sóller. Set in a 19th-century building with high wooden ceilings and deep green booths, the restaurant offers a relaxed, Mediterranean atmosphere.

Chef Maca de Castro, best known for her Michelin-starred restaurant in Alcúdia, brings her strong Mallorcan roots to Andana. The menu draws heavily on produce from her own sustainable farm in Sa Pobla often called the island’s orchard, where citrus trees, native herbs, ducks and chickens create a truly local pantry. Dishes are grounded in tradition but delivered with a modern touch, with a strong focus on seasonality: the menu changes four times a year.

A signature dish is the “Lentils with tender red prawns,” served in a small paella pan and featuring prawns fresh from Sóller, the end of the train line.

The kitchen is open all day.