What local wines or drinks should I try to accompany seafood dishes in Palma?

Palma’s bustling seafront restaurants serve some of the freshest seafood you can find on the island, and pairing these dishes with local drinks elevates the experience further. The white wines from Binissalem, such as those made from the Moll or Prensal Blanc grapes, are an excellent match for grilled fish and lighter ceviche preparations, thanks to their crisp acidity and subtle fruit notes. These wines highlight the delicate flavors of the sea without overpowering them.

If you prefer red, seek out a young red from the same region, where varieties like Callet offer a light, fruity profile that complements richer seafood dishes like tumbet with seafood or paella. For something distinctively Mallorcan, the herbal liqueurs — Hierbas or Palo — enjoyed before or after a meal add a fragrant, bittersweet touch. On warmer evenings, a glass of chilled rosé from the island’s vineyards is refreshing and versatile, pairing well with tapas-style seafood dishes found in Palma’s old town.