Es Princep

Es Princep sits within Palma's old quarter, where narrow stone lanes spill toward the Mediterranean and the city's cathedral spire punctuates the skyline. The property anchors La Calatrava, one of Palma's most atmospheric barrios, where medieval walls meet palm-shaded promenades and the rhythm of the port hums just beyond. This is Mallorca's capital stripped of its resort veneer: a working harbour city with Gothic cloisters, Arab baths hidden in courtyards, and fishermen unloading catch at dawn.

Palma wears its layered history openly. Phoenician traders first planted roots here; Romans, Moors, and Catalans followed, each leaving monuments that still shape the cityscape. The cathedral, La Seu, rises from the waterfront like a golden ship, its sandstone façade glowing amber at sunset. Beyond the old town's labyrinth, tree-lined boulevards give way to beaches, marinas, and the Serra de Tramuntana mountains climbing into the northwest sky.

The property stands less than a kilometre from the cathedral and the Almudaina Palace, with the Central Market Olivar within walking distance. Palma de Mallorca Airport lies seven kilometres east, a quick taxi or bus ride from the city centre.

Fernando Pérez Arellano's Zaranda holds one Michelin star and operates on-site with a separate entrance, delivering creative cuisine rooted in Mallorcan tradition. Within the old quarter, two more starred tables wait: DINS Santi Taura (one star), steps from the cathedral, interprets island recipes with modern restraint, while Marc Fosh (one star) occupies a converted 17th-century seminary less than a kilometre away, blending regional ingredients with contemporary technique. Book a table at Zaranda to experience Arellano's vision without leaving the property.

Beaches line the coast in both directions: Punta des Gas lies three hundred metres south, Platja de Can Pere Antoni stretches along the bay seven hundred metres east. The Central Market Olivar, nine hundred metres inland, fills morning hours with stalls of sobrassada, ensaïmades, and sea urchins still briny from overnight hauls. The Serra de Tramuntana, a UNESCO Cultural Landscape of terraced olive groves and mountain villages, begins nineteen kilometres northwest. Golf courses dot the interior, the nearest at Son Muntaner less than five kilometres away.

Winter brings mild days and soft light, temperatures hovering in the mid-teens, occasional rain showers clearing to reveal sharp blue skies. The city slows, café terraces empty by late afternoon, and the Tramuntana peaks sometimes dust with snow.

Spring and autumn strike the balance: warm enough for long walks through the old quarter, cool enough that the beaches remain uncrowded. May and October see occasional downpours, but the air smells of orange blossom in spring and ripening figs in autumn.

Summer burns bright and dry, July and August pushing close to thirty degrees. The port buzzes, tables spill into every square, and the sea turns glassy. Mornings offer the best hours for exploring before the heat settles in.