Mallorca's Restaurants Complain About Guests' Thrift – A Season of Empty Tables

The terraces are there, the guests aren’t

I was last week on Paseo Marítimo around 8 p.m. Usually the promenade overflows, plates clatter, lights flash. This time: more waiters than guests, and the music muted. This isn't imagination – many restaurateurs report noticeably more cautious tourists.

No big spending anymore

"People count beforehand", says Carmen, who runs a small fish tavern in the old town. She tells of families who prefer larger supermarket purchases and cook in their apartment in the evening. "Earlier they came in spontaneously. Now they first look at the prices."

For operators this means: less turnover, although in recent years new kitchen devices, more modern furnishings and better ventilation have been invested in. Some places have closed weekdays during this off-season and now open only on weekends.

Costs rise, visitors spend less

On the other hand higher operating costs bite: supplier prices, energy, staff – all more expensive than two years ago. The tension is clear: guests' spending declines while the businesses' expenditures rise. A vicious circle.

A club owner who wishes to remain anonymous sums it up: "People are on a starvation budget. Once you charge admission or name drink prices, the queue thins out."

Cheap competition and rules set additional limits

Not only private budgets matter. More and more affordable supermarkets near the beach mean visitors go out to eat less often. Then come stricter rules for outdoor terraces, complaints from residents and administrative requirements that add work and costs.

Some restaurateurs now speak of structural changes in guest behavior: shorter stays, fewer dinners in the evening, more do-it-yourself vacations. This is not a trend visible only in one cove – from Alcúdia to Cala d'Or we hear similar complaints.

How is the industry reacting?

Responses vary: some establishments lower prices for lunch menus, others rely on special events to attract audiences again. Still others shorten opening hours or seek cooperation with delivery services. None of these paths is without risk — requires courage and often new investments.

At the end of the evening, between parked chairs and half-empty glasses, the question remains: will the guests return when costs fall? Or has spending behavior changed sustainably? The coming months should show whether Mallorca can keep its vibrant restaurant scene stable.