Mercat de l'Olivar

Palma's working market hall, two floors of fish, meat, cheese, olives. Open Monday to Saturday from 7am, closed Sundays. The morning crowd is locals doing the weekly shop — by ten the tapas bars upstairs start filling with people who turned a coffee into a glass of wine. Fish counters close around two. Friday evenings stay open later than the rest. The building itself is 1951, plain and functional. Skip the souvenir end. Walk the meat aisle, pick a stall that has a queue, and order what they cut that morning.