Andreu Genestra Restaurant

Island product held to the pass

Local produce sets the first discipline for Andreu Genestra, chef at Andreu Genestra Restaurant in Capdepera, before technique enters the room. He was born in Inca, trained at Escola d’Hoteleria de les Illes Balears, and worked through Iberostar, hotels in Mallorca, Hotel Condes de Barcelona, Hotel Read’s under Marc Fosh, Son Brull, El Bulli and Mugaritz before building the restaurant that carries his name. The route matters because it did not detach him from Mallorca. It gave him the modern Spanish vocabulary, then sent him back to the island with a sharper set of tools.

Genestra has said he was already planning to be a chef when he was 12 or 13. At this address, opened in 2011, that early decision settles into a tasting-menu restaurant where Mallorcan soil, sea and memory remain legible. His other rooms broaden the register, including Aromata in Palma and his work managing the food of Lío Mallorca since 2023, but this restaurant holds the most composed version of the method: fine-dining structure, local product, and a refusal to make technique the subject.

Twelve courses from the garden and the island

The program works through three tasting menus: Mediterranean at 12 courses, Mediterranean Extrem at 14 courses, and Mediterranean Green at 12 courses without meat or fish. The kitchen draws from a 2,500 m2 vegetable garden and from Mallorcan growers, keeping the zero-mile claim close to the bench rather than the language of the dining room. The restaurant also makes its own bread, olive oil, gin, vermouth and wines, a set of house gestures that turns sourcing into a daily practice.

Specific plates carry Genestra’s grammar of tension: tuna belly with courgette tartare, Fava Parada sauce and toasted butter; pickled mussels with rabbit; quail in fig molasses; date with pear. From his wider signature language, scampi can meet lentil stew and passion fruit, tongue can take capers and consommé, and suckling pig can move through broth cannelloni, Mallorcan fried brains, spice meringue and rillettes. The plate keeps its architecture, but the island remains the point of return.

The room after the courtyard

The restaurant sits within the Zoëtry Mallorca hotel on the Sa Torre estate, a 14th-century setting where the meal begins with a quieter threshold. Aperitifs are often taken in the courtyard before the dining room gathers the service into a calmer rhythm. The room is pared back, the terrace shaded, the noise low enough for the pass to stay perceptible without becoming theatre.

The cheese cart brings national handmade cheeses into the sequence, not as an afterthought but as another station of craft. Wine carries the same measured tone, curated rather than ornamental. The house holds 1 Michelin Star, 1 Michelin Green Star and 2 Repsol Guide Suns, with the Green Star tied to its sustainable gastronomy. Genestra’s next plate here does not need a larger claim than the garden, the cart and the Mediterranean Green menu.