365 Restaurant Son Brull

The Jesuits built Son Brull in the 18th century as a convent and working farm, just outside Pollença on the Palma road, and locals knew it as 'the farm with as many windows as there are days in the year'. That's where the hotel's fine-dining restaurant, 3/65, gets its name; it only opens in the evening. Chef Pedro G. Martín runs the kitchen with a clear idea: deeply rooted, unfussy Mallorcan cooking, largely built on what the estate itself produces and on island growers and artisans. The format is a five-course menu where, course by course, you choose between a meat, fish or vegetarian version; two people can eat completely different menus, and vegetarians aren't stuck with a single option. Among the dishes people remember most are the arròs brut, creamy and with its four spices, the guinea fowl, the lamb and, for dessert, an almond gató made as a molten-centred cake. Before any of that comes warm bread with the estate's own olive oil; it also makes its own wine and cava. The cellar runs to more than 200 labels, with a strong Mallorcan showing, and the pairing is chosen by Joan Amengual, head of service and sommelier. You can eat in the dining room, with bare stone and theatrical lighting, or on the candlelit terrace looking over the valley. It's a luxury-hotel dinner at fine-dining prices: if you're after boundary-pushing creativity you may find it too classic; if you want Mallorcan flavours handled with care in a beautiful setting, it's the right call.

Reviewed in November 2026