Terrae

The moment you walk in, it smells of embers: at Terrae almost everything is cooked over wood, and there's no gas in the kitchen. The room is small and informal, on a street in Port de Pollença away from the seafront, and behind it is David Rivas, a chef born in Venezuela, trained in Barcelona and seasoned in kitchens in Norway and Hong Kong, who came to Mallorca to cook without waste. Every part of each ingredient is used, whatever doesn't reach the plate goes back to the soil, there's no plastic, and anything not grown in their own garden comes from small island producers. That approach has earned it a Michelin Green Star. You eat at the chef's choice, omakase-style: the full eight-course menu moves through a slow-cooked egg, a seasonal salad many people call the best they've had, the house tiradito, a pork selection, grilled llampuga (mahi-mahi) and slow-cooked lamb, the dish with the biggest following; the half omakase trims it to a starter, salad and a main chosen from the lamb, the llampuga or a roasted cabbage. The pairing plays with local wines and house-made drinks such as kefir and macerations. Part of the price of some dishes goes to Arrels Marines, a local marine conservation group. It isn't a white-tablecloth, hushed fine-dining room: some dishes are shared and the mood is relaxed, so if you want a formal dinner you may miss that. If you want to eat Mallorca a different way, this is the place.

Reviewed in November 2026