Andreu
Genestra

About Andreu Genestra

The Sa Torre estate outside Llucmajor dates from the 14th century. For most of its history it was agricultural land — almond and olive groves, vegetable gardens, farm buildings that accumulated the patina of seven hundred years of working use. Today it is the setting for one of the most compelling restaurants in the Balearic Islands, where chef Andreu Genestra cooks the island he grew up on with a rigour and a reverence that earned him both a Michelin star and a Michelin Green Star.

Genestra's restaurant is inside the Zoëtry Mallorca hotel, which occupies the estate buildings alongside the working farm. The restaurant is accessed through a courtyard patio — old stone, potted citrus, the quiet of the Mallorcan interior — and the dining room maintains the same register: warm, unhurried, focused on the view through floor-to-ceiling windows over the estate's gardens and solar panels. The setting is the argument for everything that follows.

The Mediterranean menu (12 courses) is built almost entirely from zero-mile produce: vegetables from the estate's gardens, olive oil from trees on the property, pork and lamb from island farms Genestra has worked with for years, fish from the ports of Palma and Llucmajor. The Mediterranean Verde (12 courses) goes further, constructing an entire tasting menu from the estate's plant garden — a format that makes the case for sustainable fine dining more convincingly than any manifesto.

The Mediterranean Extrem (14 courses) is the fullest expression of his cooking: all of the above plus compositions that push the technical limits of what zero-mile ingredients can achieve. The wine list runs heavily toward Mallorcan and Balearic naturals, several sourced directly from producers Genestra has followed for years. Service is genuine, personal, and knowledgeable without condescension.

The drive from Palma to Llucmajor — 25 minutes through the island's agricultural plain — is part of the experience. You arrive in a different Mallorca: quieter, older, less interested in the coast's choreography. This is the version of the island that Andreu Genestra has spent his career trying to feed back to the people who visit it.

Best for a Proposal

The Sa Torre estate provides something almost no restaurant in Mallorca can match for a proposal: absolute privacy, extraordinary natural beauty, and a meal that is so anchored in the place where it is happening that the moment feels inevitable rather than staged. There is no caldera edge or cathedral backdrop; there is seven centuries of Mallorcan agricultural landscape and a chef who has devoted his career to making that landscape feel like the most beautiful thing in the world.

The courtyard patio at dusk — when the light on the stone changes to gold and the estate gardens are illuminated from within — is the finest moment at Andreu Genestra. Request a table that faces the courtyard, arrange the timing with the restaurant in advance, and allow the evening to do the rest. The staff are experienced in helping guests mark significant occasions and will assist with logistics without intruding.

The Mediterranean Verde menu — entirely plant-based, built from the estate's gardens — is the most quietly romantic format: a meal that is about tenderness and care and attention to small things, which is exactly what a proposal should express. For guests who eat everything, the full Mediterranean menu achieves the same effect with more variety.