About Andreu Genestra Restaurant
The setting is relaxed and welcoming, with country-chic décor that suits the surrounding landscapes including natural stone walls and archways, minimal decoration, and a large, covered terrace from which you can see the Capdepera Castle.
Though Genestra is the lead chef at the restaurant, there is a team of fourteen chefs and eight waiters, such is the serious undertaking that happens in this establishment, and crucial to its success is a team that works together and are passionate about what they do, which is what Genestra has created here.
Chef and Owner, Andreu Genestra
Born in Inca, Andreu Genestra is one of Mallorca’s most beloved and well-respected “home-grown” chefs, who has helped establish Mallorca as a leading food destination. He started working in kitchens at the age of 15, eventually working at Marc Fosh and then Son Brull, both of which instilled a passion for Mallorcan gastronomic heritage. After working in other parts of Spain, including a stint at legendary El Bulli, he returned back home to share his talents with Mallorca, creating a style of cooking that is based on fresh and local ingredients, an ode to the land and its roots.
Back to the land cuisine
On a 6,000 square-meters, Genestra and his team are cultivating a flourishing garden of organic Mediterranean fruits, vegetables, herbs, olives, vines (yes, he is making his own wine), and a special Mallorcan native wheat called ‘xeixa’ which is in their homemade bread and other dishes.
The restaurant offers three-tasting menus that change every month according to the season and available ingredients. There is no à la carte menu. Presentation of each dish is a creative endeavour that makes each dish look like its own unique piece of art. Reservations are required.