Restaurant Jacaranda is located within the luxury five-star Finca Serena Hotel in the plains of central Mallorca. The rich natural landscape surrounding the venue influences its atmosphere and cuisine. It’s a farm-to-table experience with fresh produce from their orchards being used daily in the kitchen. Nestled amid olive groves and vines means it’s not only a beautiful venue, but next year they expect to produce their first wines.
Nature is echoed in the interior decor of the adults-only finca hotel. Organic materials and natural tones endow the dining salon with a noble and calming simplicity. It’s possible to dine beside large windows looking out onto the garden, or outside on the spacious terrace overlooking the pool.
The hotel has two orchards from which the restaurant receives its vegetables. As a result, the dishes are inspired by the seasons and is naturally Mediterranean. Their daily changing menu offers visitors the choice between three starters, three mains and three desserts. There is always a fish, meat and vegetarian option. Suckling pig, lobster stew and carob coulant are highlights, however since there is no fixed menu no lunch will ever be exactly the same.
Local produce is a priority, and in addition to the vegetables, fish, free range chickens and beef are also sourced from the island. Sundays is dedicated to delicious rice dishes, such as paella. In summer, they host barbecues in the countryside once a week, for which reservation is essential.
The head chef is Baltasar Rigo, and like the ingredients that fuel his dishes, he is from Mallorca. He has worked in top kitchens around the island, including the five-star Fontsanta hotel and restaurant Daica. He has also spent time working at the Michelin-starred Pakta, under Albert Adrià, and Bistró Guggenheim.