Terrae

"A restaurant with a relaxed ambience and a sustainable ethos where the menu changes almost daily depending on what’s available from the island’s small-scale producers. The cuisine here is prepared without chemicals or additives, and is based around zero-mile ingredients and zero waste. Chef David Rivas, who enjoys explaining and adding the finishing touches to dishes at your table, champions market-inspired cuisine with a strong focus on the grill on an à la carte and two tasting menus (Omakase and 1/2 Omakase). A small selection of daily specials is also an option." - Michelin Inspector

The 17 Best Mallorca Restaurants | Eater

"Born in Isla de Margarita in the Venezuelan Caribbean, chef David Rivas worked in Barcelona, Oslo, and Hong Kong before settling in Mallorca. These days, he can be found in his rustic-chic restaurant Terrae, set in the idyllic seaside town of Port de Pollença. A mix of foraged and locally sourced ingredients form avant-garde dishes like marinated squid with fennel and parsley mayo; leek croquettes in cauliflower cream; and French toast with marinated fruit and goat cheese foam. [$$$]" - Isabelle Kliger