GIFT
BOOK A TABLE
Before making your reservation, please note:
– Your card details will be required. Changes or cancellations must be made at least 48 hours in advance to avoid charges.
– Punctuality: a 15-minute grace period is allowed.
– Dress code: Smart(avoiding sportswear).
– To fully enjoy the Mediterranean Extreme tasting menu, we recommend booking no later than 9:15 pm.
– We do not recommend visits with children under 12 years old.
In any case, it is important that you read our reservation policy.
CLOSE
Team
At Andreu Genestra, we believe that an exceptional dining experience depends to a large extent on the dedication and talent of our staff.
CHEF
Andreu Genestra
At just 15 years of age, Andreu began his career in the kitchen by washing up pots and pans in a typical sun and beach hotel. Years later, he became the youngest chef in the Balearic Islands to be awarded a Michelin star.
He has worked in the kitchens of Mugaritz and at Ferran Adrià’s El Bulli. He has cooked in London, Stockholm, Brazil, Moscow, Paris, Miami and for the Royal Family in Kuwait.
In April 2011, he decided to open his own restaurant at the Predi Son Jaumell Rural Hotel in Capdepera and the Michelin Guide awarded him his first star. In 2020, he was awarded the green star which reinforces Genestra’s gastronomy in Spain even more, if that’s even possible.
HEAD OF THE KITCHEN
Rafa Barrientos
Cooking has given Rafeal a pleasant surprise although Rafael has given cooking an even greater surprise. He started working in a small restaurant in Manacor. It was there where he started to feel a great passion towards cooking which until then had never felt. At that moment he started to study culinary skills. His first training was carried out in Restaurant Andreu Genestra. He started with confectionary baking and has been through all aspects of culinary skills until he has become Head of the Kitchen at the age of 26. At the end of each season he goes abroad to acquire more culinary skills what’s more is his passion to learn new culinary techniques and flavors. He has been to Denmark, Italy, Bolivia, Mexico, China and India where he has taught in famous restaurants of international prestige.
COOK CHIEF
Maria Adrover
Organized and meticulous. She joined Andreu Genestra’s team in 2016.
She knows in detail the style, philosophy and recipe book of Mallorca and the Mediterranean like no one else.
She is a fundamental part of Andreu Genestra’s kitchen and the ideas of the dishes you will see and taste are the result of her talent, research and professionalism.