Terrae Restaurant

Terrae is defined in their own words as a way of ‘being and doing’. This is an ethical, visionary project focussed on the land, working with local producers, where creativity and audacity are all fundamental components. 

Chef David Rivas is the mastermind behind the restaurant and the vision. Creative, entrepreneurial and inspired from his native Venezuela, he learned about the importance of sustainability and recycling in Norway, which led to the zero waste and chemicals concept in the restaurant.

The menu changes almost daily, based on what the small producers of the island offer. The eight-step Omakase menu showcases a variety of dishes rooted in local inspiration and is complemented by expertly paired Mallorcan wines. 

Notable dishes include the lamb, the Cap Roig local fish, plus inventive creations like crunchy leek croquettes and a forward-thinking cactus coca with sobrassada. 

With a commitment to sustainability and a recent nod from the Michelin and Repsol Guides, the restaurant has relocated to a spacious, rustic-cool venue accommodating over 50 diners. The restaurant is open Thursday to Sunday for dinner.