Terrae
Port de Pollença, Spain
Insider Compass
An expert assessment built on data, context and gastronomic judgement.
RECOGNITIONS
About Terrae
David Rivas brings serious pedigree from Azurmendi, Celler de Can Roca, and Mallorca's Zaranda to this Port de Pollença spot that's earned recognition with a Michelin Green Star for its radical zero-waste approach. The menu shifts almost daily based on what the island's chemical-free producers deliver, with Rivas cooking over live fire and using traditional techniques to coax out pure, unadorned flavor. It's farm-to-table philosophy taken to its logical extreme—right down to the reclaimed furniture—paired with an all-Mallorcan wine program that showcases the island's terroir. Come here when you want cooking that's as much about ethics as it is about craft.
Good to know
Book the eight-course omakase over the shorter menu—Rivas's técnica really shines when you give him the full canvas to work with.
The chef
David Rivas
David Rivas honed his craft in some of Spain's most exacting kitchens—Eneko Atxa's three-starred Azurmendi, the Roca brothers' Celler de Can Roca, and Zaranda here in Mallorca—before opening Terrae with a clear vision. His cooking philosophy centers on radical sustainability and zero-waste practices, sourcing exclusively from island producers who farm without chemicals and changing menus almost daily based on what arrives. He reached the semi-finals for the S. Pellegrino Young Chef Award in 2018, and his work has earned Terrae a Michelin Green Star for its environmental commitment. Rivas cooks primarily over live fire, using traditional techniques to honor ingredients rather than obscure them.
The Insider Compass
Four dimensions, each assessed independently against the same criteria everywhere we rate.
Plate
Rivas's omakase-style tasting menus (available in four or eight courses) showcase the technical precision of his three-star training alongside bold island flavors—think low-temperature egg with delicate textures, wood-fired local fish like rascasse with proper char, and rosemary-smoked lamb croquetas that layer umami and smoke. The sharing-style appetizer courses reveal influences from his time at Can Roca, with microgreens, foams, and contemporary plating that never overshadow the seasonal, local ingredients. Portions lean moderate, encouraging exploration across the menu.
Vibe
LivelyThe open kitchen with its wood-burning station creates theater without formality—this is a place that's earned serious culinary recognition but keeps the vibe relaxed and unpretentious. Reclaimed materials and thoughtful design details reflect the zero-waste ethos, while the energy stays warm and welcoming rather than stuffy. It draws a crowd that appreciates craftsmanship but doesn't need white tablecloths to validate it.
Service
The team balances watchful attentiveness with genuine friendliness, and the sommelier knows the all-Mallorcan wine list inside out, offering thoughtful pairings that elevate the experience. Chefs engage with guests throughout service, explaining techniques and ingredients with the passion of a brigade that believes in the mission. On busy nights, pacing between courses can occasionally lag, but the personable approach keeps things convivial.
Setting
The reclaimed furniture and carefully curated decor aren't just aesthetic choices—they're part of the restaurant's reutilization philosophy, creating a space that feels both contemporary and grounded. It's set inland rather than oceanside, with an inviting atmosphere built on attention to detail rather than waterfront views. The open kitchen layout puts the cooking process front and center, making the brigade part of the dining room's energy.
These four dimensions are a handful of the attributes we review. The Insider Rating also draws on research the compass does not display — among them the wine programme, the size and quality of the cellar, the location, and how long the house has operated. It is not an average of the scores above.
Go for
- Cooking that combines three-star technique with radical sustainability
- An all-Mallorcan wine program showcasing the island's terroir
- Daily-changing menus driven by what local producers harvest that morning
Don't go for
- Oceanfront views or traditional Mallorcan tavern atmosphere
- Hearty portions or à la carte flexibility on busy nights
Details
Carrer de la Verge del Carme, 28, 07470 Port de Pollença, Illes Balears, Spain
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