The story
In Port de Pollença, on the northern edge of Mallorca, Terrae is not a conventional restaurant. It is a statement—a kitchen that dares to defy conventions. Here, sustainability is not a marketing slogan but a precise, uncompromising practice. Terrae is the only restaurant in Mallorca applying zero waste with the rigor of fine dining, earning it a place among the Michelin-recommended tables of the island.
The driving force is Chef David Rivas. Born in Venezuela, trained in Barcelona, and forged in the demanding kitchens of Norway and Hong Kong, Rivas arrived in Mallorca with a single-minded purpose: to cook without waste, with unwavering respect for the product, and the boldness to rewrite the rules. “Terrae is my form of protest,” he says. “A way to challenge what I don’t believe in—and to prove that fine dining can be ethical, daring, and sustainable.”
The cooking at Terrae is almost entirely over wood fire—no gas—reclaiming the primal essence of flavor. What they do not grow in their own garden, they source from small island producers. The zero-waste philosophy is absolute: every part of every ingredient is used, and what does not make it to the plate returns to the earth. The tasting menu is a journey in constant motion, with no scripts and no rules—only seasonal bounty and spontaneous creativity. Dishes are bold, radically sustainable, and irreverent, but always with soul.
Terrae’s team is central to its ethos. The philosophy extends beyond the product to how, with whom, and why they work. The atmosphere is one of purposeful calm: an outdoor terrace for al fresco dining, air-conditioned interiors for comfort, and space for private parties. This is fine dining rethought—ethical, daring, and rooted in the land.
Recognition
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