Andreu Genestra
The Mallorcan chef behind the island's "cuina de la terra" — one Michelin star, a Green Star, and two Repsol Soles at his eponymous restaurant, plus Palma's more relaxed Aromata.
- Michelin stars
1- Repsol Soles
2- Restaurants
- 2
Andreu Genestra was born in Inca, Mallorca, in 1983 and trained under Marc Fosh at Hotel Read's and at Son Brull before stages at Mugaritz and Arzak in the Basque Country and two years in Ferran Adrià's kitchen at El Bulli. In April 2011 he opened his own restaurant, Andreu Genestra, at the Predi Son Jaumell rural hotel in Capdepera, since relocated to the Sa Torre estate near Llucmajor inside the Zoëtry Mallorca hotel. The restaurant holds 1 Michelin star, a Michelin Green Star awarded in 2020 for sustainable practice, and 2 Repsol Soles. In 2014 he opened a second, more casual restaurant in Palma, Aromata, which holds 1 Repsol Sol. His cooking, which he calls cuina de la terra, builds on the Mediterranean, his kitchen garden, and native island ingredients like carob and black pork.
Restaurants
On Guidavera
2Andreu Genestra in our guides
Editorial guides featuring Andreu Genestra’s restaurants.
Accolades
- ·Andreu Genestra (Llucmajor): 1 Michelin star, 2 Repsol Soles
- ·Aromata (Palma): 1 Repsol Sol
- ·Michelin Green Star, awarded 2020, for sustainable kitchen practice at Andreu Genestra restaurant
Frequently asked
Who is chef Andreu Genestra?
Andreu Genestra is a Mallorcan chef, born in Inca in 1983, who trained under Ferran Adrià at El Bulli and in the Basque kitchens of Mugaritz and Arzak before opening his own restaurant on the island in 2011. He now runs Andreu Genestra, a Michelin-starred, Michelin Green Star restaurant near Llucmajor, and Aromata, a more casual project in Palma.
Where did Andreu Genestra train before going out on his own?
He started as a teenager washing pots in a hotel kitchen, studied at the Escola d'Hoteleria de les Illes Balears, and worked under Marc Fosh at Hotel Read's and at Son Brull. He later did stages at Mugaritz and Arzak's restaurant in the Basque Country, worked at Espai Sucre in Barcelona, and spent two years in Ferran Adrià's kitchen at El Bulli.
What restaurants does Andreu Genestra run in Mallorca?
His flagship, Andreu Genestra, sits inside Zoëtry Mallorca on the Sa Torre estate near Llucmajor, holding 1 Michelin star, a Michelin Green Star, and 2 Repsol Soles. His second, more relaxed restaurant, Aromata, is inside the HM Palma Blanc hotel in central Palma and holds 1 Repsol Sol.
What awards has Andreu Genestra won?
His restaurant Andreu Genestra holds 1 Michelin star, a Michelin Green Star (awarded 2020 for sustainable practice), and 2 Repsol Soles. Aromata, his Palma restaurant, holds 1 Repsol Sol.
What is "cuina de la terra," the style Andreu Genestra cooks?
It's his term for cuisine of the land — Mediterranean cooking built around his kitchen garden, the local region, and Mallorcan tradition, including reviving native ingredients like carob and black pork that had fallen out of everyday use on the island.