Andreu Genestra takes on the kitchens at La Reserva Rotana, opening in July
Michelin-starred chef Andreu Genestra is designing the gastronomy for La Reserva Rotana, a Manacor luxury hotel reopening in July 2026, with a celler-inspired "extreme Mallorcan" concept run day-to-day by chef Irene Lluch.
Andreu Genestra, the Michelin-starred Mallorcan chef, is designing the gastronomic concept for La Reserva Rotana, a luxury hotel in Manacor founded in 1997 that reopens in July 2026.
Genestra describes the approach as an "extreme Mallorcan essence" drawn from the island's traditional cellers, evoking the 1950s and 60s "when Mallorcans opened their homes and offered their best," with local products as the priority. Chef Irene Lluch will run the concept across the hotel's kitchens day to day; the estate's Mayolet restaurant, set among vineyards, olive groves and a kitchen garden, already showcases the style.
La Reserva Rotana sits on a historic estate dating to the 17th century, and the hotel itself was founded in 1997 by Juan Ramón Theler and Princess Loretta Zu Sayn-Wittgenstein. Genestra brings his own restaurant's credentials to the project: a Michelin star, a Michelin Green Star and two Repsol suns.
At Mayolet, the agricultural project behind the produce is called s'Hort de sa Vall. Dishes shown off there have included ajoverde with pistachios, candied prawns, an escabeche of red porgy, rabbit with black pork and cabbage, and an almond cake with lemon and cinnamon ice cream.
Presenting the concept, Genestra said he is bringing his team's proposal "to this great Manacor valley," adding simply: "disfruten" [enjoy].
Location
La Reserva Rotana, Manacor, Mallorca
People
Andreu Genestra, Irene Lluch
Restaurants mentioned
Frequently asked questions
Who is designing the food at La Reserva Rotana?
Michelin-starred Mallorcan chef Andreu Genestra is designing the gastronomic concept, with chef Irene Lluch running it day to day. The Manacor hotel reopens in July 2026.
What is the culinary concept at La Reserva Rotana?
Genestra describes an "extreme Mallorcan essence" inspired by the island's traditional cellers and mid-20th-century home cooking, built on local products. The estate's Mayolet restaurant already showcases the style.
What is the history of La Reserva Rotana?
The estate dates to the 17th century. The hotel was founded in 1997 by Juan Ramón Theler and Princess Loretta Zu Sayn-Wittgenstein, and its current reopening is planned for July 2026.
What credentials does Andreu Genestra bring to the project?
He holds a Michelin star, a Michelin Green Star, and two Repsol suns at his own restaurant.
What kind of food is served at the Mayolet restaurant?
Mayolet, part of the agritourism side of the estate, draws on the s'Hort de sa Vall growing project and has served dishes such as ajoverde with pistachios, candied prawns, escabeche of sea bream, fried rabbit with black pork, and an almond cake with lemon and cinnamon ice cream.