Terrae
Terrae
Repsol RecommendedFeatured in Spain's Repsol Guide as a recommended restaurant for quality dining.Michelin SelectedSelected by the Michelin Guide inspectors as a restaurant offering good cooking.SilverSourcedGuidavera Sourced Silver — sustainable sourcing verified at primary source. Tap to see the criteria.Chef David Rivas's restaurant on the north edge of Mallorca in Port de Pollença. Born in Venezuela and trained in Barcelona, with kitchen time in Norway and Hong Kong, Rivas built the place around sustainability and zero waste, cooking almost everything over wood fire with vegetables given as much weight as anything else. The menu runs à la carte plus two tasting options, Omakase and a shorter 1/2 Omakase, sourced from small island producers, and the kitchen partners with the marine-conservation group Arrels Marines.
Background
About Terrae
The Story
Terrae is chef David Rivas's restaurant on the north edge of Mallorca, in Port de Pollença. Rivas was born in Venezuela, trained in Barcelona, and worked in kitchens in Norway and Hong Kong before landing here. He calls the place his form of protest: a kitchen built around sustainability, zero waste and cooking that questions the usual rules.
The Cuisine
Almost everything is cooked over wood fire, no gas, with vegetables given as much weight as anything else. They source from small island producers, and the tasting menu shifts with the season. Michelin files it under Creative and Farm to table. There's an à la carte plus two tasting menus, Omakase and a shorter 1/2 Omakase, with the grill and Mallorcan produce front and centre.
The Chef
The Team
David Rivas runs the kitchen and likes to finish and explain dishes at the table. The restaurant works on a zero-waste basis, uses every part of each ingredient, and partners with Arrels Marines, a local marine-conservation group.
Highlights
What Diners Say
Sourcing
Where Terrae sources its ingredients
farm-to-table, market-driven framing (sweep-verified prose). Own-garden claim REMOVED batch 4 as unverified; own site 403s — do not re-add without a first-party fetch
Consensus
Terrae Ratings & Reviews
Professional Ratings
Diner Ratings
4.5
508 reviews
TripAdvisor
4.1
268 reviews
TheFork
9.4
Terrae ranks #37 of 338 rated restaurants in Mallorca. Professional recognition includes Michelin Green Star. Diners rate it 4.5/5 on Google (508 reviews).
Reservations
How to Book Terrae
Booking
Reservations via TheFork (thefork.es) or by phone on +34 620 70 72 52. Dinner only; the kitchen offers an à la carte plus two tasting menus, Omakase and 1/2 Omakase.
Experience
Terrae Dining Experience
Terrae is chef David Rivas's restaurant in Port de Pollença, built around sustainability and zero waste, cooked almost entirely over wood fire rather than gas. The room feels rustic yet refined, moderate energy, good for real conversation, and Rivas finishes and explains dishes at the table.
News
Terrae in the News
Award · 7 Jul 2026
Mallorca holds 11 Michelin stars in the 2026 guide, with no new ones added
Mallorca kept its 11 Michelin stars across 11 restaurants in the 2026 Michelin Guide Spain, with no new stars awarded on the island this year. Voro remains the only two-star restaurant.
Award · 7 Jul 2026
Terrae in Port de Pollença earns a Michelin Green Star
Terrae, David Rivas's restaurant in Port de Pollença, received a Michelin Green Star in the 2026 guide, one of four sustainability distinctions on the island.
Navigate
Terrae Location & Neighbourhood
Address
Carrer de la Verge del Carme 28, 07470 Port de Pollença, Spain
Get directions→Getting There
Terrae is in Port de Pollença, on the north-east coast about 52 km from Palma. It's well outside the capital, so a hire car is the easiest way to get there from Palma or the airport.
Nearby
Port de Pollença is a coastal resort town in the municipality of Pollença, on the sheltered Badia de Pollença in Mallorca's north. It centres on the Pine Walk, a pine-lined seafront promenade, with a marina, beaches and views toward the Serra de Tramuntana. It sits a few kilometres from inland Pollença. Terrae sits on Carrer de la Verge del Carme.
Nearby landmarks
Landmarks near Terrae.
Nearby Restaurants
Where to stay nearby
Hotels we rank near Terrae.
Details
Terrae Reservations, Hours & Contact
Opening Hours
| Day | Hours |
|---|---|
| Monday | Closed |
| Tuesday | 19:00–23:00 |
| Wednesday | 19:00–23:00 |
| Thursday | 19:00–23:00 |
| Friday | 19:00–23:00 |
| Saturday | 19:00–23:00 |
| Sunday | 19:00–23:00 |
Terrae hours verified 2026-07-03. Contact the restaurant to confirm.
Contact
Book via TheFork or by phone on +34 620 70 72 52.
Good to Know
Social
From terraerestaurant on Instagram
More than a restaurant. 🌿 Awarded a @michelinguide Green Star, Terrae is chef David Rivas’ vision of honest, sustainable cuisine - rooted in seasonal ingredients, local producers and a zero-waste philosophy. Every dish celebrates Mallorca with creativity, respect and exceptional craftsmanship, mak
El servei en marxa. Producte de temporada, zero waste i molts plats a punt d’arribar a taula. — El servicio en marcha. Producto de temporada, zero waste y muchos platos a punto de llegar a la mesa. — Service in full swing. Seasonal produce, zero waste and many dishes about to reach the table.
Un Gin Sour amb accent mallorquÃ. Elaborat amb la ginebra de @ginevamallorca, cÃtrics i un xarop de remolatxa fet a la nostra cuina. La remolatxa li aporta un color rosa natural i una subtil nota terrosa que equilibra la frescor del còctel. — Un Gin Sour con acento mallorquÃn. Elaborado con la
Abans del servei, cada ingredient ja té el seu lloc. La mise en place és on comença el plat. — Antes del servicio, cada ingrediente ya tiene su lugar. La mise en place es donde empieza el plato. — Before service, every ingredient already has its place. Mise en place is where every dish begins
La brasa transforma. El foc deixa la seva empremta en cada textura, cada aroma i cada mos. Nou pa de massa mare acabat sobre les brases. — La brasa transforma. El fuego deja su huella en cada textura, cada aroma y cada bocado. Nuevo pan de masa madre terminado sobre las brasas. ー The embers
Terrae Experience i @bluefin.balear presenten una experiència gastronòmica única a la Finca Saqenti, en col·laboració amb @picnicdeal. Una vetlada que començarà amb el ronqueig d’una tonyina roja de la badia del Port de Pollença, descobrint-ne l’especejament complet per donar pas a un menú creat a
Questions
Terrae FAQ
Who is the chef at Terrae in Port de Pollença?
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David Rivas. Born in Venezuela and trained in Barcelona, he worked in kitchens in Norway and Hong Kong before opening Terrae on Mallorca's north coast.
What kind of food does Terrae serve?
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Market-led, grill-focused cooking, with almost everything done over wood fire and vegetables given real weight. The Michelin Guide files it under Creative and Farm to table.
What does zero waste mean at Terrae?
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The kitchen uses every part of each ingredient, avoids plastics, and returns what doesn't reach the plate to the earth. Produce comes from small island producers.
What are the menus at Terrae?
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There's an à la carte plus two tasting menus: a full Omakase chosen by the chef and a shorter 1/2 Omakase. The line-up changes with the season and the day's produce.
Does Terrae support any conservation causes?
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Yes. Terrae partners with Arrels Marines, a local marine-conservation group, on marine conservation.
How do you book a table at Terrae?
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Reserve through TheFork or by phone on +34 620 70 72 52. Terrae serves dinner only and is closed on Mondays.