Terrae Restaurant – Pollensa: Seeking a Good Result with a Simple Process

Recently we reviewed restaurant Terrae in the lovely coastal village of Port de Pollensa, Mallorca.

We were invited by Chef David to experience his distinctive taste in food and his vision of zero-waste sustainable gastronomy. As he told us: “If you are ready to enjoy a new experience, with all that our way of thinking implies, I am convinced you’ll leave satisfied.”

Located in a picturesque little alley in Port de Pollensa right behind the waterfront boulevard, the restaurant welcomes you with warm ambient lighting, simple wooden chairs and tables tastefully decorated with brass cutlery and light blue serviettes that resemble artisanal rags. Different yet stylish, it fits the scene perfectly and feels utterly authentic.

The enthusiasm of the young and energetic staff is contagious. Their love for the philosophy and eagerness to ensure a wonderful time is a rare delight these days.

As Terrae aims for exceptional flavours through a simple process—leveraging knowledge, common sense, and genuine local products—we asked them to surprise us, delivering the best showcase of their zero-waste concept and culinary philosophy.

The Menu

We savoured this wonderful tasting menu:

Leek and Duck Croquettes

Paired with mayonnaise, beet powder, and onion powder.

Suckling Pig Tacos

With avocado cream, a hint of spicy tomato sauce, and lemon-pickled onion.

Wild Purslane Salad

Featuring pumpkin cream dots, almond mayonnaise, and beet and bell pepper pickle.

Grilled Herring

Served with assorted oils and vinegars, sweet crumble, and purslane.

Grilled Avocado

With eggplant cream, fried zucchini leaves, and samphire.

Duck Confit

Marinated for 24 hours, grilled, with pickled beet and pumpkin cream.

Grilled Rayfish

Accompanied by lemon-pickled onion and eggplant cream.

Potatoes Terrae

Seasoned in vinegar, garlic, and green oil (parsley and basil), topped with vegan aioli foam.

Tasting these innovative dishes, it’s evident they maximise every product, repurposing it across courses to achieve true zero waste. They craft their own sauces, powders, and foams from elements others might discard, highlighting the ingenuity and creativity defining Chef David’s restaurant. As David explains, when something’s good, it’s good—nothing more to it.

His dishes are simple, using few ingredients with precise flavours. You either love them or you don’t.

Since opening as a 100% sustainable restaurant more than five years ago, Terrae has grown steadily, becoming a reference point in northern Mallorca, thanks to unwavering local support.

Whether you’re a local or a tourist, Terrae deserves a spot on your bucket list.