Andreu Genestra

Andreu Genestra (Inca, Majorca, 1983) began his career scrubbing pots in a beach hotel when he was 15 years old. After studying hotel management and catering, he was trained in renowned kitchens such as those of Jean Louis Neichel and Espai Sucre in Barcelona, Read's Hotel in Majorca under the guidance of chef Marc Fosh and Mugaritz and Arzak in the Basque Country, two places that influenced his career, as did the experience he acquired after two years with Ferran Adriá in elBulli shortly before it closed. Genestra has also had international experience in London, Stockholm, Brazil, Moscow, Paris, Miami and Kuwait, where he worked for the country's Royal Family. After returning from the desert, in 2011 he decided to put down roots in his own land and open Andreu Genestra, a restaurant that currently has one Michelin star.  

Using modern culinary techniques, Genestra offers a walk through the most authentic flavours of Majorca and the Mediterranean from a 15th century hall, in a global experience that ends with a trolley full of national artisan cheeses that are now an established trademark of his restaurant. The 12,000 m2 garden surrounding the restaurant is another of the attractions on offer.