Michelin star restaurant in a town in Mallorca located in a historic hotel where they use produce from their own garden.

It is sustainable, with special flavours and in the space of short stories. We talk about the restaurant. Andrew Ginestraby the chef of the same name, which is located inside in a luxurious and luxurious manner. Zotry Mallorca Hotel. Awarded with One star from the Michelin Guide and 2 Repsol Guide InnerGinestra is beginning her second decade of working at home, having spent time in the kitchens of London, Stockholm, Brazil, Moscow, Paris, Miami and Kuwait, working for nothing more and nothing less than royalty.

In her preparations, Ginestra uses the concept of the “Mediterranean” in which she presents Four types of tasting menu Which combines local foods (many of which are produced in their own garden, kilometer 0 of foods), with the most traditional foods of the region, as well as Mediterranean cuisine. One of the self-made menus, where you can choose the dishes you want to taste.

Its prices range between 100 and 170 euros (Depending on the menu chosen), you can find specialties such as lentil risotto with carabinero, red tuna bolognese with parsnip gnocchi, potato omelette with sausage or quail stuffed with vegetables in molasses.

Other great attractions include: The garden surrounding the restaurant And this has Extension of 12000 m2. Store hours are Monday to Friday from 7:00pm to 9:30pm (closed Monday and Tuesday), and it is necessary to have a reservation for consumption (by calling from 10am to 1pm on the phone number shown on their website or online).

It was started by Ginestra (Inca, Mallorca, 40 years old). Cooking profession at the age of 15Washing dishes at the beach hotel. Over time, it became The youngest chef from the Balearic Islands to receive a star Michelin, but before that he worked in the prestigious kitchens of Mugaritz and El Bulli designed by Ferran Adrià.

In April 2011, he opened his own restaurant in Prede Son Jaumell Country Hotel in CapdeperaWhere they presented him First Michelin StarIn 2020, he received Green Star For its commitment to sustainability, which strengthens its position in Spanish gastronomy.

Last year, he moved his fine dining restaurant to the Zoëtry Mallorca Hotel in Sa Torre, Llucmajor. In addition, he directs Aromat in PalmaWhere he applies his distinctive Mediterranean style.

Google’s review service reflects a Excellent reputation for the restaurantgranted him a Rating 4.5 stars Out of 5. Diners highlight the exceptional quality of the venue, describing their experience as “beyond words” and “excellent in every aspect.”

Others praise the delicious mix of flavours on the menu. Nice and quiet atmosphereand Occupational Therapy From the staff: “Great quality in both the dishes and the staff. Perfect and very professional treatment, we felt really comfortable. Great menu, presentation, quality and combination of flavours are amazing. “A great find!” said one consumer.