Terrae Restaurante is a boldly sustainable dining experience on the northern edge of Mallorca, in Port de Pollença. The project is built as a “statement” restaurant: principled, creative, and intentionally challenging conventional fine-dining norms—without turning sustainability into a marketing performance. The kitchen’s identity centers on deep respect for ingredients, strong ties to the island, and a clear commitment to cooking and consuming in a more responsible way. ([terraerestaurant.com](https://terraerestaurant.com/))
Led by chef David Rivas, Terrae’s approach is rooted in seasonality, local sourcing, and a rigorous “use everything” mindset. The restaurant describes itself as applying zero-waste practices with uncompromising precision, and it also highlights a nearly all wood-fire cooking style (no gas) to reclaim a more primal, ingredient-first expression of flavor. The menu is designed to move with the land and the day—more “journey” than fixed script—so repeat visits can feel genuinely different. ([terraerestaurant.com](https://terraerestaurant.com/))
For guests, Terrae is primarily a tasting-menu destination. The current menu page lists a 1/2 Omakase at 62€ and a full Omakase at 102€, with a Terrae pairing at 55€ featuring KM.0 wines and house creations such as kefir and macerations. Terrae also notes a collaboration with Arrels Marines, directing 5% of certain dishes toward marine conservation. ([terraerestaurant.com](https://terraerestaurant.com/carta))
From a conscious-community perspective, Terrae stands out for its plant-forward emphasis (vegetables are explicitly given importance), plus accessibility for mixed dietary needs—TheFork lists vegan and gluten-free options. It’s located at Carrer de la Verge del Carme, 28 (07470), and is widely presented as a dinner-focused restaurant (typically Tue–Sun, 19:00–23:00; Monday closed). Reservations are recommended. ([thefork.es](https://www.thefork.es/restaurante/terrae-r660733))
