Mediterranean, Andreu Genestra

Andreu Genestra restaurant is the ultimate representation of the following binomial: Mediterranean products and the most sophisticated current culinary techniques. More than 50 creations that travel the Mediterranean in a 272-page book.

He began his journey in the kitchen washing pots in a sun and beach hotel when he was only 15 years old. At 16, he began studying at the Hospitality School of the University of the Balearic Islands. After finishing his higher education, he began working in the kitchens of different 5-star hotels in Mallorca. At 19, he traveled to Barcelona. There he started at the Hotel Condes de Barcelona and worked there for a year. He returned to the island and worked under Chef Marc Fosh at the Read's Hotel. This is where he learned his cooking fundamentals. From Read's he went to Son Brull where he acquired a vision of selective Mallorcan cuisine.

The Basque Country was always his dream, and at 21, he did an internship at Mugaritz and at Juan Mari Arzak's restaurant, two places that have greatly influenced his career. Back in Barcelona, the Espai&Sucre restaurant brought him creativity in the world of desserts and he learned from one of his favorite mentors, Jean Louis Neichel. In 2008, he landed at Ferran Adrià's El Bulli. He worked for two years under the Catalan chef. His first position as Head Chef came at an emblematic hotel: the Formentor. Genestra was in charge of its restaurant, El Pi, for 3 seasons.

For Andreu, gastronomy has no borders and he has also cooked in London, Stockholm, Brazil, Moscow, Paris, Miami, and in Kuwait for the country's Royal Family. After returning from the desert, he realized that it was time to start a new stage in his life and settle down in his homeland, Mallorca. Satiated with his international experience, in April 2011 he decided to open his own restaurant, "Andreu Genestra," at Predi Son Jaumell Hotel Rural in Capdepera. The reward came after 3 years of hard work and sacrifice: the Michelin guide awarded him a star and the Repsol guide recognized the restaurant with two Suns. The projects continued, and in 2014 he opened a bistro restaurant in Palma. Aromata offers classic technical gastronomy in an old 17th-century stately courtyard.

The Michelin guide has recognized it with a Bib Gourmand since 2018 and the Repsol guide with a Sol. Since 2018, he has directed the gastronomy of Hotel Es Princep in Palma. A 5-star establishment owned by the Mairata family, who entrusted Genestra and his team with the development of the gastronomic part of the project and its pillar: the Bala Roja restaurant. Currently, this restaurant has also become a culinary benchmark on the island of Mallorca.