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SPRING/SUMMER 2026 PAPER

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THE AGENCY MALLORCA

The Insider’s Guide to What’s Happening in Mallorca NEW DEBUTS: THIS SEASON’S MUST SEES

PALMA OLD TOWN

COSTA D’EN BLANES

TERRENO, PALMA

Aethos Club Palma

Mandarin Oriental Punta Negra

Terreno Barrio

Newly debuted in a restored palacio, Aethos Club Palma is a fresh take on the private members’ club. It blends highend co-working with cultural programming like its signature “Listening Sessions.” With its curated vinyl lounge and farmto-table dining, the club has quickly become the definitive sanctuary for the city’s creative community in the heart of the historic center.

Officially opening for stays on July 1st, 2026, the Mandarin Oriental makes its highly anticipated Balearic debut on the Punta Negra peninsula. This sanctuary of Mediterranean luxury features 131 rooms and exclusive access to two secluded coves. With six distinct dining concepts and a world-class wellness sanctuary, it is set to become the island’s most prestigious summer retreat.

Less a hotel and more a neighbourhood institution that happens to have rooms. Brought to life by Palma architects Ohlab inside a listed 1935 building, Terreno Barrio sits at the heart of a district that has been quietly having its moment. The restaurant Destape sets the tone by day, while the inviteonly nightclub Dos Rombos takes over at night.

aethos.com +34 971 55 95 24

mandarinoriental.com| +34 971 88 00 08

terrenohotel.com | +34 871 62 46 24

GASTRONOMY

ROOTED IN MALLORCA A guide to the five visionary chefs and estates awarded Michelin Green Stars for their commitment to Mallorcan heritage and environmental stewardship. CA NA TONETA | Caimari The Solivellas sisters lead the island’s “Slow Food” movement with a menu dictated entirely by the seasons. By maintaining their own organic garden and sourcing exclusively “Zero-Mile” ingredients, they ensure every plate reflects the true identity of the Tramuntana foothills.

Béns D’Avall

ANDREU GENESTRA | Llucmajor Located in the historic Sa Torre estate, Chef Andreu Genestra manages 6,000 square meters of land. From growing ancient xeixa wheat to pressing their own olive oil, the restaurant operates as a near-perfect, self-sustaining Mediterranean ecosystem.

Spring/Summer

2026

Andreu Genestra

BÉNS D’AVALL | Sóller This cliffside legend is headed by father-son duo Benet and Jaume Vicens. As “farmer-restaurateurs,” they source from two private orchards and their own poultry farm, even using oil pressed from centuries-old trees on the property.

Terrrae

MACA DE CASTRO | Port d’Alcúdia Macarena de Castro treats her kitchen as a laboratory of Mallorcan heritage. Her “Free Mallorcan Cooking” philosophy relies on a tightknit network of local producers and four dedicated orchards that provide fresh botanical produce daily. TERRAE | Port de Pollença

Ca Na Toneta

Chef David Rivas runs a raw, authentic kitchen with a strict Zero-Waste policy. The menu changes daily based on the island’s local bounty, and the restaurant works closely with Arrels Marines to support local marine conservation.

Scan the QR code for the digital version. Maca de Castro

Andreu Genestra


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SPRING/SUMMER 2026 PAPER by Julia White - Issuu