From all the restaurants inviting us to experience their gastronomy, Terrae La Mesa’s is by far the most curious and interactive we’ve ever undergone.

For their latest gastronomic winter experience, we were invited to Solivellas Olive farm in Pollensa, Mallorca. It is at this wonderful olive farm that Chef David Rivas and his team will take their kitchen outdoors accompanying us for a stroll through the countryside, teaching us about Mallorquin culture and the production of extra virgin olive oil while telling this olive oil farm’s history.

Driving up to the Solivellas farm on a wintery sunny Saturday morning passing through green pastures filled with sheep and lambs, and enjoying the view of carob trees and ancient olive trees is a dream. On arrival, we are greeted by our host Pep, landlord of the olive oil farm, offering us a welcome glass of local cava and introducing us to the other invited guests.

The farm’s main building in typical Mallorquin architecture displays a huge and wonderfully decorated winter porch with an elongated wooded table seating 16 people in the centre of the porch. The old iron oven in the winter kitchen is already slow-roasting pork and rustic potatoes.

After a glass of red wine, socialising with the other guests, we set out into the extensive olive fields, another glass of wonderful red wine in hand, listening to Pep as he explains us how their factory works, how they grow their olives, the difference between extra olive oil and extra virgin olive oil, so we understand which olive oil to use while preparing wonderful dishes in the future.

When we arrive back at the farm’s winter patio, we are given a tour of the factory itself where they produce small batches of olive oil for several of the island’s most renowned restaurants. To top of the experience, we are invited by Chef David Rivas to enjoy a five-course tasting menu, each course created with local and sustainable produce, true to Terrae’s philosophy.

Seated at the elongated wooden table alongside the other guests, with the winter sun warming us, talking to newly made friends, we’ve enjoyed duck ham with sea fennel seeds and extra virgin olive oil from Solivellas, a Mallorquin-style kimchi with cabbage and clover puree, Cured Horse Mackerel with Carrot and Cauliflower pickles, Roasted Pork leg with Caramelised Onion, Roasted Rustic Potatoes and Onion Foam, all paired with fantastic red wines and Terrae’s Chef’s telling us about their dishes, flavours and preparation. And last but not least, Apple Ice Cream with Apple foam, Apple pickles and Crumbles for dessert.

Combining outdoor dining, culture, heritage, and gastronomy with an authentic learning experience, Terrae has hit the nail with this gastronomic winter experience.

This is slow living at its best, so be sure to reserve on time next time they organise one!

E:   Reservations
T:  +34 620 70 72 52
A:  Virgen del Carmen, 19 – 07470 Puerto de Pollenca
W: Terrae Restaurant

Written by Eva Lopez and Patrick Van Tolhuyzen for Luxuria Lifestyle Balearic Islands & Spain