Demo project · All content fictional · StudioMeyer
Cocina de Autor
Tramuntana · Mar i Muntanya · Mallorca
Philosophy
On a finca between Sóller and Deià, S'Olivar combines the Mallorcan tradition with modern craft. Olive oil from our own grove. Vegetables from the huerto outside the kitchen door. Fish from Sóller's lonja. Honest. Precise. Mediterranean.
Cuisine
Fine Dining
Aceite
Fine Dining
Atún Rojo
Fine Dining
Remolacha
Fine Dining
Gamba Roja
Fine Dining
Foie
Fine Dining
Rape
Fine Dining
Vieira
Fine Dining
Mero
Chef & Owner
Chef & Owner
Cocina mallorquina contemporánea, that is the easiest way to describe Toni Serra's signature. At Finca S'Olivar he pairs the depth of the Mediterranean tradition with modern precision.
At the heart of his kitchen sit the olive oil from the finca's own terraces, vegetables from the huerto right outside the kitchen door, the day's catch from Sóller's lonja, and lamb from the Serra de Tramuntana. Mar i Muntanya — sea and mountain, as a principle.
Toni Serra grew up on an olive grove between Sóller and Deià and discovered the kitchen at his grandmother's stove. He refined his craft with Sergi Arola in Madrid and as Chef de Partie at three-starred Can Fabes under Santi Santamaria. After stations in San Sebastián and Copenhagen, he returned to the island in 2019 — and opened S'Olivar in his grandfather's finca.
"We cook with the island's geography — olive oil from our own grove, vegetables from the huerto, fish from Sóller. Fine dining can be ambitious without hiding where it comes from."
Específico — but not pretentious.
Elegant — but not stiff.
Detail-driven — but not decorative.
Relajado — but not arbitrary.
Kitchen Impressions
Experiences
15 de Marzo de 2026
Paco Pérez from Enoteca Paco Pérez (Barcelona, 2 Michelin stars) cooks an exclusive 7-course menu alongside Toni Serra, centred on products from the Balearics.
with Paco Pérez
Seats strictly limited
18 de Mayo de 2026
A 6-course menu from products exclusively sourced in the Serra de Tramuntana — finca olive oil, Ariant lamb, Fornalutx vegetables. Wine pairing by Bodega Macià Batle.
with Toni Serra
Seats strictly limited
21 de Septiembre de 2026
Harvest lunch in the middle of the finca's olive groves. 4 courses by Toni Serra paired with wines from Bodega Macià Batle, presented in person by Bartomeu Deyà.
with Bartomeu Deyà
Seats strictly limited
Celler S'Olivar
Beside the fine-dining room sits the Celler — the finca's wine tavern. Mallorcan classics as the island has known them for generations: pa amb oli, arroz brut, tumbet, lechona. Set menu or à la carte.
Reservation
Experience Fine Dining in the Serra de Tramuntana. Ready for a journey through the island?
Or reserve via
Demo — these channels don't really open. On a live site every channel would land in the same dashboard.