Chef & Owner
Toni Serra
Chef & Propietario
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.
The Road to a Star
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."
— Toni Serra
Específico — but not pretentious.
Elegant — but not stiff.
Detail-driven — but not decorative.
Relajado — but not arbitrary.
Behind the Scenes
Kitchen Reportage
Our Team
Our team is small and tight-knit. Nine people, shared standards for quality, detail and origin. Half grew up on Mallorca, the other half came to S'Olivar to learn the island's cuisine. Respect, unity and a love for the craft are the foundation.
Toni Serra
Chef & Propietario
Clara Llull
Jefa de Sala
Marc Bonet
Segundo Jefe de Sala
Sergi Arnau
Sous Chef
Anna Ripoll
Sumiller
Xavier Pons
Chef de Partie
Jaume Torres
Pastelero
Neus Vidal
Chef de Partie
Gerard Oliver
Demi Chef de Partie
Partners
We're hiring: Chef de Partie & service staff. Apply at: reservas@solivar-mallorca.com