Country kitchen at Jacaranda: Fresh from the estate

Jacaranda belongs to Finca Serena, a small five‑star estate of about 100 hectares – yes, the grounds really feel like their own microcosm. The restaurant is a little off the main roads near Montuïri; the drive in the late afternoon is especially pretty when the olive groves turn golden. The kitchen uses a large share of the estate's produce: there are beds, a small vineyard and greenhouses on the grounds. That doesn't mean everything comes from the garden, but many components are sourced very locally, and you can taste that. The menu often includes a light starter such as cauliflower soup with roasted almonds, a fresh tuna tartare or a large plate of local cheeses. Main courses change with the catch and the season – I once had a very well-prepared sea bass; another time it was a tender beef fillet with oven-roasted vegetables. In the evenings guests sit on the terrace under strings of lights or in winter in a sheltered greenhouse that can accommodate private celebrations. The atmosphere is intentionally calm: no loud music, more conversation and the clinking of cutlery. Practical: Jacaranda is open all year and the team speaks English, German and Spanish. Reservations are recommended, especially on weekends and during the high season.

Jacaranda belongs to Finca Serena, a small five‑star estate of about 100 hectares – the grounds really feel like their own microcosm. The restaurant is a little off the main roads near Montuïri; the late-afternoon drive is especially pretty when the olive groves glow golden. The kitchen uses a large share of the estate's produce: there are beds, a small vineyard and greenhouses on site. That doesn't mean everything comes from the garden, but many components come from very nearby and you can taste the difference. The menu often features a light starter such as cauliflower soup with roasted almonds, a fresh tuna tartare or a large plate of local cheeses. Main courses change with the catch and the season – I once had a very well cooked sea bass; another time it was a tender beef fillet with oven-roasted vegetables. In the evenings guests sit on the terrace under strings of lights or in winter in a sheltered greenhouse that provides space for private events. The atmosphere is purposely calm: no loud music, more chatting and the clinking of cutlery. Practical: Jacaranda is open year-round and the team speaks English, German and Spanish. Reservations are recommended, especially on weekends and during the high season.

The patio at Jacaranda is my favorite spot on warm evenings. Tables are set with plenty of space between them, sometimes under pergolas, sometimes open with a view of the starry sky. In July and August it's advisable to arrive around 20:00 – there is still some residual evening warmth in the air but not the bright heat of the afternoon. The lighting is discreet: small lights, candles, and occasionally a glass of wine that smells more aromatic in the evening air. The restaurant often offers a set three‑course menu that showcases seasonal and local nuances; bread, a glass of local wine and mineral water are usually included. Service is attentive without hurry, waiting times are pleasantly measured – enough not to interrupt table conversation. Especially nice is the greenhouse, which serves as a sheltered alternative on cooler nights: plants, muted light and you suddenly feel almost as if in a private winter garden. Bring a light jacket; Mallorcan nights can be cooler than you expect.

Address: MA-3200 km 3, Montuïri – easy to find, parking available. Opening hours: the kitchen serves at midday and in the evening, generally 13:00–15:30 and 19:00–22:00; the house is open year-round. Contact: it's worth reserving by phone or via the hotel website, especially on weekends. Language: staff speak Spanish, English and German, which makes ordering and recommendations easier. Price level: upper-midrange but not excessive – a three‑course evening menu including wine is in the middle to upper price bracket; very appropriate for special occasions. Parking: on-site parking is available and free. Arrival: if you don't have a car, organise a transfer through the hotel; Montuïri is rural and taxi connections are possible but limited late at night. Tip: share several small dishes if you want to try different flavors, and ask for local wines – there's often a recommended island wine.