Dinner Under the Olives: Finca Treurer in Algaida

The finca is a typical Mallorcan estate: stone walls, wooden beams and olive trees planted in rows as far as the eye can see. On a first visit you immediately notice the relaxed mix of tradition and practical tourism – they produce olive oil here and also cook in the evenings. The terrace is my favourite spot: open sky, tables with candles and a light breeze that rustles the olive leaves. Most evening programmes start around 7:00 p.m.; on some days there is a guided tour of the olive grove or a demonstration at the old press. The food itself is uncomplicated and locally driven: freshly caught fish, fried aubergines, fried goat’s cheese and a few dishes that clearly showcase Treurer olive oil. Those who pay attention to small details will often find vegetables from the finca’s own garden – intensely sweet tomatoes in late summer or tender chard leaves in spring. Prices are solidly mid-range: not cheap fast food, but neither an overblown gourmet temple. Families and couples alike feel at ease; children warm to the outdoor space quickly while couples enjoy the quiet. For visitors with limited mobility it’s advisable to ask in advance about parking and access to the terrace. A special feature is the opportunity for an olive oil tasting: short, informative sessions with comparative samples that let you taste the difference between vintage, variety and pressing. I recommend booking early for Saturdays and holidays – terrace seats are sought after.

The finca is a typical Mallorcan estate: stone walls, wooden beams and olive trees planted in rows as far as the eye can see. On a first visit you immediately notice the relaxed mix of tradition and practical tourism – they produce olive oil here and also cook in the evenings. The terrace is my favourite spot: open sky, tables with candles and a light breeze that rustles the olive leaves. Most evening programmes start around 7:00 p.m.; on some days there is a guided tour of the olive grove or a demonstration at the old press. The food itself is uncomplicated and locally driven: freshly caught fish, fried aubergines, fried goat’s cheese and a few dishes that clearly showcase Treurer olive oil. Those who pay attention to small details will often find vegetables from the finca’s own garden – intensely sweet tomatoes in late summer or tender chard leaves in spring. Prices are solidly mid-range: not cheap fast food, but neither an overblown gourmet temple. Families and couples alike feel at ease; children warm to the outdoor space quickly while couples enjoy the quiet. For visitors with limited mobility it’s advisable to ask in advance about parking and access to the terrace. A special feature is the opportunity for an olive oil tasting: short, informative sessions with comparative samples that let you taste the difference between vintage, variety and pressing. I recommend booking early for Saturdays and holidays – terrace seats are sought after.

The finca’s kitchen heavily depends on what’s growing at the moment. In spring it’s young herbs, tender asparagus and baby lettuces; in summer tomatoes, courgettes and peppers dominate; and in autumn pumpkins and beans take centre stage. This market‑and‑garden approach is evident in every course: simply prepared vegetable platters, slowly braised lamb or a fish that needs little more than oil, lemon and a generous pinch of sea salt. The chef manages to reinterpret traditional recipes without bending them. Small extras like a homemade aioli with a splash of fresh olive oil or a basket of lightly crusty bread make the difference. Portions are usually sized so several courses work well – ideal if you take your time and share. For me the evenings are nicest when the sun slowly sets and you enjoy the meal in small stages. Vegetarians and people with allergies are usually well looked after if you mention this when booking. The menu changes often; that’s one reason I keep returning to the finca: there’s always something new that still tastes familiar.

Finca Treurer is located in the countryside, a few kilometres from Algaida. The approach runs along narrow country roads – part of the charm, but allow at least ten extra minutes for the final stretch. Parking is available, but on busy evenings the courtyard fills up quickly. Opening hours mainly focus on the evening; typical service times start around 6:30–7:00 p.m. Last reservations are often around 9:00 p.m., so it’s better to arrive earlier if you want to enjoy the tour and a glass of wine beforehand. Booking is recommended, especially on weekends or during local holidays. When you call I always ask whether there is a tour or tasting before the meal – it completes the evening. Dress code? Casual. Many guests wear summer dresses or shirts, others come in T‑shirts; nobody feels overdressed. If the weather is good, book a table on the terrace; it’s cosier than inside and the view to the Randa church is pretty. For groups there are often special menus; if you plan a private event, allow several weeks’ notice. Finally: bring time and appetite. The finca rewards enjoyment, not haste.