365
Estate-grown Mallorcan cooking inside a restored Jesuit convent.
The gastronomic restaurant of Son Brull, a former 18th-century Jesuit monastery turned hotel outside Pollença, takes its name from the building's fabled windows — as many as days in the year. Chef Andreu Segura cooks tasting menus, one of them vegetarian, built on the estate's own produce and Mallorcan growers. The room holds a Michelin star and a Repsol Sol.
Editor's Tip
No à la carte — tasting menus only, dinner, with a 200-plus-label cellar. Open Tuesday to Saturday evenings; verify seasonal closures.
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