Founded 2012

Chef Andreu Genestra Garcia

Kitchen local

Atmosphere luxurious and rustic

In 2012, chef Andreu Genestra opened a restaurant at the Hotel Perdi Son Jaumell on the Spanish island of Mallorca. The location – an impressive 18th-century building surrounded by a wealth of organic vegetable gardens, vines and coops – directly inspires the kitchen. Chef Genestra presents the local cuisine using a combination of culture, tradition, creativity, fresh ingredients and uncompromising quality. This recipe earned him a Michelin star (2015) and two stars of La Guia Repsol, Spain’s renowned culinary guide.

Chef Genestra (34) began his career at the age of 16, at the University of the Balearic Islands (Mallorca, Minorca and Ibiza). By the time he was 19, he had already joined the kitchens of the best hotels in Barcelona and Mallorca, until he reached his highlight: two years in the celebrated El Bulli, considered the best restaurant in the world (until it closed).
At the age of 27, Genestra led the El Pi restaurant at the prestigious Barceló Formentor hotel in Mallorca. For three years he divided his time: in the summer, he cooked at the hotel, while spending his winters traveling around the world – London, Stockholm, Brazil, Paris and Miami.

After 12 years of experience, he opened his first restaurant – the one bearing his name. Two years later he opened a catering business and another restaurant: Aromata in the capital Palma de Mallorca. All his businesses are based on the same credo – local produce, meticulous preparation and the tradition of Mallorca. “Since Mallorca is an island, we are more isolated and it is easier for us to preserve our identity and culture,” explained Genestra, who is consider one of the most intriguing voices of the new generation of Spanish chefs. “People are surprised to find such a deep-rooted kitchen here, especially compared to other parts of Spain, where there was a cultural mix.”

Signature dishes
  • Lamb Pastrami style with chili sweet potato and Juicy beer
  • Snapper with horseradish and sea marine ravioli
  • Foie gras on gingerbread, soft fig and Banyuls reduction
  • Grilled Monkfish, wild chard, pistachio and roasted parsnip

One more thing Genestra also operates Senzill, a more accessible restaurant located at the same hotel, one that invites guests who prefer an easygoing pool-side experience; just in case you're at the neighborhood.

Contact Hotel Predí Son Jaumell Carretera Cala Mesquida, 1. Desvío Camino Son Moltó. 07580. Capdepera. Mallorca
0034 608 578 198

“Discover the authentic flavors of the island in this restaurant. It highlights the best of traditional Mallorcan recipes, albeit via the most modern cooking techniques”

Michelin guide

Chef Q&A Andreu Genestra

Andreu Genestra Garcia

My restaurant’s secret:
I haven’t found it yet
My 3 most favorite ingredients:
Rice, sweet paprika and red Mediterranean prawns
The dish I love cooking the most:
The most exciting moment in my career:
The first day at El Bulli
The best cooking advice I have ever received:
The Michelin star
The person/people that I was most excited cooking for:
My guilty food pleasure is:
All about pork
My ideal last meal would be:
Fried eggs with french fries
The next ‘big thing’ in the culinary world is:
Return to the origins with new techniques
The best restaurant in the world in my opinion:
El Celler de Can Roca

Founded 2006

Chef Oved Alfia

Kitchen Mediterranean with European influence

Atmosphere intimate classy

Hayarkon 99 is the chef’s restaurant at the Dan Tel Aviv hotel – the first luxury hotel in Israel hosting world leaders and artists during their visits to Israel. It’s considered one of the best kept secrets among culinary and fine dining connoisseurs, especially those who keep kosher.

Oved Alfia, who has served as the hotel chef for 19 years, offers diners a meticulous culinary experience in an intimate atmosphere, serving well prepared dishes based on prime local ingredients combining European and Mediterranean flavors.

Alafia, whose experience in restaurants includes a term in the legendary Keren Restaurant, enriches each dish with his individual, unique and surprising interpretation, while adhering to kosher laws. The dishes on the menu are accompanied with a quality wine list featuring some of the best boutique wineries in Israel.

This year, Hayarkon 99 restaurant joins the culinary team hosting the Round Tables by American Express Festival with a special pop-up: a week long culinary celebration starring Andreu Genestra, the Spanish chef from the Michelin restaurant in Mallorca.

Don’t be surprised if you come across some of the chefs participating in the festival around the lobby – the Dan Hotel, striving to be a leader in hospitality and culinary, is the official host of the best chefs in the world.

Signature dishes
  • Creamy leek soup, mushroom Duxelles, truffle oil
  • Red tuna tataki, jalapeño sauce, spring onions, tomatoes and coriander
  • Veal sweetbreads in natural broth, tomatoes, seared onions, olive crumbs and pickled lemon
  • Lamb shashlik with oranges and mint, cauliflower in tahini, Thassos olives and jalapeño

One more thing Over the years, dozens of heads of state, world leaders and great artists (Madonna, Mick Jagger, Barbara Streisand and Britney Spears) have stayed at the Dan Hotel. One of the memorable guests was the former mayor of New York, Rudolph Giuliani, who booked the whole restaurant for a private event. The stories are kept with the staff.

Contact Dan Tel Aviv Hotel, 99 HaYarkon Street, Tel Aviv 63432

"The evening at Hayarkon 99 was a glorious gourmet concert"


Chef Q&A Oved Alfia

Oved Alfia

My restaurant’s secret:
Do everything with love
My 3 most favorite ingredients:
Respect, Tamar Valley tomatoes, raw fish
The dish I love cooking the most:
Anything with raw fish
The most exciting moment in my career:
Opening my first restaurant – Oved’s bistro – in Florentin
The best cooking advice I have ever received:
Go with what you believe in
The person/people that I was most excited cooking for:
Everyone who enjoys my food excites me
My guilty food pleasure is:
Whipped cream
My ideal last meal would be:
There’s no such thing
The next ‘big thing’ in the culinary world is:
Using vegetarian ingredients with precise flavors, as if they were meat
The best restaurant in the world in my opinion:
I still have a few places in the world to check before I decide