365

Verdict: A farm-to-table creative restaurant in Mallorca worth booking for the terroir story alone

At the €€€ price point, 365 at Son Brull Hotel delivers a specific and well-executed proposition: creative cuisine built almost entirely around what the estate grows, presses, and produces. Chef John Sinclair works with the farm's own oils, citrus, vegetables, and wine, which means what lands on your table is shaped as much by season and soil as by kitchen technique. Michelin has awarded the restaurant a Plate in both 2024 and 2025, a consistent signal that the cooking meets a credible technical standard without the theatre or price escalation of a star-chasing kitchen. For a Mallorcan holiday meal that rewards genuine curiosity about local food systems, this is a strong choice. If you want showmanship or an international fine-dining experience comparable to DiverXO in Madrid or Arzak in San Sebastián, look elsewhere.

The Restaurant

365 sits within Son Brull, a converted 18th-century monastery on the Palma-Pollença road at kilometre 50. The setting carries a particular ambient quality: stone walls, controlled lighting, and a quiet remove from Pollença town that makes the room feel like an intentional retreat rather than a destination restaurant chasing footfall. The mood is calm and considered, with a noise level that allows conversation without effort. This is not a buzzy, high-energy room; it is a place designed for people who want to pay attention to what they are eating.

The name itself is the clearest statement of intent: 365 references year-round, daily engagement with the land. The estate produces across seasons, and the kitchen's menus rotate accordingly. This is not seasonal cooking as marketing language. The farm supplies the restaurant with what it has, and the menus are built around that supply. In practical terms, what you eat in April will differ from what you eat in September. Visitors planning a return trip, or those choosing between a spring and autumn visit to Mallorca, should factor this in. The summer months bring peak tomato and stone-fruit production on the island; late autumn shifts toward citrus, root vegetables, and the estate's olive harvest, which feeds directly into the oils used in cooking and dressing.

The menu format includes multiple options, among them a vegetarian menu, which is less common at this price tier in rural Mallorca and worth noting if plant-forward eating is a priority. The Michelin annotation specifically calls out the vegetarian option as part of what makes the restaurant's approach distinctive. For a €€€ restaurant in a hotel context, the range of menu formats reduces the risk that one diner in your group will feel underserved.

Google reviewers rate 365 at 4.6 across 107 reviews, a score that holds up under scrutiny given the review count. Aggregated hotel-restaurant scores often inflate because guests default to positive feedback; a 4.6 with over 100 reviews in this context indicates consistent delivery rather than a handful of enthusiastic outliers. Michelin's Plate designation, held across two consecutive years, reinforces that assessment.

For the food and travel enthusiast who wants depth and context, 365 offers something that destination restaurants further afield on the Spanish mainland cannot easily replicate: direct proximity to the production source. The same estate supplies the kitchen with wine, oil, and produce, which means a conversation with staff about what you are eating is likely to be genuinely informative rather than scripted. That is a meaningful distinction at this price point. Compare this to the more performance-driven creative restaurants on the mainland, such as Azurmendi in Larrabetzu or Cocina Hermanos Torres in Barcelona, where the terroir narrative is present but the farm is not literally outside the door.

Booking is rated as easy, which is a practical advantage during Mallorca's high season when popular restaurants in Palma or the southwest of the island can require weeks of lead time. Being on the Palma-Pollença corridor rather than in a tourist-saturated centre works in your favour here. Explore more of what the region offers via our full Pollença restaurants guide, and if you are planning a wider stay, our full Pollença hotels guide covers accommodation options beyond Son Brull itself.

If your Mallorca trip is focused on wine, the estate production is worth factoring into your planning. For broader context on the island's drink scene, see our full Pollença wineries guide and our full Pollença bars guide. For activities and context around the visit, our full Pollença experiences guide is a useful starting point.

Know Before You Go

How It Compares

See the comparison section below for how 365 sits against Spain's wider creative dining options.

Frequently Asked Questions

• Can I eat at the bar at 365? No bar seating information is confirmed in our data for 365. The restaurant operates within a hotel setting, so your leading approach is to contact Son Brull directly to ask about counter or informal seating options. For a broader view of informal dining in the area, see our full Pollença bars guide.
• Is 365 good for solo dining? Yes, and more so than many €€€ hotel restaurants. The calm, low-noise atmosphere and the structured menu format make solo dining comfortable rather than awkward. The creative, course-led format gives you something to focus on. At this price tier in Pollença, it is one of the more considered solo experiences available.
• Is 365 worth the price? At €€€, yes, provided you engage with the estate-driven concept. The Michelin Plate across two consecutive years indicates consistent technical delivery. The vegetarian menu and the farm sourcing add value relative to generic hotel restaurants at the same price. If you are after a starred tasting menu experience, you would need to travel to mainland Spain, where Quique Dacosta in Dénia or Ricard Camarena in València offer a different calibre at a higher price.
• What should a first-timer know about 365? The restaurant is on the main road between Palma and Puerto Pollença, not in Pollença town centre — you will need a car or taxi. The estate concept is central to the experience; the menu changes with the seasons and what the farm is producing. Book with confidence as availability is generally good. First-timers should consider the tasting menu over à la carte to get the full picture of what the kitchen is doing with estate produce.
• Is 365 good for a special occasion? Yes. The atmosphere is quiet and considered, the menu format is structured enough to feel like an event, and the Michelin Plate credential gives confidence in the kitchen's consistency. It is better suited to an intimate dinner for two than a large group celebration. For a more theatrical special-occasion experience, you would need to travel further, to venues like El Celler de Can Roca in Girona or Martin Berasategui in Lasarte-Oria.
• What are alternatives to 365 in Pollença? 365 is the strongest creative dining option in the immediate Pollença area at this price tier. For broader alternatives, our full Pollença restaurants guide covers the range. If you are willing to travel within Mallorca or to the mainland, the comparison section on this page outlines where 365 sits relative to Spain's other estate-led and creative restaurants.
• Is the tasting menu worth it at 365? Yes, for a visitor whose primary interest is understanding what the estate produces across categories. The tasting format is where the kitchen's farm-sourcing concept makes the most sense structurally: you see the oils, citrus, vegetables, and wines from the estate appear across multiple courses rather than as isolated components. For pure value at the tasting-menu tier in Spain, Aponiente in El Puerto de Santa María or Mugaritz in Errenteria operate at a higher price and ambition level, but 365 is not trying to compete on that axis.
• Does 365 handle dietary restrictions? The confirmed menu formats include a dedicated vegetarian menu, which is a practical answer for plant-based diners. For other dietary requirements, contact Son Brull directly as specific allergy policies are not in our data. The estate-sourced, seasonal format means the kitchen has genuine flexibility with ingredients, which typically works in favour of dietary accommodation.