Restaurant in Pollença, Spain
Book for the terroir story, not the setting.
365 at Son Brull Hotel earns its Michelin Plate (2024 and 2025) with creative menus built around the estate's own farm production: oils, citrus, vegetables, and wine grown on-site. Chef John Sinclair's seasonal rotation makes this the strongest farm-to-table choice in the Pollença area at the €€€ tier, with booking generally easy even in high season.
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.
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.
See the comparison section below for how 365 sits against Spain's wider creative dining options.
Bar seating details are not confirmed in available venue information for 365. The restaurant operates within Son Brull Hotel on the Palma-Pollença road, so check the venue's official channels to ask about informal seating options before assuming bar dining is available.
The tasting menu format at 365 works reasonably well for solo diners, since structured menus remove the social pressure of ordering and let the kitchen's farm-estate story carry the experience. The €€€ price point is a real consideration solo, but the Michelin Plate recognition (2024 and 2025) suggests the kitchen is delivering at a level that justifies the spend even for one.
At €€€, 365 earns its place if you want creative cuisine grounded in a genuine farm estate: the kitchen draws on its own oils, citrus, vegetables, and wine, which gives the menu a coherence that generic fine dining in Mallorca often lacks. Two consecutive Michelin Plates (2024, 2025) back the quality claim. If you want a looser, à la carte experience, it may not be the right fit.
365 is a structured, creative tasting menu restaurant inside Son Brull Hotel, a converted 18th-century monastery at kilometre 50 on the Palma-Pollença road. Chef John Sinclair's kitchen uses produce grown on the hotel's own farm estate, so the menu reflects what is actually in season rather than a fixed year-round card. A vegetarian menu is available, which is worth requesting at booking.
Yes, with the right expectations. The monastery setting and farm-driven creative menu give a special occasion dinner a clear narrative, which is more satisfying than generic luxury. The €€€ price point and Michelin Plate status (2025) position it as a credible celebration venue in northern Mallorca, though it is not a Michelin-starred room, so manage expectations accordingly.
365 is the standout creative dining option in the immediate Pollença area, and the farm-estate concept gives it a specific identity that most local competitors do not match. For more formal fine dining with starred credentials, you would need to head to Palma or further afield in Mallorca. If the tasting menu format does not suit your group, the town of Pollença itself has more casual options.
It is, specifically because the ingredients come from the restaurant's own farm estate, which means the tasting menu is doing something the price is genuinely meant to support: showcasing seasonal, estate-grown produce including oils, citrus, vegetables, and wine. Two Michelin Plates confirm the kitchen is executing at a consistent level. If you want a shorter, more flexible meal, the format may feel too committed.
Keep this venue in your Pearl passport, rate it after you visit, and track it alongside every other place you collect.
