Sa Terrassa sits in front of the Finca's stone facade, with sweeping views over the Mediterranean. Chef Brenda Lisiotti leads the kitchen. Her menus draw from what grows on the estate, herbs picked that morning, citrus from the groves, eggs from the chickens, honey from twelve beehives harvested since October 2023.
The farm-to-fork approach shapes everything. Food waste is reduced through preserving, pickling, and fermenting. An in-house sommelier selects award-winning Mallorcan wines from nearby vineyards. By spring 2026, the estate plans to release its own Malvasia wine from replanted vines. Private dining for two can be arranged across several locations on the grounds. Villa guests have access to a private chef who builds menus around the finest Mallorcan ingredients.