The product as the starting point of our culinary offering.
We see gastronomy as a way to make better use of our resources and create value at every stage. From what we grow to what we prepare and serve, we strive to move towards a more responsible approach to cooking, with less waste and a greater focus on our own and locally sourced produce.
The product as the starting point of our culinary offering.
Our culinary offering begins at the source, with our commitment to regenerative agriculture. Through our gardens, we work to care for and restore soil health, support biodiversity and produce high-quality food while respecting natural cycles. A way of growing that connects our commitment to the environment with what ultimately reaches the table.
From produce to preparation
Preparation is an essential part of the way we approach gastronomy. We have a team of professionals and central kitchens that enable us to develop our own preparations, reduce our reliance on ready-made products and support the kitchens across our hotels and restaurants, while maintaining a more efficient and coordinated way of working.
A kitchen with identity
Our hotels and restaurants adapt this philosophy to their own culinary offering, combining produce, technique and creativity with the richness of traditional Balearic cuisine to create distinctive gastronomic experiences. The result is thoughtful, recognisable cuisine, designed to be enjoyed and connected to the surroundings of each property.