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From the restaurants,
take in the Mediterranean, the pool,
the vegetable garden, as you enjoy stunning local dishes.
Delicate at La Mesa d’Es Vedrà,
mouth-watering at Los Olivos,
raw at La Mirada…
Each a beautiful culinary postcard.
From the restaurants, take in the Mediterranean, the pool, the vegetable garden, as you enjoy stunning local dishes. Delicate at La Mesa d’Es Vedrà, mouth-watering at Los Olivos, raw at La Mirada… Each a beautiful culinary postcard.
At La Mesa, the blue pool at the end of the table and the celebrated rock in the distance set the scene. The flavours of the Balearic Islands are yours, in two ways. In the morning for the buffet breakfast; in the evening, for traditional, refined cuisine at dinner, with dishes such as almond cream, prawns, grapes and caviar; small-peach ravioli, sea bisque and preserved lemons; and sea bass baked in a salt crust. At La Mesa, you can savour the region without moving.
When it gets warm, it’s time for something light to eat. Which is what you can find in Los Olivos’s wide-open dining room, with lunches of local dishes as simple as they are varied, from the croquetas of the day to fruit salad and sorbet, not forgetting gazpacho, a plate of jamón iberico, grilled octopus, and patatas fritas. Perfect after some laps in the pool and before an afternoon of total relaxation.
The menu at La Mirada, an evening restaurant on a terrace overlooking the pool and the Mediterranean features oysters, wagyu-beef tataki, home-grown tomato salad, tuna and caviar tartare, and bonito ceviche with ponzu sauce. Raw dishes accompanied by charming cocktails. La Mirada is a good idea perfectly executed.
Baltasar Rigo, Petunia’s new head chef, has a mission: “To bring out the authenticity, delicacy and freshness of Balearic cuisine.” Born in Mallorca, Rigo was introduced to the restaurant trade by his father, before setting out on his own and working at the Guggenheim Museum’s restaurant in Bilbao and a host of top hotels.
Baltasar Rigo, Petunia’s new head chef, has a mission: “To bring out the authenticity, delicacy and freshness of Balearic cuisine.” Born in Mallorca, Rigo was introduced to the restaurant trade by his father, before setting out on his own and working at the Guggenheim Museum’s restaurant in Bilbao and a host of top hotels.
