Can you imagine what life must be like now for those who live on the island of La Palma in the Canaries? The devastating eruptions from the Cumbre Vieja volcano over the past month have changed many people’s lives forever. How will they and the island ever recover?
Some financial help is to come from Mallorca, where eight of the island’s chefs have united to create a gastronomic fundraiser for those affected by the natural disaster in La Palma.
A Sunday Lunch in Solidarity
On Sunday, October 31st, eight chefs based in Mallorca – two of them of Canarian origin – will create the fundraising Chefs Unidos por La Palma gastronomic lunch.
The event starts at 13:30h and takes place in the beautiful setting of the 5-star Castell Son Claret in Es Capdellà. The Julian Vaughn Jazz Trio will provide the music.
The chefs giving their time to create this fundraising lunch are pictured above. Miquel Navarro of the Michelin-star restaurant Es Fum (St Regis Mardavall hotel) and Jonay Hernández from the popular Canarian restaurant La Vieja in Palma are from the Canaries.
Andrés Benitez creates plant-forward cuisine at the restaurant Botànic in Palma (Boutique Hotel Can Bordoy), and Joel Baeza is from the acclaimed Stagier Bar in Santa Catalina. Nacho Amores is from Ses Oliveres in Port de Sóller, and Toni de Pascual is the owner of Mel (Mallorca Eats Local) – which organises catering and gastro tours. If you watched the ninth edition of Masterchef in Spain, you’ll have seen him on your TV screens.
Jordi Cantó (Sa Clastra) and Pep Forteza (Olivera) are the two chefs who’ve been the driving force behind the event, which was the idea of the two culinary teams at Castell Son Claret.
More than a dozen local suppliers are contributing to the event with donations of their best products.
How to Support Those Affected in La Palma
Here’s a delicious way to do it: attend the gastronomic lunch on October 31st. It’ll be a one-off foodie experience to remember – and a way to show solidarity and support for La Palma in the Canaries.
The cost per head is 200 euros and places are limited. Reserve yours now by calling 971 138 629 or email firstname.lastname@example.org
For me, the best things about autumn are all related to gastronomy. Wild mushrooms, pomegranates, chestnuts and, in Mallorca, llampuga (the various English names of which include golden mackerel) are among the ingredients that give this season’s dishes particular appeal. And a glass of fine red wine, enjoyed by the fireside or at the dining table, is a reminder that even though the warmth of summer has gone, autumn in Mallorca has much to offer visiting and local gourmets.
Ode to Autumn
Keats’s poem ‘Ode to Autumn’ refers to ‘mists and mellow fruitfulness’. When I drove to La Residencia, a Belmond Hotel, in Deià last evening, no mist obscured the glorious sunset views along the northwest coast road through the Tramuntana mountains.
Fruitfulness is in abundance though at the iconic hotel’s El Olivo restaurant, where executive chef Guillermo Méndez has created a new seasonal menu inspired by prime autumn produce. Chief among these are the varieties of wild mushrooms that emerge in the Tramuntana woodlands after the late summer rains.
El Olivo’s Autumn Menu
Buckle up for a pictorial joyride through the full menu we ate last night! In my opinion, this year’s autumn menu at El Olivo is the best I’ve tasted there. It was creative, well balanced in flavours and textures, and visually appealing – in terms of both presentation of the food itself and the beautiful tableware, designed exclusively for El Olivo by artist Mirenchu in conjunction with Guillermo Méndez. Read more about Mirenchu in this article written by a friend of mine. Click on each picture to read the caption.
Paired with Tianna Negre Wines
We often buy Tianna Negre wines for home consumption, but the autumn menu pairing at El Olivo was a chance to try some different wines from this Binissalem-based winery. Tianna Negre has some 55 hectares of organic vineyards across several fincas in the Binissalem and Consell areas.
Tianna Negre is a relatively young bodega, owned by the Morey Garau family (who also own drinks distribution company Distribucions Túnel). Its first harvest was in 2007. One of the winery’s aims is to recover some of the native grape varieties that vanished after phylloxera struck Mallorca in the 19th century. As well as familiar grape varieties, they are experimenting with recovering some I’d never heard of, including Escursac, Galmater, Quigat, and Manses de Tibbus.
The wine pairing included the Tianna Boutique Wine 5.2 Orange (made from the recovered grape variety Giró Ros), and the winery’s new Giulioncello Original – a coconut-creamy version of limoncello.
Details of possibilities to visit Tianna Negre’s impressive modern bodega are on their website.
Good to Know
You don’t have to stay overnight at La Residencia to dine in El Olivo restaurant. Autumn’s cooler evenings mean eating inside in the old olive press – one of the most romantic settings for dinner you’ll find in Mallorca.
The set autumn menu is in addition to El Olivo’s à la carte menu. Diners can choose the autumn menu’s full seven plates (140 euros inc IVA) or five plates (110 euros including IVA). The optional Celler Tianna Negrewine pairing is recommended (supplement of 55/70 euros).
Great news! La Residencia, A Belmond Hotel, is staying open a little later in the year than usual. The last night to eat and/or stay in the hotel will be Sunday, November 14th.
La Residencia features a few times in my novel Daughter of Deià, now available in eBook and paperback formats. Here’s a link to it on your local Amazon website.
On holiday long ago in the Florida Keys, I was offered dolphinfish in a restaurant. The waiter laughed when he saw how the ‘d’ word had alarmed me – I’d be a hopeless poker player. He then explained the dish didn’t contain a marine mammal, but a fish that’s also known as mahi-mahi, which we ate in the Caribbean.
This fish – known as dorado in Spanish and locally as llampuga – comes into Mallorcan waters in the late summer and early autumn. Its arrival coincides with the end-of-summer storms that start to cool the island after the high heat of August. The name llampuga means lightning, which seems appropriate.
Mallorca’s season for fishing llampuga is officially from late August until the end of the year, although it’s often hard to find on fish counters once the end of November comes. The boats that fish for llampuga are limited to a daily maximum catch of 150kg.
Cala Ratjada in the northeast of Mallorca is the port most associated with this seasonal fish, and it traditionally hosts an autumn fair over a weekend – Fira de la Llampuga – dedicated to it. This year the usual fair has been cancelled because of concerns about coronavirus among visitors who congregate in the port. But there will still be an opportunity to celebrate the llampuga and the variety of dishes that chefs can make from it, with a lightning fish tapas event.
Llampuga Tapas Event
More than 40 bars and restaurants have signed up to take part in La Ruta de Tapes de Llampuga, which will enable visitors to discover the versatility of this fish. The event takes place on Sunday, October 10th, from 14:00h until 22:00h. Each establishment will offer two different tapas made from lightning fish. More details will be available a few days before the event on Capdepera council’s social media pages.
Cooking With Llampuga
Mallorcans have a favourite way of using lightning fish in the kitchen, in a dish called llampuga amb pebrots vermells. Thick slices of the fish are fried and served with a rich tomato sauce topped with fried red peppers. You’ll see it often at this time of year on traditional mallorquín restaurants’ menus. Do give it a try if you like fish.
British chef Marc Fosh, whose eponymous Palma restaurant has a Michelin star, offered some recipes and advice on cooking this seasonal fish in one of his Majorca Daily Bulletin columns last year; check out the link for some ideas.
If you’re a fan of farm-to-table-eating events, I can recommend spending a Friday evening at S’Hort de sa Vall, just outside Manacor. This fertile valley is home to this well-kept farm, which recently opened its farm shop on Saturday mornings under the Venda Directa scheme. On Friday evenings – at least for the next two weeks – they offer a guided tour of the farm, followed by a tasting menu dinner with wine. They plan to introduce lunches rather than dinners soon as the evenings become cooler.
On September 3rd, we went along with some friends for the Friday-evening experience … and had a really enjoyable time in an authentically rural Mallorcan ambience.
We arrived at 7pm for the welcome and were then split into two groups for the tour; an English speaking guide is available. Our tour of the extensive farm lasted around an hour-and-a-quarter, accompanied by explanations about their processes and farming methods.
Along the way we stopped at a table outside some greenhouses to sample their tomatoes and a couple of their preserves. We passed rows of strawberry plants out in the open air and were told to help ourselves to any of the remaining strawberries (it was quite late in the season). Our search among the leaves yielded a few sweet, succulent strawberries that tasted nothing like the watery ones you find in plastic punnets year-round on supermarket shelves.
The tour concluded in an enormous barn, where we watched a video about the farm on a wall-mounted screen. I’d never seen such a thing in an agricultural barn before!
Time to Eat & Drink
We returned to the recently renovated building housing the shop and the large open kitchen for a glass of wine and samples of S’Hort de sa Vall’s own sobrasada (for me, the best I’ve tasted), and the cheese they sell. Then we went to our allocated table outdoors for our tasting menu, which was accompanied by wines from Macia Batle and followed by coffee and a rather delicious hierbas liqueur.
Our tasting dinner was a different style of cuisine to that served at Terragust events, where the chef has Michelin-starred restaurant experience on his CV. The cuisine at S’Hort de Sa Vall is more like good Mallorcan home cooking – very tasty and made from fresh seasonal produce.
Live music enhanced the evening: the trio Femení Plural comprises two good singers (sisters) and a guitarist. They are performing again on Friday 17th and Friday 24th September.
The cost per head for these evenings is 45 euros, including the tour, tasting menu, wines, coffee, liqueur, and the music. Oh, and did I mention we all went home with a complimentary bag of fresh produce from S’Hort de sa Vall?
An informative and thoroughly enjoyable evening. If you’re interested in finding out more about agriculture in the fertile Sa Vall area, this should appeal to you. Sitting under the stars beneath strings of lights added to the cosy ambience.
Good to Know
Wear comfortable shoes for the tour around the fields and surrounding tracks. And even though the daytime may still be warm, the valley cools quickly so be sure to take a jacket or sweater.
To book – or for more details – phone 627 753 038.
Our first stay at the 5-star Hotel El Coto in Colònia de Sant Jordi was in 2015, shortly after I read about it while editing a local guide to wines and wineries. Why was a hotel included in this guide? Because those in the know refer to El Coto as ‘the wine hotel’. With good reason.
No Ordinary Seaside Hotel
Hotel El Coto may be in a seaside resort with other holiday hotels and apartments nearby, but it’s a cut above many tourist hotels. The 50-room hotel has a superb cellar – both in terms of design and contents – with more than 200 Spanish (including a good choice of Mallorcan) wines on offer. Prices range from the affordable to the aspirational. Pingus, Vega Sicilia, or La Hermita, anyone?
Wine enthusiasts usually appreciate fine cuisine too and those who dine at Hotel El Coto’s poolside La Pergola restaurant are in for a treat. Several years ago, the Navarrete family – who own and run the hotel – brought in chef Gerhardt Schwaiger as their culinary consultant. Gourmets who’ve known Mallorca for years will probably remember that Schwaiger was at the former 2-Michelin-star Tristán restaurant in Puerto Portals.
Dinner at La Pergola
You don’t have to be staying overnight in Hotel El Coto to dine here – but you do need to book a table because this restaurant has become popular among locals. And if you want to do full justice to the wine possibilities here, booking a room for the night is a good idea.
A five-course dinner (with choices) costs 45 euros (including IVA). Individual dishes are priced so you can choose fewer courses if you wish. Drinks are not included.
A Birthday Treat
The Boss had his birthday at the weekend and I treated him to dinner and a night away at Hotel El Coto again. The hotel has the benefit of being around 100 metres from a beach and the fact that it faces one of the oldest salt flats adds to the interest of its location.
Our Saturday night dinner was accompanied by live music from a pianist, playing the hotel’s white baby grand beside the pool. At night, the sun loungers are moved out of sight and atmospheric lighting around the swimming pool creates a magical ambience.
For our 5-course dinner we chose: Waldorf salad; creamy soup of velvet swimming crabs with king crab (absolutely delicious); fresh red tuna with olive oil, sesame, and chive; hake with vegetable risotto and lemon butter, and fresh figs with cassis granita, vanilla ice cream and cheesecake cream. A memorable birthday dinner, for sure, but my camera photos didn’t do the food justice.
We Love …
… pretty much everything here. Hotel El Coto is spotlessly clean and well maintained. Each of the 50 stylish rooms and suites is individually decorated; types range from a single room to a two-bedroom suite with separate living area and views over the salt lakes. We stayed in the gorgeous Suite 211, overlooking the pool and gardens.
Most impressive of all is the high level of hospitality offered by owners Myriam and Pepe Navarrete, their son Cristian, and their hard-working team. Little wonder that Hotel El Coto in Colònia de Sant Jordi has a high number of repeat guests … including us.
Anyone for plump, juicy tomatoes, recently harvested? Glossy peppers or aubergines? A thirst-quenching, cooling watermelon? These and more are among the summer vegetables and fruit grown in the beautiful, fertile valley in Mallorca near Manacor, known as Sa Vall.
This peaceful Mallorcan valley is home to the rural hotel Reserva Rotana, which has its own private nine-hole golf course. But most of the rest of Sa Vall is given over to agricultural activities.
We know Sa Vall quite well and I often wished we could find a farm shop in the valley as it’s not too far from our home. Thanks to a new initiative launched a few weeks ago, it’s now possible to shop for fresh, seasonal produce on Saturday mornings.
S’Hort de sa Vall
S´Hort de sa Vall is the result of Terracor – which grows produce on land in different areas around Manacor – joining forces with Estel de Llevant, a non-profit organisation in Mallorca helping people with mental health issues and, in the case of this latest project, providing employment for five people in the farm shop and kitchen.
Under the umbrella of the Venda Directa scheme, enabling the public to buy direct from producers, the smart farm shop opens to sell its well-displayed produce. As well as fresh fruit and veg, you’ll find local cheese, wines, preserves, pickles, sobrasada, olive oils, etc for sale.
Stop for a Drink Too
There’s more: the beautifully renovated building that houses the farm shop also has a large kitchen and space for event catering. On Friday evenings they offer a guided visit and tasting dinner – which must be booked in advance on the preceding Tuesday or Wednesday. As soon as the temperature drops, we’ll be there.
After we’ve done our shopping, we buy a coffee to drink there, standing at one of the old wine barrels serving as tables. You can also have tea, one of the infusions produced by Estel de Llevant, or even a glass of wine. Prices for everything here are good value. Each time we’ve been, we’ve also been offered free tastings of some of their products.
If your Spanish is non-existent, don’t worry: the lady in charge speaks perfect English, having lived in Birmingham, UK, for a while.
Good to Know
S’Hort de Sa Vall farm shop is open to the public on Saturday mornings from 9am until 1.30pm. From Manacor, take the road off the Via Palma signposted to Reserva Rotana, then continue on the same road past the hotel entrance, until you eventually see the greenhouses and green Venda Directa sign on your left. There’s plenty of parking.
The website for s’Hort de sa Vall is still under construction, but you’ll find them on Instagram and Facebook.
Beer enthusiasts are in for a treat in Manacor, with the recent opening of the town’s first brewpub, Brusca Brewpub. It opened on July the 15th and we made our first (of many, I’m sure) visit last evening.
Brusca Brewpub is located in an 18th-century flour mill, which has been tastefully and carefully renovated to create an appealing venue for a drink and meeting friends. It’s surprisingly spacious as there are several different rooms, as well as a large terrace with tables in front of the microbrewery – where the fermentation tanks are visible.
At the Helm of Brusca
The new brewpub is the project of Miquel Gilbert and his girlfriend Neus Llopis, who are both in their early thirties. Miquel is the son of Manacor winemaker Miquel Gilbert, and is a winemaker too. Neus gained her master’s degree in Biotechnology, Advanced Microbiology, and Fermentation at the University of Tarragona, where she met Miquel. He was studying biotechnology but switched to oenology.
They bought the old windmill in a quiet street (Carrer Ponent) in December 2017. The mill then was in a very poor state, as we saw when Miquel showed us a photo of the interior as it was when they first bought the place; we could only marvel at the amount of work that must have been necessary to create the Brusca we visited last evening. Paperwork, renovations, and Coronavirus meant that the project took a very long time; it has only just opened for business. Miquel and Neus did a lot of the detailed interior work themselves and they’ve created a good-quality product.
What’s on Offer
Brusca Brewpub has eight beers on tap – of which four are brewed on the premises. Beers on tap are available in 50cl or 25cl glasses. They also offer a gluten-free Toutatis beer and an alcohol-free beer in bottles.
Wines by the glass are also on offer. I was delighted to find two flavours of my favourite brand of kombucha – Brilla, made in Llubí – at 3,50 euros a bottle. Water and a few soft drinks are also available.
You can also snack at Brusca Brewpub, with eight dishes on the board last evening. We shared four good spinach croquettes with mixed salad and a portion of breaded chicken strips with home-made BBQ sauce.
We loved Brusca Brewpub! We were there shortly after 6pm, the opening time. It was very quiet at that time – probably because the evening was still young and was very hot and humid. What a relief it was to enter the air-conditioned Brusca and enjoy some tasty drinks and food. We are already looking forward to our next visit.
I’d rather eat goat’s cheese than cheese made with cow’s milk – for lots of reasons (some of which are below). The same can be said of yogurt (I make our own at home using either goat’s or sheep’s milk).
Nutritionally, goat’s cheese is easier to digest than cheese made with cow’s milk and it’s rich in probiotics and high in calcium. The fatty acids in goat’s cheese are metabolised faster too, which in theory, means we feel fuller more quickly. What’s not to love?
Eat Locally Made
Cheese from Mallorca? Yes. Menorca may be better known for its cow’s milk cheese, but artisans in Mallorca are also producing some excellent cheeses. Joan Gaià is one such cheesemaker and he’s based in Manacor, in the Llevant area of Mallorca.
Joan, who’s in his mid-thirties, listened to his heart and left his job to follow his dream: making goat’s cheese at the family finca. Formatgeria Es Collet is on the outskirts of Manacor (and has extensive views of the town and the backdrop of the Serra de Tramuntana).
Formatgeria Es Collet
Joan has been making his goat’s cheese for four years and learnt the process in the Pyrenees from a French producer. His goats are not the small, brown, wild type that sometimes jump into the road suddenly in the Serra de Tramuntana (be warned!). The goats pasturing at Formatgeria Es Collet are the Saanen breed, which originates from Switzerland. These white goats are the largest of the dairy goat breeds and produce the best quantity and quality of milk.
Joan knows a thing or two about marketing (I love his business’s logo) and customer service. To ensure his cheese arrives with customers in the best condition during the hot weather, he does summer deliveries on Mondays to customers in the Manacor area. The excellent Can March restaurant in Manacor uses his cheese, and it’s also on sale in the fruit and veg shop Na Camel-la in Manacor and at the Degust stall in Manacor’s produce market in Plaça de ses Verdures.
Open to Visitors on Saturday Mornings
Joan opens his gates on Saturday mornings (10:00-13:30hrs) under the Venda Directa scheme for visitors to see the goats, find out about production, and taste the cheeses (and buy if they wish). This Saturday-morning activity is particularly appealing for families, as children can feed the younger goats. The kids (four-legged variety) are now past the bottle-feeding stage, but I imagine that activity will be great fun for children when the next little ones are born.
We visited last Saturday – only the fifth week that Joan has opened to visitors. He explained that his goat’s cheese is not certified organic, but he follows the principles of organic production, such as using no chemicals on the land. Two families were also visiting when we were there and the small children were having great fun feeding the friendly young goats with pieces of bread.
Tastings of Es Collet Goat’s Cheeses
Joan brought out four types of his goat’s cheese and offered tastings and explanations. We loved them all, but our favourite was the Blau de Llet Crua de Cabra – a raw-milk blue cheese made with Penicillium Roqueforti.
We bought a piece of this delicious blue cheese and the Cremos – which makes a tasty addition to salads.
Joan Gaià has ideas to develop his business further and mentioned he may do evening tastings in the future, as the Es Collet finca is in a prime location for watching the sunset behind the Tramuntana mountains. He’s also taken part in cheese-and-wine pairing events. I’ll be keeping an eye open for these and any other future activities.
I started this post by saying I’d rather eat goat’s than cow’s milk cheese. I’ll add to that: I’d rather eat goat’s cheese that’s produced and sold locally (lower environmental impact, therefore more sustainable). I’d rather eat goat’s cheese made by an artisan with a passion for what he does. That’s why we’re going to buy goat’s cheese from Formatgeria Es Collet in future.
Formatgeria Es Collet is on Facebook and Instagram. Or call/WhatsApp 654 62 24 56 for more information.
Good to Know
Our map to get to Es Collet was a bit confusing. The finca is located in Cami de Tortova which, on the map, appeared to lead off the Ronda del Port (Manacor’s ring road). What you need to look for is the road Carrer de n’Antoni Fullana, which is almost opposite the multiplex cinema, at the side of a housing development. Cami de Tortova can be found a short distance along the Carrer, to the right. If the gates to Finca Es Collet are closed, there’s a bell to ring on the wall.
If you’re staying in the east of Mallorca and want dinner in the countryside, we can recommend Son Mas Hotel Rural. It’s seven kilometres from the heart of Portocristo and ten kilometres from Manacor (from which you take the road passing the Rafa Nadal Academy). You don’t have to be staying in the hotel to have dinner here … but you do have to book on the day you wish to eat.
Son Mas isn’t hard to find, although it is tucked away off the beaten track – which adds to its appeal. Once through the gates, you have a winding drive up to the parking area, then a short walk (with steps) to the hotel building.
The well-spaced outdoor tables enjoy a beautiful bucolic view and, from the main terrace, you can watch the sun slip down beyond the horizon. Our table was under a tree, and we were delighted to see a pair of flycatchers feeding their young (late in the season) in a nest in the tree canopy. After dark, with the candles lit on the tables, the peaceful place has a magical feel. When the outdoor lights came on, so did the jets of the water feature in one corner, adding to the ambience.
The 4-star Son Mas Hotel Rural doesn’t have an à la carte menu for dinner. Each day they offer a different set menu, with a choice of two starters and two main course dishes. Here’s the thing: you must book in the morning of the day you wish to eat here; when you phone to make a table reservation, the hotel will tell you what the menu is for that evening and you need to choose your starter and main plate in advance.
On the night we were there, the starters were chilled white asparagus soup or pulpo a la gallega (Galician-style octopus). Main courses were grilled salmon on a bed of potato purée or chicken breast stuffed with prawns and red pepper with new potatoes. Son Mas Rural Hotel served us warm bread rolls with aioli and green olives at the start of our dinner.
Portions are quite generous and we couldn’t manage a dessert each. The waitress – who was very pleasant and smiled a lot – offered us pineapple carpaccio, which we shared.
The dinner menu costs 44 euros a head, which we felt was good value for the overall experience of eating at Son Mas Rural Hotel.
For a small hotel, Son Mas has a decent choice of wines by the bottle, with labels from Mallorca, Ribera del Duero, Rioja, Castilla y León, Utiel-Requena, Priorat, Rueda, Navarra, and Rias Baixas. France provides one wine too, the excellent Aix Rosé from Provence – which we enjoyed when we lunched at the home of good friends recently.
Prices for wine range from 17 euros for the Mallorcan rosado Butibalausi from winery Can Majoral, to 78 euros for the Hacienda Monasterio Reserva red. Nine wines on the list cost 20 euros or less.
Wine by the glass is from Mallorca’s Es Fangar winery and costs 5 euros for red, white, or rosé.
Service was friendly and efficient but a little more relaxed than in some coastal eateries; we had no problem lingering at our table in such tranquil rural surroundings. The tasty food was decently cooked and presented too, although eating here could be a challenge for vegetarians and vegans. We shall certainly return.
Son Mas Rural Hotel looks a very peaceful and appealing place to stay, and we spotted a good-sized pool for those who enjoy swimming lengths. We’d like to have seen one of their junior suites (all 16 rooms are in this category), but nobody was available after our dinner to show us one. I’d say it was worth checking their website if you’re looking for a rural hotel in the east of Mallorca.
FREE Summery Short Stories Set in Mallorca, Anyone?
Here’s a link to a set of five short stories set in Mallorca, in ebook form. I hope you’ll enjoy them. You’ll also receive a MONTHLY email with news about what’s happening in Mallorca, including interesting events and news from hotels and restaurants etc.
Ten years after it originally opened, Can Cera Boutique Hotel has a new concept. During the Covid-related extended closure of Mallorca’s hospitality businesses, IT Mallorca Unique Spaces took the opportunity to renovate its adults-only, 5-star property in Palma’s atmospheric old town.
Can Cera was our first boutique hotel experience in Palma when we stayed not long after its opening in 2011. The 17th-century former palace was unlike any other hotel we’d stayed in before in Mallorca and we were seriously impressed. Even more so after this week’s return visit to the new-look Can Cera.
The boutique hotel now feels more exclusive, because the heavy wooden front doors are no longer open to the gaze or presence of those who aren’t staying guests. After we pressed the intercom button on the wall outside, the door clicked open. It’s like being welcomed into the grand home of privileged friends, or a smart, private club.
We gasped as we entered: the traditional Mallorcan courtyard – stone arches, wooden ceiling beams, marble staircase, and Art Deco stair banisters – has been further enhanced by the addition of huge sofas, plump cushions, ceiling-to-floor curtains, marble low tables, artworks, and designer lighting.
Dream Designs & Designers
IT Mallorca Unique Spaces’ founder Miguel Conde and his architect wife Cristina Marti were responsible for Can Cera’s renovation and redecoration. They successfully married period features such as cabinets, chairs, art, hand-painted coffered ceilings, and 17th-century Murano glass chandeliers, with contemporary features from designers including Matteo Ugolini, Davide Groppi, Marcel Breuer, Jean Prouvé, and Adriana Meunié – the partner of Jaume Roig, whose distinctive ceramic art in the courtyard impresses at first sight.
Climb the marble staircase from the courtyard and you enter what’s dubbed the ‘work’ room. Its key new features are the six-metre-long oak table, Marcel Breuer chairs, and Matteo Ugolini’s Moby Dick lamps. For guests who have to keep on top of work duties when travelling, this is a fine space in which to do so.
The adjoining room, the Salon Rojo, is now home to a black-marble cocktail bar, with facilities for cooking too.
Interior walls throughout the hotel have been painted with a sophisticated shade of light brown that’s made the ambience feel even more restful. Unfortunately, I couldn’t find out the name of the colour, but it reminded me of Farrow & Ball’s lovely ‘Mouse’s Back’.
Guest rooms have also been renovated and we appreciated having both a long bathtub and separate, spacious shower cubicle in our junior suite (room 11). The windows of this room, by the way, offer some tantalising glimpses of Palma’s glorious cathedral, La Seu.
Sustainability is a key tenet for IT Mallorca Unique Spaces and you can spot evidence of this throughout, from the guest amenities in the rooms to the commercially compostable bags containing individual portions of bread and pastries on the breakfast buffet.
We had dinner in Can Cera. The hotel offers a vermutería-style menu of tapas and a few light dishes. Menu sections include appetisers, breads, ‘La Cala’ canned fish (the Spanish are renowned for canned fish), cheeses (six types, including the excellent matured English Stilton from Colston Bassett), foies, cold meats, smoked & salted fish, vegetables, and more. The provenance of some of the hotel’s carefully sourced products is noted on the menu.
A Two-Centre Stay in Mallorca
Love the buzz of staying in a city or small town, with restaurants, bars, and shops in walking distance? Here’s my recommendation for a two-centre stay in Mallorca: Start at Can Cera in Palma, then check in at Can Aulí, another IT Mallorca Unique Spaces boutique hotel, in the attractive town of Pollensa. (Click the Can Aulí link above to find out more). If you love the hospitality and design ethos of Can Cera, you’ll find more of it to enjoy there.
Palma’s discreet Can Cera has a convenient location for exploring the Mallorcan capital. However, once you discover the various places inside the hotel where you can relax with a good book or magazine, you may decide not to venture out and, instead, make the most of your Palma home from home.
After your fix of city life, head to Pollensa – which has easy access to resorts, some quieter beaches, and the impressive mountains of the Serra de Tramuntana. Can Aulí also has the benefit of an outdoor swimming pool, so you may just be tempted to stay put and relax in considerable style.
You can see more photos I took at Can Cera on my Facebook page eatdrinksleepmallorca, where you’ll also find details of a special offer if you book a room at this hotel before July 18th.