You’ll find other restaurants across Mallorca cooking over a wood fire but none of them can claim to have a chef from a two-Michelin-star restaurant driving their gastronomic concept. Singular Restaurant lives up to its name, boasting cocina del fuego directed by the prestigious and affable chef, Ramón Freixa, whose starred eponymous restaurant is in Madrid.

Born in a small town in Barcelona, Freixa remembers the childhood aroma of freshly baked bread from his grandparents’ bakery. He’s proud of his Mediterranean roots and his heritage and his cuisine reflects this. Of course, with a 2-Michelin-star restaurant to run in Madrid, he’s not standing over a wood fire in Mallorca on a daily basis; his trusted Mallorcan chefs, Mateo García and Sergi Fernández run the kitchen, under his direction.

The Restaurant of The Lodge Mallorca

Singular is the restaurant of the 24-room, five-star hotel, The Lodge Mallorca, which opened in May this year on a private nature reserve of some 157 hectares. The Lodge Mallorca has the island’s largest lavender field (12 hectares) and I imagine that once it’s in full bloom, it’ll become an Instagram-worthy sight.

The Lodge Mallorca is part of the Único Hotels group and has a sister hotel – Finca Serena – in Montuïri. Both are on large fincas surrounded by nature and inspiring calm and relaxation. The lavender at The Lodge will only add to that!

The Cuisine at Singular

Expert cooking with fire achieves high levels of deliciousness here, where the estate provides wood from its numerous almond, olive, carob, and Holm oak trees – each adding subtle nuances to the cuisine.

The kitchen sources the best local, seasonal produce from local farmers and fishermen to create simple but often sensational dishes showcasing the high quality of the ingredients. These ingredients include honey from the estate’s bee hives; extra virgin olive oil (and wines) from Finca Serena, and Wagyu de Sant Martí beef (cattle born and raised in the foothills of the Serra de Tramuntana).

Singular offers an à la carte menu of starters, grilled fresh veggies, rice dishes, seafood, grilled meats, side dishes, and desserts. But for a special treat and the opportunity to enjoy Ramón Freixa’s interpretation of Mallorca’s traditional cuisine, try the tasting menu (90€).

The delicious bread at Singular is home-made with Mallorcan xeixa wheat flour; it was served with smoked butter and EVOO from Finca Serena. The cured meats are from the respected Mallorcan supplier, Can Company. 

The tasting menu begins with a gilda mallorquina like no other I’ve had: sobrasada, pepper, anchovy, figs, and olive skewered onto a twig. A coca of sardines with rosemary tumbet follows. Other treats include the famed red prawn from Sóller, line-caught squid, rice from Sa Pobla, suckling pig (with delicious crackling), and vegetables from the finca, as well as a truly indulgent, ensaÏmada dessert. The menu is like a love story to Mallorcan cuisine – made with carefully sourced ingredients from the island.

Wines are from the island and beyond and include rosé and white wines made from native Mallorcan grapes, from the vineyards at Finca Serena. 

The Location

Singular Restaurant has an attractive dining room, with understated but stylish décor; at night the space is elegant and relaxing with soft lighting and candlelight, making it a romantic place to dine. If the weather is fine, have a seat on the terrace and enjoy the long views of the fertile plains around Sa Pobla and, just beneath you, The Lodge’s tempting swimming pool.

The Lodge Mallorca is easy to find: from the Ma-13 motorway, take exit 37 in the direction of the Coves de Campanet (worth a visit, by the way). Almost immediately you exit the roundabout, take the service road (service road to Pollença) on the right and you’ll soon reach the entrance to The Lodge.

I haven’t stayed in the hotel or even seen any of the rooms (they were all occupied when I visited), but having had dinner in Singular Restaurant, I can say you’re in for a treat.

Jan Edwards©2023