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The apple of your eye - Petunia's three immaculate restaurants, tinged here and there with the colourful touches of a mural, a banquette, a blown glass masterpiece... Fall in love with the Balearic Sea, the swimming pool, and the vegetable garden. And, of course, our local dishes: elegant precision at La Mesa d'Es Vedrà, unpretentious simplicity at Los Olivos and marine-based mastery at La Mirada.
The apple of your eye - Petunia's three immaculate restaurants, tinged here and there with the colourful touches of a mural, a banquette, a blown glass masterpiece... Fall in love with the Balearic Sea, the swimming pool, and the vegetable garden. And, of course, our local dishes: elegant precision at La Mesa d'Es Vedrà, unpretentious simplicity at Los Olivos and marine-based mastery at La Mirada.
The azure pool at the end of the table and the famous rock in the distance set the tone. The flavours of the Balearic Islands are yours, in two ways. First, there's the delicious buffet at breakfast. Second, a magical dinner that's as sincere as it is authentic, with dishes such as almond cream, prawns, grapes and caviar; octopus paella, Balearic chilli and samphire emulsion; or a local sea bass cooked in a salt crust... Savour the region all from your plate.
In the warmer hours, it's all about dining out. Enter our open-plan dining room, where you can enjoy a variety of local dishes, from croquetas of the day to fresh fruit salad and lemon sorbet, as well as gazpacho, a plate of jamón iberico, bocadillos, and patatas fritas... Perfect between several lengths at the nearby swimming pool or for an afternoon farniente-style.
The evening rooftop menu features natural oysters, a tomato salad from the garden, wagyu tataki with plum vinegar, squid tiradito, and tuna belly tartare with Iberian ham and caviar. All these raw and exotic dishes are accompanied by custom cocktails, lounge music from DJ sets and stunning sunsets over Es Vedrà.
"To me, the way forward is clear: in the successful marriage of tradition and innovation, always based on the fine products of our islands."
Baltasar Rigo knows a thing or two about this... The son of Mallorcan restaurateurs, who has worked in the kitchens of Albert Adrià, among others, has learned a major lesson from his past experiences: “No avant-garde without heritage.”
"To me, the way forward is clear: in the successful marriage of tradition and innovation, always based on the fine products of our islands."
Baltasar Rigo knows a thing or two about this... The son of Mallorcan restaurateurs, who has worked in the kitchens of Albert Adrià, among others, has learned a major lesson from his past experiences: “No avant-garde without heritage.”
