About

Lively, radically seasonal and uncompromising cuisine.

Where everything tells a story and everything makes sense.

Every night 16 diners sit at the bar surrounding the kitchen with no idea of the menu, which evolves throughout the season in response to the rhythm of nature.

The aim is to cultivate wonder. To create an experience. To amuse. To enjoy. To challenge.

In keeping with the holistic and sustainable ‘zero waste’ philosophy on which the project is based, we make the most of every ingredient. Fermentations, distillations, enzymatic maturations and homemade processes give shape to a responsible, healthy and deeply technical cuisine. This commitment also extends to the liquid world. In the restaurant's brewery we produce our own drinks: kombuchas, craft beers, and even sake made from Mallorcan rice, as well as mead, cider, tepache or chicha. We also offer great wines from small winemakers on the island with very limited productions.

It is a place where rules are challenged, where the local becomes universal, where cuisine is not served, it is shared. And where every night, the wild becomes sublime.