The hotel has two restaurants: Zaranda, the gastronomy option, and Mura, which provides all-day casual dining. As the only Baleares-based chef with two Michelin stars, Fernando Perez Arellano assures a gastronomic adventure that sates the senses at Zaranda restaurant. Dinner is served every night between 7pm and 10pm in the contemporary and elegant dining room, which includes Moroccan artefacts and quirky objets d'art. For would-be archaeologists, exposed excavations from a medieval tannery are preserved under glass.
Guests can enjoy Dom Pérignon in the bar before watching the artistic culinary team of 14 at work in the open kitchen. The two tasting menus – Hipodermis €125 (£106) and Dermis €150 (£128) are made up of multiple exquisitely presented small dishes. Both feature an innovative combination of high-quality local produce and traditional cooking methods, ensuring that each dish is a startling and seductive surprise. Precision and meticulous detail underline each one. Masterful and edgy creations include Arellano's iconic poached black egg with creamy white onion purée and cuttlefish caviar, plus favourites such as octopus.
Mura, separated from the lobby by attractive wood-carved panels, serves a light and creative à la carte lunchtime menu and tea and cakes during the afternoon. On the ground level is the stylish yet cosy Gremium Bar, open from 7pm until midnight, which is run by renowned Balearic mixologist Andreu Genestar – he serves a mean 'tomartini' cocktail.
Breakfast is served in Mura and includes an excellent à la carte menu with a variety of egg and savoury dishes, fresh fruit, smoothies, pastries and bread. A generous selection of cereals, yoghurts, salads, cold cuts and cheeses are also available.
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