Chef Toni Martinez Grilo

Carpaccio de remolacha con vinagreta de nueces y brotes verdes — Beetroot carpaccio with walnut vinaigrette and microgreens

Crema fría de aguacate y manzana con crujiente de semillas — Chilled avocado and apple soup with seed crunch

Raviolis de calabaza con salsa de nuez y salvia — Pumpkin ravioli with walnut and sage sauce

Risotto de setas y trufa — Mushroom risotto with truffle oil

Timbal de quinoa, verduras asadas y pesto de albahaca — Quinoa tower with roasted vegetables and basil pesto

Hamburguesa de lentejas y batata con salsa de aguacate — Lentil & sweet potato burger with avocado sauce

Mousse de chocolate y tofu con frutos rojos — Chocolate & tofu mousse with fresh berries

Sorbete de mango y maracuyá con crumble de almendra — Mango & passion fruit sorbet with almond crumble

Ensalada de pulpo a la mallorquina con pimiento asado y aceite de oliva virgen extra — Octopus salad with roasted pepper and Mallorcan olive oil

Sopita de calabaza y almendra con picada tradicional — Pumpkin and almond soup with classic “picada” seasoning

Fideuá de marisco con alioli suave — Seafood noodle paella with mild alioli

Arroz de la tierra con verduras de temporada y sobrasada — Local rice with seasonal vegetables and Mallorcan sobrasada

Cabrito al horno con hierbas y patata asada — Oven-roasted kid goat with herbs and baked potato

Lomo de cerdo negro mallorquín con salsa de higos — Mallorcan black pork loin with fig sauce

Coca de patata con crema y frutos rojos — Potato cake with cream and fresh berries

Helado de almendra con miel de Mallorca — Almond ice cream with Mallorcan honey

Ostra nº2 con granita de yuzu y aceite cítrico — Freshness, acidity and elegance to start

Tartar de atún rojo Balfegó con mango, lima kaffir y crujiente de sésamo — Red tuna tartare with mango, kaffir lime and sesame crunch

Tataki de canguro al Roner (55°C / 40 min) — Seared kangaroo with tamarind-soy glaze, served with creamy batata violet and chili oil

Medallón de ciervo al Roner (58°C / 50 min) — Venison medallion with miso-butter glaze, served with roasted seasonal vegetables

Lomo de corvina salvaje al Roner (52°C / 30 min) — Finished on plancha with ponzu tropical (pineapple + shiso) and jasmine rice

Carabinero a la brasa — With coconut-lime emulsion and sautéed pak choi

Esfera de chocolate 72 % con mousse de maracuyá y vainilla — Chocolate sphere with passion fruit mousse and vanilla cream, melted table-side

Mango sticky rice de autor con crumble de sésamo — Caramelized mango, glutinous rice with coconut and sesame crumble