Attention, foodies: Formentera, a legendary leisure spot for pleasure-seekers, adds new reasons to savor it with the signature of Ramón Freixa, a lover of the island. The Catalan chef has joined forces with the Platé family, dedicated to hospitality since 1922, to create two new gastronomic concepts inspired by the natural environment, the island's rhythm, and local products. Both are located at the Cala Saona hotel but are very different.
On one hand, the restaurant Cala Saona Ramón Freixa, conceived as an illustrated beach bar where you can enjoy many of Formentera's greatest hits: from grilled lobster, grilled sea cucumbers, or carabinero with sobrasada to rice dishes - such as dry rice with shrimp, butifarra, and octopus or blue lobster rice - always appealing, especially in front of the Mare Nostrum. With direct views of the cove, the restaurant opens at noon and offers a relaxed experience.
As night falls, Freixa gets more serious at the gastronomic Sol Post, where he has designed a tasting menu paired with the best sunset in the Balearic Islands and one of the most beautiful in the world. Always with local products as the focus and the territory as inspiration, some examples that make up the experience include the pastisset de peix and pumpkin; the red prawn, an iconic product of the Mediterranean; the lobster frit with sobrasada, eggs, and suquet; and the scorpion fish and rabbit with cephalopods. Not to be missed is the ensaimada, an island symbol.
Ibiza doubles down on its 'lifestyle' offer
If you are looking for a destination hotel for this summer, this opening will interest you. The new Bless Ibiza The Site combines interiors by Lázaro Rosa-Violán with an exciting wellness proposal and over 12 gastronomic options (COYA Ibiza, Leña, Sublimotion, or Tatel...), along with Ibiza Gallery's luxury shopping offer. The experience is completed with multiple pools, rooftops with views of the Mediterranean, a holistic spa, and direct access to one of the island's most iconic seaside settings.
Palma, the best showcase of the Mediterranean diet
The ensaimada, the best souvenir from the Balearic Islands.
Under the slogan "Palma, where the Mediterranean is savored," the Culinary Capital of the Mediterranean Islands 2026 offers visitors a special program with events, culinary encounters, showcookings, markets, and activities aimed at highlighting Palma's gastronomic richness and its close relationship with the Mediterranean, from exploring its markets and gourmet shops to learning in cooking workshops and wine tastings, and connecting with producers and chefs.
An icon of Asian luxury in Mallorca
Barcelona, Madrid (the Ritz), and now Mallorca. The Mandarin Oriental chain opens its latest hotel in Calvià tomorrow, near the elegant Puerto Portals. The Mandarin Oriental Punta Negra features 131 rooms and suites, as well as nine intimate villas, with sea views and a culinary offering with top names, including Nobu Matsuhisa and Dani García. The chain's Asian heritage is evident in the spa with signature treatments incorporating local herbs and healing practices.
The Pedra Viva festival returns in Menorca
There are many festivals. Pedra Viva stands out as it takes place in some of the most unique corners of Menorca, such as its fortifications, the mesmerizing marés quarries, or the tiny Illa del Rei, home to the Hauser & Wirth museum. It is precisely here, on July 10, where the festival kicks off. It will start with The Weight of Water, a performance coming from the Netherlands to "transform the landscape into a stage and risk into scenic language." Get ready for stunning acrobatics.