Son Brull Hotel & Spa

Here “local” is the key word. Whether it is a matter of the staff, the food or even the artisans and artists on display, this property has made itself the champion of local community life.

In the kitchens, the vegetables are local and organic produced in the garden when possible . Everything comes from the neighbouring island farms, and the fish is sourced from fishermen who have made sustainable fishing a principle. And everything is governed by a concern for biodiversity: the property is a member of an association that helps to protect local varieties of fruit, vegetables and plants. All these commitments account joining the Slow Food movement early on in order to raise awareness among guests of eco-gastronomy and conscious consumerism and inspire a new philosophy of culinary pleasure.