The talented Olivera team, led by Chef Pep Forteza, combines the freshest bounty from the ocean, the orchards and the fields that surround the Castell to produce an a la carte menu of hearty, healthy and honest Spanish-Mediterranean dishes typical to the region, using cooking techniques passed down through generations.
“Reflecting Mallorca’s culinary and cultural past, we blend our own spice mixes influenced by indigenous spices found on the island or imported centuries ago from North Africa and the Middle East. These herb and spice mixes complement fish caught in the waters around Mallorca, or the finest meat and vegetables sourced from local farmers.”
Long before the sun rises each morning and the birds begin their dawn chorus, the ovens in Olivera’s bakery are fired up, breathing life into the warm, wholesome bread and buttery pastries that adorn the breakfast buffet table. Olivera is the heart of our house, where the day begins over breakfast al fresco on the lavender-fringed terrace, with its far-reaching views over the pool to the spectacular countryside beyond, and ends with warmth and conviviality over a candlelit dinner.
QUALITY & VARIETY
These culinary delights are accompanied by an extensive wine list, cocktails infused and garnished natural ingredients harvested in the Castell gardens. Sebastian Longo the Sommelier is in control of the hotel’s private and well-stocked menu with more than 600 wine references. He was awarded as, Sommelier of the Year, in the Balearic Gastronomy Writers Awards 2017.
COMMITMENT, ACCURACY & HONESTY
CHEF PEP FORTEZA
Chef Pep has more than 24 years’ cooking experience in renowned hotels, including Castillo Hotel Son Vida and the previous Hilton Hotel on Mallorca. Chef Pep is committed to the tradition of Mediterranean cuisine, endowing it with cutting-edge touches and meticulous presentation. Amongst the Olivera´s signature dishes are: home-made burrata of milk from Menorcan cows, with salad; aubergine caponata; Mediterranean Sea bass with “prawns’ suquet”; Moroccan style slow roasted shoulder of spring lamb served with spiced couscous; and the famous house dessert, Castell’s lemon tarte with blueberries.
FRESH BREAD EVERYDAY
That satisfactory feeling of ripping into freshly baked artisan bread
We love the taste and smell of freshly baked bread, and we are lucky to have two young men descended from generations of local baking families who get up early every morning to work in our Castell Bakery. Each morning, these talented artisans blend, knead and coax four simple ingredients to rise into the dough that bakes into the fulfilling bread that is the cornerstone of our breakfast buffet.
Visit our sister hotel on Hamburg, Germany, at Luxury Hotel in Hamburg | THE FONTENAY
CASTELL SON CLARET · Carretera Es Capdellà, km 1.7 · 07196 Es Capdellà, Calvià · Mallorca, Balearic Islands · Spain
Phone: +34 971 138 629 · Email: firstname.lastname@example.org