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. 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.



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.


The Portrait of Roberto Gotelli, the Italian Food & Beverage Manager of the Restaurant Olivera on Mallorca

When he is not leading the team in kitchen, Chef Pep Forteza can be found, together with his team, chatting to guests in Olivera’s dining room or sun-dappled terrace.  Keen to share his love for good food and to hear feedback in order to constantly evolve and improve Olivera’s menu, Chef Pep is happy to meet to each guest’s personal tastes or culinary desires, whether it be a personalised menu, a BBQ feast, or a freshly grilled lobster brought directly from the local harbour. Olivera’s freshly prepared and honest approach to food means that it is perfectly placed to adapt to special diets and food requirements.  Please just let us know in advance and we would be happy to discuss your particular needs. 



“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.”


On the bar in the Castell Son Claret there are four different cocktails, each colourfully decorated and served on a wooden disc.


Creativity, passion and pure natural Mixology

Fresh fruits and spices are used in classics such as the Negroni or Martini cocktail. Even local olive oil and lime from the garden are used for Castell Daiquiri. Enjoy during the summer months, of refreshing drinks and signature cocktails on Olivera terrace. As part of the “zero-kilometer cocktail concept” many ingredients come from the castle’s own garden or are grown in the surrounding area, making a true natural and unique experience.


On a table at Castell Son Claret stands a large pan with a paella of green asparagus.


 A delicious experience surrounded by true unspoilt nature

From monday to friday Olivera´s daily lunch menu is available.  Lunching like a local is always a very valued experience. The Olivera gastronomic team also offers a delicious Paella Menu for two persons, freshly and at moment prepared with the best fresh and local ingredients , along with a bottle of chilled wine and dessert. Don´t miss the opportunity to enjoy a leisurely lunch that stretches out into the entire afternoon in just the best ambience.

A waiter pours a glass of wine at a laid table in the Hotel Castell Son Claret on Mallorca


Awarded for its quality and wide 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.

A large basket of different breads and baguettes stands on the tiled floor of the Olivera Restaurant in Castell Son Claret.


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.


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