Fresh breeze on the cliffs: The 5-star luxury hotel Jumeirah Mallorca kicks off the season with a new signature scent, regional art, and a Four Hands Dinner featuring three-star chef Viki Geunes.
At the end of March, there's still a hint of winter over Port de Sóller. The waves beat harshly against the coast, the wind whistles coolly through the alleyways - tourists still wrap themselves in thick jackets as they whizz through the valley in the historic red streetcar, past lemon trees hanging heavy with fruit. The tranquil coastal village slowly comes to life. The "Jumeirah Mallorca" is less timid. Although the hotel only opened its doors in mid-March, the numerous guests are no longer feeling the effects of hibernation. On the contrary: they are already enjoying the new island feeling. This year's season emphasizes the close connection to Mallorca's nature and culture.
Since its opening in 2012 , the hotel has towered over the Mediterranean like a modern lighthouse - a retreat nestled between the Tramuntana mountains and the coast, spectacularly situated on a cliff. While the doors remain closed from November to March, intensive work continues behind the scenes: Concepts are being revised, offers refined and collaborations intensified. The aim is to get closer to the guests and the island itself - spatially, culinary and emotionally.
When you enter the lobby, you notice it immediately: It smells different. Warm cedar wood tone, hints of wild herbs, a hint of citrus. It's the scent of the Serra de Tramuntana - captured by the Mallorcan fragrance manufacturer Viti Vinci. Together with the hotel, she developed Tramuntana Mist, an exclusive signature fragrance that can be found in the spa, lobby and as care products in the rooms. Wild in spirit, wild in nature - Viti Vinci's motto runs like an invisible thread through the hotel.
Anyone curious to learn more about the perfumers can book a tour of the atelier in Palma. Housed in a Gothic townhouse just behind the cathedral, this is where the scents that later fill the air in Port de Sóller are created: essential oils from Mallorcan herbs, handcrafted essences, all sustainably produced.
Another new and long-term partner of Jumeirah Mallorca is SonMo. The company, which has its origins on the historic Son Moragues estate in the Serra de Tramuntana, combines tradition, nature and luxury in a unique way. In addition to handmade products such as jams, gin, ceramics and textiles, SonMo also offers authentic experiences that focus on Mallorcan heritage.
Founded in the 15th century, the estate stands for sustainable agriculture and at the same time preserves the region's artisan heritage. Award-winning olive oil is produced here under organic conditions, while ceramics made with materials such as pine and olive wood ash reflect traditional techniques. These unique pieces now find their place in selected areas of the hotel, where they not only serve as design objects, but also as cultural carriers that deepen the connection to the island.
The artistic design of the hotel's public spaces pursues a similar goal. To mark the start of the season, German curator Gerhardt Braun, who runs galleries in Palma and Madrid, has put together a temporary exhibition of around 400 works by 17 artists, some of whom are local. They not only blend harmoniously into the interior of the hotel, but also invite guests to engage with the regional art scene - an invitation that can be extended beyond the hotel to the capital city of Palma.
Particularly impressive: the monumental sculpture Humilis by Francesca Martí, which adorns the lobby. The shimmering turquoise sculpture, which appears to float in a circular pool in the entrance area, reminds the artist herself of the hotel's guests: "They are like explorers discovering new lands".
Alongside Martí’s pieces, works by Noah Becker—son of former tennis star Boris Becker—are also on display. As an artist, Becker moves between Expressionism, Neo-Expressionism, Abstract Expressionism, and Action Painting, impressing with his blend of organized chaos and bold use of color. A fitting complement to his work are the pieces by Andreas Klier. The former professional cyclist discovered his artistic talent later in life; his works, inspired by Post-Impressionism, stand out for their familiar yet distinctly personal style.
Jumeirah Mallorca also remains a place for culinary discoveries. In the Cap Roig brasserie, named after the island's typical red scorpionfish, which is native to the coast of Sóller, mainly freshly caught fish is served - complemented by seasonal products from the Mediterranean region. Mediterranean cuisine can be enjoyed in a relaxed atmosphere on the spacious stone terrace overlooking the waves. The Sunset Lounge crowns the culinary experience with Japanese-Peruvian Nikkei dishes and impressive sunsets that put even the famous sunset point in Sa Foradada in the shade. Apart from sushi & co., a visit is also worthwhile because of the diverse selection of signature cocktails, the presentation of which takes guests into completely new worlds.
For true gourmets, Es Fanals is the place to be – and it’s even featured in the latest Michelin Guide. Here, head chef Javier Lopez serves up modern Spanish cuisine from an open kitchen, set beneath a stunning chandelier made of traditional fishing lanterns – the restaurant’s namesake. The menu offers three carefully curated tasting menus that capture the flavors of the island for every palate.
A special highlight of this season: the Four Hands Dinner on 24. and May 25. Javier Lopez will cook together with the Belgian three-star chef Viki Geunes. On the plate: a culinary exchange between Iberia and Flanders - Mediterranean lightness meets Flemish sophistication. Es Fanals, with its modern interpretation of Mallorcan cuisine, emphasizes regional ingredients. Geunes, known from Zilte, contributes his expertise in local products and innovative techniques.
What reads like a subtle nuance - a scent, a picture, a dish - is part of a larger plan: Jumeirah Mallorca wants to move away from the image of the upscale luxury resort. Instead, it seeks closeness to the guests, the landscape and the culture of Mallorca. The new season starts in earnest - and begins with a deep breath of the scent of the Tramuntana.
