SPAIN | Since arriving at Four Seasons Resort Mallorca in mid-2025, Michelin-starred chef Javier Hoebeeck has embarked on a journey to redefine the resort’s culinary identity while deepening its ties to Mallorca’s rich heritage.
Presenting the new menus at the resort’s two flagship dining concepts, Shima and Llum i Sal, he has given each of them a unique identity, a strong connection to the surrounding environment, and a link to Mallorca’s gastronomic traditions.
At its heart, the concept has celebrated Mallorca’s finest ingredients, traditional craftsmanship, and the exceptional work of a handpicked network of local producers.
Bringing philosophy even closer to its roots, the project also incorporated signature products crafted at the Formentor estate itself, from honey and olive oil to estate-grown wines. The result is a culinary vision deeply connected to the territory, reflecting an unwavering commitment to authenticity, sustainability and a true sense of place.
In addition to these connections to the island through its cuisine, redefining the resort’s other dining concepts has been a key focus.
Hoebeeck has led the development of the menus and the repositioning of the restaurant offerings, including Shima, featuring a Nikkei-inspired concept; Llum i Sal, the beachfront restaurant; MEL, the resort’s most Mediterranean dining experience; CERCLE, centred around a gourmet aperitif concept paired with a curated wine and cocktail selection; and Quiosc, the Pool Restaurant & Bar.
Nowhere is his gastronomic philosophy more evident than at Shima and Llum I Sal, where, together with Francesco Mannelli, Executive Chef of Llum I Sal, he has crafted two distinct dining experiences rooted in a profound respect for local ingredients and artisanal expertise.
Each concept has been supported by a trusted network of producers and partners whose work celebrates Mallorca's exceptional bounty and heritage. More than a dozen local suppliers from across the island have become part of this initiative, bringing quality, authenticity, and traceability to every dish.
Among them are Bluefin and Xutipesca, which supply fresh fish and daily catch from local fish markets; artisanal cheesemakers such as Grimal and Sa Cabreta; Copain Bakery; and the historic pastry shop Cal Rei, whose traditional products help reinforce the local identity of the gastronomic experience.
While Shima and Llum i Sal offer markedly different dining experiences, they share a reverence for the ingredients bestowed by Mallorca’s sea and countryside.
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