Four Seasons Mallorca has introduced new Shima and Llum i Sal menus by Javier Hoebeeck, connecting two distinct restaurants more closely with Mallorcan produce.
Four Seasons Resort Mallorca at Formentor has introduced new menus at Shima and Llum i Sal under Executive Sous Chef Javier Hoebeeck, sharpening the culinary identity of two of the resort’s flagship restaurants. The project connects the restaurants more closely with Mallorca’s produce, traditions and local suppliers while keeping each venue deliberately distinct.
Mallorca provides the pantry
Hoebeeck’s approach starts with ingredients from the island and from the Formentor estate itself, where Four Seasons produces honey, olive oil and wine. The resort says the wider programme is intended to strengthen authenticity, sustainability and a sense of place across its food and beverage offering.
More than a dozen Mallorcan suppliers contribute to the menus, including Bluefin and Xutipesca for fish, Grimal and Sa Cabreta for artisan cheeses, Copain Bakery and the historic pastry shop Cal Rei. Four Seasons presents that network as a way to combine quality and traceability with a more recognisably local gastronomic identity.
Shima keeps its Nikkei identity
Shima remains the resort’s Nikkei-inspired concept, but Hoebeeck has rebuilt the menu around the same respect for local ingredients that guides the wider programme. The result is intended to give the restaurant its own character while keeping it connected to the island and to the resort’s broader culinary direction.
That balance is central to Hoebeeck’s stated aim of making the resort’s restaurants both more unified and more distinct. Rather than applying one menu language everywhere, Four Seasons is using local sourcing and craftsmanship as the common foundation beneath different dining concepts.
Llum i Sal develops the beachfront experience
At beachfront Llum i Sal, Hoebeeck has worked with Executive Chef Francesco Mannelli to shape a separate dining experience grounded in Mallorca’s sea and countryside. Four Seasons says both chefs have focused on artisanal expertise and trusted producers while rebuilding the menu from the ground up.
Llum i Sal was the final venue in the current programme to complete its repositioning, with a higher-level evening table service introduced shortly before the announcement. Its development marks the completion of a wider process that Hoebeeck has led since joining the resort.
A broader culinary identity for Formentor
The work extends beyond Shima and Llum i Sal to MEL, CERCLE and Quiosc, each with a different role within the resort’s dining offer. MEL is positioned around Mediterranean cooking, CERCLE around a gourmet aperitif with wine and cocktails, and Quiosc serves as the pool restaurant and bar.
For Superyacht Lifestyle, the story is particularly relevant because Mallorca combines a major Mediterranean yachting destination with a deeply rooted food culture. Four Seasons’ approach at Formentor shows how luxury hospitality can use local producers, estate-grown ingredients and distinct restaurant identities to make dining part of the destination itself.
Source
Four Seasons Press Room