Chef Javier Hoebeeck Unveils New Menus for Shima and Llum i Sal at Four Seasons Resort Mallorca at Formentor

Since arriving at Four Seasons Resort Mallorca at Formentor in mid-2025, Executive Sous Chef Javier Hoebeeck, the Michelin-starred chef behind Fusión19, has embarked on a journey to redefine the resort’s culinary identity while deepening its ties to Mallorca’s rich gastronomic heritage. He now presents the new menus at the Resort’s two flagship dining concepts, Shima and Llum i Sal.

“For some time now, we have been working to both unify and distinguish the dining concepts we have at Four Seasons, giving each of them a unique identity, a strong connection to the surrounding environment, and a link to Mallorca’s gastronomic traditions. It has been a wonderful challenge, and I am proud to say that we are now ready,” says the chef.

Javier Hoebeeck’s move to Four Seasons, and the Resort’s commitment to him, was driven by a clear ambition: to elevate, refine and, above all, instill a distinctly Mallorcan identity throughout its culinary offering. His vision extends beyond reinterpreting the island’s traditional recipes, embracing instead the customs, flavors and most iconic dishes that define Mallorca’s rich gastronomic culture.

At its heart, the concept is a celebration of 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 incorporates 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, the redefinition of the resort’s other dining concepts has been a key focus over the past few months. Javier 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, centered around a gourmet aperitif concept paired with a curated wine and cocktail selection; and Quiosc, the Pool Restaurant & Bar.

Nowhere is Javier Hoebeeck’s 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 is supported by a trusted network of producers and partners whose work celebrates the exceptional bounty and heritage of Mallorca.

More than a dozen local suppliers from across the island are 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 common foundation: a reverence for the ingredients bestowed by Mallorca’s sea and countryside. Since his arrival in late 2025, Javier Hoebeeck has reimagined each menu from the ground up, shaping every dish according to his culinary philosophy. Today, he marks the completion of that journey, with both concepts standing as a true expression of his vision, craftsmanship and enduring respect for the island’s rich culinary traditions.

“The work of organizing the concepts, integrating suppliers, developing new dishes, and shaping the creative direction has been carried out gradually, just as it was during the launch of each dining concept. Llum i Sal was the last venue to open a few months ago, culminating a couple of weeks ago with the introduction of its highest-level evening table service. The collaboration with the resident team and Francesco Mannelli has been instrumental in bringing these concepts to life,” says Javier Hoebeeck.

Learn more about the new Shima and Llum i Sal menus and for reservations, visit the website.