Ramón Freixa Joined Four Seasons Mallorca in October for an Exclusive Four-Hands Dining Experience

Following a season defined by collaborations with some of the most acclaimed names in national and international gastronomy and mixology, Four Seasons Resort Mallorca at Formentor reached one of the highlights of its culinary program.

Throughout the year, the Resort hosted a carefully curated series of collaborations, four-hands dinners and elevated dining experiences, bringing renowned chefs and hospitality professionals to Formentor. This commitment underscored the Resort’s vision of placing gastronomy at the heart of the guest experience, transforming each event into an opportunity to discover new perspectives, techniques and approaches to contemporary cuisine.

In this context, Ramón Freixa Riera, one of the leading figures in contemporary Spanish gastronomy, arrived in Mallorca on October 11, 2026 to join forces in the kitchen with Javier Hoebeeck, Executive Sous Chef at Four Seasons Resort Mallorca at Formentor. Awarded two Michelin stars and three Repsol Suns, Freixa brought to the collaboration his distinctive vision of fine dining, defined by technical excellence, creativity and a deep respect for outstanding ingredients.

For the occasion, the iconic Shima restaurant was exclusively reserved for an intimate dining experience, welcoming only a select number of privileged guests.

The collaboration brought together two culinary perspectives rooted in different worlds yet united by a shared pursuit of exceptional ingredients, technical excellence and creativity:

• Ramón Freixa Riera: Widely regarded as one of the most influential figures in contemporary Spanish fine dining, Freixa held two Michelin stars and three Repsol Suns. His cuisine offered a visual and sensory experience defined by rigorous culinary technique, bold creativity, playful textures and storytelling, all underpinned by a profound respect for outstanding produce.
• Javier Hoebeeck: As Executive Sous Chef of Four Seasons Resort Mallorca at Formentor, Hoebeeck embodied technical precision and the freshness of the Mediterranean. His culinary approach stood out for its ability to seamlessly combine local and seafood traditions with contemporary touches and international influences, resulting in a cuisine that was both refined and distinctive.

A Gastronomic Dialogue Between Land and Sea

Together, the chefs crafted a meticulously curated tasting menu comprising three sequential courses, each designed to reinterpret the finest treasures of both land and sea:

Kitchen Aperitifs

• Bluefin Tuna Tartare on Crispy Corn (Javier Hoebeeck); Coulant Baby Squid in Its Own Ink (Ramón Freixa)

First Course

• Red Mullet and Peruvian Peppers (Javier Hoebeeck); Ganxet Bean Soup in Its Own Broth with Cockles (Ramón Freixa)

Second Course

• Marine Chawanmushi (Javier Hoebeeck) Sea urchin, wild mushrooms and truffle; Purity (Ramón Freixa) Jerusalem artichoke and langoustine, delicately enhanced with Java pepper and almond pil-pil

Third Course

• Mediterranean Parihuela (Javier Hoebeeck) Red prawn, eel and blue crab; Red Lobster Wellington (Ramón Freixa) Mediterranean red lobster

Desserts

• Shallot (Ramón Freixa) Banana and Oloroso sherry; Corn & Aji Amarillo (Javier Hoebeeck) Corn textures and yellow chilli pepper; Petit Fours

This exceptional culinary experience was offered at EUR 250 per person and included an elegant champagne pairing created in collaboration with Ruinart, the world's oldest champagne house. Carefully selected cuvées accompanied each course, enhancing the menu's flavours and highlighting the nuances of every dish

Shima: The Perfect Setting

Located within Four Seasons Resort Mallorca at Formentor, Shima served as a gastronomic sanctuary where the bold flavors of contemporary Asian cuisine met the spirit of Mallorca. With its sophisticated atmosphere, striking design and captivating views over the resort’s gardens and the Mediterranean Sea, Shima provided an intimate and exceptional setting for this exclusive culinary collaboration.

For one evening, the restaurant became the stage for a unique encounter between two acclaimed chefs, offering guests an immersive dining experience where creativity, craftsmanship and a shared passion for outstanding ingredients took center stage.