Mariterra restaurant is a project born from the passion of the Boned Escanellas family, celebrating the island’s land and sea through an honest culinary approach rooted in local produce and a true farm-to-table philosophy.

The culinary offering is led by Formentera-born David Padilla Ferrer, whose cuisine stems from a deep understanding of and respect for his homeland. Supported by sous-chef Raúl González, he brings the island’s flavours, traditions and produce to every dish, creating a truly local dining experience.

Vegetables from their vegetable garden at Finca Cas Majoral, their own olive oil, bread made with xeixa flour grown on the estate and their own lamb form part of a cuisine that tells stories of its origins.

At the helm of the project, Joan Tur brings a lifetime of experience in the hospitality industry, conveying a philosophy based on a warm welcome, respect for the produce and attention to every detail.

In the dining room, Abel, Tanya and Wanda bring Mariterra’s philosophy to every service, combining professionalism, a warm welcome and meticulous attention to detail.

A culinary offering that looks to its origins to tell the story of its roots.