Sergi Olmedo
Authenticity, produce, history and place. That’s what defines the culinary vision at Mar&Duix, the fine dining restaurant at Hotel Son Net, where chef Sergi Olmedo brings a modern approach to Mallorcan cuisine. Guided by a philosophy that prizes the local, the native and the emotional, Mar&Duix offers a window into the island’s soul. A restaurant that doesn’t set out to dazzle with technique, but to move you with the integrity of its ingredients and location. A cuisine that draws inspiration from Mallorca’s landscape and returns it to the plate with subtlety, respect and honesty.
Sergi, how would you describe Mar&Duix’s culinary offering this year?
We’re continuing the path we’ve been on: reinterpreting Mallorcan cuisine, and Balearic cuisine in general, through our own lens. We focus on seasonal ingredients, but above all on local and native produce. We want to protect our culinary heritage and share it with sensitivity and care. Ours is a refined Mallorcan cuisine, free of gimmicks.
Which ingredients play a leading role on the menu?
We work with organic sobrasada from Porreres, porc negre, as well as organic extra virgin olive oil from the island. We also use many ingredients that are produced locally, even if they are not native. We move between the local and the native, always looking for responsibly grown produce.
Do you have any go-to producers you work closely with?
Yes, we have plenty. Margarita from S’Hortolà, for example, is a local farmer who supplies us with fantastic vegetables. Then there’s Pep from Son Bellut for wagyu, and producers like Oliric and Can Ferrerico for oils and more. Our goal is to build a strong network of local suppliers who share our philosophy.
Crispy Majorcan black pork roll
Is it difficult to stay consistent with local produce all year round?
Definitely. Mallorca’s limited in terms of production, especially out of season, and that poses challenges. But that’s where creativity comes in. You have to adapt, innovate and rethink constantly to keep offering food with a clear identity.
What role does the wine list play in all this?
It’s central to the experience. The hotel has a visible wine cellar with around 400 labels, many from Mallorca or the wider Mediterranean. Our sommelier Marcel Scherb and our food and beverage director Yago Castro carefully balance big names like Taittinger with small, distinctive producers. We want wine to be a companion, to tell stories, to complete the experience.
Is there one wine that really represents you?
Yes, our very own: Son Net, a malvasia from Banyalbufar grown on our one-hectare vineyard. It’s only served at the hotel. It’s a delicate grape, very weather-sensitive, but highly prized. We also serve wines from small producers in unique formats, like a demijohn of natural Mallorcan wine served with a pipette. It’s part of the experience.
Do you offer wine experiences beyond the list?
Yes, we run tastings at the hotel for guests and outside visitors. We take them down to the vineyard, share the story of the wine, and finish with tastings paired with local tapas. It’s a way of expressing who we are through the grape.
What story do you want to tell at Mar&Duix?
We want everyone who dines with us to feel Mallorca. Not some disconnected experience you could have anywhere. We want the flavour of the place, the landscape, the cultural roots to come through. There should be an emotional connection with the location.
We want the flavour of the place, the landscape, the cultural roots to come through
How do you plan to evolve the concept?
Next we want to go deeper: explore traditional recipes further, what some call “culinary archaeology”. We’re also thinking about introducing a tasting menu in the medium term. We don’t have one yet, but we believe it could take our storytelling even further.
Terrace
What else does Son Net offer food-wise?
At Gazebo, the charcoal grill takes centre stage. It’s a more rustic, direct style of cooking, but it shares the same philosophy, featuring local produce and cooking with purpose. And then there’s our à la carte breakfast; a layered experience of handmade pastries from Son Net, fresh juices, homemade breads, local cheeses and cold meats and organic eggs cooked to order.
Are these spaces open to the public?
Yes, they all are. Many people don’t realise you can walk into a place like this, but Son Net is open to everyone. You’re welcome to enjoy Mar&Duix and everything else we offer.
