Brenda and Marta
Silence, stone, oil and fire. That’s how the experience begins at Sa Tafona, the restaurant that this year becomes the culinary heart of Son Bunyola, Virgin Limited Edition’s exclusive retreat in Mallorca. Set in a former olive press, where olives were once crushed, there is now a vibrant culinary offering that honours that past with dishes that speak the Mediterranean’s language and embody the spirit of the island.
At Sa Tafona, luxury isn’t flaunted, it’s savoured. Led by chef Brenda Lisiotti and restaurant director Marta Pellicer, Sa Tafona is a bold statement of intent. A cuisine centred on the ingredients; conscious, honest and full of meaning. “We’re not here to dazzle with tricks, but to connect with who we are and what surrounds us,” they explain.
A shift towards authenticity
While Sa Terrassa remains the hotel’s main restaurant, Sa Tafona is set to become its most gourmet venue this year. The concept has evolved since the first season, now rooted in Mediterranean traditions, with a strong focus on local Mallorcan ingredients. “The menu is completely new this season,” says Brenda. “We want our cooking to reflect the Mediterranean, using local ingredients with purpose. We’re not going to do olive spherification just because we can. We’re on the island, so we cook with the island.”
We want our cooking to reflect the Mediterranean, using local ingredients cooked with care
One standout addition is the introduction of olive oil tastings as part of the experience, in tribute to the building’s agricultural heritage. Though the hotel doesn’t yet produce its own oil, it has already planted more than 7,000 high-yield olive trees with the aim of doing so in the future.
Oil press
Architecture, produce and sustainability
Sa Tafona not only pays homage to the landscape through its food, but also through its design. Bespoke tableware, recycled local stone, reused Mallorcan greixoneras (earthenware dishes), a dedicated kitchen garden...everything is aligned to make the experience speak a single language.
“The space inspired the way we created things, from the aesthetic to the concept,” Marta says. “In that sense, we wanted the dining room and the kitchen to tell the same story.” The wine list has also been rethought to champion small producers from across the Mediterranean, especially Mallorca, along with cocktails designed specifically to accompany the food. The goal isn’t just to pair, but to harmonise.
A female perspective at the helm
In a sector still marked by a gender imbalance, Son Bunyola stands out with a mostly female leadership team; women head six of the hotel’s nine departments. Among them are Brenda and Marta, who lead the kitchen and front of house with a clear sense of harmony and a shared vision. “I’d never worked with a female chef before, and it’s been a really positive experience,” Marta says. “We’re used to working in mostly male environments. Here, there’s a more collaborative energy,” Brenda adds. That sensitivity shows through in the rhythm of service, in the gestures, in the pacing of an experience that’s carefully considered but remains unpretentious. Sa Tafona offers a way of approaching gastronomy rooted in calm, heritage and beauty.
Views
A new language for a new Mallorca
Mallorca is going through an exciting time. The island is cementing its place as an international luxury destination, but also as a place with its own identity and outstanding local produce. In this context, Sa Tafona isn’t trying to shout louder than the rest, it’s refining its own tone, one that’s honest, Mediterranean, elegant. “We’re not here to stand out; we want to make sense,” Brenda and Marta explain. “We want what’s served here to be in tune with the surroundings, the history of the place, the island.”
Now in its second season, Sa Tafona is set to become one of the most significant names on the Balearic food scene. A restaurant that doesn’t aim to impress with spectacles, but to connect with the land, respectfully, beautifully and in a truly modern way.
