Behind every great culinary project with a soul, is a story of dedication, vision and passion. Juan Ávila, son of the founder of the Boulevard Group, represents a new generation at the helm of one of the most established restaurant and hotel groups in Mallorca. After a spell working in Barcelona and Madrid, he joined the family business in 2018 with a clear mission: to streamline, update and lead the group forward without losing sight of its essence. Since then, he has been at the forefront of initiatives such as the creation of new concepts—among them Ca Na Marcè—the rebranding of Ca’n Pescador and the transformation of Fusion19, the flagship restaurant of the group, awarded one Michelin star and one Repsol Sun.
For more than three decades the Boulevard Group has been part of the culinary fabric of Mallorca. If you look back, what were the key moments that marked the evolution of the group to make it what it is today?
One of the most important moments was in 1997, when we made the jump from distribution to the world of hospitality with our first cafeteria, L’Algar—now Voss Urban, in Puerto de Pollensa. From then on, our culinary chapter began. In 2001, we opened Dakota, our first restaurant as such, with a more structured approach.
More recently, in 2020, Ca’n Pescador, in Playa de Muro, marked a new milestone: we moved onto produce-based food—aged meat, fresh fish, rice dishes. And, of course, in 2022 came our Michelin star for Fusion19, culminating that evolution towards excellence.
Ca Na Marcè
Which one of the group’s core values—commitment, creativity and hard work—has been the most decisive factor in difficult times (such as during the pandemic)?
Without a doubt, commitment. Not just because we are a family-owned business, but because we have a team who has been with us since the very beginning. In a sector as volatile as ours, that is really important. The pandemic brought us even more together and reinforced that sense of belonging that we all have within the group.
On the other hand, creativity is part of the DNA of the Boulevard Group. We are always creating new concepts, without replicating previous formulas. Fusion19, Ca Na Marcè… each project is unique. But none of that would be possible without hard work, which is the driving force that means all of this becomes a reality and doesn’t just stay on the drawing board.
Fusion19 is our games room, a laboratory where there are no fixed rules
Fusion19 has become the jewel in the crown of the group, with one Michelin star and one Repsol Sun. How do you manage the inherent pressure that comes with these awards?
It’s undeniable that expectations increase. Diners come expecting the very best. But we see it as an amazing challenge. Fusion19 is our games room, a laboratory where there are no fixed rules. It allows us to experiment, surprise and, at the same time, provide the rest of the group with ideas. Many of the techniques that we apply today in other restaurants—such as Dakota and its slow-cooked ribs—began there. Fusion19 is, without a doubt, a creative blessing.
One of the most striking things about the group is its ability to diversify without losing a sense of consistency. How do you get concepts as different as Dakota and Ca’n Pescador to remain authentic?
We have always been very clear about how we want each brand to have its own identity. Although some dishes or techniques started out in the same place, each menu is designed with a specific approach. You won’t see a paella at Dakota or a fajita at Ca’n Pescador. We look for authenticity, not to mix for the sake of mixing. It fills us with pride when customers visit several of our restaurants without realising that they are part of the same group. That attests to the individual strength of each concept.
Fusion19
Constant renewal also defines you. What features are non-negotiable when it comes to redesigning a restaurant or creating a new one from scratch?
Redesigning is harder than creating from scratch. Ca’n Pescador is a good example of that: the brand has more than 20 years of history and when we opened in Playa de Muro we did a complete rebranding. We adapted the brand to what people want right now: more honest, produce-based food. We like to work from within: designing the menu, the visual branding, project completion... everything goes through our team.
In that same vein of evolution, you are working on a new hotel project in Alcudia. What can you tell us about it?
We are restoring an over hundred-year-old Mallorcan house in the centre of Alcudia. Unlike other projects in buildings that were once banks or shoe shops, here we want to keep the original essence intact: the façade, the Mallorcan courtyard… all of the building’s character. It will be our first foray into these types of spaces and we are really excited. We want to bring to Alcudia a dining concept that does not currently exist there. If all goes according to plan, it will be ready by the end of the next season.
Boulevard Group has a clear commitment to sustainability. What specific actions are you undertaking?
Since 2022 we have been developing “Project Zero”, a sustainable initiative that began with the remodelling of Fusion19. We have our own vegetable farm near Alcudia, which supplies Fusion19 and GAIKAN. It allows us to work with seasonal produce and reduce our carbon footprint.
We have also installed solar panels in the main kitchen and at Fusion19, making a commitment to renewable energy. And we strive to make the most of each ingredient, promoting zero-waste cooking. In the rest of the group, where the volume is greater, we work with local suppliers to maintain that commitment to the environment.
How do you see the group’s future in the coming five to ten years?
Our main objective is to consolidate ourselves as one of the most important gastronomy groups on the island. And, of course, to make the jump to Palma. Although we feel at ease in the north of the island, in our comfort zone, it’s a natural jump. We also want to keep developing our line of hotels, always with a clear gastronomic approach. We don’t want typical hotels: the restaurant business will continue to be the basis of our project. That fusion between hospitality and food is what motivates us.
