Grupo Boulevard started out by opening its first restaurant in 1993 and is now one of the most iconic food businesses in Mallorca. Back then, no one could have foreseen that this first step meant sowing the seeds of one of the biggest business conglomerates on the island. Today, Grupo Boulevard is both a leading name in the business world and is also synonymous with tradition, quality, and visionary family leadership that has carried on into the next generation.
The map of flavours at Grupo Boulevard
The Grupo Boulevard consortium has over 25 establishments, and it proudly reveals and pays tribute to Mallorca’s stunning landscapes and cultural gems. Food by Grupo Boulevard has become a bridge between northern Mallorca and worldwide cultural fame thanks to a family that has proudly built its legacy dish by dish.
As part of its unstoppable growth, Grupo Boulevard is particularly notable for passing the baton down to the younger generation, who boldly fly the flag for innovation. Sharing a name, family ties, and a fearless approach, the next generation of management at the company has confidently anticipated emerging market trends while always keeping a firm grasp on culinary excellence.
Philosophy and commitment: the recipe for success
“Connecting the customer with our environment” is the motto shared by the company founder and his successor. This philosophy is evident in every aspect of Grupo Boulevard: quality ingredients, an emphasis on local farming and produce, and boundless passion. This commitment culminates in an unshakeable respect for the environment that runs through its Signature, Orígens, and Casual lines, and the hotel and business arms of the company too.
The Projecte Zero adventure
2023 saw the launch of Projecte Zero, a commitment to the environment that Grupo Boulevard implements in every area of the organisation. The use of renewable energy and the creation of its own farming land to provide its kitchens with fresh produce clearly shows this philosophy in action. Fusion19, the emblem of the Signature line, is further evidence of its promise to care for the environment, and it won a much-coveted Michelin star in 2023.
At Fusion19, sustainability is the guiding star behind every decision. The comprehensive use of products by, and collaboration with, local craftspeople and artists encapsulates the company’s vision of responsible and environmentally-aware food creation. Executive chef Javier Hoeebeck explains that, at Grupo Boulevard, sustainability is an expansive concept that involves and pays tribute to the whole community, redefining the impact of the restaurant sector on the island.
Grupo Boulevard has 16 restaurants in Mallorca, making it an influential player that puts itself forwards as an agent for change, and for more environmentally-aware restaurant ownership. The group has a unified vision of leading others towards a sustainable business model; these are no empty words, they are an invitation to join Mallorca’s culinary revolution that puts being environmentally responsible and excellence at the forefront.
Numbers that speak for themselves
Grupo Boulevard has earned recognition for its outstanding food and its impressive business scope. It has over 1,000,000 customers each year, spread across 25 establishments and 12 brands, making it an industry powerhouse both as a creator of innovative flavours and an economic driver that can offer job opportunities to over 300 people.
The food branch of Grupo Boulevard gives the company its vital momentum and is a tireless force that drives it to explore new horizons of innovation and excellence. The group is firmly committed to local ingredients and brings together values such as authenticity, innovation, and consistency in each of its creations, setting new standards for the food sector.
Three identities, one heart
Grupo Boulevard’s passion for cooking is expressed in three different concepts with their own identities that are united by a shared goal: offering comprehensive experiences where food, environment and atmosphere meet. This includes the haute cuisine of Fusion19 and GAIKAN by Fusion19, under the Signature line, which offers a distinctive fusion with personal touches, the native Mediterranean flavours of Orígens, at Ca'n Pescador, Abbaco Natural Food and Ca Na Marcè restaurants, and the casual line of Dakota Tex Mex, Gran Café 1919 and Ca Na Mina. Each restaurant reflects the Boulevard philosophy: honest cooking that respects the ingredients and the island’s culture.
In addition, Grupo Boulevard has made a clear commitment to local produce and its own farming, and this has culminated in the creation of Boulevard Culinary Projects. Today, this culinary workshop is the beating heart of innovation at the group, supplying its restaurants with the freshest and most creative dishes inspired by Mallorcan produce.
People: the backbone of the group
Grupo Boulevard’s greatest strength is its human team, people with shared values and a passion for hospitality. Names include Vicente Cánaves, Antonio Custodio, Carmen Mengual, David Navarro, Esteban Torres, Kacem Sabir and Javier Hoebeeck, and the group has placed its trust in a young, enthusiastic team while upholding its legacy of experience and passion.
Grupo Boulevard has an inexhaustible appetite for taking on new challenges and will now unite its passion for culinary projects and hospitality in a new concept that will be launched at the end of this year. It is a firm declaration of intent to maintain Mallorca’s place, especially the north of the island, as a benchmark for food and tourism.
