José Vicente Tarin of Tess de Mar Restaurant | P. BOTA

The Sa Creu Nova Petit Palace Art & Spa in Campos is an establishment designed for demanding clients who are looking for a family-style comfort which, in this case, presents as a differential element the art in all the rooms and bedrooms, and a gastronomy of the highest level.

The initial idea for this project was the purchase of an old Majorcan house, in 2007, to renovate and modernise, maintaining its style and character. Stone walls, herringbone-style oak floors and very comfortable furniture.

And all to offer discreet luxury in a near-perfect setting. But for the project to have the desired result, in addition to incorporating first-class contemporary painters, the hotel had to make a clear commitment to gastronomy.

Sa Creu currently includes the restaurant Tess de Mar, which offers innovative Mediterranean cuisine, and Kairiku, the Japanese restaurant that follows the concept of omakase, i.e. 'I trust the chef to guide and surprise me'.

As a welcome, the menu starts with sourdough bread with carob and DO Son Catiu' oil, fried tiger mussel ice cream and a crispy slice of beef loin, all accompanied by a Rosa Blanca beer. We continue with a warm Llampuga that the chef has prepared on the grill, leaving it to rest for a few minutes before placing it on a bed of herbaceous rice, accompanied by a marinade emulsion.

This is followed by a red mullet loin accompanied by fried seasonal mushrooms, seasoned with herbs from the Sa Creu vegetable garden that chef Jose Vicente picks every day, fennel, rosemary and a little bit of sugar.

And to close the main courses, ‘feather cut’ Iberian pork with cabbage, prepared with the personal touch of Tess de Mar.

We culminated the seven moments of the menu with a creamy chocolate and olive oil ice cream on a bed of sweet biscuit, accompanied by a glass of Suau Orange Brandy from the special barrel at Sa Creu Nova Petit Palace Art & Spa.

Tess de Mar's tasting menu will be available until 19 November for dinner services and, as usual, you can book your place by accessing the 'Kitchens and Cooks with Passion' platform via the QR code shown here: