The 2026 season marks the creative consolidation of chef Miguel Navarro, a disciple of Martín Berasategui, who has led the restaurant since 2017. Under his direction, Es Fum has shaped a concept that transcends the plate – it’s an immersive experience where cuisine, setting, service and storytelling come together in perfect harmony. At the heart of the 2026 season is Recorrido (‘Route’), “a culinary journey without borders”, reflecting a cuisine with a global outlook yet deeply rooted in local identity.

With Recorrido, chef Miguel Navarro takes the Mediterranean as a starting point for a culinary exploration inspired by more than 40 countries, from Japan and India to Vietnam, Peru, Bolivia and Mexico – a journey through his personal influences, experiences and vision of contemporary gastronomy. The menu unfolds in three distinct chapters, conceived as stages of the same voyage. At its core are some of the restaurant’s signature creations, including the shojin ryori ravioli and lamb mignonette, a classic cut of suckling lamb from Valladolid reinterpreted with delicate Asian nuances and accompanied by a garnish that brings both freshness and richness. The experience also features Es Fum cheese, crafted and smoked in-house using milk from Mallorcan sheep, paired with a wine from La Gomera that reinforces the chef’s emotional connection to his homeland, alongside indulgent desserts such as an artisanal chocolate trolley.

The calendar also introduces the Michelin Star Series, an ambitious programme of gastronomic encounters that will bring some of the most influential figures in Miguel Navarro’s career to Mallorca for a series of four-hands dinners. The first event, taking place on 16 May, is set to become a landmark moment for the island’s fine dining scene with the participation of Xavi Donnay. Named World’s Best Pastry Chef in 2020 and currently leading the pastry division at the three-Michelin-starred restaurant Lasarte, Donnay will join the Es Fum team to reinterpret the restaurant’s sweet universe, presenting a selection of creations inspired by his book Mini (2023), including bites such as black sesame gianduja and the 100% cocoa financier. Only 25 guests will have the opportunity to experience this exclusive evening, while the series will continue throughout the summer with three additional acclaimed chefs.

With Marriott Bonvoy, partner programme of Iberia Club, guests can collect Avios and Elite Points through stays at St. Regis Mardavall Mallorca Resort.