Produce comes first
Fish, shellfish and local produce chosen daily, with just enough technique to bring out the flavours. If it is not at its best, it does not reach the table.
Our cuisine
The kitchen, facing the sea
At Cala Saona, Ramón Freixa signs a Mediterranean menu of island produce: raw plates that taste of the sea, rice dishes, fish and fire, to share unhurried just steps from the water.
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Why eat here
The luxury of the authentic
From the sea to the grill
The wood fire, clean frying and balanced dressings lead the way: time-honoured coastal and island recipes, finely executed and without artifice.
At midday pace
Slow-stocked rice dishes cooked over fire, raw plates that taste of the sea, and a long table by the water. That perfect moment between a swim, the sun and a lingering lunch.
The chef
Signed by Ramón Freixa
Two Michelin stars and more than fifteen summers on the island. Behind every dish, his cooking and the Cala Saona team.
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