Grand Gourmet Award – A Day at Castell Son Claret

Castell Son Claret feels like it belongs to another time: stone buildings, well-kept gardens and small courtyards that become surprisingly cozy in winter. The approach is along a narrow country road, past olive groves and scattered fincas; there is usually enough space in the car park, but those who arrive early get the best view. On the day, the event area was cleverly arranged: a terrace served as the reception area, the salon for quieter courses, and several outdoor islands were each assigned to a kitchen. I remember a dish of confit pigeon with a simple red cabbage that suited the place better than expected, and another small seafood dish served on a cold stone that surprisingly paired well with a glass of white wine. The hosts had placed tables with warm blankets — a nice, practical gesture in the wind. Remarkable was how the kitchen and service teams coordinated between stations: no pushing, no hectic confusion, just a calm flow of guests. Despite the prominent names on the list, the evening remained personal; you could briefly speak to a chef, take a photo or ask about the origin of a local cheese. To me, that was exactly the appeal: a grand setting that still allowed closeness.

Castell Son Claret feels like it belongs to another time: stone buildings, well-kept gardens and small courtyards that become surprisingly cozy in winter. The approach is along a narrow country road, past olive groves and scattered fincas; there is usually enough space in the car park, but those who arrive early get the best view. On the day, the event area was cleverly arranged: a terrace served as the reception area, the salon for quieter courses, and several outdoor islands were each assigned to a kitchen. I remember a dish of confit pigeon with a simple red cabbage that suited the place better than expected, and another small seafood dish served on a cold stone that surprisingly paired well with a glass of white wine. The hosts had placed tables with warm blankets — a nice, practical gesture in the wind. Remarkable was how the kitchen and service teams coordinated between stations: no pushing, no hectic confusion, just a calm flow of guests. Despite the prominent names on the list, the evening remained personal; you could briefly speak to a chef, take a photo or ask about the origin of a local cheese. To me, that was exactly the appeal: a grand setting that still allowed closeness.

Eight professionals cooked that day, including local names and a guest from Germany. Each brought their own signature: modern tapas interpretations, traditional island cuisine in new forms and a few surprising technical touches. What stuck with me in particular were an intense tomato consommé and a small chocolate petit with sea salt flakes. The combination of regional products and fine craftsmanship was clearly evident.

Tickets are often limited – book early. Wear something warm, even in December, and comfortable shoes, because you walk between stations. Parking is available, but carpooling saves time. Language: most staff speak English, Spanish and German. If you plan to stay at the hotel afterwards, reserve a room in advance; the atmosphere is ideal for an extended weekend.