La Residencia: The Art of Flavours in Deià

I was on site and can say: this weekend smells of toasted almonds, fresh herbs and a little excitement. La Residencia in Deià invites guests at the beginning of October to ‘The Art of Flavours’ — two evenings that turn the hotel into a culinary laboratory. On Friday, El Olivo hosts a unique starred dinner where guest chefs from different regions serve signature-driven courses together with the restaurant team. On Saturday the hotel garden, beneath the foothills of the Serra de Tramuntana, becomes a sprawling food festival with live-cooking stations, small plates to share and products from local producers. What I like: the mix of formal cooking and relaxed conversation at the bar later in the evening. It is not a distant gala dinner — rather an invitation to meet chefs, ask questions and rediscover the island’s flavours. For visitors seeking taste and atmosphere, it’s a good reason to experience Deià in the soft autumn light. Reservations are advisable, numbers are limited, and the wine pairing is a real plus for many guests.

El Olivo — The exclusive starred dinner (October 3)

El Olivo is the fine-dining restaurant at the heart of La Residencia and on October 3 will host an evening that is unlikely to be repeated soon. The menu starts at 20:00 and is planned to include six to eight successive courses, from small, very precise amuse-bouches to more substantial mains with regional touches. Chef Pablo Aranda will lead the kitchen that evening and coordinate the contributions of guest chefs — each station brings a short, characteristic signature. Practical info: Prices are around €220 without wine pairing and about €360 with a curated selection. I recommend booking early because the dining room is limited and many seats go to regulars and guests with island connections. Dress is smart-casual; the atmosphere remains friendly and focused on the plates. For allergies or special requests the team is very reachable — a short note when booking is usually enough.

Open-Air Culinary Festival in the hotel garden (October 4)

The hotel garden transforms into a broad culinary festival with live-cooking stations, small plates to share and regional producers presenting their goods. Expect a relaxed atmosphere where tasting and discovery take precedence: chefs demonstrate techniques at the stations, local artisans offer preserved and fresh products, and guests can move between stands to compose their own tasting route. Practical info: many dishes are sold as small plates for sharing; bring cash or card as indicated by the organizers. The festival is ideal for casual tasting, meeting producers and enjoying the Serra de Tramuntana backdrop.

The chefs — who’s taking part and what to expect

The lineup of chefs reads like a small who’s‑who of modern European cuisine: local talents from Mallorca meet guests from Spain, the UK and Portugal. Don’t expect purely classical fine-dining — rather variations of personal signatures: reduced flavour profiles, a focus on regional products and distinct techniques. From my own experience: such gatherings often bring surprises — a simple, perfectly roasted piece of vegetable or an unexpected acid balance that lingers. If you’re tempted, book the wine pairing; the sommelier teams often choose small, special producers that match the island. For foodies it’s an intense, fast tasting of styles and origins.

Practical information & booking

Bookings can be made online via the hotel website or by phone; if you plan to attend both evenings act quickly. Arrival: Deià is about 30–40 minutes by car from Palma (depending on traffic); parking is available but limited. For the evening service an early arrival is recommended to enjoy the small village — cafés close around 18:00, but the hotel bar stays open late. My tip: plan an overnight stay at the hotel or nearby to make the weekend more relaxed. Pack practical clothing for varying temperatures and note any intolerances when booking. If you’re after a local restaurant tip: the village has small, family-run shops with excellent almond and olive oil products — perfect as souvenirs.