The restaurant occupies a privileged position within the five-star Fontsanta Thermal Spa & Wellness Hotel, overlooking the protected Salobrar de Campos nature reserve. This adults-only sanctuary, built around the Balearic Islands’ only natural thermal springs, provides an atmospheric backdrop where ancient Roman healing traditions meet contemporary luxury. The property’s 19th-century country house architecture creates an intimate setting that feels both historic and refreshingly modern.

What makes this culinary destination particularly compelling is its chef’s deeply personal approach to Mediterranean cuisine. Maldonado, who discovered his passion for cooking at age ten in his grandmother’s kitchen in Nueva Aurora, Chile, brings an authentic fusion philosophy that respects both his homeland’s traditions and Mallorca’s exceptional local produce. His journey through Madrid, Austria, and Michelin-starred kitchens has culminated in this unique gastronomic expression.

Setting and atmosphere

The restaurant’s outdoor terrace provides the primary dining experience, sheltered beneath elegant pergolas that offer the perfect balance between al fresco dining and comfort. The landscaped gardens create a sense of privacy and tranquillity, while the distant views across the salt plains and wetlands add visual drama to every meal.

Evening dining unfolds as a particularly magical experience. As the Mediterranean sun sets across the nature reserve, the terrace transforms into an intimate sanctuary where handcrafted cocktails accompany the gradual transition from day to night. The live music that regularly accompanies dinner service enhances rather than dominates the natural soundscape, creating an atmosphere that feels both sophisticated and genuinely relaxed.

The indoor dining space offers an equally compelling alternative, with wide wood-plank floors, beamed ceilings, and a thoughtfully restrained colour palette of whites and natural tones. Linen upholstery and carefully chosen furnishings create warmth without ostentation – a design philosophy that mirrors the restaurant’s culinary approach.

The culinary philosophy

Maldonado’s signature fourteen-course tasting menu, RÜKA, represents the restaurant’s most ambitious culinary statement. Named after the ancestral Mapuche home where communities gathered around fire, the menu creates a profound narrative that connects Patagonian memories with Mediterranean ingredients. Each course functions as both a technical achievement and an emotional journey, designed to stimulate all senses while honouring both Chilean tradition and Mallorcan terroir.

The menu philosophy extends beyond fusion cooking. Rather than simply combining ingredients from different cultures, Maldonado creates dishes that tell stories – memories of his grandmother’s stews translated through contemporary techniques and local island produce. This approach results in cuisine that feels both innovative and deeply rooted in tradition.

The seasonal nature of the degustation ensures that each visit offers new discoveries, with the chef responding to the rhythms of both Mediterranean and South American seasons. Fresh local fish features prominently, reflecting the restaurant’s coastal location and the abundant catches from surrounding waters.

Course by course experience

The warm white prawn ceviche balances acidity and richness. The “leche de tigre” provides the essential acidic foundation, while house-made prawn chutney adds depth and umami complexity. Crispy rice contribute textural contrast that elevates this traditional preparation into something entirely contemporary.

The wild corvina Fontsanta ceviche showcases local ingredients while applying South American techniques. Island citrus provides the necessary acidity, while the pisco sour foam adds theatrical presentation and familiar Chilean flavours. The ramallet tomato sorbet – made from Mallorca’s prized hanging tomatoes – creates an unexpected but harmonious bridge between sweet and savoury elements. The accompanying sal d’es Trenc, infused with lemon and lavender, demonstrates how local salt production can be elevated to fine dining status.

The scallop tartar with txangurro stew reveals a sophisticated understanding of Spanish culinary traditions. The conger velouté provides silky richness that complements the sweet scallops, while Iberian ham foam adds both visual drama and the essential umami depth that Spanish cuisine demands.

Market fish preparation varies with daily catches but consistently demonstrates a commitment to highlighting natural flavours. The pil pil technique, borrowed from Basque cuisine, creates an emulsified sauce that enhances rather than masks the fish’s essential character. Brut rice jus adds earthy complexity, while cauliflower cream and spinach alioili provide contrasting textures and complementary flavours.

The wagyu steak course represents perhaps the menu’s most technically ambitious preparation. The potato and beef bacon millefeuille requires precise timing and temperature control, layering flavours and textures in a construction that feels both rustic and refined. Pickled mustard cuts through the richness, while crispy cassava adds unexpected textural interest that speaks to the chef’s South American heritage.

Service and hospitality

The restaurant’s service team delivers attentive but unobtrusive care. Each team member demonstrates genuine knowledge of both the dishes and their cultural significance, enhancing the dining experience through informed conversation and perfectly timed service.

Wine pairings, introduce a thoughtful curation that respects both the menu’s international influences and the local Mallorcan wine scene. The sommelier’s selections create harmonious bridges between Chilean-inspired preparations and Mediterranean wine traditions.

Exclusive positioning and luxury credentials

Fontsanta Restaurant occupies a distinctive position within Mallorca’s luxury dining landscape, offering an experience that extends well beyond the meal itself. The restaurant’s location within the island’s only thermal spa hotel creates an environment of absolute exclusivity, where dining becomes part of a broader wellness and luxury retreat experience.

The restaurant’s commitment to sourcing exceptional ingredients reflects its luxury positioning – from daily market selections of the finest Mediterranean fish to carefully chosen Wagyu beef and premium Iberian ham. This dedication to quality ingredients, combined with Maldonado’s innovative techniques, creates dishes that cannot be replicated elsewhere on the island.

The fourteen-course RÜKA tasting menu represents the restaurant’s most exclusive offering, limited by the kitchen’s capacity to maintain the exacting standards each course demands. This naturally creates an intimate dining environment where every guest receives the full attention of both kitchen and service teams, ensuring a truly personalised luxury experience that reflects the broader philosophy of the thermal spa hotel.

Fontsanta Restaurant succeeds in creating something genuinely unique within Mallorca’s competitive dining landscape. Through Chef Maldonado’s personal culinary journey and the restaurant’s exceptional setting, guests experience more than simply excellent food – they participate in a cultural conversation between continents, mediated through the universal language of exceptional cuisine. The combination of technical skill, emotional resonance, and genuine hospitality creates lasting memories, and is must-visit destination.