Ramón Freixa and Javier Hoebeeck Bring a Four-Hands Fine Dining Evening to Four Seasons Mallorca

The October 11 collaboration at Shima paired a seafood-focused tasting menu with Ruinart Champagne for a small group of guests at the Formentor resort.

KEY TAKEAWAYS

• Ramón Freixa and resort Executive Sous Chef Javier Hoebeeck cooked together at Shima on October 11, 2026.
• The limited-seating dinner cost EUR 250 per guest and included a Ruinart Champagne pairing.
• The menu featured bluefin tuna tartare, marine chawanmushi, Mediterranean parihuela and red lobster Wellington.
• The dinner formed part of the resort’s 2026 program of guest-chef collaborations.

A one-night collaboration between two contrasting approaches to Spanish fine dining brought Michelin-starred chef Ramón Freixa Riera to the northern coast of Mallorca, where he joined Javier Hoebeeck, Executive Sous Chef at Four Seasons Resort Mallorca at Formentor, for a limited-seating dinner at the resort’s Shima restaurant on October 11, 2026.

Priced at EUR 250 per guest, the reservation-only event paired a specially developed tasting menu with selections from Ruinart. It formed part of a wider program of guest-chef appearances and collaborative dining experiences staged by the resort during the year, according to Four Seasons’ October 19 announcement.

Two culinary styles at one table

Freixa, whose career has been recognized with two Michelin stars and three Repsol Suns, is known for creative presentations and technically elaborate cooking. Hoebeeck brings a perspective shaped by Mallorca’s seafood traditions and international kitchen experience. The island-born chef’s professional background includes work at El Celler de Can Roca in Girona, Narisawa in Japan and Azurmendi, as documented in his official Four Seasons biography.

Rather than a conventional guest-chef takeover, the October dinner alternated contributions from both chefs, allowing diners to encounter complementary interpretations of seafood, Mediterranean ingredients and internationally influenced techniques across a sequence of aperitifs, savory courses and desserts.

From bluefin tuna to red lobster Wellington

The opening bites set out the contrast: Hoebeeck presented bluefin tuna tartare on crispy corn, while Freixa offered baby squid prepared in its own ink. The first course combined Hoebeeck’s red mullet with Peruvian peppers and Freixa’s Ganxet bean broth with cockles.

Next came Hoebeeck’s marine chawanmushi with sea urchin, wild mushrooms and truffle, alongside Freixa’s dish titled Purity, bringing Jerusalem artichoke and langoustine together with Java pepper and almond pil-pil.

The main savory presentations explored the Mediterranean from different directions. Hoebeeck’s parihuela brought together red prawn, eel and blue crab, while Freixa prepared a Wellington using Mediterranean red lobster.

Desserts continued the paired-chef format: Freixa served Shallot, combining banana with Oloroso sherry, and Hoebeeck created Corn & Aji Amarillo, based on corn textures and yellow chilli pepper. Petit fours completed the menu. Ruinart cuvées were selected to accompany the courses; the resort listed the pairing as included in the €250 price.

Formentor’s hospitality strategy puts dining in focus

Shima, an Asian-influenced restaurant within the resort, overlooks the property’s gardens and the Mediterranean. For the dinner, Four Seasons reserved the venue for a small group rather than its usual restaurant service. The setting put an international culinary exchange into the context of a destination more commonly associated with its coastal landscape and resort stays.

The Formentor property is located at Playa de Formentor near Port de Pollença on Mallorca’s northern coast. Its broader hospitality offer includes several dining outlets alongside beach, wellness and outdoor experiences. In that setting, occasional chef collaborations give the resort a way to showcase Mallorca as a culinary destination as well as a Mediterranean leisure retreat.

The October 11 dinner has already taken place, and the published €250 admission price describes that specific event rather than a currently available dining package. Four Seasons did not announce a repeat date in the release.