The Llum i Sal beach bar, located at the Four Seasons Formentor hotel, kicks off its second season this Thursday, May 15, with two new features. For the first time, it will offer dinners focused on grilling and salt, featuring seasonal products such as grilled Mallorcan squid or Sóller red shrimp. It also debuts a beach menu with seafood bites and international options like the king crab roll.
Precision cooking: grilling and aging as technical processes 🔥
The evening offering is based on two techniques: precise control of the grill for fish such as aged grouper in pilpil sauce, and controlled aging of the product. The beach menu, on the other hand, focuses on reinterpreting classics like fried baby squid or tomato carpaccio with goat cheese. Both lines seek a balance between tradition and innovation, without unnecessary artifice, prioritizing ingredient quality over visual spectacle.
Dining on the sand: the luxury of not having to get up for your towel 🏖️
Finally, Four Seasons guests can dine with their feet in the sand without needing to go through the ritual of changing clothes. The beach menu promises you won't have to interrupt your swim to eat, although no one has clarified whether the sea salt counts as an extra seasoning or a manufacturing defect. What is clear is that, starting May 15, the only drama will be deciding between the squid or the pastrami bagel.