This restaurant occupies a Menorcan-style country house with plenty of typical charm (including a delightful terrace) that has been converted into a small rural hotel. The cuisine here is based around an à la carte (we loved the pickled “oliaigua” of oxidised tomatoes and sirviola) and two set menus (“Origins” and “Origin, your gaze and mine”) that focus on fun, creative dishes that constantly combine technique and locally sourced ingredients and are enhanced by Mediterranean, French, Asian and Latin American touches. The estate also has its own organic kitchen garden, olive trees, chickens and sheep.