Guests are welcome to visit the kitchen garden with a cook at 10:30 each Wednesday. There is no formal lesson; the morning follows what needs picking, tasting, or preserving.
A Kitchen Led by the Island
Chef Ines Ferrer does not begin the menu with a theme. She begins with three calls: the market gardener in Soller, the small boat landing in Port de Pollenca, and the baker whose rye starter is older than the restaurant.
By half past eight, lunch has a shape. Dinner follows when the garden team brings in the day's herbs and fruit.
Enough technique to reveal the ingredient
Avelune food is precise without being fussy. Fish is grilled over olive wood and served with bitter leaves. Tomatoes are salted early, then dressed with their own water. Almonds appear fresh, toasted, fermented, and pressed depending on the month.
The kitchen keeps a small larder of preserved lemons, green olives, dried peppers, and broths so winter menus still belong to this landscape.
Three close relationships
Can Llorenc garden
Tender leaves, tomatoes, aubergines, and citrus picked for the kitchen six mornings a week.
Port fishers
Red mullet, squid, prawns, and rockfish bought from small day boats when the sea permits.
The Avelune grove
Olive oil, almonds, figs, fennel, rosemary, and carob gathered within walking distance of the table.
Avelune Retreat
Take a seat at Avelune Table
Breakfast, lunch, and dinner are open to resident guests, with a few evening tables held for neighbours.