Ona will debut at Purobeach Resort Santa Ponsa, marking a new culinary chapter rooted in the essence of the Mediterranean and the spirit of Mallorca.

The venue strips dining back to what matters most: exceptional local produce, fire-led cooking and flavours that speak clearly of place.

Helmed by Executive Chef César García de la Riva, Ona reflects a distinct culinary vision. Trained in León, the chef refined his craft in some of Spain’s leading kitchens including Echaurren under Francis Paniego before gaining further experience with the Vamuca group and within Mallorca’s luxury hospitality scene. He later developed his expertise with Martín Berasategui at one of the world’s most prestigious restaurants in the Basque Country.

Now at Purobeach, García de la Riva brings together creativity, technical precision and international experience to define Ona’s culinary direction. Taking its name from the Catalan word for “wave”, the restaurant reflects the natural rhythm between land and sea that defines both its setting and cuisine.

At the heart of the kitchen is the Josper grill. Here, meat and seafood are treated with precision and restraint, allowing natural character to shine through. The result is food that is clean, bold and full of flavour. Highlight dishes include line-caught hake medallions glazed with lobster sauce, prawn crisps and roasted potatoes with lemon and capers alongside charcoal-grilled octopus with green sauce espuma infused with notes of toasted hazelnut, coffee and vanilla essence.

Ona presents thoughtfully curated wine pairings from local island vineyards and further afield, each chosen to complement the flavours of every dish on the menu.

The aesthetic follows suit and is inspired by Mediterranean tones and the power of fire and sea.