This year’s new menu grows with the seasons—and what the team enjoy—and expands the vegetarian and seafood offering, all topped with Parchanska’s signature edible flowers: squash blossoms, rose petals, purple chive blossoms, delicate pansies, tangy marigolds. Corazón classics include the shredded kale salad with roasted dates and a rich peanut sauce, and a buttermilk fried chicken sandwich with creamy slaw and fresh farm herbs. Breakfast on the terrace is a meditative experience, augmented by a green goddess bowl or a yogurt bowl with Parchanska’s homemade granola (she promises me they’ll start jarring and selling it soon) with garden berries. Eating al fresco in the evening, slow-roasted red peppers slick with anchovies are mopped up with thick wedges of toasted sourdough, and a dessert sundae dressed with an almond butter and soy sauce fudge is eaten quickly in the night heat. I’m lucky I’m only steps away from my room and the crisp pink linen sheets to sleep it all off.

“We are surrounded by stunning nature, the wildest and sweetest animals, and a really inspiring environment of people,” says Parchanska. “Oh, and the music playlists are always on point.” Indeed, breakfast, lunch, and dinner on the terrace is soundtracked by blissed out Balearic tunes, a sun-soaked playlist oscillating from Strawberry Switchblade to Bonnie Rait and BadBadNotGood.

Across the island, it feels like there’s a renewed focus on Mallorca’s homegrown fare and contemporary plays on classics. Since 2020, at Farm To Table Mallorca, Michelin-trained chef Andy and Gosia Ciempiel champion fresh, seasonal produce from Mallorcan farmers, serving dishes family-style among the vineyard and tall sunflowers; a slow-roasted leg of lamb wrapped in bay leaves, herby farm-made lemonade, and a nectarine consommé gazpacho inspired by the summer harvests. In Sóller, Mister McCoy’s Island Ices offers natural wine and white peach and rose masala soda, with ice-cream and sorbet flavors day by day that span geranium rosato, white nectarine, and black cherry. By the water, Blai Bar is both a local and fashion crowd favorite—I miss London DHPR founder Daisy Hoppen by less than a day there—who come for natural and local wines; sourdough toast thick with labneh, anchovies, and peppers; hulking gildas; and a cheesecake with a hint of blue cheese and poached quince. At Hotel Corazón, these sensibilities of the island coalesce.

Photo: Anna Malmberg

Photo: Anna Malmberg

Nearby Deià and its surroundings have long drawn in artists and writers—from David Bowie to Jimi Hendrix and Robert Graves—as a tranquil place to seek refuge and create. Graves, who moved to Mallorca in 1929, once wrote of his adopted home: “The Majorcan countryside is not at all a place to go in search of inspiration; but admirable for people whose minds already teem with ideas that need recording in absolute quiet.” Hotel Corazón has even more growing to do: Bellm, inspired by recent trips to Scandinavia, hopes to expand their already excellent wellness offerings with a sauna in the future, and evening film screenings have just started up again. It’s by-artists, for-artists enclave, where the impassioned spirit of Graves’s words all those years ago inflects everything.