Charred romaine hearts in a handcrafted ceramic bowl — blackened edges, vibrant green cores, finished with yellow and lilac edible flowers. A signature SOLU Kitchen dish celebrating fire, simplicity, and the farm’s own produce, Alaró, Mallorca.

In our kitchen, our products make the difference

Solu Kitchen

We cook with what grows around us — seasonal, local, and from our own garden at SOLU.

The garden inspires us. It sets the rhythm of our kitchen and shapes what’s on the menu.

We care where our food comes from. We look after the land, and we treat each ingredient simply and with respect.

Over the years, we’ve cooked through kitchens, fields, and fires in all kinds of places.
That experience now shapes how we cook — and we’re happy to share it with you.

Produce

All our vegetables, herbs and aromatics come from our own garden. We’re now harvesting the first fruits from the trees we planted three years ago, and in our kitchen we make as much as possible from scratch.

The heart of SOLU Kitchen — a roaring wood fire inside the masonry oven, flames licking around blackened logs, embers glowing beneath. Where the farm’s produce meets flame, Alaró, Mallorca.

Open Fire

Fire is at the heart of our kitchen. Everything is cooked over open fire, using our wood-fired oven, BBQ and char as one of our signature flavours.

Sliced sausage shingled across a bed of glossy fava beans, tender greens, and crumbled cheese, dressed in herb oil — served on a warm cream plate with the handwritten “sol.” mark. The craft of SOLU Kitchen, plate by plate, Alaró.

Craft

We let the seasons lead. Every harvest inspires new dishes, shaped by what the garden offers each day and refined through techniques like fermentation, pickling and preserving.