Five sharp questions with Mallorca’s movers and makers.
What keeps Mallorca’s chefs, artists, founders, creatives and other interesting people inspired? Where do they go to switch off? Which island rituals have become their own? And, importantly, what are they doing when 5 o’clock rolls around?
That’s the idea behind 5 en Punto con…, our quick-fire interview series introducing you to some of the people shaping Mallorca – through five questions that go a little beyond the usual introductions.
This time, we’re sitting down with Javier Hoebeeck, Executive Sous Chef at Four Seasons Resort Mallorca at Formentor, to talk about food, island life and the flavours that keep him inspired.
For Javier, Mallorca is as much about its landscapes as its food. The aromas of pine forests, fig trees and carob trees are among the things that most strongly evoke the island for him – and naturally find their way into his cooking.
His connection to Mallorca also comes through one of the island’s most traditional food rituals: a variat at 9 or 10 in the morning, preferably shared with good company.
When it’s time to switch off, however, Javier heads for the sea – and a special place where he can truly reset.
And right now, there’s plenty keeping him busy. As the season at Four Seasons Formentor comes to an end, Javier is preparing for a particularly special collaboration: on 11 October, he’ll share the kitchen with two-Michelin-starred chef Ramón Freixa for a collaborative menu and an evening he’s very much looking forward to.
But we’ll let him tell you the rest.
Five questions. Five answers. 5 en Punto con… Javier Hoebeeck.
1. What’s keeping you busy (and inspired) in Mallorca right now?
Right now, I’m focused on wrapping up an incredible season at Four Seasons Formentor. I’m particularly busy preparing for a very special event that we’ll be hosting on 11 October, as well as working on new projects that we’re developing within the hotel for the future.
Organising all of these challenges, together with the excitement of continuing to create unique gastronomic experiences, is what’s inspiring me most at the moment.
2. If Mallorca were a dish, what would its signature flavour be? And why?
For me, Mallorca has some very distinctive aromas that I always try to bring into my cooking. I immediately think of the scent of pine forests, fig trees and carob trees.
Whenever I want to convey the essence of the island through flavours or gastronomic memories, I always come back to those elements. I think they are aromas that represent Mallorca in a very authentic way and should never be missing.
3. Is there a place, ritual, or local habit that always makes you feel connected to Mallorca?
The strongest connection I feel with the island is through gastronomy. More than a habit, I’d say it’s almost a ritual. I love getting together with friends, colleagues or people visiting from elsewhere and sharing a good variat in the morning.
It’s a tradition that connects you to a very authentic Mallorca, going back to a time when people worked in the fields and needed a substantial meal to get them through the working day.
There’s something very special about sitting down at 9 or 10 in the morning in front of a variat. Ensaladilla, callos, pilotes or tongue with capers are flavours that form part of the island’s identity — and they’re always best enjoyed with good humour and good company.
4. It’s 5 o’clock somewhere… what’s your favourite way to unwind and relax?
My favourite way to switch off is to go to a cala and sit in front of the sea, without thinking about anything else. Seeing the lighthouse in the distance, watching the boats pass and enjoying the afternoon breeze helps me find a sense of calm, both in summer and winter.
Lately, I’ve been escaping to the area around Alcanada Lighthouse, which has become one of my favourite places to unwind. Although, really, the sea has always been my refuge and the place where I can truly reset.
5. What’s one upcoming event or moment you’re most looking forward to?
I’m really looking forward to the event on 11 October with Ramón Freixa. He’s one of those people you hear about from the moment you start studying cooking, and someone you deeply admire for his career and his way of understanding gastronomy.
Having the opportunity to spend these days with him and work together on a menu is something that motivates me enormously. Being able to take part in an event like this alongside a chef with two Michelin stars like Ramón Freixa is an experience I’m incredibly excited about and, above all, one that makes me want to keep learning.
What’s next?
Javier and Ramón Freixa come together at Four Seasons Resort Mallorca at Formentor on 11 October for a special collaborative gastronomic experience. Find out more here!
And as for who we’ll be meeting next for 5 en Punto con…? You’ll have to keep an eye on THE STORIES. 👀
Five sharp questions. Mallorca’s movers, makers & magic-bringers. See you at 5. 🕔
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Four Seasons Resort Mallorca at Formentor
Location: Formentor, Pollença, Mallorca
Instagram: @fs_mallorca
Website & Reservations: Find out more on our IT list here!
Upcoming: Ramón Freixa × Four Seasons Mallorca · 11 October 2026
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Follow along as we meet more of the amazing people behind Mallorca’s best events and creative projects – from founders and creatives to chefs, artists and dreamers.
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