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| | | Address | | Aqua (St Regis Mardavall) | | Passeig Calvià, s/n, 07181 Costa d'en Blanes, Mallorca, Balearic Islands, Spain | | | Contact person | | Alejandro Taboada | | | Telephone | | +34 971 629 629 | | Fax | | +34 971 629 630 | | | | | | |
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| Cuisine |
| • Mediterranean |
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| Description |
At Aqua (previously S'Aigua) you might like to indulge in a buffet or order à la carte; choose a light salad or a delicious speciality from the open grill; taste a midday snack or feast on a lavish 5-course menu. Whatever you choose, we will thoroughly spoil you with freshly prepared Mediterranean specialities.
And while you're waiting for your order, why not peruse the Brasserie's walk-in wine cellars. Take all the time you need to select your preferred wine. You'll certainly find plenty to inspire you.
At Aqua Restaurant we serve a great variety of Mediterranean dishes and Brasserie style food. You will enjoy the taste of typical Mallorcan specialities combined with freshly grilled meat. In Fact All the best from Spain and Italy. A balanced combination of typical Mediterranean ingredients. Theme night evenings, seafood and Asian buffet, beautiful garden terrace. Open all day long.
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| Directions |
| The St Regis Mardavall Mallorca is located 24 km from the International Airport Son San Juan. When you exit the airport take the entrance to the highway with directions to Palma. 5 km later take the exit to the Via de Cintura – Andratx. Keep going until the exit Palma Nova - Andratx. Once you are on this highway take the exit Costa d’en Blanes / Portals Nous. Turn left direction Portals Nous until you reach the round about and take the first turn (direction Palma Nova). At the second round about make ¾ turn and you will find the St Regis Mardavall Mallorca on your left hand side. |
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| Average Price |
| 3 courses €45 (excl wine, incl tax) |
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| Specialty |
Light Mediterranean specialities. Brasserie style options.
Goose liver terrine with port wine jelly, salads with pine nut vinaigrette and brioche; Turbot fillet on pumpkin ragout and truffle foam; Beef tenderloin with seasonal vegetables, potato gnocchi and juice of Madeira sauce; Lobster salad with grilled vegetables and lime vinaigrette; Veal loin with sauté of artichokes and tomatoes and herbs sauce; Iced champagne truffle with marinated grapes
Every night of the week in Summer there’s a different themed evening in Son Vida's luxury hotels. To view the weekly programe, see |
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| Special Diets Catered For |
| • Gluten Free (No Barley Oats, Wheat, Rye) |
| • Dairy Free |
| • Vegetarian |
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| Opening Times |
| Kitchen is open from 12.00 to 22.30 |
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| Days/seasons closed |
| The hotel is closed from the 1st of December 2008 until the 15th of January 2009. |
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| Number of seats |
| Maximum capacity of 100 people inside and 90 outside. |
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| Hotel |
| The St Regis Mardavall Mallorca of 5 stars comprises 133 rooms. No matter which one you wake up in, the first thing you'll see as you look out over your private terrace will be the sea. The spacious marble bathroom, cutting-edge office equipment and tasteful furnishings, featuring hand-made furniture, are all designed to make you feel thoroughly at home. An even greater degree of comfort is available in the 80 Junior Suites, four Executive Suites and three 2-roomed Royal Suites – not to mention the Presidential Suite with its own whirlpool and steam bath. |
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| Credit cards accepted |
| Visa, Mastercard, Amex |
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| Samples from the menu |
| Sauteed mallorquin prawns in olive herb oil with garlic and roasted bread; Veal cutlet with cep risotto, grilled vegetables and Bernaise sauce |
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| Other facilities |
Banqueting facilities for weddings, conferences, private meetings or any type of event for up to 280 people. All our function rooms have a sea view and terraces. The expansive foyer is also eminently suitable for receptions and exhibitions.
At our AltiraSPA (4700qm), we offer a wide range of natural medicines and holistic therapies, drawing upon a rich variety of traditions – and bringing together an enviable collection of specialists from around the globe. |
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| Wine list |
| A fine selection of wines from around the world, with cavas and champagnes to choose from as well for those special occasions. |
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| Manager |
| Area Manager: Jordi E. Tarrida |
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| Chef |
| Executive Chef: Jochen Fecht
Executive Sous Chef : Markus Wonisch |
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| Maitre |
| Alejandro Taboada |
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| Other |
| Dietary consultations and seminars with nutritionist Simone Lehr. Water Menu with 25 different Waters |