About
Isabel vicens
A visionary entrepreneur and passionate environmental advocate, leading initiatives that blend sustainability with excellence in agricultural production. President of Agromallorca, where, thanks to her commitment to natural production, guided by the legacy of three generations, she has led Agromallorca to be recognized with one of the Awards for Best Sustainable Producers granted by BBVA and Celler de Can Roca.
Claudio Lemos
My cuisine is based on the bounty the earth provides. With each season, our menu is renewed. We blend traditional cooking with avant-garde touches, and some of our dishes explore Sephardic cuisine.
Selva, the perfect setting.
Selva, a hidden treasure among olive groves and mountains in Mallorca, where time seems to stand still to appreciate its beauty, has been the perfect place to create Selvatge, a culinary corner that transcends.
Guided by the philosophy of sustainable and Mediterranean cuisine, each dish is a manifestation of our passion for challenging established norms and celebrating the creative freedom of the palate. And behind this culinary revolution is a team of dining and kitchen staff led by Chef Claudio Lemos.
Claudio Lemos, with his international culinary experience and commitment to sustainability, leads a team with mastery.
Our philosophy: Share and celebrate.
We believe in the connection that forms around a shared table. That’s why we’ve created our menu so that each dish is an invitation to enjoy collectively.
Commitment to the local and sustainable.
Our kitchen is and must always be honest with the environment.
The agricultural producer is our greatest gastronomic adviser. A kitchen from the earth.
About
Isabel vicens
A visionary entrepreneur and passionate environmental advocate, leading initiatives that blend sustainability with excellence in agricultural production. President of Agromallorca, where, thanks to her commitment to natural production, guided by the legacy of three generations, she has led Agromallorca to be recognized with one of the Awards for Best Sustainable Producers granted by BBVA and Celler de Can Roca.
Claudio Lemos
My cuisine is based on the bounty the earth provides. With each season, our menu is renewed. We blend traditional cooking with avant-garde touches, and some of our dishes explore Sephardic cuisine.
Selva, a hidden treasure among olive groves and mountains in Mallorca, where time seems to stand still to appreciate its beauty, has been the perfect place to create Selvatge, a culinary corner that transcends.
Guided by the philosophy of sustainable and Mediterranean cuisine, each dish is a manifestation of our passion for challenging established norms and celebrating the creative freedom of the palate. And behind this culinary revolution is a team of dining and kitchen staff led by Chef Claudio Lemos.
Claudio Lemos, with his international culinary experience and commitment to sustainability, leads a team with mastery.
Our philosophy: Share and celebrate.
We believe in the connection that forms around a shared table. That’s why we’ve created our menu so that each dish is an invitation to enjoy collectively.
Commitment to the local and sustainable.
Our kitchen is and must always be honest with the environment.
The agricultural producer is our greatest gastronomic adviser. A kitchen from the earth.