The team, see above, followed by views and ambiance, are also outstanding immediate memories of suite 3205 at Mandarin Oriental, Porta Negra, Mallorca.
You feel as though the exterior has moved in because the inside of the room is the same sand-colored color of the beach below, best viewed from the balcony that stretches the entirety of the suite which apparently has, like all the interiors, been somewhat modified from the original Laura Gonzalez designs. Now it's relatively simplified, and apart from a couple of vaguely ocean-inspired wall art. The bed has a marvellous wrap-around darker sand bedhead. Outstanding features, notable features in both rooms: the television, flush with the connecting wall, disappear down at the touch of a zapper - we don't like seeing televisions unless in use is the message here. The closet area has a built-in upholstered seat between the two wardrobes. The sofa, vaguely U-shaped, an open U, is merely upholstered fabric. Girlahead loved the dining chairs at the round table, beautiful mid-brown wood frames with dark tan leather seats that wrap-around to become seat backs. She also loved the new Omani toiletries, Amouage.
The hotel is a local foodies’ paradise – Duarte Correis, one of the best beings to come out of Madeira in living memory – is a born marketer. He publicised the hotel before opening by having 200 Christmas cakes personally delivered to taxi drivers and other important trades and local people. The initiative worked, and mallorquines and mallorquinas, and others, are flocking to Mandarin Oriental’s ‘restaurant square’. A giant top floor Nobu opens any day now. Girlahead dined at Leña, by Dani Garcia.
All-wall windows face the olive tree-dotted square. Laura Gonzalez’ dark interior’s evocative of a wood-fired grill, the black ceiling decorated with large concentric circles of wood. The wall set bar has a semicircular counter: think linen-covered tables, solid wood menu covers and signature cocktails that include a Leña Lover Club, gin and raspberry, served carbonated. The menu itself is simple: vegetable starters, yakipinchos skewers, before the fire, Mediterranean seafood, premium Leña cuts, grilled meat and beyond. Want a burger bull, two baby siders with bull sauce, pretzel buns and Havarti? The meat‘s brought to table and minced in front of you, then taken away and grilled. Have a butter craving? Try ending with a brioche dessert with butter ice cream.
Want another theatrical performance? Every day at Leppoc’s quality-supreme breakfast, a maestro cortador de jamón deftly slices paper thin pieces of Iberian jamon, fitting them on individual platters in floral patterns, just right to accompany a Spanish omelette… Want more? Yes, to return, this time to a rooftop room, say 3301, and up its 20 private steps to one’s own pool, soon to be heated year-round.
