This Saturday, September 26, Es Fum, the restaurant at the St. Regis Mardavall Mallorca Resort – awarded a Michelin star and a Repsol Sun – will conclude its Michelin Star Series 2026 with a particularly significant gathering: Miguel Navarro will welcome Paolo Casagrande to Mallorca. Casagrande is the chef of Lasarte, the three-Michelin-starred restaurant in Barcelona, where the two worked together. Thus, Es Fum brings together two leading figures in haute cuisine for the final day of this series of gastronomic events.
This will be the third and final installment of the 2026 Es Fum – Michelin Star Series, the series of four-hand gastronomic events organized by Navarro that brings together chefs linked by their professional journey. On this occasion, the format also takes on a personal dimension: Casagrande and Navarro worked together at Lasarte, an experience that shaped part of the Es Fum chef’s career.
Therefore, the event offers more than the usual exchange of dishes between two haute cuisine chefs. It is a meeting of two professionals who share a particular approach to gastronomy: technical precision, absolute respect for ingredients, and a constant search for new forms of expression.
From Lasarte to Mallorca: a story of craftsmanship and evolution
Paolo Casagrande, born in Susegana, in the Italian province of Treviso, forged his career in Italy, London, and Paris before joining Martín Berasategui’s team in 2003. After taking over M.B. in Tenerife, where he earned a Michelin star in 2010, he became the head chef of Lasarte in Barcelona in 2012.
Five years later, Lasarte would earn three Michelin stars, consolidating Casagrande’s status as one of the most prominent names in high cuisine in Spain. His cuisine is characterized by a combination of technique, elegance, and a focus on ingredients. This philosophy resonates with Miguel Navarro’s approach at Es Fum, making this encounter one of the highlights of this year’s final Michelin Star Series event.
The evening’s professional aspect will be reinforced by the participation of António Coelho, sommelier and second maître d’ at Lasarte, and Guillem Aloy, head sommelier at Es Fum. Both have worked with Sandro Padilla, maître de salle of the Mallorcan restaurant, on a wine pairing designed specifically for the occasion.
Coelho, who was named Sommelier of the Year in 2016 and who, together with Joan Carles Ibáñez, is in charge of a wine cellar with more than 900 references at Lasarte, will thus bring his perspective to the culinary dialogue between the two restaurants.
From the chef’s garden to the table
For the first time, the experience will begin before guests even sit down at the table. The Chef’s Garden at Es Fum will be added to the itinerary as the evening’s starting point, offering guests the opportunity to discover the aromatic herbs and produce that are part of Navarro’s culinary vision.
The journey will serve to connect the landscape and its products with the dishes that will ultimately be served. This philosophy will be reflected from the very first moment with “Natura,“ a dish that focuses on the seasonality and purity of the plant world.
From here, the menu will become a dialogue between the two chefs’ cuisines. Casagrande will contribute some of his most recognizable creations, including cod pil-pil with cocoa, tapioca caramel, fennel, and Parmesan; scallops sliced with their coral, seafood broth, and vegetables; and partridge aged with its parfait, pickles, root vegetables, and toasted grain syrup.
Alongside these, Navarro will present some of the dishes that define Es Fum’s current culinary offering, such as Shojin Ryori ravioli, creamy Mediterranean red shrimp rice, and sea bass with fennel and tamarind.
The dessert course will close the experience with the ‘Es Fum’ cheese, made by the chef himself, lavender curd, and a selection of chocolates.
A Michelin Star series designed to be a permanent section.
Beyond the menu, Es Fum – Michelin Star Series reflects an increasingly established trend in high-end cuisine: turning chef collaborations into a space for creative exchange and connection between different professional backgrounds.
For Navarro, the series also serves as a way to share the experiences that have shaped his career and to bring them to Mallorca through chefs with whom he has professional and personal ties.
The final event of 2026 will take this idea one step further. Casagrande’s participation will not only allow diners to discover two culinary worlds at a single table, but also to rediscover a shared history at Lasarte and transport it to a very different setting: Mallorca and the surroundings of Es Fum.
The result will be an evening where gastronomy, local products, the region, and professional expertise combine in an experience designed specifically for the occasion. This final edition closes the 2026 calendar for the Es Fum – Michelin Star Series and reinforces the Mallorcan restaurant’s commitment to making collaboration between top-tier chefs a tool for culinary creation and dialogue.
