Superb food in stylish surroundings
I've always been of the opinion that the Spanish are experts at the juxtaposition of the old and the new which though almost totally different, seam to blend seamlessly together to create something unique. There are many examples of this skill in the fields of architecture and interior design, and in gastronomy too.
The Restaurant Tess de Mar, is a superb example of both of these fields. It's situated in the old coach sheds of an old manor house in the centre of Campos which has been lovingly converted to a fabulous boutique hotel, Sa Creu Nova Art Hotel & Spa. The combination of smoothed old walls, sandstone, and weathered metal pergolas and screens give a relaxing feel which compliments and contrasts with the modern décor and furnishings.
The food here is aptly described as 'signature cuisine' with a kilometre zero philosophy – a variety of specially selected dishes which respect, recuperate and evolve traditional recipes using the best local ingredients in a thoroughly modern way. Brunch, Lunch and Dinner are all a pleasure on the shade speckled terrace, verdant with pot plants, or just as nice in the cool interior of the restaurant.
The chef in charge is Juan Ocampo, an Argentinian who's worked his way around some of South America's top hotels and restaurants to Mallorca via a stint in a couple of Dubai's luxury hotels. It's interesting to note, given the Argentinian penchant for beef, that Chef Ocampo uses a Josper Oven, the Rolls Royce version of a charcoal barbecue that slowly cooks meat until it is both succulent and full of juicy flavour.
Although it's in the hotel, the Tess de Mar has an entrance directly from the street in Campos and is open to the public and hotel clients alike.