All of our retreat food is curated by Katherine Reeves, a Mallorca-based chef. On the first night, Katherine will join us at the villa for a private chef experience, cooking for the whole group. For the remaining three nights, Katherine designs the menus and provides the food, which are then prepared on-site by your hosts.

All meals are vegetarian, made with fresh, seasonal ingredients. You'll be looked after with three meals a day — breakfast, lunch, and dinner — with two small exceptions: lunch on our vineyard tour day is a tapas spread at the vineyard itself, and lunch is excluded on our beach day so you're free to explore and grab something of your own.

To give you a taste of what's in store, here's an example day:

• Breakfast: Nut and seed granola with coconut oil and maple syrup, blueberry and almond muffins, sourdough loaf with jam and butter

• Lunch: Goats cheese and rosemary tart on a wholemeal base with salad

• Dinner: Sweet potato and spinach dal with coconut chutney and basmati rice