Jumeirah Port Soller Hotel & SpaCap Roig Brasserie

Named after the red fish that's famous along the Soller coastline, Cap Roig Brasserie offers fresh seasonal produce sourced directly from the Mediterranean Sea

CuisinesMEDITERRANEAN
SeafoodSEAFOOD
CuisinesEUROPEAN
Scenic ViewSCENIC VIEW
CuisinesSPANISH
Casual DiningCASUAL DINING
Jumeirah Buffet IconBUFFET
LOCATION
Ground floor, Jumeirah Port Soller Hotel & Spa
OPENING TIMES
Breakfast: 07:30 – 11:00 | Lunch and Dinner: 13:00 - 22:00
DRESS CODE
Casual
LOCATIONarrow
Ground floor, Jumeirah Port Soller Hotel & Spa
OPENING TIMESarrow
Breakfast: 07:30 – 11:00 | Lunch and Dinner: 13:00 - 22:00
DRESS CODEarrow
Casual
CONTACTarrow

HEAD CHEF

Javier Lopez

HEAD CHEF

Javier Lopez

Chef Javier Lopez was born in Barcelona, Spain. He cultivated his passion for cooking in his early childhood through his family’s business. By the age of 18, Javier knew that he wanted to become a Chef. Following a culinary arts degree in Barcelona, he began perfecting his culinary techniques working with renowned Chefs in Michelin Star Restaurants, such as Belgium’s Het Vijfde Seizoen, working alongside Chef Geert Jan Raven, and Fira de Barcelona, acting as sous-chef underneath the lauded Chef Carles Gaig. His career took him to different corners of the world, including Thailand, Belgium, and Latvia among others. Javier’s culinary philosophy consists of a farm-to-table approach, focused on high quality and locally sourced fresh vegetables and ingredients. He stands for sustainability and ensures environmental protection and preservation through practicing minimum-waste values, and adopting a harmonious, sensitive approach to the environment and cultural surroundings.

Chef Javier Lopez was born in Barcelona, Spain. He cultivated his passion for cooking in his early childhood through his family’s business. By the age of 18, Javier knew that he wanted to become a Chef. Following a culinary arts degree in Barcelona, he began perfecting his culinary techniques working with renowned Chefs in Michelin Star Restaurants, such as Belgium’s Het Vijfde Seizoen, working alongside Chef Geert Jan Raven, and Fira de Barcelona, acting as sous-chef underneath the lauded Chef Carles Gaig. His career took him to different corners of the world, including Thailand, Belgium, and Latvia among others. Javier’s culinary philosophy consists of a farm-to-table approach, focused on high quality and locally sourced fresh vegetables and ingredients. He stands for sustainability and ensures environmental protection and preservation through practicing minimum-waste values, and adopting a harmonious, sensitive approach to the environment and cultural surroundings.

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