In an increasingly fast-paced world, where the immediate often takes precedence over the natural, stopping to think about what we eat becomes a powerful gesture. At S’Era de Pula, we firmly believe that food should nourish, inspire, and connect. That’s why we embrace organic, local, and meaningful cuisine. Because every ingredient matters, and every decision counts.
What does eating organic mean today?
Eating organic isn’t just about following a trend—it’s about returning to the source. It means choosing foods grown without pesticides or chemical fertilizers, without genetic modifications or industrial processes that alter their nature. These are products that respect the earth’s rhythm, grow slowly, and retain their full flavor, aroma, and essence.
And while it may seem new, it’s actually the oldest way in the world: eating as it’s always been done—with seasonal ingredients, hand-picked and lovingly prepared. At S’Era de Pula, we’ve chosen to return to that way of doing things. Because we believe the future is grown as it was in the past: with strong roots, commitment, and love for our surroundings.
A living garden, just steps from the kitchen
One of S’Era de Pula’s greatest treasures is our 6,000 m² organic garden—a space that not only supplies our kitchen but also defines our identity. We grow many of the vegetables, greens, and aromatic herbs used in our dishes daily. We do it without chemicals, following traditional methods with a modern outlook, understanding that sustainability and innovation can go hand in hand.
Very close to the garden live our chickens, which provide us with fresh eggs used in many of our recipes. This closed ecosystem, where everything is connected and nothing goes to waste, gives our cuisine its true meaning. The restaurant’s organic waste returns to the garden as natural food for the animals, thus completing a perfect cycle of respect and efficiency.
From farm to table: the taste of truth
Have you ever tasted an eggplant freshly pulled from the earth? Or lettuce picked that very morning? Their texture, aroma, and flavor simply can’t be replicated in a supermarket. At S’Era de Pula, we work with this kind of produce: fresh, local, and authentic.
Thanks to the garden’s proximity, ingredients arrive in the kitchen at their peak ripeness. This minimizes transportation, avoids preservatives, and guarantees exceptional quality. We also collaborate with trusted local producers who share our vision and help stock our pantry with zero-kilometer meats, fish, and wines.
This direct connection between land and kitchen ensures not only freshness but also total traceability: we know where every ingredient comes from and how it’s been grown or raised.
Sustainability that is practiced, not preached
At S’Era de Pula, our environmental commitment goes far beyond the garden. It’s a philosophy that permeates the entire restaurant. We use solar and green energy, have eliminated single-use plastics, offer EV charging stations, use biodegradable napkins and eco-friendly cleaning products. We also donate surplus produce to local organizations and protect local flora and fauna.
This ongoing effort to reduce our impact isn’t anecdotal—it’s part of a sustainable development project with over 25 years of history. Today, it’s a measurable and visible reality. For us, sustainability isn’t an add-on; it’s the starting point.
A soulful cuisine, led by a purpose-driven chef
Behind every dish is a story. And behind every story, a person. In our case, that person is Marga Brunet, executive chef at S’Era de Pula. Her career—featuring work with the Roca brothers and as head of catering for FC Barcelona—translates into a solid, creative, and deeply respectful cuisine.
Marga doesn’t just cook with technique—she cooks with intention. Her vision blends Mediterranean culinary tradition with the freshness of garden ingredients and a personal touch that turns every dish into a sensory experience.
Eating well also means taking care of yourself
Choosing organic food not only benefits the planet—it also improves our health. Free from chemical residues, pesticides, and artificial additives, organic products are safer and more nutritious. They’re packed with antioxidants, minerals, and vitamins, and because they aren’t forced to grow quickly, they better retain their natural properties.
At S’Era de Pula, we don’t talk about “superfoods”—we talk about real food. We combine flavors with logic, intuition, and a clear purpose: for every diner to feel good before, during, and after the meal.
Choose consciously, enjoy with pleasure
When you choose to eat at S’Era de Pula, you’re not just treating yourself to a gastronomic indulgence. You’re supporting a way of doing things that values the local, the artisanal, and the responsible. You’re choosing a fairer, tastier, and more mindful dining model.
And the best part is, you don’t have to give up pleasure. On the contrary—eating well, healthily, and with purpose can (and should) go hand in hand.
Ready to taste the change?
At S’Era de Pula, every bite tells a story of respect, effort, and love for the land. A story that starts in the garden and ends on your plate. See you at the table—bon appétit!