Port Petit

Gérard’s son, the chef Màxime Deymier, now runs the kitchen. The cooking is Mediterranean on French foundations, with some Asian and Peruvian touches, and the family finca supplies part of the vegetables and herbs.

Gérard also planted the family vineyard, Viña Querel, in 2008. Its white and rosé wines are on the list alongside Mallorcan, Spanish and French bottles.

The à la carte menu runs from foie gras mi-cuit with apricot brioche and Marennes-Oléron oysters to lobster gyozas, Normandy scallops with saffron risotto, and roast sea bass with cockle foam. A whole fish for two comes with a vermouth sauce. Finish with the thin apple tart and home-made vanilla ice cream.

At lunch, the Bistro menu changes every fortnight, with a choice of three starters, three mains and two desserts. There are also gourmet and tasting menus for a longer evening.

Port Petit stands beside the marina at Cala d’Or, so from a berth it is a short walk round the quay. If the yacht lies off the coast, the crew can run you into the marina by tender and you walk up from the pontoons.

Port Petit serves lunch from 13:00 to 17:00 and dinner from 19:00 to 22:00. It is closed on Tuesdays and opens only in the evening on Wednesdays. It works through a season rather than all year, so check before planning a visit in winter. Book online through the website or by phone, and ask for the terrace for the marina view.