Short for Son Moragues, Sonmo is an historic estate in the Serra de Tramuntana, recently revitalised by its new owners. Today, it has reclaimed its past vitality, producing premium olive oil, table olives and exquisite tomatoes, alongside a collection of handcrafted tableware and homeware.
One of Switzerland’s top chefs embarks on a journey of discovery to an iconic Mediterranean island, renowned for its rich heritage and vibrant culinary scene. When V-ZUG invited Dominik Hartmann to explore Mallorca, it brought together the perfect ingredients for something special. With creativity already simmering, Dominik’s first impressions are worth a closer look.
Dominik Hartmann was born and raised in Rickenbach, near Schwyz, where today he runs the restaurant Magdalena. A trained pastry chef and confectioner, he refined his skills with top Swiss chefs Andreas Caminada and Fabian Fuchs. In 2021, aged 29, he was awarded 17 points by Gault Millau whilst the Michelin Guide awarded his restaurant two stars, just eight months after its opening. Gault Millaut named Hartmann “Aufsteiger des Jahres” twice, in 2023 and 2025.
“Today, I visited the olive groves. It was warm and peaceful, and tasting the olive oil in that setting was a moment to remember. Being out in nature, away from the noise, felt like a reset. I think that’s exactly why I came here.” Dominik Hartmann
“I had dinner at Ca na Toneta and stopped by their shop. I came across so many beautiful ceramics I would have loved to bring home! I always enjoy discovering unique pieces – whether for our restaurant or for home – as they add something special to the dining experience.” Dominik Hartmann
Nestled in the Serra de Tramuntana, in the rural heart of Mallorca, Ca na Toneta is a restaurant run by sisters Maria and Teresa Solivellas. Their cuisine is a celebration of the island’s seasons, crafted from local ingredients and inspired by family recipes passed down through generations.
“Freshly baked bread with olive oil, or sliced tomatoes with just a drizzle – what more could you ask for? And the figs! They left a lasting impression. I also tried gildas for the first time – a simple yet brilliant discovery. The perfect snack or aperitif. And the wine at Cati’s was a revelation. I hadn’t realised just how much of a role wine plays in Mallorca’s culture.” Dominik Hartmann
A third-generation winegrower, Cati Ribot runs a bodega in Santa Margalida, in northeast Mallorca, where she produces natural wines under the name Ve d’Avior – Mallorquín for “from the past.” Since taking on a larger role in the family winery, she has transformed it in many ways, most notably by reintroducing ancient grape varieties.
