Coming Soon: Made in Mallorca with Neilly Robinson and Chef David Viana
Dates
September 17 - 23, 2025
Trip Length
7 Days / 6 Nights
Group Size
Limited to 14 Spots
Rate
From $10,990
(subject to change)
Coming Soon
balearic pearl of mediterranean flavors, from finca to fork & vineyard to sea
amuse bouche
September 17 - 23, 2025
(7 Days / 6 Nights)
Limited to 14 Spots
$10,990 /
per person,
based on double occupancy*
$12,490 /
per person,
based on single occupancy* **
*Airfare not included. **The number of single occupancy rooms is extremely limited and subject to availability at time of booking
Culinary Capital
Set off on a culinary quest through capital city, Palma de Mallorca, to savor a mosaic of Mallorquin flavors from fluffy ensaimadas at an antique bakery and lesser known local liqueurs at a timeless colmado to typical Balearic delicacies like sobrasada and camaiot sausages, Mahón-Menorca cheese and crusty llonguet bread at the fabled Mercat de l’Olivar.
Taste of the Tierra
Sun, Sand & Sóller
Island of Stars
Appreciate the origins of Mallorquin cuisine through the contemporary lens of two of the island’s most exciting Michelin-starred restaurants.
Your Hosts
meet the tastemakers
DAVID VIANA, EXECUTIVE CHEF
@chefdaveviana
David was born and raised in Little Lisboa: Newark, New Jersey’s Portuguese immigrant community. Growing up, he spent afternoons with his grandmother, Isaura, who introduced him to many of the dishes that grace Lita’s menu today.
He turned his early love of food into a storied career, rising through the ranks at Mesa Grill, Eleven Madison Park, Marea and Villa Joya in Portugal. He joined the team at Heirloom Kitchen in 2016, where he received three-and-a-half stars from The Star-Ledger within weeks. In 2018 he was nominated as Best Chef Mid Atlantic by The James Beard Foundation, shortly before competing on Top Chef’s 16th season.
In addition to leading the culinary helm at Lita, he is the Executive Chef at Heirloom Kitchen and Heirloom Kitchen at The St Laurent. When he’s not working he is spending time with his son, Cole, teaching him to make fejauda and taking him to Chuck E Cheese.
NEILLY ROBINSON, MANAGING DIRECTOR
@neillylane
Neilly is the Managing Director of Lita, Heirloom Kitchen and Heirloom Kitchen at The St Laurent.
A self taught entrepreneur, Neilly founded Heirloom Kitchen–the group’s first restaurant–in 2013 with her mom, Judy. Growing up, their family dinner table was always beautiful and bountiful. So, after a decade working in fashion in New York City she decided to return to her Jersey roots, creating a restaurant and cooking school. Now celebrating its 10th anniversary, Heirloom Kitchen has grown into one of the east coast’s most beloved restaurants, with Chef David Viana leading the kitchen.
In the summer of 2022, on the heels of a wildly successful pop up in Philadelphia, Neilly and David launched Heirloom at The St. Laurent in Asbury Park: an upscale restaurant and bar in a restored historic hotel. Lita is the duo’s third concept.
Neilly supervises everything across Heirloom Hospitality. She oversees people and culture, marketing and creative, and number crunching, all the while ensuring that no detail gets overlooked.
When she isn’t working she’s busy researching where she’s traveling to next!
*Neilly is 2024 James Beard Foundation Women’s Entrepreneurial Leadership Fellow
sumptuous stays
Es Princep *****
Belmond La Residencia *****
save your seat
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