B

árbara’s passion for plant-based cooking was first sparked by her experiences in the kitchen with her two daughters, where she discovered creative ways to make healthy food appealing to children. What started as small cooking classes gradually evolved into a broader educational mission, including workshops at the Rafa Nadal Academy, local schools and the University of the Balearic Islands. Through Ecocirer’s cooking school and workshops, Bárbara now shares the values of conscious eating and sustainability with both children and adults. After a recent visit from ADEMA nutrition students, she reflects, “we hope this experience will inspire future professionals and motivate upcoming generations to join hands in building a better future.”

Growing their own produce at Ecocirer’s Tramuntana farmhouse, from citrus and herbs to honey and olive oil, is central to Bárbara and Martin’s philosophy. Guests are invited to join the journey from seed to plate through hands-on experiences, deepening their connection to food, nature and sustainability. “In the end, the dish tastes like an experience, not just like a meal,” says Bárbara. With insect hotels, chemical-free gardens and composting, they foster biodiversity at their farmhouse, while a percentage of their cookbook sales also support local charities, reinforcing their commitment to eco-conscious, community-driven living.

Furthermore, sustainability shapes every detail at Ecocirer, from rainwater reuse and filtered tap water to organic linens and eco-friendly, in-house laundry using biodegradable products. Guest toiletries are made locally and come in refillable containers, and nearly all furniture is upcycled or restored from discarded or second-hand items. “All the furniture, except for the mattresses, has a new life,” Bárbara says proudly. “Each piece is the result of a long process of research, restoration and creativity. This table stand, for example, is a restored satellite dish.” This eco-conscious approach ensures a peaceful stay with minimal environmental impact, blending comfort and care for the planet.

When Bárbara and her husband first introduced their conscious hospitality concept in Sóller, they encountered some initial challenges, mostly due to the region’s traditional, animal-based cuisine. Rather than promoting veganism in a radical way, they presented it as a healthier lifestyle, which helped make the transition feel natural and respectful. Over time, the community has responded positively, especially through their children’s participation in Ecocirer’s cooking classes and summer camps held at their historic family finca, Pla del Bisbe. These camps create a unique space where local children connect and share meaningful experiences with peers from around the world, including places like New York and China, fostering cultural exchange and a shared appreciation for conscious living.