“T

he Campo garden is an extension of Grace's ethos, buoyant, and full of integrity,” says Emma Phillips, who will oversee the garden that will supply the restaurant and inform the cuisine. Phillips is a California native and grew up in the state’s agricultural heartland. While working on a rare apple orchard and avocado farm in Santa Cruz, she met her husband, who was from Pollensa, and after the pandemic, the pair moved to Mallorca. For the last several years she has been working on various farm projects, including setting up the farm that supplies the Hotel Corazon, where Grace also set up the restaurant in the hotel’s first year. For Campo, they have slowly been transforming the large fallow field in the Valley into an organic farm patch. “Now that it is spring, after a very wet winter,” says Phillips, “I'm planting mustard greens, chervil, oregano, pinky freckled lettuces, springy bunch onions, chicories with frills and tucks. Grace's proclivity for delicious, provincial bounty informed what the garden will be and will also be mirrored on the menu.” 

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Campo will start slowly this year, opening five days a week for lunch, and in July and August, only for dinner. The large terrace will be filled with tables and chairs, an eclectic mix of old vintage garden furniture, tiled tables, some lounge chairs. A large wall inside will be filled with art - maybe rotating installations of different artist’s work. The indoor-outdoor bar area will have a vinyl record set up. The restaurant is large enough that there is no issue about clearing tables or strict reservations, in fact Berrow’s vision is the opposite. “We are not in a rush to say what we are – we want to open and let it take shape with how we feel. The idea is to open it up like it is our house, because this place feels like a house, it once was a house. We are going to have our food, vinyl records… if we are here you are welcome here,” she says. Campo will be a refreshing alternative in the Port de Sóller, bringing in a different vibe, a laid-back approach to dining and hospitality. No doubt that with Berrow’s reputation, it will quickly fill up, but it will be fun to see how this large, family-style restaurant grows over the years, infusing this important local institution with that same genuine spirit as the family before. 

@campo.soller