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Gastronomy Protur Bonaire Aparthotel Cala Bona, Majorca

In the interests of offering a good service to all guests, anyone who has particular food issues, food allergies or intolerances, please let us know prior to arrival so that we can make suitable provision.

Dress Code.
Swimming shorts, sports trousers & flip flops are not permitted.
We ask gentlemen to wear shirts or t-shirts with sleeves
The correct implementation of this dress code is always at the discretion of the hotel  management.

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All Inclusive

All Inclusive:

  • Breakfast in the Buffet Restaurant 08:00 - 10:00
  • Continental breakfast in the lounge bar 10:30 - 12:30
  • Lunch in the Buffet Restaurant 13:00 - 15:00
  • Proty Snack (menu offering a variety of snacks in the pool bar) 12:00 - 15:00
  • Proty Snack in the Splash pool 12:00 - 16:00
  • Assorted biscuits & cakes with coffee in the pool bar 16:00 - 18:00
  • Dinner in the Buffet Restaurant 18:00 - 21:00
  • Assorted sandwiches in the lounge bar 23:00 - 24:00
  • Drinks & fresh fruit 10:00 a 24:00
  • Assorted fruit juices & fresh fruit
  • Still & fizzy water (not bottled)
  • Tea & coffee
  • House wine & y Sangría
  • Alcoholic drinks
  • Soft drinks & beer
  • Children: Ice lollies all day long
  • 24:00 h. End of the all inclusive

Observations:
All inclusive: bracelets must be worn at all times.
From 23:00 - 24:00 h. only one drink is permitted per person.

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Restaurant

'Rimini' Italian Themed Restaurant

During their stay with us, guests on half board or all inclusive at the Protur Bonaire Aparthotel, can dine at our Italian Themed Restaurant 'Rimini' . The restaurant offers a select menu where guests can enjoy fine Italian cuisine in inviting surroundings.
Guests who have chosen the self catering option can dine at the restaurant on payment of a small supplement at reception.

Open 18.00 – 21.00 h.

Closed on Thursdays

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Half board

p>Half board:

  • Buffet breakfast in the main restaurant 08:00 - 10:00
  • Buffet dinner in the main restaurant 18:00 – 21:00

Drinks are not included.


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