Restaurant Coral Posted 23 July 2009
Juan Munoz runs his restaurant in portals nous where he has practiced his culinary skills for 32 years, his restaurant provides a friend atmosphere and value dinning complimented by excellent quality. Juans passion is wine he has what is probably the largest collection of vintage wines on the Island if you are interested in wine come and speak to Juan.
Views of the valley from the terrace add to the magical experience of dining at Sabastians
Sebastian Pasch runs his restaurant in Deià with Patricia. He creates tasty signature dishes on a daily basis working 'within a certain frame' (some popular dishes like the rack of lamb are always on the menu) and with the best local and international products. One of the first restaurants in the picturesque village of Deià. Here, Chef Sebastian aims to create a dining experiance which have you returning time and again this is complimented by Patricia and her professional team who ensure a relaxed, friendly and efficient service.
Posted the 5th October 2008 by Mallorca Restaurants 121
A very special place to dine
Josef Sauerschell - Awarded a Michelin Star in 1991 and 2002. Has many years' experience working in the best Hotels across Europe. In 1985 he inaugurated restaurant 'El Olivo' (located in La Residencia Hotel in Deià), and later in 2000 opened up his own restaurant with his wife Leonor. Leonor was the Maitre at 'El Olivo' before starting Es Raco des Teix with husband Josef, the restaurant is situated in the picturesque little town of Deià, at the base of the Teix mountain, you will find this a very special place to dine.
Es Raco des Teix in Deia, Mallorca.
Posted the 1st October 2008 by Mallorca Restaurants 121
You will find fine dinning and a warm welcome at Pepe Pintos
Pepe Pintos started his culinary career in Argentina where he worked with catering companies, restaurants, and the magazine 'Cuisine & Vins'. He graduated with honours from the cooking school The Bue Trainers. Later he travelled to Italy and Switzerland to complete his training and worked at a variety of famous restaurants such as 'La Piazzetta' at the Hotel Concordia in the Plaza San Marco in Venice. He currently runs his own restaurant:
Pepe Pintos Cocinero in Palma, Majorca, and offers a catering service. Apart from cooking, Pepe has another creative outlet: painting. The works of art displayed in
Posted the 22nd September 2008 by Mallorca Restaurants 121
José Gómez, chef at
Vall d'Or GolfVall d'Or Golf is passionate about creative cuisine, which he reflects on the menu. He incorporates a careful combination of flavours and colours to provide a magical end result. For this, he uses high quality products prepared with great skill and presented tastefully. He runs the restaurant with his professional team.
Posted wednesday February 27 2008 by Mallorca Rrestaurants-121
Chef Christian Denz
Chef Christian Denz loves to talk about his cuisine, which can be enjoyed at
Sa Tafona in Es Verger. In essence, Christian bases his creations on European influences, using the best local products as well as herbs from the gardens and spices from all over the world. His favourite food? Italian raviolis and 'osso bucco'. He runs the restaurant of this beautiful hotel with Carina Rupp.
Just visit and Enjoy
Marcelo Somma originally from Cordoba did his culinary formation at the Ritz in Paris. He is currently head chef at Sa Plaça restaurant in Alcúdia. He says: I identify principally with two cuisines - the French, which requires a lot of preparation, and the Mediterranean - which includes the use of fresh fish and seafood.' He states: To be a good chef one has to study and have experienced all aspects of the kitchen.
Posted Wednesday February 13,2008 by Mallorca Restaurants-121
Great fun food wine and service
Claudio Vargas is the chef at Fernando's Utopia restaurant, where every day he adds a creative and personal touch to all the dishes he prepares on the extensive menu. This artistic streak is in his blood, because apart from having completed his studies in international cuisine, he gained a wealth of knowledge in the kitchen from his father and grandfather - both well-known cooks in Chile.
Posted Tuesday February 05, 2008 by Mallorca Restaurants-121
Jesús Vindel is originally from Cuenca, in Spain. He has worked with famous chefs like Martin Berasategui and Arzak on the mainland. At Samantha's he offers a variety of options - with the main cuisine being rooted in classic Mediterranean dishes - to that he adds a touch of modern flair and creative seasonal suggestions. The main thing, he says, is that 'the products have to be of the best quality.'
Posted Wednesday January 23rd 2008 by Mallorca Restaurants 121
For 7+ years, Chef Tolo Trias ran his own, very popular gourmet restaurant Xoriguer, in Santa Catalina. Now he puts all his knowledge and experience acquired in the last 17+ years into his creative seasonal menu at Refectori restaurant, located in the Hotel Convent de Sant Missió in the old town of Palma.
Posted Tuesday, 22 January 2008 by Mallorca Restaurants 121
Luis Garza, chef at Club Náutico Arenal, was awarded the first prize in the competition 'Cocina de Caza' (Cooking with Game) in the Balearics in 2005. As he says: I like to adapt to the times and experiment with high quality products in season.' So at Club Náutico Arenal you can choose a classic dish from the Traditional Menu, or something more elaborate from the Gourmet Menu which changes every three months.
Posted on Monday 17th December 2007 by Mallorca Restaurants-121
Pol García is the head chef at 801 in Palma - Originally from the Basque Country, he's one of the few chefs who's decided to leave his rich, native land to complete his training and acquire experience in international cuisine. His mentors include the famous Martín Berasategui (Lasarte) and Koldo Royo (Palma de Mallorca). His travels have taken him to the kitchens of London (including 'Soho House' and 'The Vine'), Barcelona (including 'El Principal and 'Lupino') and Bangkok, Thailand.
Posted on Monday December 17th 2007 by Mallorca Restaurants-121
After an industrious career working in other kitchens, Juanjo decided to make his dream a reality and opened up his restaurant Genestar where he offers as he says: 'a gastronomic journey that combines traditional recipes with contemporary aspects.' Every day he offers a set menu of five different, original dishes.
Posted wednesday November 14 2007 by Mallorca Restaurants-121
Maria Solivellas creates dishes with what is grown organically in the family gardens. 'It certainly influences what we serve every day. Apart from that, we prepare the food with lots of love, just like at home.' Her sister Teresa is the one behind the delicious desserts, and also takes care of the clients who eat at Ca Na Toneta
Posted on Thursday November 01 2007 by Mallorca Restaurants-121
Guillermo Femenías has run his restaurant Montimar successfully for over 20 years and knows traditional Mallorcan cuisine inside and out. Apart from offering a wide variety of hearty dishes, there are also some home-made products like the white wines, marmelades and liqueurs
Posted November 14 2007 by Mallorca Restaurants-121
Marc Vidal, Mallorquin chef from Santanyí, has realized his dream of opening up a gourmet restaurant where people can enjoy good food in a relaxed setting. He offers traditional cuisine from Mallorca using fresh seasonal ingredients, prepared and presented with a modern flair at his new restaurant called Es Coc
Posted on Wednesday November 14 2007 by Mallorca Restaurants-121
Raúl Aránguiz hails from Santiago de Chile. For years, he trained extensively with Japanese chefs and learned all about the art of Japanese cuisine. As the executive chef at Wasabi, the popular sushi bar & restaurant in Palma, he now applies his knowledge of the traditional Japanese kitchen and adds a modern flair of fusion to everything he creates. He also heads the newly opened Wasabi Blue, located in Ciutat Jardín, fast becoming as popular a venue as the original one.
Posted on the September 05 2007 By Mallorca Restaurants-121.
Marcos Blanco is the chef at Casal Santa Eulàlia near Ca'n Picafort. Originally from Asturias, he has worked in some prestigious kitchens over his 12 year career, including Larzabal and Zuberoa in San Sebastián. At the Casal, he offers a refined and at the same time traditional Mediterranean cuisine, as well as some of the best Mallorcan dishes. All made with fresh local products.
Posted Tuesday September 04 2007 by Mallorca Restaurants-121
Margarita Lliteras-Espinoza has a long culinary career. At the family Finca Es Serral in Artà, she prepares seasonal delicacies with the help of her husband Sebastian. He still follows his ancestors' tradition of using the surrounding land to grow fruits and vegetables, making Margarita's job easier when it comes to creating dishes that are 'fresh and simple'.
Posted Tuesday August 14th 2007 by Mallorca Restaurants-121
Head Chef José Rodríguez at Valldemossa Hotel & Restaurant: 'We use fresh products of the highest quality, and prepare them to take maximum advantage of the raw materials, without forgetting the presentation, which reflects the care and attention we dedicate to our work. We try to reach an equilibrium between things traditional and creative, devising new ways of working with indigenous products and adapting some more international elements in order to satisfy our varied clientele.'
Posted Tuesday 7th August 2007 by Mallorca Restaurants-121
Oscar Garcia Torrente, originally from Almería, started his cooking career in the Basque Country under the tutelage of Luis Irizar. There, he worked in some distinguished restaurants, including the famous Arzak and Zuberoa. The most important thing, says Oscar, is for the 'food to be delicious, and that our guests leave happy'. While Oscar oversees the kitchen, his wife Anna manages the restaurant, SAtic
Posted Thursday 2nd August 2007 By Mallorca Restaurants 121.
Luis Salinero hails from Aranda de Duero in the North of Spain, but was born in Paris. His father, also a chef, taught him the fundamentals of French cuisine and how to choose and respect the best raw material. This award-winning chef has worked in many kitchens of distinction. In Mallorca, he has worked with the likes of Koldo Royo and Marc Fosh (Read's Hotel). Luis loves to work with products from the earth to create simple, but modern dishes. 'I want people to know what they're eating.' He is currently the chef at Ca'n Quet restaurant near Deiá
Posted 18th July 2007 by Mallorca restaurants 121
Mallorcan chef Manuel Molina's latest venture is to head up the kitchen at the brand new Sea Restaurant in Cala Estancia, near Palma. For Manuel, food is not just about nutrition, it's also a way to experience an array of sensations. After his studies, Manuel embarked on his culinary career at the Barceló hotels, then moved to work with Josef Sauerschell and Guillermo Méndez at El Olivo.
From there, to restaurant Estancia of a Michelin star in Italy at the Palasso Sasso, and in 2001 became Sara Ferguson's and the English Royal family's private chef. He then came back to Mallorca to work with Josef at Es Racó d'es Teix, before becoming head chef of Refectori at Hotel Convent de la Missió.
Posted 2nd July 2007 by Mallorca Restaurants-121
Posted the 3rd September 2008 by Mallorca Restaurants 121
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