Luis Salinero at Ca’n Quet, Deya

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

Manuel Molina at new restaurant SEA

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.

Chef Antonio Busquets at A Popa

Chef Antonio Busquets leads a professional team in the kitchen at 5 star Nixe Palace Hotel, near Palma. At its gourmet restaurant A PoPa, you will find a creative cuisine using the best quality products of the season. Moreover, diners can enjoy one of the nicest beach views from the terrace while indulging in sumptuous fish and seafood dishes in true Mediterranean style, right near the ocean

Spaghetti Casareccia at La Piazzetta



Spaghetti Casareccia was an extremely popular dish in the North of Italy about 25 years ago. You can enjoy this delicious Italian meal after a game of golf or a swim in the sea at La Piazzetta restaurant in beautiful Costa de los Pinos, in the northeastern part of Mallorca. The cheese, a ‘Parmigiano Reggiano’ weighs 30-40 kgs and is imported three times a year. Owner Pasquale showed us how it is prepared in front of the client. One of the nicest spaghetti dishes we have tasted – and it is great value for money at €11.70. Add a glass of fine wine from Pasquale’s cellar to complete the experience.