CHEFS mallorca gourmet

Santanyí magazine ···28 She loves the vegetable’s textures and gets this special feeling when smelling the fresh fruit. Fresh indigenous fruit, which has come back from the past thanks to her collaboration. Even blindfolded she could distinguish a tomato from her garden from one grown within plastics. Her taste for authenticity is her legacy. - We always ate well in my house, I in this regard enjoyed good education, which is part of my life until today. Funny how her family entered the gastronomy business. -Fifteen years ago my mother and my sister read the book “Como agua para chocolate” and decided they wanted to open a restaurant – without any experience . They adapted the family’s house and put up 4 tables, hired a cook and only 3 months later their mother realized that she was perfectly able to do it herself, that her knowledge as a cook was sufficient – and it worked! -It was a pleasant surprise to my mother but at the same time she decided that she, at her age, did not want to dedicate herself to gastronomy. At this point I had been working for a musical production in Madrid and needed a change. I was looking for something creative, something to do with my own hands. This summer I came to Mallorca for 2 months and ended up in the kitchen with my mother – and I loved it. I then cancelled a contract for NYC which I had signed the 10th of September, the day before the Twin Towers fell on September 11th and stayed. She then started an autodidact’s apprenticeship based on her mother’s skills. Then there came the moment that really changed her relation to the kitchen – it was when she started her own garden. - My own idea of gastronomy comes to life. Cuisine to me is a sort of an interpretation of the territory, the cuisine I am interested in is closely linked to the local rurality. Fruit and vegetables from her garden come out of her kitchen, reflecting upon her taste(ful)education she found Mallorquin cuisine and too discovered the importance gastronomy has on the environment. Calender has always and ever indicated the rhythm of nature and due to abundance and quality of various products has led to the most delicious local specialties. These are the fundamental ideas of Ca Na Toneta’s gastronomic offer, her restaurant in Caimari, where her sister Teresa, in a most charming and naturally elegant fashion waits the tables – or rather attends Ca Na Toneta’s guests. While Maria, just two steps away, mixes textures and aromas in her alquimist’s kitchen. Maria Solivellas & her return to her roots