CHEFS mallorca gourmet

Santanyí magazine ···110 Marc Vidal, chef and owner of “es coc”, tells us about his idea to convert the old townhouse of his grandmother some years ago and thus to fulfil his dream of an own restaurant in the centre of Santanyí. The Restaurant ”es coc” combines the roots of the Mallorquin kitchen with the trends and elements of the nouveau cuisine . The quality of the products, the technique of preparation and the presentation of the dishes are the three pivots of his outstanding cuisine, topped off with an extensive and suitable wine card. The quit and cosy atmosphere let the visit of the restaurant be a new and memorable experience. Which location if not an ancient kitchen unchanged since centuries would be the most suitable place to prepare a traditional recipe. Such a kitchen we find in the main house of the premises of “Sa Galera“, whose owner Isabel has invited us dearly. An authentic location that takes us back to bygone times. Magdalena Ferrer starts to prepare the filling for the squids. Hereto she uses mincemeat, garlic, egg and her secret ingredient: sobrasada. Marc tells us how he is going to give the same old recipe a new, creative, up-to-date touch. “The point is to prepare a traditional recipe on the base of the same components as ever but highlighting the taste of every single ingredient and achieving a very tempting presentation.“ Marc’s dish presents the squid filling in form of a hamburger, covered with very fine cut strips of squid and dressed with radish sprouts and a branch of fennel, giving the dish a delicate and creative touch. In the meantime, Magdalena’s expert hands fill and close the squids with great skill. In reply to our question how his passion for cooking awoke, Marc answers: “My mother is French by blood and she maintains the custom of a good and elaborated kitchen. When I was young I often helped her in the kitchen and when I had to decide what I wanted to do in