Fernando Pérez Arellano had it clear from the start: “There has been a natural evolution in ourencounter with Mallorca and the wealth of its local products. At this privileged site, we have the opportunity of incorporating the best ingredients of the cuisine from Mallorca in the menu ofZaranda and of continuing to advance in our proposal of dishes while our clients can enjoy thepleasure of a good table in a scenario where everything is conceived for pleasing all senses.The restaurant’s team in the kitchen is made up of fourteen professionals with Fernando PérezArellano at the helm. Itziar Rodríguez, the head server in charge of the waiting staff, welcomesand serves clients with warmth, professionalism, and care as the perfect hostess. In 2014, he was honoured with the Grand Gourmet Prize as the “best chef in the island” and theBest Restaurant in the June edition of the US Magazine Robb Report.
Fernando P Arellano is a meticulous professional, capable of achieving all his goals in the kitchen thanks to his training as a cook and his experience in famous restaurants, including:“Patrick Guilbaud” (Dublin), “Le Gavroche” (London), “Don Alfonso 1890” (Naples), “MaisonPic” (Valence) and “Can Fabes” (Barcelona) . Thanks to this experience, he was able to head hisown project at the early age of 27.
Describe your culinary philosophy in FOUR words
Seasonal, locally inspired, dinamical and universal
What is your greatest inspiration?
The traditional recipe books.
If you could take a plane ride to any restaurant in the world, justfor one meal, where would you go?
What four things would you take to a desert island?
Garlic, Spanish paprika, bread and Iberia Ham
- 1 Michelin Star
- Al Grande delMañana 2008 Prize
Castell Son Claret
Carretera Es Capdellá-Galilea, km 1.7
07196 Es Capdellá, Calvía
Mallorca, Islas Baleares