Rafael Sánchez believes in authentic cuisine.The ingredients in his recipes are readily identifiable to the eyes, nose and taste buds due to their shape, color, smell and taste. He prefers seasonal produce and gentle preparation methods. For him, one of the most sensitive products is fresh goose liver, which can be prepared in a wide range of different ways, but which requires continual monitoring up to the time of its careful preparation. European hake is one of his favorite fishes. His first priority is to appeal to his customers’ tastes. He always endeavors to accompany his guests on both a culinary and an emotional journey. This is the only way to draw them back to his restaurant. To him, being a gourmet is not about ingesting caviar, oysters and Champagne.

The hallmark of a true gourmet is a love of food and drink and a willingness to devote time to these pleasures, even when tucking into something as simple as a great pizza, some little fried fishes or the Mallorcan speciality Pa amb Oli. Apart from the cuisine of his native country, Spain, Rafael Sánchez is a big fan of Japanese food. But his favorite dish is still a good Spanish paella.

 

FOUR Questions with Rafael

Describe your culinary philosophy in FOUR words

Traditional, seasonal, simple and pure

 

What is your greatest inspiration

My greatest inspirations are my daughters, my family, my work and my personal hobbies

 

If you could take a plane ride to any restaurant in the world, just for one meal, where would you go?

Without any doubt I would travel to Sydney and visit the restaurant Tetsuya’s whose chef is Tetsuya Wakuda.

 

What four things would you take to a desert island?

My family, food, a fishing pole and a selection of good music

 

Awards
  • Michelin star at the Es Fum Restaurant
  • Second place at the cookery competition for young Balearic chefs

 

Restaurante Es Fum

St. Regis Mardavall Mallorca Resort

Carretera Palma – Andratx, km 19

07181 Costa d’en Blanes (Spain)

+34-971-629 629

www.restaurant-esfum.com