Castell Son Claret opens new restaurant Sa Clastra
New culinary highlight on Mallorca
The luxury hotel Castell Son Claret on Mallorca is opening its new restaurant Sa Clastra just in time for the start of the season. Sa Clastra is run by the young and talented Mallorcan chef
Jordi Cantó
is at the helm. With his innovative and exciting cuisine, Jordi, who mainly works with small local producers and suppliers, is breaking new ground. The culinary experience not only reflects the diverse culinary heritage of the region, but also pays homage to the historic building and its charming courtyard: Sa Clastra (Mallorcan for courtyard) was named after the impressive courtyard of Castell Son Claret. Guests sit there under the stars on warm summer nights and enjoy the special atmosphere of this place. Lanterns and the warmth of the day given off by the old castle walls provide the perfect backdrop for the culinary specialties of Cantó and his team.
The new restaurant is synonymous with fine cuisine, inspired by classic dishes from around the world and traditional Mallorcan recipes in terms of presentation and flavors, with new interpretations. The ingredients are sourced from the best local producers on the island. For example, Cantó's 'Mango Sticky Rice', a traditional Thai dessert, is made with the intense, sweet taste of apricots from the local village of Porreres, making it its own innovative version.
Born in Palma, 33-year-old Jordi Cantó grew up in a traditional and loving Mallorcan family environment where food was at the center of every special family occasion. Like many families in Mallorca, they spent weekends in the countryside outside Palma, where young and old helped to cook a typical Sunday arroz brut (a hearty rice casserole with seasonal meat and vegetables) outdoors on a wood fire. These impressions sparked Jordi's interest in cooking, and it is this culinary heritage that he wants to keep alive and honor both at home with his young family and at Sa Clastra. As part of his professional career, Cantó honed his culinary skills and worked in some of Spain's most famous restaurants, where his drive and ambition was influenced by some Michelin-starred chefs. These included the one-star restaurant Nerua at the Guggenheim in Bilbao, the three-star restaurant DiverXo in Madrid and the two-star restaurant Casa Macial in Asturias. Cantó's most recent training ground is Castell Son Claret itself, where he has been working at Zaranda, the hotel's former two-Michelin-starred restaurant, since 2014. He has also traveled extensively throughout Europe, South and Central America, Singapore, Malaysia, Thailand and Japan, so these unique cuisines also influence the dishes at Sa Clastra.
But Mallorca, which has inspired generations of chefs, artists, poets and writers, has also cast a spell over the young culinary team at Sa Clastra. And so Sa Clastra honors the slow food tradition, which stands for conscious, enjoyable and regional food. The menu includes lamb from the pastures near the hotel, oranges from Sóller in the north of Mallorca, octopus from Port Andratx and lemons from the hotel's gardens. While the return to tradition and the multicultural heritage of the island run like a red thread through the culinary experience at Sa Clastra, the young and dynamic team sets exciting contemporary accents. Since the beginning of May, the new Sa Clastra restaurant at the luxury hotel Castell Son Claret has been open five evenings a week (Tuesday to Saturday). Guests can choose between two gourmet tasting menus, with wine pairings on request - primarily with wines from small, local, mostly family-run wineries.
castellsonclaret.com/de
