Mallorca now has seven Michelin star chefs – each with their own unique style and taste. We meet some of these awarded chefs to talk about the impact the star has on their restaurant’s business performance and for Mallorca in general.
The French automobile tyre producer Michelin has been publishing guides for motorists since 1900. The red-covered restaurant “Guide Rouge” is updated every year. It´s considered the most influential advisor in worldwide top-level gastronomy.
The rating instruments and criteria are kept top secret. A restaurant can be rated with a maximum of three Michelin stars. There are guides on the market for different countries: France, USA, Germany, UK and Ireland, Italy, Spain, Austria and Switzerland. Furthermore, there´s a new series for capital cities like New York, Tokyo, Paris and London.
Two restaurants on Mallorca – Andreu Genestra (Capdepera) and Simply Fosh (Palma de Mallorca) – have each been awarded their first Michelin star in 2015. [...]
In the past, Mallorca’s gourmet reference was Tristán’s in Puerto Portals. Manager and chef Gerhard Schwaiger has held two Michelin stars since 1990 without a break. “I’m very proud of this fact and, above all, of the continuity achieved,” Schwaiger remarks. The 49-year-old German chef is not self-satisfied, however: “Maintaining the ranking of an expert jury over so many years is a result of the perfect teamwork. It’s the deserved award for a complete work of art.”
Schwaiger needn’t be humble. He is Mallorca’s pioneer in top-class gastronomy. When Tristán opened in 1986, nobody even thought about Michelin stars on the island. Tristán’s first chef and manager Heinz Winkler, who learned with Paul Bocuse, had held three Michelin stars since 1981. He taught Schwaiger details of French Nouvelle Cuisine, emphasizing the importance of perfect service for the customer.
Schwaiger listened carefully – and understood quickly. At only 29 years of age, in 1988, he obtained the first Michelin star. Two years later the second was added. “I simply cook what tastes good to me,” the always unassuming German understates. The preference for sauces (dressings) and noodles is a legacy from his homeland’s cuisine. He’s glad about the fact that there are now more highly decorated chefs on the island: “Having seven restaurants with Michelin star grading is good for Mallorca’s culinary image. Besides, all of them have their own style. There’re no copiers.” Today, Tristán’s no longer hold a Michelin star.
One of the best restaurants in the port is Tristán Bistro, for its amazing views, excellent service, lively ambience, and the possibility of trying the famous Gerhard Schwaiger bistro food. [...]
Rafael Sánchez of Es Fum at the St. Regis Mardavall resort hotel feels like he’s part of an elite group. He took over at the helm of Es Fum on Thomas Kahl’s departure in 2013 and has managed to hold the star for the restaurant.
The young chef who previously held a star at the hotel restaurant Plat d´Or at the Arabella Shearton in Son Vida where he had one Michelin star since 2003. He took over the award which his predecessor Cristobal Angulo had achieved. How is this possible? Rafa explains: “When the Michelin jury is notified of a change of chefs, they send out an inspector as soon as possible. So they check if the level is maintained.” And it worked. After an unannounced visit, the food critic identified himself on the phone some days later. “The Michelin star will always be an important prestige award,” the native-born Catalan believes.
To ensure ongoing progression, he does lots of off-the-job training, in Spain and abroad. Authentic taste and flavour is his theme. To be able to offer guests the biggest variety of dishes, he doesn’t see an alternative to the tasting menu (Menu de degustación). Sánchez: “Less is more. The menu should be kept short in order to avoid overloading the guest.”
Restaurant Es Fum in the St. Regis Mardavall Hotel in Costa d’en Blanes is one of the best restaurants in Mallorca. [...]
The out-and-out Mallorcan version of top-gastronomy is that of Tomeu Caldentey of Es Molí den Bou restaurant in the five star Protur Sa Coma Playa Hotel & Spa in Sa Coma. The Mallorcan chef runs the gourmet jewel case at the place where he lives, grew up, and graduated as a cooking master. The supposedly best Mallorcan restaurant on the island is housed in a modern setting. It was opened in 2000. Four years later Tomeu obtained his first Michelin star. “Since then we’ve defended it successfully every year,” he proudly remarks.
In spite of this he’s not obsessed with the award: “The real star is the customer. He should leave with the desire to come back. Thus every dish is a challenge for me.” He knows that the Michelin star guarantees him media and public interest: “After it was awarded in 2004 attendance increased. But some months later everything returned to normal and in daily routine one has to prove one’s quality every day.” Tomeu uses only local products and many Mallorcan recipes, such as fish filled with aubergine purée (Pescado relleno de berenjena). Essence and taste have to be outstanding for him.
In 2004 chef/patron Tomeu Caldentey became the island’s first Mallorcan chef to gain a Michelin star for his cuisine. [...]
Compared with rooted-to-the-soil Tomeu, Marc Fosh of Simply Fosh in Palma is a celebrity chef. The likeable Briton is often consulted by local journalists on topics like modern cuisine and Mediterranean light food. Michelin awarded the recognisable bald-headed man with one Michelin star in 2002. Few English influences remain in his cuisine: “I brought only my British sense of humour here.” His cuisine can be described with the headline Mediterranean lightness and freshness.
Marc Fosh doesn’t think too much about the award. He appreciates the entry on his CV, because “Michelin stars are recognized worldwide in the same way.” The star was the result of good work done, having to be defended every year. Once, he read in a magazine how the average Michelin critic behaves: “He’s about 42 years old, books normally for two people and then arrives alone. From the menu he chooses the cheapest dish.” If this reflects reality Marc can’t confirm: “None of them introduced himself to me.”
Discover the creative Mediterranean cuisine of British chef Marc Fosh here (one of three restaurants he owns in Palma de Mallorca). [...]
Gaining a Michelin star, losing it and recovering it later is the special experience of Josef Sauerschell of ‘Es Racó des Teix‘ in Deià. Before the 53-year-old German had opened his own restaurant, he worked as chef at the luxury hotel Belmond La Residencia in Deià. For his creations there he obtained the Michelin star in 1991.
In 1999 the Michelin committee took it away from him. Sauerschell: “It hurts and it’s a professional damage. I pondered the reasons for a long time.” It wasn’t all down to him though. The new hotel owner applied a tough savings strategy, and the chef became overstrained: “Our service deteriorated and some mistakes happened.”
Nowadays he’s happy again. The German-Mallorcan has lived on the island since 1986. He’s married to Leonor, with whom he has three daughters. With their Es Racó they recaptured the star in 2002. He feels very proud of it. His Mallorcan wife is the maître d’ and presents her husband’s dish-poems: fillet of red barb with gambas and vegetable vinaigrette in saffron, roasted goose liver on balsamico dressing and canapé or his famous lamb carré with olive crust.
No matter how important Michelin stars are for a gourmet – visiting these magical gourmet addresses at least once is obligatory!
German chef Josef Sauerschell’s cuisine has been recognised by Michelin at two separate establishments. abcMallorca dined at the restaurant he’s owned since the summer of 2000. [...]
Best Restaurants of Mallorca
The best restaurants of Mallorca guide is abcMallorca's recommended restaurants for 2015 in each area of the island. Sea front, city or countryside... Bon profit! [...]
Your guide to the best restaurants in Palma de Mallorca for 2015. Including many new restaurant openings, newly awarded Michelin stars and places you have just got to try! [...]
The 101 Best Restaurants on Mallorca 2015
You can now read the new abcMallorca 101 best restaurants guide for 2015 online.
We have made a tremendous effort to present you with a credible list providing a good mix of recommendations to suit all budgets, tastes, styles, and locations. [...]
See the full listing of the Best Restaurants on Mallorca.
We hope you have found this article about the Michelin star restaurants on Mallorca useful and that you have many memorable meals as a result of our recommendations.
Bon Profit as the locals say!!