When Marc Fosh took on a consultancy role for a restaurant in Moscow, Adrián Quetglas went to work there.
Over a decade he built up a great reputation, serving high-quality Spanish food to appreciative Russian diners. When he returned to Mallorca, he opened one of Palma’s now best restaurants located on the Paseo Mallorca, with his name over the door.
The décor is contemporary and smart and apart from indoor seating, there are tables on the canopied terrace at the front. The food is excellent, with good service from maître d’ Tino Codesal and his team. As we were about to go to press, Adrián Quetglas was awarded a Michelin Star.
How would you describe your cuisine (what style)?
Our cuisine is colourful, fresh, and emotional.
What are you hoping your clients feel when eating your food?
Our intention is that our customers live a gastronomic experience full of pleasant sensations that affect all five senses.
What do you think makes a restaurant successful?
Honesty, professionalism, and constancy.
Which chef or experience had the most influence on your own cooking?
My mentor was Marc Fosh and my stay in Moscow marked my approach to gastronomy.
How do you try to achieve work/life balance?
Each segment has to have the value that corresponds to my lifestyle: I love cooking, but it wouldn’t make any sense without my family.
What do you think the next big culinary trend is likely to be?
I believe that vegetarian cuisine has a lot to offer and has not been explored sufficiently.
What are your thoughts about the restaurant scene on Mallorca?
The Mallorcan gastronomy is growing constantly and the best is still to come.
More about Adrián Quetglas Restaurant
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