In this boutique hotel for adults only, the restaurant Argos offers an unexpected level of innovative fine dining.
On the ground floor of the La Goleta Hotel de Mar, its floor-to-ceiling windows afford natural light.
The décor is minimalist contemporary, but the food is the reason to visit.
The kitchen team is led by Álvaro Salazar and his superbly presented and flavourful, Mediterranean cuisine uses top-quality.
Open for dinner only, Argos offers a fantastic gastronomy, with a small à la carte, set dinner, or tasting menus (optional wine pairing).
The service is friendly and efficient.
How would you describe your cuisine (what style)?
It´s a modern-traveller style of cuisine. I define it as free cuisine, always using local produce.
Which chef or experience (travels) had the most influence on your own cooking?
More than other chefs, there were restaurants and cities. Everywhere I cooked I learned something and not only in the kitchen: Paris, Kuwait, Canaries, Madrid …sometimes it´s not necessary to travel to another part of world when Spanish gastronomy is already international.
On a night off, where is your favourite place on Mallorca to eat?
It depends on the night, from Jardín or Zaranda for a special night, to Hanaita or Il Tarro for a more informal meal or when I feel like a certain type of cuisine.
How do you try to achieve work/life balance?
I try to separate these as much as I can. It is also very important to have other hobbies apart from cooking.
What do you think the next big culinary trend is likely to be?
Conscious cooking – I think that people are more and more concerned about what they eat: What is it? Where does it come from?