You can dine in the old “tafona” (olive press), or on the picturesque terrace with flowers and beautiful views over the Sóller valley – maybe the best views on the island!
The exquisite cuisine from chef Guillermo Igarza is based on traditional Mallorcan recipes but also offers innovative and creative dishes with ingredients from organic farming. A meal at Ca’s Xorc is a treat for all the senses.
How would you describe your cuisine (what style)?
Mediterranean with French influences.
What are you hoping your clients feel when eating your food?
I try to transmit passion, feeling and pleasure.
What do you think makes a restaurant successful?
There are a lot of factors but, for me, perseverance is the most important one.
What is your personal favourite dish to eat and which one to cook?
My favorite is ‘pa amb oli’ with Mahonés cheese and ham, it reminds me a lot of my childhood. I love to cook meat, I really enjoy it.
Which chef or experience (travels) had the most influence on your own cooking?
I started off with Benet Vicens (Bens d’Avall) where my perspective of cooking changed. After that my main influence was Christian Rullán (ex-chef of Gran Hotel Son Net). There I finished polishing off my own cooking style looking for regularity. With Victor Garcia (Cap Rocat) I gathered the necessary confidence to take the next step.
What do you think the next big culinary trend is likely to be?
It is and will the cuisine ‘en miniature’.