About Clandestí Taller Gastronòmic
Pau Navarro and Ariadna Salvador’s innovative restaurant originally opened within the cookware store Cocinaria in the summer of 2016, and moved to independent premises in Palma at the end of March 2017. Clandestí means ‘clandestine’ or ‘secret’ and a visit to the stylish premises – which include fun artwork depicting the two chefs at work – reveals why it’s an appropriate name.
Clandestí seats just 12 diners, who have a ringside seat as Pau and Ariadna prepare their dishes in front of them. Eating here is with an advance reservation only.
The restaurant is open for dinner from Thursday to Saturday and on Sunday lunchtimes. Other lunch and dinner times it is available for private groups of a minimum of 10 people.
Clandestí Taller Gastronòmic also hosts a variety of culinary workshops focusing on subjects such as wild coastal plants, seafood, low-temperature cooking, creative ice creams, and more. Details are published on their Facebook page.
There’s no printed menu here: each dish of the 5-course lunch or 8-course dinner tasting menus is a surprise and completed in front of you. Pau and Ariadna use locally sourced seasonal market ingredients in their creative contemporary interpretations of traditional Mallorcan dishes. The kitchen equipment includes a Kamado grill.
Dishes vary, but the following are examples of what has been served at Clandestí:
- ‘Variat’ – a traditional Mallorcan dish, comprising five different elements on one plate.
- Monkfish liver (cooked in the Kamado) with sherry vinegar, fennel, and balsamic vinegar pearls.
- Stew of mountain rabbit, black pork, confit white beans, and ‘esclata sang’ mushrooms.
Business-and-life partners Pau Navarro and Ariadna Salvador own and cook at Clandestí Taller Gastronòmic.
Pau was born in Palma and trained at chefs’ school in Girona, with further development on Mallorca. He has worked at Celler de Can Roca and, on Mallorca, Simply Fosh (now Marc Fosh), Andreu Genestra, Argos, and Santi Taura.
Ariadna was born in Valencia to an Argentine family and studied fashion design and physical exercise for several years, before becoming a pâtissier in Mallorca. She works in tandem with Pau, and is responsible for the desserts – to which she applies her plastic brushstrokes.