Marta Rosselló’s grandfather introduced her to ‘sal de cocó’- salt derived from water captured by holes in rocks washed by the sea. The pretty brunette had always wanted to be a chef and opened her restaurant when she was just 20.
Sal de Cocó
English, Spanish, German
The glass-fronted building offers authentic port views, and a cheerful fresh interior with white wooden furniture and attractive lighting. A large window gives a glimpse into a modern kitchen that gleams.
For dinner, we recommend the ‘menú degustación’ or three-course seasonal menu. Both change monthly, and offer fine and flavourful Mediterranean market cuisine which is exquisitely presented. Service is efficient and friendly.
What do you think makes a restaurant successful?
Never to serve your clients anything that you would not eat yourself.
What is your personal favourite dish to eat?
Any dish from my grandmothers, my grandfather, or my mother. Anything they cook is always delicious.
Which chef or experience had the most influence on your own cooking?
Santi Santamaría. I wish he was still here and I could keep learning from him.
On a night off, where is your favourite place on Mallorca to eat?
There are several. The other day I was at Tomeu Caldentey’s Bou and the truth is that it was a dinner to remember.
What are your thoughts about the restaurant scene on Mallorca?
I believe we have great cooks on Mallorca with a bright future ahead, which is a positive thing because we also have more and more tourists coming here to enjoy our cuisine. An important fact as we live partially off tourism.