Zaranda originally opened in Madrid in 2005, gaining a Michelin star just a year later.
Chef Fernando Pérez Arellano moved his restaurant to Mallorca, launching Zaranda at the 5-star country hotel Castell Son Claret where he gained his second star in 2015. The restaurant offers a sophisticated interior, an attractive terrace and four tasting menus of extraordinary creations.
Arellano’s cuisine is all about produce from the island and the Balearic Sea. Sommelier wine pairings are available from an impressive wine cellar, including Mallorcan. Itziar Rodríguez manages Zaranda; Roberto Gottelli is maître d’.
How would you describe your cuisine (what style)?
It´s a cuisine with a traditional soul, an academic heart, a vanguardian character, and open to the world.
What are you hoping your clients feel when eating your food?
Emotion, balance, provocation and sensibility.
What do you think makes a restaurant successful?
In the following order: Location, concept, service, ambience, and the wine list.
Which chef or experience (travels) had the most influence on your own cooking?
My trips to Morocco and Latin America. My first chef, John Dunne, was the one who taught me to love my profession, but all the ones I have worked with have added to my knowledge of products and different techniques, including my own team. Cooking is team work and we learn each day from each other.
On a night off, where is your favourite place on Mallorca to eat?
Santi Taura restaurant.
What do you think the next big culinary trend is likely to be?
That´s difficult to say but I think that the tendency moves towards the informal and entertaining, without too much sophistication. Sharing plates, eating with your fingers, local traditional cuisine, flavours from all over the world…