Just in time for the start of the season, the luxury hotel Castell Son Claret on Mallorca also opens its new restaurant Sa Clastra and thus expands its offer by another culinary highlight. Sa Clastra -Mallorquin for courtyard- is led by the young and talented Mallorcan chef Jordi Cantó. Working predominantly with small local producers and suppliers, Jordi's innovative and exciting cuisine breaks new ground to create a special culinary experience that reflects not only the soul of the historic building but also the island's diverse culinary heritage.
Sa Clastra was named after the impressive courtyard of Castell Son Claret. There, guests sit under the stars on balmy summer nights and enjoy the special atmosphere of this place. Lanterns and the warmth of the day given off by the old castle walls provide the perfect backdrop for the culinary specialties of Cantó and his team.
The new restaurant stands for fine cuisine, which is inspired in presentation and flavors of classic dishes from around the world and traditional Mallorcan recipes and reinterprets them. The ingredients for this come from the best local producers of the island. For example, Cantó's 'Mango-Sticky-Rice', a traditional Thai dessert, is made with the intense, sweet flavor of apricots from the local village of Porreres, making it its own innovative version.
Born in Palma, 33-year-old Jordi Cantó grew up in a traditional and loving Mallorcan family environment where food was at the center of every special family occasion. Like many families in Mallorca, they spent weekends in the countryside outside Palma, where young and old helped to cook a typical Sunday arroz brut (a hearty rice casserole with seasonal meat and vegetables) outdoors on a wood fire. These impressions sparked Jordi's interest in cooking, and it is this culinary heritage that he wants to keep alive and honor both at home with his young family and at Sa Clastra. As part of his professional career, Cantó honed his culinary skills and worked in some of Spain's most famous restaurants, where his drive and ambition was influenced by some Michelin-starred chefs. These included the one-star restaurant Nerua at the Guggenheim in Bilbao, the three-star restaurant DiverXo in Madrid and the two-star restaurant Casa Macial in Asturias. Cantó's most recent training ground is Castell Son Claret itself, where he has been working at Zaranda, the hotel's former two-Michelin-starred restaurant, since 2014. He has also traveled extensively throughout Europe, South and Central America, Singapore, Malaysia, Thailand and Japan, so these unique cuisines also influence the dishes at Sa Clastra.
But Mallorca, which has inspired generations of chefs, artists, poets and writers, has also captivated the young culinary team at Sa Clastra. And so, at Sa Clastra, the Slow Food tradition is honored, which stands for conscious, enjoyable and regional food. The menu features lamb from pastures near the hotel, oranges from Sóller in northern Mallorca, octopus from Port Andratx, and lemons from the hotel's gardens.
While the return to traditions and the multicultural heritage of the island run like a thread through the culinary experience at Sa Clastra, the young and dynamic team adds exciting contemporary touches.
Since the beginning of May, the new restaurant Sa Clastra of the luxury hotel Castell Son Claret is open for five evenings a week (Tuesday to Saturday). Guests can choose between two gourmet tasting menus, if desired with wine accompaniment - especially with drops of small, local mostly family-run wineries.
Find out more about the Sa Clastra restaurant and Castell Son Claret here.
