B
efore Ca na Toneta became what it is today, María Solivellas was working in music production in Madrid when she returned to Mallorca for the summer, already
considering a shift toward a more manual, artisanal way of life. In Caimari, in a family house that had belonged to a relative named Toneta, she, her sister Teresa and their mother decided to open a restaurant: initially almost as a game, with no expectation that it would be permanent.
At the time, Caimari was considered a remote place, far removed from any gastronomic scene; opening a restaurant there was a risk and an adventurous move. From the beginning, Solivellas was the one in the kitchen, with her mother alongside her during the first three months, offering a single piece of guidance: to trust her instinct. Without a traditional culinary background, she taught herself to cook in that space, turning intuition into practice and ultimately, into her profession. What emerged was not conceived as a conventional restaurant, but as an extension of a home, shaped by its surroundings and by a way of cooking rooted in seasonality, resourcefulness and a close relationship to the land.
Over the past thirty years, Ca na Toneta has grown into a destination while maintaining that original structure and intent. María Solivellas leads the kitchen, working with a precise understanding of the island’s agricultural cycles and sourcing ingredients through long-standing relationships with farmers and small producers. Local varieties, wild plants, and lesser-used products are treated with the same attention as more familiar ingredients, and menus shift continuously according to availability.
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