My cuisine is one of memory and landscape. I seek to reinterpret flavours that people recognise, but with a contemporary language and demanding technique that respects and elevates the product. I'm interested in purity, precision and, above all, the emotion of the dish. A 'Jordi Cantó' dish is recognisable because it has soul and balance: behind it there's work, sensitivity and flavour. It's not enough for it to be beautiful or complex — the most important thing is that it moves you and that it's truly delicious.

I've been fortunate to train in kitchens that define a generation, such as Nerua at the Guggenheim Bilbao, DiverXo in Madrid, Casa Marcial, and the last one that had the greatest impact on me, Zaranda. In each of them I learned something different: absolute respect for the product, the importance of detail, and the need for each dish to have meaning, a story behind it. But above all, I understood that cuisine must move people. That idea has always stayed with me and it's what I try to convey now at Sa Clastra.

‍

Sa Clastra is an experience born from the soul of Mallorca. The name refers to the central courtyard of Mallorcan manor houses, a space where life was shared. At the restaurant we follow that same philosophy: it's a place where traditional flavours meet contemporary technique. The most recent menu, 'Viento y Memoria' (Wind and Memory), was inspired by the island's nine winds and the Mallorcan collective memory. It's a journey through the landscapes, memories and identity of Mallorca through flavour.

‍

It all started in my childhood, in Mallorca, during long family Sunday meals at my grandmother's house. There I discovered the power that food has to bring people together. Those aromas, that warmth and the value of sharing awakened my passion for cooking. From that moment I knew I wanted to dedicate myself to this.

‍

It was a moment of enormous emotion and pride, especially because Sa Clastra was re-born after nearly two years of closure due to the pandemic. The star represents the effort, perseverance and enthusiasm of an entire team that believed in a new beginning. It is motivation to keep growing and to demonstrate that from Mallorca you can create haute cuisine with its own identity.

‍

Mallorca has always been my home and my source of inspiration. It's an island with a unique energy, where the product, landscape and culture blend in a very special way. After years away, I felt the need to return to contribute something to my land, to cook from my roots and to do it in such a privileged setting as Castell Son Claret, which breathes history, nature and authenticity.

‍

It would be impossible to choose just one, but the extra virgin olive oil that we produce on the estate has a special meaning. In 2023 we produced our first oil, the fruit of nearly 200 olive trees from Castell Son Claret itself. Also the lemon, so Mediterranean, which we use in dishes, desserts and cocktails. Both ingredients represent the essence of our cuisine: respect, origin and freshness.

‍

Mallorca is experiencing a moment of great culinary maturity. There's a new generation of chefs who understand the island as a whole — its product, its landscape, its history — and that will shape the future. I believe the key will be to continue deepening sustainability, kilometre zero and collaboration with local producers. Mallorcan cuisine has an increasingly strong voice of its own.

‍

I like to get lost in the Serra de Tramuntana, discovering small villages, bars or local eateries where people cook the way they always have. I also enjoy visiting markets and talking with producers. That connection with the land and the people inspires me and reminds me why I do what I do.

In addition, I like to spend time with my family, enjoying local traditions and passing on to my children the same privileges and values I grew up with. Whenever I can, I take advantage of the early morning hours to exercise; if time is tight, I go to the gym, and if I have a couple of hours, I escape on my road bike. It's my way of disconnecting.

‍