Baleares shines in the Repsol Guide 2025: gastronomic excellence on the island.

Mar 24, 2025

Mallorcan gastronomy continues to win over the most discerning palates, once again proving its worth with the recent publication of the Repsol Guide 2025, which has awarded five new “Soles” to restaurants in the Balearic Islands. These prestigious awards consolidate the island as one of Spain’s top gastronomic destinations, where the fusion of tradition and modernity continues to set trends.

Each of these distinctions highlights the dedication and talent of chefs who pour heart and soul into every dish, elevating Balearic cuisine to new levels of creativity and flavor. Among them stands out chef Jordi Cantó, a true culinary reference who has turned his restaurant Sa Clastra (1 Michelin Star and 1 Repsol Sun 2025), located in the Castell Son Claret hotel, into a truly sensory experience.

Kitchens and Chefs with Soul: Local Passion and Creativity

In this context, the "Kitchens and Chefs with Soul" campaign, driven by B Style Gastronomy in collaboration with Ultima Hora, shines a spotlight on the essence of Balearic cuisine. The initiative aims to give visibility to chefs who, through passion and dedication, manage to capture the soul of the island in every culinary creation.

A clear example of this philosophy is chef Jordi Cantó with his tasting menu “Vent i Memòria”. This unique proposal connects Mallorca’s winds with local products, creating a fusion of flavors that reflects centuries of history and culinary culture.

“Vent i Memòria” Menu: The Soul of the Winds in Every Dish

The “Vent i Memòria” menu is inspired by the winds that sweep across Mallorca, reinterpreting tradition with a contemporary and sophisticated touch. Each dish evokes the strength and character of a specific wind, combining iconic island ingredients with haute cuisine techniques.

Winds and Flavors of Mallorca

Tramuntana: Intensity and depth with Menorcan Oliaigua and truffled roots.

Gregal: Spiced touches with labneh, zaatar, and escaldums brioche.

Mitjorn: Marine freshness with pickled amberjack, sea urchins, and chipotle.

Ponent: Mallorcan coasts with lobster stew, sobrasada, and Thai bouillabaisse.

Mistral: Smoky and herbal aromas with smoked eel and onion molasses.

Xaloc: Oriental influences with Mallorcan red sheep and Moroccan pastela.

Llevant: Tradition and sophistication with Mallorcan black pig and royal pigeon.

Garbí: Balanced sweetness with pumpkin, carob, and chocolate.

S’Embat: The perfect ending with Mallorcan almond macarons and rose flavors.

High-Level Pairings

The menu is paired with a selection of wines from Finca Biniagual, enhancing the complexity and harmony of each dish.

Gastronomy that Moves You

Chef Jordi Cantó and his team have managed to transform each Mallorcan wind into a unique culinary story, reflecting the island’s essence with creativity and authenticity. At MallorcaSite, we celebrate the recognition granted by the Repsol Guide 2025 and applaud the efforts of these talented chefs who continue to place Mallorca on the map of international haute cuisine.

Ready to discover the true essence of the island through its flavors? Come enjoy unique experiences at the best restaurants in the Balearic Islands!

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