Sisters Maria and Teresa Solivellas strive to replicate the flavors and feelings of home cooking at their Mallorcan restaurant in the village of Caimari at the foothills of the Serra de Tramuntana. Their kitchen is strictly seasonal, with everything made by hand and mostly cooked on fire. The aim is to preserve local food heritage with simple dishes and forgotten ingredients, in the relaxed atmosphere of the traditional stone building. Their Mallorquín tasting menus are true examples of hyperlocal cuisine. “The wealth of a product does not depend on its market value, but on its proximity, its freshness, and its taste,” say the Solivellas.
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