Find your new guide to Balearic gastronomy

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Eat

“Well I think that we are gradually getting closer to San Sebastián.” This was Andrés Benítez’s response when asked how he would rate Palma de Mallorca as a gastronomic destination, in comparison with the famous foodie city. Chef Andrés Benítez is at the helm of the restaurant Botànic at the 5-star Can Bordoy Grand House & Garden in Palma de Mallorca, which opened at the end of 2018.

His comment is just one of the many insights into Balearic chefs, featured in the second annual edition of the magazine Chefs(in) – published in March. It’s a treasure trove of information gleaned as a result of the close relationship between some of the Balearics’ best chefs and the organisation Chefs(in), which promotes Balearic gastronomy.

We were lucky enough to be invited to the launch event for the second edition of Chefs(in) magazine, which took place in the Teatre Municipal Mar i Terra in Palma’s Santa Catalina district.

A reference for Balearic gastronomy

I still have the first (2018) edition of Chefs(in) magazine. It’s more of a reference work to keep, than a magazine to be read and later discarded and I’m delighted now to have the second edition too. In my humble opinion, it’s essential reading for any foodie visiting (or living in) Mallorca or its sister islands Menorca and Ibiza. And the good news is that it is published in both Spanish and English.

Here are some of the highlights of the 2019 edition:

  • Interviews with chefs Ariadna Salvador, Iñigo Rodriguez, David Moreno, Cati Pieras, Joan Canals, Miquel Calent, Andrés Benítez, Marga Coll, David de Coca, Miquel Gelabert, Victor García, and well-known charcutier Xesc Reina.
  • A feature about 12 of the 65 businesses in Palma officially designated as emblematic by Palma City Council.
  • A guide to 43 of the best restaurants in Mallorca, Menorca, and Ibiza. In addition to the individual pages for each restaurant, there’s a quick-to-view guide to more than 30 different aspects about each one – including number of covers, frequency of menu changes, number of languages spoken, WiFi access, whether there’s a terrace, and average prices.

Once again, most of the photography in the second edition of Chefs(in) is by the multi-award-winning Mallorcan photographer Nando Esteva.

Chefs(in) is available in kiosks and newsagents across the islands and through the website http://www.chefsins.com at 10€ per copy.

Jan Edwards©2019

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