Cladesti and chefs Pau Navarro and Ari Salvador menus are based on souvenirs and products from Mallorca. The products of the local markets in the form of fish and shellfish are the focus. Together with the local game or peasant meats of the island,of the have a menu that revolves around the product and the music that accompanies each dish.

Winemaker Araceli Servera Ribas at the Ribas winery of Consell has more than 40 hectares of vineyards to work with. The Ribas Winery, located in the Majorcan village of Consell, has been making wine for over 300 years. The vineyards are carefully worked on and harvested by hand, and count on the oldest plantation and the widest diversity of native grape varieties of the island. Ribas is the pioneer in Mallorca for grape selection in the vineyard and hand selection, grape by grape at the winery; in order to guarantee optimum quality in all the wines. Let´s meet Araceli and hear more about the philosophy of the Ribas family, based on the quest of optimum quality through the control of their own old vines and a nurtured winemaking process leading to wines that are personal, elegant and with distinct terroir.

Chef Xesc Reina, at Can Company is a genius of sobrasada. The agricultural company is dedicated to the production and transformation of cereals. The Mallorcan black pigs is feed with cereals, from which they make traditional and innovative sausages. The sobrasada Chef Xesc makes is a high quality product, very well prepared, by a company committed to sustainability and that combines tradition and innovation to take on the challenges that the future demands of us in the field of food. Meet chef Xesc and hear more about the inventive Mallorca sausages.