Chef Santi Taura cooks the history of Mallorca. His one Michelin starred Dins, was born with the commitment to make known a little more, the gastronomic culture of the Balearic Islands. All the recipes that make up the menus appear in manuscripts and cookbooks of all the cultures that have passed through our Islands. The products that make up the recipes have been born naturally in the Islands. At Dins recipes are served in a classic way, easily recognizable being faithful to the original ingredients of the recipes.

Winemaker Toni Gelabert is a self-taught winemaker whose guiding principle is to recreate a truly qualitative and typical wine production. Vins Toni Gelabert has 5.5 hectares Bodega in the eastern part of Mallorca. They have been working biodynamically for almost 20 years. Meet Toni and hear more about how biodynamically has given the wines an additional dimension of life and depth.

Winemaker Francesc Grimalt sources 4Kilos grapes from three different vineyards, two in their village, Felanix, on clay-rich soils and a third vineyard in Binissalem where the soils are rich in chalk and that is where the Manto Negro is grown. 4Kilos (or 4 million pesetas) was the initial investment made by Francesc Grimalt and Sergio Caballero, the partners of the recently created Mallorcan cellar 4 Kilos Vinícola SL. A modest investment for this sector that demonstrates that a good wine does not necessarily depend upon a great economic effort but an ambition for quality and a passion for the product. 4Kilos is unmistakeable in its signature and a declaration of principles.