“The first dish that inspired me to cook was the Catalan ‘duck with mushrooms’” explains Executive Chef Javier López, at the helm of Mallorca’s renowned Es Fanals restaurant, named in honour of the lights local fishermen use to guide them home to the shores off Jumeirah Mallorca.

“My mother had a stall in Barcelona’s Santa Catalina market, and I grew up surrounded by that environment. I spent my childhood in that market, soaking up the gastronomy that thrived there.”

This dish, in particular, fascinated Chef Javier not only for its flavour, which he loved, but also because he was closely acquainted with the journey of its ingredients. It was this closeness, this deep connection with nature, that sparked his passion for cooking.

The market vendors soon became Chef Javier’s cherished companions. His relationship with the local community cultivated a profound understanding and appreciation for the land and sea. “For me, a market is like a university for any chef. It’s where one learns not only about ingredients but also about the value of the work that goes into rearing and nurturing them.”

Perched above the cliffs overlooking Port Soller, Jumeirah Mallorca is home to a trio of distinct restaurants, each with its own unique culinary identity. Chef Javier recently introduced Catalan ‘duck with mushrooms’ at Cap Roig, where his team recreated a duck and mushroom rice. “Preparing it brought back great memories and filled me with satisfaction, knowing that my childhood experiences have inspired a well-crafted product, sourced locally. It also pleases me to see our guests enjoying a dish infused with such love and meaning.”

The privilege of direct access to the sea means that our seafood is freshly caught each morning by our trusted fishermen.

“The salt-crusted fish we prepare at Cap Roig is very special to me,” explains Chef Javier. “We serve it on Mallorcan roof tiles, a symbol of the island's architectural heritage.” This presentation is chosen not only to add character, but also to introduce guests to Mallorca's artistic flair. “When I serve this dish, it evokes the spirit of the island, and I feel as though I am offering the essence of Mallorca to those who taste it.”

For Chef Javier, it symbolises a classic revived in this chapter of his life. “It is a traditional recipe to which we have added our personal touch. The salting technique, which we have studied in depth, is an important part of our culinary history. Keeping this technique alive makes me very proud, as it represents both the skill of our ancestors and our evolution as chefs.”

The dish is a tribute to the island’s enduring connection to the sea. Fishing has always been at the heart of Mallorcan life, shaping its culture and lifestyle. The salt from Es Trenc, an idyllic stretch of undeveloped beach, originated from an ancestral survival method for preserving food. The island is still home to centuries-old olive groves that continue to produce beautifully flavoursome olive oil.

All Chef Javier’s ingredients come from the island. “The fish is from the Palma fish market, while the herbs come from our own garden located in the Tramuntana mountains. We acquire vegetables from small producers in Sa Pobla, and even the olive oil is from a protected designation of origin on the island. Everything is carefully selected to maintain an authentic connection with Mallorca.”

Outside the kitchen, Chef Javier believes a life well led is achieved through physical and emotional balance. “It is essential to take care of both aspects to fully dedicate myself to my passion for cooking. This allows me to be more creative and committed in my work, which, in turn, is reflected in my cooking.”

Chef Javier hopes to instil a deep emotional connection to the island through his food. “I want my guests to leave happier than when they arrived, taking with them an authentic feeling of being on the island. My wish is that each bite reminds them of the essence of Mallorca and allows them to enjoy a unique experience that makes them feel part of our community.”

Discover the passion and dedication behind the exquisite dishes of Executive Chef Javier Lopez at Jumeirah Mallorca.