Mallorcan cuisine according to Lluís Cardell, chef at the restaurant Son Sabater
The classic trampó, a staple of summer nights, or a delicious tumbet, bursting with the flavours of the Mallorcan garden. From the kitchen of Son Sabater Restaurant, Chef Lluis Cardell takes us on a special journey through Mallorca’s most iconic dishes, his favourite local restaurants, and the must-try flavours of the island. Unmissable recommendations to add to your itinerary if you're planning a holiday in Mallorca. Take note!
A proud Mallorcan with a deep love for his island, Lluis Cardell has spent over a decade honing his skills in the kitchen. Though still young, he’s a seasoned expert in haute cuisine and a master pastry chef, trained at the renowned Hofmann School of Hospitality and Gastronomy—founded by the celebrated chef Mey Hofmann and one of the few to earn a Michelin star. Today, he welcomes us to Son Sabater by Zafiro, where he works daily to delight guests at the restaurant in our agrotourism hotel in Sa Pobla.
With a carefully curated and diverse menu, Chef Cardell has crafted an ode to traditional flavours—where every dish is rooted in the land and reflects a philosophy that celebrates seasonal ingredients, many sourced directly from the hotel’s own organic garden.
“Our approach is to honour every dish on the menu,” he explains, glancing over his pantry, always stocked with the staples of Mallorcan cuisine. “We work with local produce, minimally handled and brought to its fullest expression. Some creations feature subtle Asian influences, but never losing sight of the essence of the island.”
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Essential Mallorcan flavours
As a true connoisseur of Mallorcan cuisine, we asked Chef Cardell which dishes are essential for anyone visiting the island. After a thoughtful pause, he shares his perspective: for him, each season carries its own unmistakable flavour. And summer, he says, tastes of gardens, freshness, and the Mediterranean. That’s why certain ingredients are vital at this time of year—tomato salads, ripe seasonal fruit, fresh fish and aromatic Mediterranean herbs that elevate olives, oils and every dish they touch.
Trampó
When it comes to choosing a quintessential Mallorcan summer dish, there’s no hesitation: the classic trampó salad. Simple, refreshing, and bursting with flavour, it’s made with finely diced white pepper, tomato and white onion—seasoned with Mallorcan extra virgin olive oil, salt and a splash of vinegar.
But Chef Cardell encourages a touch of creativity: “We’ve got all the seasonal ingredients at our fingertips—so why not add fruits, dressings, or condiments to give it a subtle twist? The only secret is starting with great ingredients. And if you toss in a few fresh figs and some brossat—a cheese similar to ricotta—it takes things to a whole new level,” he reveals with a smile.
A sobrasada ensaimada
A foolproof pairing: pure Mallorcan essence—traditional, yet delightfully unexpected. Where savoury meets sweet in perfect harmony, all wrapped in the delicate finesse of ensaimada dough.
A typical dish for every season
- Spring: Panades del Senyoret - typical Easter empanadillas, filled with lamb, sobrasada and angel hair.
- Summer: Roasted eggplant - chopped and mixed with yoghurt, mint, lemon and parsley.
- Autumn: Frito mallorquín - with pumpkin, camaiot (traditional pork sausage) and picornells (golden chanterelles).
- Winter: Iberian pork-cheek stew - with local wine and Tramuntana mushrooms (Saffron Milk Cap, Yellow Foot, etc.).
Chef's secrets
The chef declares himself a fan of “a very cold beer and a portion of Mallorcan squid”, but also of discovering new ways to work with the product—new ways to interpret traditional dishes. When travelling, he seeks out restaurants that offer authenticity, simplicity and respect for the ingredients.
When staying on the island, he chooses Port d'Alcúdia to enjoy good octopus or mussels in the port area. For swimming, his favourite spot is Es Morer Vermell Beach, a quiet, family-friendly cove in the north of Mallorca. And the perfect activity: a hike through the spectacular Barranc de Biniaraix.
Dining at Son Sabater
Great chefs are often guarded about their kitchens—which is why stepping into Lluis’s at Son Sabater is a true privilege. It’s here that he channels his creativity and deep love for Mallorca.
With a varied proposal that treats local ingredients with sensitivity and respect, diners at Son Sabater by Zafiro can be certain that everything that leaves the kitchen carries a local soul.
From bread to desserts—two of their specialties—the kitchen at Son Sabater delivers dishes with soul. Tender ribs with fresh pasta, wild sea bass, crispy octopus, mussels in sobrasada sauce… each one shaped by the essence Lluis attributes to the fresh ingredients grown in the hotel’s organic garden. Another hallmark of the restaurant’s cuisine in Sa Pobla is the flexibility of a menu that evolves each year. The objective? To surprise, to guarantee the highest quality and to reflect the best of every season.
A private wine cellar
To further enhance these delicacies, Chef Lluis introduces us to the restaurant’s wine cellar, where guests can choose from an exquisite selection of Mallorcan and Spanish wines. From essentials like Emilio Moro or Ánima Negra to real surprises, such as Roure by Miquel Gelabert or Arousa by Martín Codax.
Mediterranean dinners in Sa Pobla
To enjoy the full culinary experience at Son Sabater by Zafiro, we recommend making a dinner reservation. Here, during warm Mediterranean nights in the heart of the fields of Sa Pobla, you can savour all the dishes that Lluis and his team prepare each day with care and dedication.
- Dinners are à la carte and open to the publicfrom Wednesday to Sunday from 6:30pm to 10pm.
- Bookings must be made in advance. You can book on the website or call (+34) 871 253 344
- Choose between the outdoor terrace or the beautiful indoor dining area.
Enjoy your meal!
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