Fernando P. Arellano
a two michelin star Chef
Chef Fernando P. Arellano presents a gastronomic experience. A native of Madrid, Chef Fernando is the only chef to win and retain two Michelin stars in the Balearic Islands, an achievement attained after twenty years of dedication, hard work, creativity and passion for his art.
He knows exactly what he wants: “Over time we have become more and more familiar with Mallorca and its great variety of local produce. In this exceptional location we have discovered the best ingredients of the traditional Mallorcan cuisine for our menu and thus we have developed our dishes. It is also the perfect setting for our guests to enjoy our creations and indulge all their senses.”
Fernando Pérez Arellano heads a team of fourteen staff. Our Chef de Rang Itziar Rodríguez welcomes guests in the dining room. She is an outstanding host who looks after you with personal attention and professionalism.
The Zaranda story at Castell Son Claret began in May 2013, when Arellano and his team moved to the newly opened luxury hotel, where he found a new home, developed the culinary concept, and was awarded a Michelin star during the first year of operation.
Supported since the early days by his former wife and now partner Itziar Rodriguez, the 37-year-old Madrileno has also been recognised as “newcomer of the year“ and “Chef of the year“ over the past years. After various positions in “Patrick Gilbaud“ (Dublin), “Le Gavroche“ (London), “Don Alfonso“ (Naples), “Maison Pic“ (Valencia) and “Can Fabes“ (Barcelona) he opened his first restaurant “Zaranda“ in Madrid in 2005. Eleven months later, he received his first Michelin star as well as other prestigious awards.
According to Fernando, the award-winning chef has found his own paradise in the historical refuge of Castell Son Claret, where he can (speaking in culinary terms) spoil his guests and cater to their every wish.
“Fernando P. Arellano immerses himself in the gastronomic richness of the Balearic Islands and builds a culinary proposal inspired by his experiences, his surroundings, his travels and his roots.”