Slow Cooker and Stewed Food in Mallorca

It’s not easy to stand out in world of gastronomy presenting new offers that manage to surprise demanding palates. And even less to do so in a friendly and relaxed atmosphere that invites guests to share the gastronomic experience in a pleasant setting and without more formalities than necessary.

This is the challenge posed by Canteen Panza, the restaurant run by Fernando Arellano and Javier Gardonio. A challenge they take up with the aim of surprising their customers, but not so much for their originality as for their ability to transpose classic recipes prepared over low heat onto the plate.

For Perez Arellano it is an exciting adventure. “Javier is an excellent cook, who started working with me. In 2006 he joined the Zaranda team in Son Claret, first as a kitchen assistant, then at Baiben in Puerto Portals, taking on more responsibility and commitment. Some time later he suggested to me the need to carry out his own personal project, and now the luck and the desire to carry out this common project led us to meet at Cantina Panza, a restaurant located in an unbeatable place from the center of Palma. And besides the fact that we understand each other perfectly professionally, we are united by a very strong personal friendship.

the Hotel Sant’Jaume is a 5 star hotel located in the center of Palma that needs first class gastronomic service. But that’s not why Fernando and Javier abandoned the idea of ​​a popular cuisine restaurant for a restaurant more focused on everyday urban cuisine, which should be comforting for the customer. “Our dining room is not a canteen with tables lined up. We are looking for comfort, a calm and cozy space where international customers can have a good time. An environment of pleasure and conversation for people who travel, but also for residents who love traditional cuisine, mainly Spanish, to find gastronomy with a cosmopolitan touch, typical of cities like Paris and London. It’s the kind of restaurant that we now call neo-urban”.

That’s what Cantina Panza calls ‘memory kitchen‘. Fernando and Javier bring their own creativity and way of doing things. “Javier and I are interested in things that are done well. We follow the Zaranda school but with a touch of originality. We combine our traveling spirit with traditional cuisine, what we have called “the haute cuisine of the marmite”, trying to ensure that each new dish that arrives on the table is the result of many hours of preparation work” .

To enjoy this gastronomic experience, readers of the Mallorca Daily Bulletin only have to access, via the tasting menu promotion announcement and the included QR code, the online reservation platform, by first selecting the date of the reservation, the number of guests and the At the desired service time, the system then provides a reservation ticket which guarantees, among other things, compliance with all the security measures in force at all times.

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