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MARIA SOLIVELLAS

Originally from a theatre background, Maria went back to her roots in Mallorca to set up the restaurant Ca na Toneta.

“I try and explain my landscape, who we are, where we come from and where we are headed through taste. As a chef I feel I am interpreting the region I live in”.

Self-taught, and nourished from her mother’s cooking, Maria has come up with her own food philosophy and is a self-confessed “fierce advocate for local, organic, and seasonal produce”. For her it is essential to work with your environment, to connect with local farmers and producers in Mallorca and to use local varieties.

Maria wears the Beeswax Coat and Headscarf and above the Kassar striped coat and pants.

Simplicity and balance are the two most important ingredients in her cooking: “It’s more complex that you think because you have to step back from your ego, allow the product to express itself and not overly interfere with something that already has its own expression, which is taste.”

 

For Maria, simplicity is an inspiring exercise that can be applied to any discipline, going beyond the surface and turning complexity around.

For her, the seasons are a manifestation of the now, the precise moment we live in: “ It’s an absolute reality. When we talk about seasonal produce, we’re talking about a product that’s at the best moment the earth can yield; it’s optimum point of maturity, that it’s not been forced to grow. It’s common sense”.

Maria wears the Asia shirt and the Lavender Pants.

Ca na Toneta, located at the foot of the Serra de Tramuntana, is deeply connected with the mountains and the forest, which is at its most opulent in autumn when walks through the woods are an absolute delight.

Maria admits she must have been a great harvester-gatherer in another life. That is why she devotes a lot of time to gathering wild produce and seeking out local suppliers, which in the end, is also another form of harvesting. 

Photographed by Claire O'keefe

MARIA SOLIVELLAS

Originally from a theatre background, Maria went back to her roots in Mallorca to set up the restaurant Ca na Toneta.

“I try and explain my landscape, who we are, where we come from and where we are headed through taste. As a chef I feel I am interpreting the region I live in”.

Self-taught, and nourished from her mother’s cooking, Maria has come up with her own food philosophy and is a self-confessed “fierce advocate for local, organic, and seasonal produce”. For her it is essential to work with your environment, to connect with local farmers and producers in Mallorca and to use local varieties.

Maria wears the Beeswax Coat and Headscarf and above the Kassar striped coat and pants.

Simplicity and balance are the two most important ingredients in her cooking: “It’s more complex that you think because you have to step back from your ego, allow the product to express itself and not overly interfere with something that already has its own expression, which is taste.”

 

For Maria, simplicity is an inspiring exercise that can be applied to any discipline, going beyond the surface and turning complexity around.

For her, the seasons are a manifestation of the now, the precise moment we live in: “ It’s an absolute reality. When we talk about seasonal produce, we’re talking about a product that’s at the best moment the earth can yield; it’s optimum point of maturity, that it’s not been forced to grow. It’s common sense”.

Maria wears the Asia shirt and the Lavender Pants.

Ca na Toneta, located at the foot of the Serra de Tramuntana, is deeply connected with the mountains and the forest, which is at its most opulent in autumn when walks through the woods are an absolute delight.

Maria admits she must have been a great harvester-gatherer in another life. That is why she devotes a lot of time to gathering wild produce and seeking out local suppliers, which in the end, is also another form of harvesting. 

Photographed by Claire O'keefe