ORIGIN, HISTORY AND IDENTITY
The chef with an extraordinary passion for traditional Mallorquin cuisine
The restaurant "DINS SANTI TAURA" was born from the desire and tireless energy of its founder. A restaurant where guests can enjoy authentic local ingredients from a different perspective.
We had the pleasure to talk with Santi Taura and his manager in Lloseta his hometown on the island of Mallorca.
1. WHEN DID YOU FIND YOUR PASSION FOR COOKING?
Back in the time it was normal to start studying at the age of 13 or 14. When I did my Bachelor, I didn’t really know what I wanted to do. Nobody wanted to be a chef at that time and although I often helped my mother in the kitchen, I still wanted to do something more creative and different. This has lead to my profession now where I can combine my passion for both creativity and food. If it wouldn’t be this it would definitely be something else in the creative field.
2. WHY DID YOU CHOOSE LLOSETA AS THE LOCATION FOR YOUR FIRST RESTAURANT?
This is very simple, it’s my hometown and I grew up here. I started out 16 years ago in the former restaurant of my mentor. After he moved his business elsewhere I took over the small place. I wanted to take the next step and cook typical Mallorquin ingredients, which I couldn't cook there due to the exclusivity, price and format. I needed more staff and space, which has lead me to moving the restaurant to the house of my grandmother. I created the exclusive restaurant that I had visioned. We started with langostas, gambas, cigalla and other exclusive ingredients, which need a few days of preparation.
Today our next step is to move our business in totality to one of the most historical areas of the Balearic Islands, which is the former Jewish area Calatrava in Palma near the Cathedral. It is my plan to concentrate all my efforts to this new location and restaurant. At this moment we have
running two very personalized restaurants, the "Santi Taura" and the "DINS" which is good, but very difficult to manage because simply cannot be in both places at the same time. We will merge "Santi Taura" and "DINS" and share the building with the hotel El Llorenc Parc de la Mar in this wonderful historic location. The name will be "DINS Santi Taura" and opens in July this year. There will be only one menu, but with more kitchen chefs. It will be sad to leave Lloseta after a long time but it’s the next necessary step for me.
Read the full interview with Santi Taura on page 62 in the TML Magazine Issue No. 2 here.
See how Santi prepares some typical Mallorcan dishes, like his favourite meal “Sopes Mallorquines” at his finca in Fornalutx.
For more info visit: www.restaurantsantitaura.com