Fernando Arellano, chef of Zaranda
At the end of August 2021, Es Príncep welcomed Zaranda, the gastronomic restaurant where twice Michelin-starred chef Fernando Arellano offers his creations through three immersive experiences.
In the kitchen, at the time of this interview, up to twelve highly trained individuals come together to deliver excellence, bordering on perfectionism, or perhaps vice versa, which permeates the restaurant and everything surrounding it.
Itzíar Rodríguez acts as the "spokesperson" for the chef, who seems to be at every table and stove simultaneously but never misses a detail of our conversation while explaining and giving instructions in up to three different languages.
Connecting Gastronomy and History at Zaranda
"Zaranda" is a word of Persian origin that was commonly used in old Castilian but has fallen out of use, remembered only in certain areas. It is the name for a sieve, a tool used for sifting wine dregs, refining flour, or, in the old West, separating earth from gold nuggets.
Es Príncep, located in a privileged area of Palma, is a place where Jews, Arabs, and Christians have lived, leaving their legacy. When the hotel was built, an old tanning workshop of Arab tradition, though not origin, was found, inspiring the current restaurant's idiosyncrasy.
“We want to connect gastronomy with the history of this place, and that’s why the three experiences Fernando Arellano offers are somehow related to the tanning of hides or the hides themselves,” explains Itzíar Rodríguez.
Each of these experiences begins at the bar and follows a storytelling arc, which diners sometimes do not realise until they are immersed in each dish.
A video loop of about eleven minutes is projected on one of the walls, showing a tannery in Fez. The colourful vats already explain the beginning of the relationship between history and gastronomy at Zaranda.
The next part of the experience takes place in the kitchen, at the bar, and shortly after, diners move to the dining room, where the journey concludes. Those who wish to extend the moment a bit longer can return to the bar for a drink.
Ambassadors of Dom Pérignon
In any of the three experiences, there is the option to pair each dish with the wine that best complements its texture and flavour. Zaranda's wine cellar houses the finest wines, particularly from Mallorca, as well as from Spain and other countries producing the most exclusive labels.
Moreover, Zaranda boasts the distinction of its chef being an ambassador for Dom Pérignon, one of the few in Spain and the only one in the Balearic Islands.
The pairing includes the possibility of introducing some references from this luxury brand, which has chosen Mallorca, a luxury destination, and Fernando Arellano as an ambassador. This distinction allows Zaranda to access very exclusive and hard-to-find references, offering diners something unique: the chance to enjoy Dom Pérignon by the glass, both white and rosé.
The Dessert: A Perfect Finale
When Fernando Arellano arrived in Mallorca, he had the opportunity and fortune to learn from Miquel Pujol at Forn Sa Pelleteria. Here, he tasted his first “authentic” ensaimada, unlike anything served on the mainland.
That freshly baked ensaimada had an unparalleled crispy crust and became an experience and inspiration for the dessert. A marvellous final touch with a Mallorcan signature that surprises and delights, like everything in the experiences, but which we cannot define or specify in these words. Professional secrecy protects us.