Jordi Cantó
The Michelin-starred chef reinterpreting Mallorca's nine winds, one tasting menu at a time, at Sa Clastra inside Castell Son Claret.
- Michelin stars
1- Repsol Soles
1- Restaurants
- 1
Jordi Cantó was born in Mallorca in 1989 and runs the kitchen at Sa Clastra, inside the Castell Son Claret estate in Es Capdellà. He trained at Nerua, DiverXo, Casa Solla, and Casa Marcial before spending two years as head chef under Fernando Pérez-Arellano at Zaranda, the two-Michelin-star restaurant that previously occupied the same estate. After taking over the kitchen and opening Sa Clastra under his own name, he earned the restaurant its first Michelin star at the Michelin Guide España ceremony on 28 November 2023. His single tasting menu, Viento y Memoria (Wind and Memory), builds each course around one of Mallorca's winds paired with a childhood memory.
Restaurants
On Guidavera
1Jordi Cantó in our guides
Editorial guides featuring Jordi Cantó’s restaurants.
Accolades
- ·1 Michelin star, 1 Repsol Sol (Sa Clastra)
- ·Member of the Chefs(in) collective
Frequently asked
Where did chef Jordi Cantó train before Sa Clastra?
He worked through Nerua at the Guggenheim Bilbao, DiverXo in Madrid, Casa Solla in Galicia, and Casa Marcial in Asturias, then spent two years as head chef at Zaranda under Fernando Pérez-Arellano.
What is Jordi Cantó's connection to Zaranda?
He was head chef at Zaranda for two years under Fernando Pérez-Arellano, while the restaurant held two Michelin stars and operated inside Castell Son Claret, the same estate where Sa Clastra now sits.
When did Sa Clastra earn its Michelin star?
Sa Clastra received its first Michelin star at the Michelin Guide España ceremony in Barcelona on 28 November 2023, two seasons after Jordi Cantó took over the kitchen on his own.
Where was chef Jordi Cantó born?
Jordi Cantó was born in Mallorca in 1989.
What is the tasting menu at Sa Clastra called?
Sa Clastra serves a single tasting menu called Viento y Memoria (Wind and Memory), built around Mallorca's winds and Cantó's own childhood memories of island cooking.