Pablo Aranda
Pablo Aranda is the Granada-born chef behind El Olivo, the 2-Repsol-Soles tasting menu inside Belmond La Residencia in Deià, Mallorca.
- Repsol Soles
2- Restaurants
- 1
Pablo Aranda is a Spanish chef, born in Granada in 1990, who runs the kitchen at El Olivo, the fine-dining restaurant inside Belmond La Residencia in Deià, Mallorca. He started in Granada kitchens including El Paladar, Carmen de San Miguel, and the Michelin-starred El Tragabuches, before learning to build stocks and broths under Manuel de la Osa at Las Rejas in Las Pedroñeras, Cuenca. After moving to Mallorca, where he has lived for more than a decade, he worked with Marc Fosh, Andreu Genestra, Fernando Pérez Arellano and Thomas Kalt, completed a master's degree at the Basque Culinary Center, and served as executive chef at Mama Campo in Madrid. Since taking over El Olivo's kitchen in 2023, he has built his tasting menu around the hotel's own olive trees and Mallorcan ingredients like mantonegro grapes and local almonds, cooking the Michelin Guide describes as return-to-roots cuisine with Arabic influences nodding to his native Granada.
Restaurants
On Guidavera
1Pablo Aranda in our guides
Editorial guides featuring Pablo Aranda’s restaurants.
Accolades
- ·El Olivo (Belmond La Residencia, Deià) — 2 Repsol Soles
Frequently asked
Where does chef Pablo Aranda cook today?
Pablo Aranda runs the kitchen at El Olivo, the fine-dining restaurant inside Belmond La Residencia in Deià, Mallorca. He took over there in 2023.
Where did Pablo Aranda train before Mallorca?
He started in Granada kitchens (El Paladar, Carmen de San Miguel, El Tragabuches) before training under Manuel de la Osa at Las Rejas in Las Pedroñeras, Cuenca, where he learned to build stocks and broths.
Which Mallorca chefs has Pablo Aranda worked with?
He's worked in the kitchens of Marc Fosh, Andreu Genestra, Fernando Pérez Arellano and Thomas Kalt, all established names on the island, before taking the lead role at El Olivo.
Where is Pablo Aranda from?
He was born in Granada, Spain, in 1990, and grew up around his grandfather's bakery before moving into professional kitchens as a teenager.
What kind of food does Pablo Aranda cook at El Olivo?
A Mediterranean tasting menu with Andalusian and Arabic influences that nod to his native Granada, built around the hotel's own olive trees and Mallorcan produce like mantonegro grapes and local almonds.