Toni Ferriol
Chef at Salicornia in Colonia de Sant Jordi, reinterpreting Mallorcan cooking with subtle Asian touches
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Toni Ferriol is known as the chef of Salicornia in Colonia de Sant Jordi, Mallorca, where he pairs Mediterranean, locally sourced cooking with subtle Asian influences after training in kitchens including Evo (with Santi Santamaria), Alejandro, El Pi at Hotel Formentor, and Can Amer.
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1Frequently asked
Who is Toni Ferriol?
Toni Ferriol is the chef at Salicornia, a restaurant in the port of Colonia de Sant Jordi in southern Mallorca, on the ground floor of Hotel Honucai. His cooking pairs Mediterranean, Mallorca-rooted product with subtle Asian influences in marinades, ferments, and sauces.
Where did Toni Ferriol train before Salicornia?
He worked at Evo with Santi Santamaria in Barcelona, at Alejandro in Roquetas de Mar with Alejandro Sanchez, at El Pi at Hotel Formentor with Jose Manuel Bellido, and at Can Amer with Tomeu Torrens.
What is Toni Ferriol's cooking style at Salicornia?
A Mediterranean base built on local, seasonal Mallorcan product, with Asian-influenced touches in dressings, ferments, and sauces like kimchi or Japanese barbecue. The menu includes rice dishes such as paella and fideua alongside reinterpreted traditional Mallorcan recipes.