Best of Mallorca | 2017
The fans call his creations, quite simply, ”pure magic“.
Emilio Castrejón is more an artist than a chef. He conceives and designs dishes of diverse cultural origins with irepressible creativity and ability. Simple, light, fresh and with the very best of ingredients. Without any adornments. That is his philosophy.
That is also precisely the way Emilio is himself: restrained and modest, without the slightest allure of stardom. The fact that DER SPIEGEL news magazine devoted an entire article to just one of his many dishes; or that actor Till Schweiger had him specially flown to Hamburg just in order to give instructions to the kitchen brigade at his restaurant; all that is not even visible when you gaze at Emilio. The Mexican has remained humble, modest, always with a smile, friendly and polite to all his guests and fans. And in the interim, those fans add up to a great many indeed.
Emilio’s taste-bursting creations, the Japanese fish dishes more than anything else, have the reputation of being thunderbolts and lightning. For more than a few holidaymakers, a visit to Emilio Innobar has become a indispensable element of every visit to Mallorca. And it is very seldom indeed that a guest leaves his restaurant in Palma de Mallorca who is not in raptures of enthusiasm. For some, it borders on witchcraft, the way Emilio – from so few ingredients, incorporated into such simple dishes – can create such fireworks of taste. The funny thing is, there isn’t any secret to it.
“The secret lies in my passion”, says Emilio himself, with a smile on his face, as always. Each and every guest has the chance to peek over the shoulder of the master while he is cooking-live. His wide-open kitchen is located right in the middle of the guest premises of the restaurant where everyone can observe how Emilio prepares his dishes with absolute dedication.
As multi-cultural as the dishes are, which the chef is so delighted to present to his guests in resonant, flowery and far-reaching ways, that is the way he is himself. Emilio hails from Mexico, speaks six languages, lived and learned his trade in the U.S., Germany and even spent 12 years in Japan. This resumé is reflected in his dishes today. On his ever-changing, ever-new menus can be found the finest Japanese sashimi, directly adjacent to Latin American cevice, Mexican meat dishes and Austrian Kaiserschmarrn.