David Moreno
The Mediterranean’s quiet revolution has a Mexican edge. And in its most prized artillery is a weapon of infallible flavour: the Aquanaria sea bass. In this sublime fish, chef David Moreno at Can Simoneta has found the perfect canvas on which to paint his new culinary concept—“Esencia Mexiterránea”—a sensory journey that combines the tradition of the Mallorcan coast with the techniques and soul of Mexico.
In an exceptional location on the edge of Canyamel cliffs, Can Simoneta is not a typical restaurant, it is an experience, a space where the landscape and the cuisine are at one with each other and where every bite tells a story intertwined between two seas. Ever since Moreno landed here six years ago, his cuisine has evolved to become a distinguishing discourse of its own: the Mexiterranean, a concept that this year reaches its maximum expression with the menu “Esencia Mexiterránea”.
Aquanaria: a jewel of the Atlantic conquering the Mediterranean
To speak of Aquanaria sea bass is to speak of consistency, supreme quality and a flavour that honours the purest essence of the sea. Raised in the rough waters of the Atlantic, the sea bass has been the best kept secret of some of the finest chefs in the world, and Moreno did not take long to fall in love with it: “The fish was a great discovery for us because it never disappoints. You always know that it will be high quality”.
At Can Simoneta, where 60 per cent of the clientele is foreign, the Aquanaria sea bass has turned out to be the perfect bridge between cultures: “It is a fish that everyone knows and that, in addition, allows us to play around in a culinary sense with no fear, because all the specimens are equal in quality and size”, says Moreno.
Can Simoneta’s new menu pays tribute to this versatile sea bass with two dishes that perfectly sum up the Mexiterranean spirit. The first is a green sea bass aguachile, where the fish’s healthy fat is balanced with the wild acidity of a classic Mexican dish. “The lime base counterbalances the fat of the sea bass very well, and then we top it off with sweet Mallorcan herbs in order to inject some of the island’s soul into the dish”, says the chef.
The second dish, marinated sea bass al pastor, is pure power and flavour: a nod to the iconic Mexican marinade of chillies and spices, cooked in a kamado, a Japanese grill that adds an irresistible smoky touch. “The fat of the sea bass, when cooked in the kamado, is incredible. A juicy interior full of flavour”, says Moreno enthusiastically.
We want people to experience the Mexiterranean to its fullest potential
From “Origin” to “Essence”: unbridled evolution at Can Simoneta
The food at Can Simoneta is not static. It is a journey that has been gaining speed and authenticity over the years. From its early days, when there was still a certain hesitance to show off its Mexican soul, to now, when Moreno wears his culinary identity on his sleeve: “We realized that we were not making Mediterranean cuisine with Mexican touches but quite the opposite. We make Mexican cuisine with Mediterranean touches”. This journey has been structured into different themed chapters. After “Origin” and “Between Two Worlds” comes “Esencia Mexiterránea”, a tasting menu that is the culmination of all the previous learning. A more open, more authentic concept that is more connected to the Balearic setting thanks to the incorporation of local producers and artisans. “This year we have gone a step further. We want people to experience the Mexiterranean to its fullest potential”, declares Moreno with pride.
The Can Simoneta experience is an invitation to discover the deepest heart of Mexico, eschewing the clichés of “street food” and delving into the culinary richness of Mexico’s coastlines, all under the influence of the serenity of the Mediterranean. “We live in a world where fast food has greatly simplified the perception of Mexican cuisine. We want people to know Mexico’s other side, the authentic one”, notes Moreno.
With its “Mexiterranean Essence” and its unconditional love for Aquanaria sea bass, Can Simoneta has established itself as a must-visit destination for those seeking a culinary experience that tastes of the sea, fire and passion without borders. Because at Can Simoneta, revolution is served on the plate. And it tastes like glory.
