Jhonatan Maldonado and his Bistro Essencia and Soul Menu: Tradition and Innovation in Perfect Harmony

Hailing from Viña del Mar, Chile, Jhonatan Maldonado arrived in Mallorca in 1989 with a burning passion for the culinary arts. His love for cooking began at a young age, inspired by his grandmother’s home-cooked stews in the small town of Nueva Aurora. By the time he was 10, he’d already set his sights on uncovering the secrets of cooking that would make him one of the greats. His training took him through the School of Hospitality in the Balearic Islands and several apprenticeships in Madrid, Mallorca, and Austria, working in Michelin-starred restaurants along the way.

Today, Jhonatan’s kitchen is a fusion of innovation and tradition, where local ingredients shine in Mediterranean dishes with a Chilean twist. He describes his craft as “pure magic,” believing that cooking has the power to lift someone’s spirits. Every dish reflects his roots and his dedication to sourcing locally, with a constant push for creative evolution.

Bistro Essencia and Soul Menu: Tradition and Innovation in Perfect Harmony

The Bistro Essencia and Soul Menu offers a sensory experience, blending the traditions of Chilean cuisine with the flavours of Mallorca. Jhonatan and his team have crafted a culinary journey, where each dish tells its own story, always with a creative, modern touch.

1. Appetisers: A burst of textures and flavours, served on an elegant stand like little jewels. Red prawn empanadas, black pork choripán, and the tartlet of spider crab with Mahón cheese are just a few of the bites that dazzle with perfect balance.
2. Wild Corvina Ceviche: A tribute to the sea, this dish brings Mallorca and Chile together on one plate. With ramellet tomato sorbet and pisco sour foam, it’s fresh and vibrant, ideal for enjoying on the restaurant’s terrace as the sun sets.
3. Carabinero Prawn: Cured in merken and served with citrus fruits like orange and grapefruit, this dish is as colourful as it is tasty. Caviar lime adds a crunchy, zesty pop, complementing the ají amarillo and carabinero mayonnaise.
4. Squid Veil: A deeper, more soulful dish that echoes traditional stuffed squid from Mallorca. The squid, delicately cooked, is served with its own pil pil sauce and squid ink powder, perfect for lovers of bold, sea-inspired flavours.
5. Lobster: Paired: with corn cream, beurre noisette foam, and caviar, this dish is a dance of refined, controlled flavours. A sublime combination that tips its hat to classic French cuisine with a modern twist.
6. Cap Roig Curanto: A modern take on the ancient Chilean dish, traditionally cooked in the earth. The "sea and mountain" broth is intense, balanced by a fresh tomato salad. This dish, which dates back over 11,000 years, honours the rich history of Chilean cooking.
7. Asado: A fitting finale, with Frisona beef matured to perfection, cooked on a rosemary-scented grill at your table. This brings the flavours of Chile and Mallorca together in one final fusion.
8. Olive Tree: A tribute to Mallorca’s olive groves, this show-stopping dessert combines black olive crumble, lemon peel and rosemary ice cream, and Ecuadorian chocolate for a deliciously unexpected contrast.

 

Es Trenc and Fine Dining: The Exclusive Experience at Fontsanta Restaurant

The Fontsanta restaurant is located just 3 kilometres from the famous Es Trenc beach, known for its sparkling white sand and crystal-clear waters. In this natural paradise, the hotel offers an exclusive experience with its “Es Refugi” service, allowing guests to savour the beauty of the surroundings alongside Jhonatan Maldonado’s unique, natural culinary creations.