Marco Di Loreto
Marco Di Loreto has become a prominent figure in picturesque Palma de Mallorca’s restaurant sector, blazing a trail to success and excellence on the island’s vibrant food scene. The creation of Grupo Anima is testament to the Italian businessman’s vision and skill at combining the culture and flavours of the Mediterranean with culinary innovation.
His adventurous and inquisitive spirit led him to move to Mallorca in 1986 when he was just 25 years old. It meant setting off on a journey that would completely change his destiny ‒ and that of the island’s food culture. Opening what would become the legendary Tristán restaurant in Puerto Portals, he was a forerunner of nouvelle cuisine in Mallorca, igniting a spark that would lead to a culinary revolution in the region. Di Loreto describes this period with the wisdom of someone who has forged paths where none existed before: “My criteria is discipline, sacrifice, and plenty of passion. You don’t get anywhere without passion.”
His reputation, cemented by experience that extends far beyond Mallorca and has led him to places such as Japan and Germany, was consolidated with restaurants that have won Michelin stars under his management. With a clarity of vision when creating concepts and a deep aversion to conformity, he returned to the island with one purpose: “I’ve always been extremely farsighted when it comes to creating concepts. I like creating things that didn’t exist before. Perhaps people don’t appreciate all the work behind it... But there’s lots of work. And you also have to be bold enough to take a gamble on something.”
I’ve always been extremely farsighted when it comes to creating concepts
Today, Di Loreto heads an emporium of flavours with restaurants Mar de Nudos, Nudos Atelier, Anima Beach, and Nudos Sky. Each one reflects his philosophy and a passion for offering not just dishes, but truly memorable experiences. Di Loreto is determined to endorse diversity, holding out against the fusion cooking trend and creating spaces where you can sample the best of Mediterranean and Asian cooking separately. “We don’t like fusion dishes, we prefer to create different concepts... My idea is to offer experiences and emotions at places where you can try different things as a customer.”
Food at Mar de Nudos showcases creativity, with flavours from Japan and the Mediterranean, and Di Loreto’s Italian inheritance naturally also has a firm presence at the restaurant. He enthusiastically describes it as “a mixture of cuisines: Japanese, Mediterranean, and Italian. But not fusion: I hate fusion!” This approach has seen him enthral both locals and visitors to the island alike, who seek out dishes, such as the famous truffle pasta, that pay tribute to his roots and the wealth of flavours that Di Loreto has brought together over his extensive career.
His success as a businessman and restaurateur is grounded in his skill at igniting the spark of innovation and his thorough understanding of the need to constantly evolve: “I don’t think you can ever relax. The worst thing that can happen in this sector is when you lose sight of your business. That’s where the problems come from. You have to rethink everything each day. It’s ongoing work.”
According to Di Loreto, Mallorca is currently a crucible where young culinary talent and an interest from locals and international visitors in top quality gourmet experiences have found fertile ground. “Food in Mallorca has generally improved a great deal. There’s lots of potential and lots of young chefs who are doing things really well now. We’re at the point we wished we were at in the ‘90s. We finally have a public who visit the island in search of gourmet experiences, good hotels, and great service,” he explains.
Di Loreto’s investment in his team reflects his commitment to excellence: “I invest a lot in the professionals I work with; we’d be no one without the team”.
