Santa Chiara is renowned for its Contemporary Neapolitan Pizza, a modern reinterpretation of traditional Neapolitan dough. Run by “Il Maestro” Marcello Campanella and his family, their three restaurants across Palma draw on the latest trends from the Campania region and local produce from the island.

To put the work behind each pizza into context, the Campanella family’s recipe blends three types of flour and uses two types of pre-ferment to achieve a light, fluffy dough.

Their menu is ever-changing, with new dishes tailored to each season, prioritising high-quality PDO ingredients and fresh produce.

Damian and Fede bring modern cuisine to the dining room, creating a cheerful, youthful and slightly roguish atmosphere. They already have three restaurants in Palma (Calle Blanquerna 8, Plaza Raimundo Clar and Plaza Fortí 3). El Lab, their latest venture, opened a year ago with a concept focused mainly on delivery and takeaway, whilst maintaining a space designed to offer a more street-style and informal experience.

Over the years, the group has transformed the pizza scene in the Balearic Islands, earning a place among Europe’s best pizzerias – a distinction awarded by the world’s most prestigious guide, 50 Top Pizza.