At Zaranda, the story begins before you even sit down at the table. It all starts in the bar, amidst the first few bites and an atmosphere that hints at more than it reveals: leather, carefully arranged objects, and a narrative that unfolds at its own leisurely pace.

Fernando Pérez Arellano’s restaurant stands on the site of a former tannery, a starting point that significantly shapes what follows. Located in La Calatrava, within the exclusive Hotel Es Princep, in one of Palma’s oldest neighbourhoods, this spot by the sea was for centuries home to workshops where leather was transformed into a noble material.

The experience unfolds across three distinct spaces, including the kitchen itself, and is structured around two menus: A flor de piel (12 courses) and Plena flor (17 courses). Each dish engages with this world of leather through textures, techniques and finishes, supported by a small menu on the table that connects material and creation. Its cuisine, awarded a Michelin star and a Repsol sun, refines the ingredient until it becomes memory, gesture and narrative. Gastronomy that is not only tasted, but unfolds through touch and memory.