{"id":106276,"date":"2026-07-09T10:43:02","date_gmt":"2026-07-09T08:43:02","guid":{"rendered":"https:\/\/gastronomicament.cat\/?p=106276"},"modified":"2026-07-09T10:43:09","modified_gmt":"2026-07-09T08:43:09","slug":"toni-ferriol-el-xef-que-reinterpreta-mallorca-amb-subtils-influencies-asiatiques","status":"publish","type":"post","link":"https:\/\/gastronomicament.cat\/es\/toni-ferriol-el-xef-que-reinterpreta-mallorca-amb-subtils-influencies-asiatiques","title":{"rendered":"Toni Ferriol, el xef que reinterpreta Mallorca amb subtils influ\u00e8ncies asi\u00e0tiques"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">La cuina de&nbsp;<strong>Toni Ferriol&nbsp;<\/strong>no neix d&#8217;una moda ni de recerca de fusi\u00f3 for\u00e7ada. Sorgeix dels llocs on ha treballat, dels sabors que l&#8217;han marcat i d&#8217;una manera molt personal d&#8217;entendre la cuina mallorquina. A&nbsp;<strong>Salic\u00f2rnia<\/strong>, el&nbsp;<strong>restaurant d&#8217;Hotel Honucai<\/strong>, el xef ha constru\u00eft una cuina on la Mediterr\u00e0nia segueix essent el centre, per\u00f2 on apareixen detalls asi\u00e0tics que aporten profunditat, frescor i contrast. \u201cIntent que tot tingui un sentit mallorqu\u00ed\u201d, resumeix Ferriol.<br><br>Al llarg de la seva traject\u00f2ria ha treballat en algunes de les cuines que l&#8217;han influ\u00eft m\u00e9s dins i fora de l&#8217;illa, com&nbsp;<strong>Evo amb Santi Santamaria a Barcelona<\/strong>; el restaurant&nbsp;<strong>Alejandro<\/strong>, juntament<strong>&nbsp;amb Alejandro S\u00e1nchez, a Roquetas de Mar<\/strong>;&nbsp;<strong>El Pi (avui dia desaparegut) de l&#8217;hotel Formentor, amb Jos\u00e9 Manuel Bellido<\/strong>; o&nbsp;<strong>Can Amer, amb Tomeu Torrens<\/strong>.<br><br>Tot i que avui aquests matisos formen part natural de molts dels seus plats, Ferriol explica que aquest inter\u00e8s va apar\u00e8ixer a poc a poc al llarg de la seva traject\u00f2ria professional. El contacte amb diferents cuines i maneres de treballar el va fer descobrir noves maneres d&#8217;entendre els marinats, les esp\u00e8cies i l&#8217;equilibri de gustos.<br><br>A Salic\u00f2rnia, aquesta influ\u00e8ncia apareix a trav\u00e9s de confitats, coents mesurats i combinacions que cerquen aportar frescor i profunditat sense perdre la identitat mediterr\u00e0nia. \u00ab<strong>Els marinats ben fets donen un toc molt fresc i molt personal. <\/strong><strong>I les esp\u00e8cies i el coent permeten jugar molt\u00edssim amb els matisos<\/strong>\u00ab, explica.<br><br>Ferriol assenyala plats com la corbina, la&nbsp;<strong>croqueta de frit<\/strong>&nbsp;o la&nbsp;<strong>bomba d&#8217;alvocat farcida de t\u00e0rtar de tonyina vermella, menta i remolatxa liofilitzada<\/strong>&nbsp;com algunes de les elaboracions que millor representen la seva proposta actual. Els&nbsp;<strong>arrossos&nbsp;<\/strong>segueixen sent tamb\u00e9 alguns dels plats m\u00e9s demanats de la carta. Fins i tot receptes m\u00e9s cl\u00e0ssiques incorporen petits detalls inesperats, com uns&nbsp;<strong>xiitakes adobats al steak t\u00e0rtar<\/strong>.<br><br>A les postres tamb\u00e9 apareixen refer\u00e8ncies reconeixibles de l&#8217;illa reinterpretades des d&#8217;una mirada m\u00e9s contempor\u00e0nia, com l&#8217;<strong>ensa\u00efmada en textures o el gat\u00f3 acompanyat de fruita de la passi\u00f3 i gelat de mascarpone<\/strong>.<br><br>La seva manera de crear tamb\u00e9 reflecteix una cuina viva i compartida.&nbsp;<strong>Les idees neixen en conversa amb l&#8217;equip i evolucionen a trav\u00e9s de proves<\/strong>, ajustaments i noves perspectives. \u201cPrimer pensem qu\u00e8 cercami despr\u00e9s comen\u00e7am a donar-li forma entre tots\u201d, explica.<br><br>Haver crescut al centre de Mallorca tamb\u00e9 continua present a la seva manera de cuinar. Ferriol parla de records, sabors i maneres d&#8217;entendre el menjar que reapareixen constantment als seus plats. \u00abHi ha coses que et fan cuinar d&#8217;una determinada manera gaireb\u00e9 sense adonar-te&#8217;n\u00bb, explica.<br><br>Salic\u00f2rnia \u00e9s el restaurant de l&#8217;<strong>Hotel Honucai<\/strong>, situat a la Col\u00f2nia de Sant Jordi, al sud de Mallorca. La&nbsp;<strong>seva proposta combina cuina mediterr\u00e0nia contempor\u00e0nia, arrossos, producte local i subtils influ\u00e8ncies asi\u00e0tiques en una ubicaci\u00f3 privilegiada davant del port<\/strong>. El restaurant estructura la seva oferta entre carta de migdia i nit, adaptant l&#8217;experi\u00e8ncia a diferents moments del dia davant del mar.&nbsp;<strong>Obert tant a hostes com a p\u00fablic local, s&#8217;ha consolidat com un dels restaurants davant del mar de refer\u00e8ncia a la zona de la Col\u00f2nia de Sant Jordi<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Al restaurant Salicornia elabora una cuina marcada pels marinats, les esp\u00e8cies i el producte local<\/p>\n","protected":false},"author":1,"featured_media":106281,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"gallery","meta":{"_acf_changed":false,"_swt_meta_header_display":false,"_swt_meta_footer_display":false,"_swt_meta_site_title_display":false,"_swt_meta_sticky_header":false,"_swt_meta_transparent_header":false,"footnotes":""},"categories":[692,940,955],"tags":[],"coauthors":[2053],"class_list":["post-106276","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-actualitat","category-inici","category-reportatges-i-novetats","post_format-post-format-gallery"],"acf":{"gallery":[106281,106277],"home_date":{"home_begin_date":"20260709","home_end_date":"20260716"}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Toni Ferriol, el xef que reinterpreta Mallorca amb subtils influ\u00e8ncies asi\u00e0tiques - 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