Slow Food, Strong Roots
Interview with Maria Solivellas of Ca Na Toneta - Green Michelin Star Restaurant
Tucked away in the peaceful village of Caimari, in the heart of Mallorca’s Serra de Tramuntana mountains, lies Ca na Toneta - a culinary sanctuary that is as much about identity and heritage as it is about food. At its helm is Maria Solivellas, a pioneer of Slow Food and sustainable gastronomy, whose work has become a heartfelt homage to the land, traditions, and flavours of Mallorca. In this intimate interview, Maria invites us into her world, where cooking is storytelling, sustainability is second nature, and each ingredient carries the soul of the island.
By Mar Piris
25/08/25
What mysteries lie hidden in Ca na Toneta, that charming little village house located in the wonderful town of Caimari, in the heart of the Serra de Tramuntana mountains, where everything seems to have sprung from the roots that sustain you as an ambassador of 100% Mallorcan Slow Food gastronomy?
Well, more than a mystery, at Ca na Toneta what we try to preserve is a truth, a reality. I believe that what is truly found in our house is a deep, honest work to understand who we are, where we come from, and where we are going. And we do so from where we are: a small house in a small village, at the foot of the Serra de Tramuntana mountains. From that place, we explain, in a simple and coherent way, exactly that: who we are, where we come from, and where we want to go.
If you had to represent the essence of Mallorca in a single dish, using only products from the island, what would you create and what story would you tell with it?
Well, that's precisely what my job is about: telling stories through food, the product, and its transformation. But you're making it very complicated for me, because Mallorca is so rich that it's almost impossible to summarise it in a single dish, or even a single ingredient. We're fortunate to have incredible biodiversity and a very rich culinary culture, the fruit of all the civilisations that have passed through the island over the centuries.
All this wealth shapes a complex, profound identity, and of course, it's very difficult to summarise. I think each season has its own character, you know? Its dishes, its ingredients... each season speaks of a different Mallorca, and that's why I prefer to think there isn't a single dish that represents everything, but rather many small gastronomic stories throughout the year.
What has been the biggest challenge of working in the kitchen with a sustainable and ethical approach? What role does waste play in your kitchen?
Working from a sustainable and ethical approach has been, more than a challenge, a constant learning process. I learned all of this by observing how our ancestors related to the land and food. From there, by studying traditional heritage in depth and understanding how the ancient inhabitants of this island lived, I understood concepts that we consider very relevant today, such as sustainability, circularity, and ethics.
In the end, what I've done is, in reality, copy those ancient islanders who left us this treasure of a well-kept land. Look, the dry-stone "marges" in the Serra de Tramuntana are a beautiful example of this: a landscape altered by humans, yes, but with the utmost respect. This inherited common sense is what we try to apply to everything we do, always observing and assessing the impact of our activity on the environment, the community, culture, health... on everything that gastronomy achieves, which is much more than we sometimes imagine.
As for waste, we are also working intensively on that aspect. Our goal is to minimise it as much as possible. For example, we've started a line of non-alcoholic beverages that allows us to use these kitchen scraps. It also responds to a growing trend of people who don't want or can't consume alcohol. Thus, we develop non-alcoholic pairings based on fermentations made with these leftovers. It's complex work, but very beautiful, and it's giving us really good results.
Do you have strategies to minimise our environmental impact?
More than strategies as such, what we have is a way of being, living, and working. As I said before, it's about constantly observing and assessing the impact our activity has on the environment, the community, and everything we touch. This analysis is ongoing. We don't follow a fixed formula, but rather we are always attentive, reviewing, questioning, and seeking ways to do things better. It's a daily exercise in awareness, rather than a one-off strategy. It's, ultimately, a constant attitude of respect and commitment.
Continuing with your philosophy at Ca na Toneta, just last year you were awarded the Green Michelin Star…
Yes, last year we received the Green Star, a recognition that honours gastronomic excellence based on sustainability. We are incredibly excited to have a distinction like this because it puts the spotlight precisely on what matters most to us in gastronomy.
We firmly believe that the future—also in the kitchen—will either be green or it won't be at all .
If you could cook hand in hand—or four-handed—with any person or chef in the world, living or deceased, who would it be?
Without a doubt, I would have loved to cook for Pope Francis. Even more than preparing a meal for him, I would have cherished having him by my side in the kitchen—perhaps even as my assistant. I’d let him choose the menu, cook whatever he desired, and simply enjoy his presence while I worked. That, to me, would have been something truly special. Sadly, it’s no longer possible, but he’s the first person who comes to mind, and the one I would have most liked to share that experience with.
Maria Solivellas doesn’t just serve meals - she serves memory, heritage, and hope. At Ca na Toneta, every dish tells a story not only of Mallorca's past but also of the conscious future she is helping to shape. Her work is a powerful reminder that food can be a form of activism, a declaration of values, and, above all, an act of love.
CARRER DE S’HORITZ., 21, 07314 CAIMARI | T. 971 51 52 26 | WWW.CANATONETA.COM
What has been the biggest challenge of working in the kitchen with a sustainable and ethical approach? What role does waste play in your kitchen?
Working from a sustainable and ethical approach has been, more than a challenge, a constant learning process. I learned all of this by observing how our ancestors related to the land and food. From there, by studying traditional heritage in depth and understanding how the ancient inhabitants of this island lived, I understood concepts that we consider very relevant today, such as sustainability, circularity, and ethics.
In the end, what I've done is, in reality, copy those ancient islanders who left us this treasure of a well-kept land. Look, the dry-stone "marges" in the Serra de Tramuntana are a beautiful example of this: a landscape altered by humans, yes, but with the utmost respect. This inherited common sense is what we try to apply to everything we do, always observing and assessing the impact of our activity on the environment, the community, culture, health... on everything that gastronomy achieves, which is much more than we sometimes imagine.
As for waste, we are also working intensively on that aspect. Our goal is to minimise it as much as possible. For example, we've started a line of non-alcoholic beverages that allows us to use these kitchen scraps. It also responds to a growing trend of people who don't want or can't consume alcohol. Thus, we develop non-alcoholic pairings based on fermentations made with these leftovers. It's complex work, but very beautiful, and it's giving us really good results.
Do you have strategies to minimise our environmental impact?
More than strategies as such, what we have is a way of being, living, and working. As I said before, it's about constantly observing and assessing the impact our activity has on the environment, the community, and everything we touch. This analysis is ongoing. We don't follow a fixed formula, but rather we are always attentive, reviewing, questioning, and seeking ways to do things better. It's a daily exercise in awareness, rather than a one-off strategy. It's, ultimately, a constant attitude of respect and commitment.
Continuing with your philosophy at Ca na Toneta, just last year you were awarded the Green Michelin Star…
Yes, last year we received the Green Star, a recognition that honours gastronomic excellence based on sustainability. We are incredibly excited to have a distinction like this because it puts the spotlight precisely on what matters most to us in gastronomy.
We firmly believe that the future—also in the kitchen—will either be green or it won't be at all .
If you could cook hand in hand—or four-handed—with any person or chef in the world, living or deceased, who would it be?
Without a doubt, I would have loved to cook for Pope Francis. Even more than preparing a meal for him, I would have cherished having him by my side in the kitchen—perhaps even as my assistant. I’d let him choose the menu, cook whatever he desired, and simply enjoy his presence while I worked. That, to me, would have been something truly special. Sadly, it’s no longer possible, but he’s the first person who comes to mind, and the one I would have most liked to share that experience with.
Maria Solivellas doesn’t just serve meals - she serves memory, heritage, and hope. At Ca na Toneta, every dish tells a story not only of Mallorca's past but also of the conscious future she is helping to shape. Her work is a powerful reminder that food can be a form of activism, a declaration of values, and, above all, an act of love.
CARRER DE S’HORITZ., 21, 07314 CAIMARI | T. 971 51 52 26 | WWW.CANATONETA.COM