At Son Xotano,
the Mallorcan landscape becomes flavour.
The gastronomic experience moves from daytime plates to dinner through local produce, seasonality and the quiet rhythm of a finca designed to be lived slowly.
MEET THE TEAM
At Son Xotano, the kitchen is guided by seasonality, restraint and a close relationship with the Pla de Mallorca and the people who cultivate it.
EXECUTIVE CHEF
JAIME GARCÍA PERFEX
He began his career in Mallorca’s traditional kitchens before working across Spain and exploring Asian cuisine. His cooking brings these influences together with a personal approach to Mallorcan gastronomy, combining local flavours with techniques from his journey.
RESTAURANT MANAGER
WILLIAM EDWARDS
His approach to hospitality is rooted in observation, teamwork and a desire to enhance the guest experience. He believes great service means understanding each person and adding thoughtful gestures that make every interaction feel natural and personal.
SOUS CHEF
DAVID UFARTE PEREZ
He has built his career in demanding kitchens including Martín Berasategui and Lu Cocina y Alma, alongside leading teams and gastronomic projects. His cooking combines classical and contemporary techniques with a strong respect for local produce, creating dishes that reflect their surroundings.
The rhythm of the finca
At Son Xotano, the kitchen follows the natural pace of Mallorca. Local produce, seasonal ingredients and Mediterranean tradition come together in a way of cooking that feels close to the land, the house and the calm rhythm of the finca.
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