The gastronomy offered by Zafiro Hotels is part of the experience that has convinced thousands of guests from all over the world. Gastronomy born from simplicity and authenticity, using only high-quality products that have been carefully selected for each menu and each restaurant, at all the establishments.

In charge of bringing harmony, aroma and flavour to this complex network is Christian Navarro Sutherland, the company's executive chef and current chef at hotel Zafiro Can Picafort. As his double last name would suggest, Christian's very DNA contains the perfect combination of Andalusian and Ango-Saxon character, an exotic mix that he has managed to bring into his kitchen and turn into a personal stamp that distinguishes him as one of the leading chefs within the hotel business on Mallorca.

Christian has been a part of Zafiro Hotels for eight years, and his work as a chef can be noted in the gastronomic line of the chain. It shows a clear commitment to eclectic cuisine where a Mediterranean influence is combined with solid international inspiration based on the most authentic parts of each culture.

What would a normal working day look like for you, and what is the most complex/demanding part of your job?

My everyday work is placing orders, prepare staff schedules, check merchandise, check health records, check the buffet and take care of the staff. The most demanding part is usually the staff; throughout the day you listen to lots of people and you learn from all of them.

Speaking of Zafiro Palace gastronomy, what differentiates it from that of other restaurants?

The main difference would be the efficiency when our guests are served. We also use high-quality products and a lot of love goes into the preparation of each dish, paired with our wonderful facilities. These are the basic ingredients of the gastronomy on offer at Zafiro Palace Palmanova and Zafiro Palace Alcudia, and it will be the same at the new Zafiro Palace Andratx.

How do you cater for the tastes of all guests in the different menus at hotels that belong to Zafiro Hotels?

To tell you the truth, elaborating menus is an arduous task that takes a lot of time and knowledge. In order to satisfy all, or almost all, of our guests' needs, we try to prepare all kinds of dishes with the greatest number of culinary techniques. We also try to include gastronomic offers from all over the world (Italy, China, Japan, South America, etc.)

What trends currently dominate the gastronomic part of Zafiro Hotels?

At the moment we are incorporating Nikkei food trends in our restaurants, and those that dominate all around are Italian cuisine and steak house.

What does local Mallorcan produce bring to the menus of Zafiro Hotels?

The Mallorcan garden offers us truly excellent produce: high-quality products that allow us to get the best flavours in our dishes and make them as healthy as possible.

What are the most popular dishes among your guests?

A bit of everything. Mainly grilled meat, fish and vegetables. Italian food as well, like pasta and pizza. And, of course, our paellas.

To summarise, how would you define the gastronomy of Zafiro Hotels in 3 words?

High-quality, modern and healthy cuisine. This can be enjoyed in all the hotels that belong to the chain on Mallorca and it achieves maximum excellence at the 5-star choices in Palmanova, Alcudia and – soon – Andratx. The experience deserves it, for sure.