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From the kitchens of Petunia in Ibiza, Chef Baltasar Rigo tells us about his career path and his close ties with the Balearic Islands, its traditions and traditional dishes.
From the kitchens of Petunia in Ibiza, Chef Baltasar Rigo tells us about his career path and his close ties with the Balearic Islands, its traditions and traditional dishes.
I started at IES Juniper Serra in Palma de Mallorca. After my training, I did my first season as a Chef at the 5* Nixe Palace Hotel in Palma, where I learned about the kitchen brigade system and mastered the basics of the profession. Keen to develop further, I chose to train in Bilbao, the home of gastronomy, by joining the one Michelin star Bistró Guggenheim alongside Josean Alija. My time there was a revelation: I learned that constant commitment, passion and high standards are essential to achieving excellence. In the pursuit of learning, I joined Albert Adrià’s team at the one Michelin star Pakta restaurant in Barcelona. This was a career-defining experience: I developed my attention to detail, refined my creativity and learned the art of high-end kitchen management. It was at that point that I began to take on more responsibility; I developed maturity and gained managerial skills which I then put into practice at several prestigious restaurants in Mallorca, such as Fontsanta, Finca Serena and Can Ferrereta.
I started at IES Juniper Serra in Palma de Mallorca. After my training, I did my first season as a Chef at the 5* Nixe Palace Hotel in Palma, where I learned about the kitchen brigade system and mastered the basics of the profession. Keen to develop further, I chose to train in Bilbao, the home of gastronomy, by joining the one Michelin star Bistró Guggenheim alongside Josean Alija. My time there was a revelation: I learned that constant commitment, passion and high standards are essential to achieving excellence. In the pursuit of learning, I joined Albert Adrià’s team at the one Michelin star Pakta restaurant in Barcelona. This was a career-defining experience: I developed my attention to detail, refined my creativity and learned the art of high-end kitchen management. It was at that point that I began to take on more responsibility; I developed maturity and gained managerial skills which I then put into practice at several prestigious restaurants in Mallorca, such as Fontsanta, Finca Serena and Can Ferrereta.
In a perfect world, my dream menu would include teardrop peas, artichokes, mushrooms, figs, black truffle, cured Mahón cheese, sobrasada (traditional Balearic cured sausage), prawns, Corb fish, wildfowl and black suckling pig
In a perfect world, my dream menu would include teardrop peas, artichokes, mushrooms, figs, black truffle, cured Mahón cheese, sobrasada (traditional Balearic cured sausage), prawns, Corb fish, wildfowl and black suckling pig
Balearic cuisine is a wonderful expression of the Mediterranean spirit, rooted in time-honoured traditions, and deeply connected to local, fresh and seasonal products: fish, meat, charcuterie, vegetables and indigenous herbs. Honouring this heritage involves much more than preserving these iconic recipes; it also means elevating the origin and quality of these ingredients, which epitomise the expertise and knowledge that have been passed down by our ancestors. Culinary traditions have an invaluable cultural significance and deserve to be protected and perpetuated. Every region should celebrate its roots, even in the era of globalisation. Even though I enjoy fusion cuisine, I always take care not to alter the essence of this culinary legacy. By using modern techniques, Balearic cuisine can explore new horizons while remaining loyal to its roots.
Balearic cuisine is a wonderful expression of the Mediterranean spirit, rooted in time-honoured traditions, and deeply connected to local, fresh and seasonal products: fish, meat, charcuterie, vegetables and indigenous herbs. Honouring this heritage involves much more than preserving these iconic recipes; it also means elevating the origin and quality of these ingredients, which epitomise the expertise and knowledge that have been passed down by our ancestors. Culinary traditions have an invaluable cultural significance and deserve to be protected and perpetuated. Every region should celebrate its roots, even in the era of globalisation. Even though I enjoy fusion cuisine, I always take care not to alter the essence of this culinary legacy. By using modern techniques, Balearic cuisine can explore new horizons while remaining loyal to its roots.
Olive oil is an essential ingredient in my kitchen. More than a simple cooking oil, it represents the heart of Mediterranean gastronomy. Its history is intertwined with our culinary traditions, travelling across the centuries like a cherished legacy.
Olive oil is an essential ingredient in my kitchen. More than a simple cooking oil, it represents the heart of Mediterranean gastronomy. Its history is intertwined with our culinary traditions, travelling across the centuries like a cherished legacy.
My inspiration comes from the wealth of culinary traditions pertaining to the island, the flora and fauna and landscapes, the flavours that remind me of my childhood, but also from my experiences and my passion for the avant-garde. I like to add a touch of modernity without ever betraying the essence of a product or recipe. My goal is to strike a balance between tradition and innovation, and to surprise and thrill our diners. Each dish is created around a main ingredient, always fresh and in season. I then combine it with other elements which enhance its flavour and weave a common theme. Lastly, by making use of modern techniques, I add the finishing touches to the textures and presentation, while remaining loyal to the origins of the cuisine that inspires me.
My inspiration comes from the wealth of culinary traditions pertaining to the island, the flora and fauna and landscapes, the flavours that remind me of my childhood, but also from my experiences and my passion for the avant-garde. I like to add a touch of modernity without ever betraying the essence of a product or recipe. My goal is to strike a balance between tradition and innovation, and to surprise and thrill our diners. Each dish is created around a main ingredient, always fresh and in season. I then combine it with other elements which enhance its flavour and weave a common theme. Lastly, by making use of modern techniques, I add the finishing touches to the textures and presentation, while remaining loyal to the origins of the cuisine that inspires me.
Sobrasada is one of the ingredients that best reflects Mallorcan cuisine and it has significant cultural and traditional importance for the island’s residents. It’s a cured sausage containing pork, paprika, salt and spices, traditionally made in many local homes and by small-scale producers. For Mallorcans, sobrasada is not just a food, it’s a symbol of their identity and their history.
Sobrasada is one of the ingredients that best reflects Mallorcan cuisine and it has significant cultural and traditional importance for the island’s residents. It’s a cured sausage containing pork, paprika, salt and spices, traditionally made in many local homes and by small-scale producers. For Mallorcans, sobrasada is not just a food, it’s a symbol of their identity and their history.
I like to cook burballes de caza, a little-known traditional dish made with Mallorcan pasta, similar to tagliatelle with frilly edges. But my real speciality has to be rice, in all its forms. This humble yet essential ingredient perfectly embodies the versatility and richness of gastronomy. With rice, I can express both my creativity and my connection to culinary traditions. Behind its apparent simplicity, rice conceals a wealth of possibilities, whether through a combination of flavours, textures or cooking techniques. Working with rice is always a thrilling challenge; it’s a subtle balance between mastery and sensitivity, which can enhance any dish.
I like to cook burballes de caza, a little-known traditional dish made with Mallorcan pasta, similar to tagliatelle with frilly edges. But my real speciality has to be rice, in all its forms. This humble yet essential ingredient perfectly embodies the versatility and richness of gastronomy. With rice, I can express both my creativity and my connection to culinary traditions. Behind its apparent simplicity, rice conceals a wealth of possibilities, whether through a combination of flavours, textures or cooking techniques. Working with rice is always a thrilling challenge; it’s a subtle balance between mastery and sensitivity, which can enhance any dish.
If Es Vedrà organised a dinner and I was the chef, I would dream up a menu in homage to this mythical rock and its wild landscape. The menu would be based on goat, as these animals have historically inhabited the island, which grants the dish a deep connection to its heritage. To enhance the flavours, I would add local aromatic herbs like wild thyme, rosemary and lavender to bring out the true flavours of the land. To complement the earthiness of the goat meat, I would also add sea urchin, a delicacy that’s found in the surrounding waters whose salty freshness would counter the richness of the meat. This combination would not only honour the island’s natural resources but also create a unique gastronomic experience which would bring together the flavours of land and sea.
If Es Vedrà organised a dinner and I was the chef, I would dream up a menu in homage to this mythical rock and its wild landscape. The menu would be based on goat, as these animals have historically inhabited the island, which grants the dish a deep connection to its heritage. To enhance the flavours, I would add local aromatic herbs like wild thyme, rosemary and lavender to bring out the true flavours of the land. To complement the earthiness of the goat meat, I would also add sea urchin, a delicacy that’s found in the surrounding waters whose salty freshness would counter the richness of the meat. This combination would not only honour the island’s natural resources but also create a unique gastronomic experience which would bring together the flavours of land and sea.
If you could only eat one food for the rest of your life, what would it be?
Eggs.
Which dish do you make for your friends when they come round for dinner?
Black suckling pig with grouper, a Mallorcan recipe.
If you met someone who had never tasted Spanish cuisine, which dish would you impress them with?
From Spanish cuisine, I would serve paella. From Balearic cuisine, I would serve caldereta de llagosta, a lobster stew, and typical Menorcan dish.
If you yourself were an ingredient, which one would you be and why?
If I were an ingredient, I would be olive oil, because it’s indispensable in Spanish cuisine; it’s versatile and it always adds a special touch.
Which is your favourite word in the culinary dictionary?
Mise en place (everything in its place).
Are you a night owl or an early bird?
I consider myself an adaptable person: so I’m neither particularly one nor the other. As head chef, I have to be prepared to work at different times based on the demands of the day, and so I can adapt my routine as necessary. But during my free time, I like to get up early to make the most of the day and then go to bed early.
How would you describe your work in one phrase?
My work is demanding, creative, exciting and rewarding, because it allows me to turn each challenge into a unique experience.
Sea, countryside or mountain?
The sea.
What’s your favourite travel destination and your dream destination?
Japan.
One word to finish on:
Passion.
If you could only eat one food for the rest of your life, what would it be? Eggs.
Which dish do you make for your friends when they come round for dinner? Black suckling pig with grouper, a Mallorcan recipe.
If you met someone who had never tasted Spanish cuisine, which dish would you impress them with? From Spanish cuisine, I would serve paella. From Balearic cuisine, I would serve caldereta de llagosta, a lobster stew, and typical Menorcan dish.
If you yourself were an ingredient, which one would you be and why? If I were an ingredient, I would be olive oil, because it’s indispensable in Spanish cuisine; it’s versatile and it always adds a special touch.
Which is your favourite word in the culinary dictionary? Mise en place (everything in its place).
Are you a night owl or an early bird? I consider myself an adaptable person: so I’m neither particularly one nor the other. As head chef, I have to be prepared to work at different times based on the demands of the day, and so I can adapt my routine as necessary. But during my free time, I like to get up early to make the most of the day and then go to bed early.
How would you describe your work in one phrase? My work is demanding, creative, exciting and rewarding, because it allows me to turn each challenge into a unique experience.
Sea, countryside or mountain? The sea.
What’s your favourite travel destination and your dream destination? Japan.
One word to finish on: Passion.
