• best rate guaranteed
  • welcome package
  • early check in & late checkout*
  • Room upgrade*

(*) Subject to availability



The extraordinary”

The restaurant, with breathtaking views to the meditarrean sea offers a wonderful terrace to celebrate our gastronomy.

There and at the hands of our Restaurant Team, you will be able to taste an enriched and avant-garde cuisine elaborated in an innovative way and with the best ingredients of our Mediterranean cuisine.

our CHEF

David Moreno

David Moreno studied Gastronomy in his native Mexico at the ‘Le cordon bleu’, after which he dedicated himself to continue his training and discovering other types of gastronomy all over the world: in Argentina, Thailand, Japan and Canada, until he landed in Barcelona. There, he wanted to be trained as a pastry chef, which he did at the only school dedicated exclusively to desserts in the world: ‘Espai Sucre’. In Barcelona, he was a part of the kitchen team of the restaurant ‘Dos palillos Barcelona’, where he was able to walk the path down to the achievement of a Michelin star with the team.

He decided to continue his personal and professional growth by moving to Mallorca, where he got an invitation to work with the chef Andreu Genestra, with whom he shared experiences and knowledge for four enriching years. He started as head pastry chef and just three months later he assumed the role of head chef. During this period, the restaurant obtained several recognitions, such as a Michelin star and two Repsol suns. Andreu was a great teacher for him and since then, a great friend.

For David, the connection with the island was magical, as he immediately felt integrated and attracted by its gastronomy. In 2019, he started leading the kitchen of Can Simoneta’s restaurant, where he landed with an innovative proposal to merge the cuisine of Mallorca with his deep Mexican roots in a creative and captivating project.

David offers guests and visitors a surprising menu and encourages diners to experiment and try new flavours; to discover Mexico alongside the local products of the island, merging two cuisines, with his own personal style.

Cooking is a way of life for David. "This restaurant is successful because we all understand that this is a life project. We do what we love, we bring the best of ourselves every day to work. There’s no better way to run a successful restaurant than by doing it with passion and dedication".



Playing a fundamental role in the team at Can Simoneta you’ll find Nene García, a tireless and enthusiastic worker. Since the very start of this project in 2009, Nene has been searching and aiming for excellence and continuous improvement in service. As a specialized Sommelier, he’s capable of providing our dear guests and visitors with the ideal pairing and a complete gastronomic experience.

Trained at the Spanish Tasting School in Madrid (Escuela Española de Cata), completing different courses such as Wset 2 with distinction; Wset level 3; Wset Sake; Sparkling Lover and ‘freak from Jerez’. He has also participated in various sommelier contests, winning the Cava Championship in 2017.

Honesty, an open communication with the client, professionalism, commitment and flexibility are his hallmarks and a benchmark for the entire great team that walks by his side every day and makes it possible to offer a service that is offered from the heart, managing to be both - personalized and professional.

A la carta

The restaurant, recommended in the Guide Michelin has a long list of spectacular wines. More than 350 references with the best labels of the Island, special editions, singular wines, cavas and champagne, both from small local producers, as well as from the best national and international wineries.


It offers a varied menu for lunch. With fresher and lighter options and the presence of local products and influences from Mexico, it’s perfect for a quick bite or a long lunch by the sea.


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