The story
At the helm of Can Simoneta Gastronòmic is Chef David Moreno, a Mexican-born cook whose path has wound through Argentina, Thailand, Japan, and Canada. In Barcelona he trained at the pastry school Espai Sucre and worked at Dos Palillos, a restaurant that earned a Michelin star during his time there. He then moved to Mallorca, spending four years alongside Chef Andreu Genestra, rising from head pastry chef to head of kitchen during a period that brought Genestra a Michelin star and two Repsol suns. Since 2019, Moreno has directed the culinary vision at Can Simoneta, where he presents a creative menu that fuses the island’s Mediterranean produce with his Mexican heritage.
Can Simoneta Gastronòmic is a dedicated tasting‑menu space within the hotel, offering a single degustation called MENU MEXITERRANEO | 9600. The name hints at the crossing of the Mediterranean and Mexico, combining ingredients from the property’s own garden with modern cooking techniques. Each dish is intended to celebrate the meeting of two cultures. The restaurant is open for dinner, exclusively for adults, with a smart‑casual dress code. The setting, with air conditioning and outdoor seating, makes it comfortable year‑round. Its focus on wine pairing is supported by a dedicated team.
Nene García has been a fixture at Can Simoneta since 2009. A professional sommelier trained at the Escuela Española de Cata in Madrid, he holds WSET Level 3 (with distinction) and WSET Sake certifications, and won the Campeonato de Cava in 2017. His approach is defined by honesty, closeness, and a deep commitment to matching each plate with the right wine. García’s presence ensures that the tasting menu is accompanied by a carefully considered pairing, adding another layer to the experience.
This Michelin‑recommended restaurant in Capdepera offers a rare chance to taste Mallorcan ingredients through the lens of Mexican technique, in a setting that is both refined and welcoming.
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