Pepe opened with his mother and aunts the restaurant, Vicent's journey began twenty years ago. Some of the professionals in this island grew and learned the culinary business from the kitchen and tables of this restaurant.
There have been generational change but not the philosophy. "we Still have days, like Sundays, bank holidays or special events, where we have the support of the veterans," Ramis says.
The quality of the products, the freshness of the fish, especially from the area; care in its preparation, and management of the tricks to give perfection on each of the dishes, make S'Espartar one of the best restaurants on the island.
"For the fish we nourish ourself from our fishermen, especially in the area. One of our cousins, Jaume, works on the boats of San Antonio and is one of our major suppliers," assert their owners
A line of work which we have maintained throughout these twenty-five years.