An Interview with Bernat Pere Antoni
The founder of “Cuina de Sa Terra” in Sa Pobla
Bernat Pere Antoni, the founder of “Cuina de Sa Terra,” brings the rich culinary heritage of Sa Pobla to his clients’ homes, serving up the authentic flavours and traditions of Mallorca. Bernat’s passion for cooking goes beyond food—it’s a celebration of community, history, and the vibrant culture of his hometown. From the iconic arròs brut to traditional celebrations like Sant Antoni, he crafts each dish and event to capture the spirit of Sa Pobla, its land, and its people.
By Mar Piris
4/1/25
In this interview, we delve into Bernat’s journey and his unique vision of home-cooked Mallorcan cuisine as a personal, immersive experience for his guests.
Bernat, you’re from Sa Pobla, with deep family roots that span generations. How would you describe your town, its cuisine, and its people?
Sa Pobla has a vibrant identity, reflecting a strong sense of tradition and connection to the land. The people here are warm and sociable; they thrive on gatherings, celebrations, and, above all, great food. Our cuisine is rich and diverse, with every dish telling a story of its origins and the bounty of our land.
We pride ourselves on delicacies such as banderillas, fried dishes, kidneys, tripe, and loin with mushrooms and potato salad. However, if there’s one dish that epitomises Sa Pobla, it’s our renowned arròs brut. This unique rice dish bursts with flavour, thanks to its blend of free-range chicken, duck, pork, and even seafood like cuttlefish and prawns. It’s made with Bomba rice from S’Albufera, a variety that retains its structure while absorbing the rich broth beautifully.
What sets this rice apart is the irrigation water from S’Albufera, which combines sweet currents from the Serra de Tramuntana with a hint of salinity from the sea. This harmony of elements creates a distinctive and sensory culinary experience that captures the soul of our land and people.
You’ve had a varied career—from the automotive sector to running bars and a sports centre café. How did your journey into cooking begin?
My love for cooking ignited in my teenage years. At just 15, I started gathering with family and friends to prepare arròs brut, fideus, and torradas. Coming from a large family—57 of us—I’ve always been the one responsible for cooking, a role I cherish.
The traditions of Sa Pobla, particularly the Sant Antoni festival on January 16th, hold a special place in my heart. On that day, we eagerly await the arrival of the Dimonis at noon, followed by the caparots in the evening. Each family invites friends to share espinagadas, vegetable cocas, and torradas made with sausage and botifarrons, all cooked over bonfires and paired with local wine. It’s a celebration of community and tradition that I look forward to every year.
After years of experience, you’ve decided to launch a home delivery service, allowing clients to enjoy “Sa teva cuina de sa terra.” What do you offer beyond exceptional culinary experiences?
After spending years cooking for large crowds—sometimes preparing meals for 500 to 700 people at the Sports Centre—I felt the need to shift towards a more personalised approach. “Cuina de sa Terra” is designed for those eager to explore the authentic flavours of Sa Pobla in their own homes. I now create more intimate events, using a large paella pan and tailoring the experience to client preferences. My goal is to deliver not just great food but also a special ambiance, offering an authentic culinary experience that resonates with our Mallorcan heritage.
You prepare a variety of traditional Mallorcan dishes, especially those from Sa Pobla. Which dish do you feel most confident cooking?
Without a doubt, arròs brut is my forte. I also take great pleasure in making noodles with eels, fideuás, and stews featuring lobster or crayfish. I love pairing these with cocas mallorquinas, banderillas, and a refreshing trampó.
The entire cooking process is a joy for me; seeing people relish my dishes is what truly fulfills me.
What are the three secrets to preparing a delicious arròs brut?
The three secrets to a great arròs brut are:
1.Quality Rice: Using high-quality rice from the region is crucial, as it impacts the texture and flavour absorption.
2.Fresh Ingredients: Selecting fresh, quality products—like free-range chicken, duck, pork, and seafood—ensures an authentic and rich flavour.
3.Culinary Skill: The cook’s expertise and passion are key. Technique and love for the craft truly make the difference in the final dish.
For more information or to get in touch with Bernat, please use the following contact details:
Instagram: @cuinabernat
FaceBook:
Bernat Pere Antoni Cuiner
WhatsApp: +34 619715532
You’ve had a varied career—from the automotive sector to running bars and a sports centre café. How did your journey into cooking begin?
My love for cooking ignited in my teenage years. At just 15, I started gathering with family and friends to prepare arròs brut, fideus, and torradas. Coming from a large family—57 of us—I’ve always been the one responsible for cooking, a role I cherish.
The traditions of Sa Pobla, particularly the Sant Antoni festival on January 16th, hold a special place in my heart. On that day, we eagerly await the arrival of the Dimonis at noon, followed by the caparots in the evening. Each family invites friends to share espinagadas, vegetable cocas, and torradas made with sausage and botifarrons, all cooked over bonfires and paired with local wine. It’s a celebration of community and tradition that I look forward to every year.
After years of experience, you’ve decided to launch a home delivery service, allowing clients to enjoy “Sa teva cuina de sa terra.” What do you offer beyond exceptional culinary experiences?
After spending years cooking for large crowds—sometimes preparing meals for 500 to 700 people at the Sports Centre—I felt the need to shift towards a more personalised approach. “Cuina de sa Terra” is designed for those eager to explore the authentic flavours of Sa Pobla in their own homes. I now create more intimate events, using a large paella pan and tailoring the experience to client preferences. My goal is to deliver not just great food but also a special ambiance, offering an authentic culinary experience that resonates with our Mallorcan heritage.
You prepare a variety of traditional Mallorcan dishes, especially those from Sa Pobla. Which dish do you feel most confident cooking?
Without a doubt, arròs brut is my forte. I also take great pleasure in making noodles with eels, fideuás, and stews featuring lobster or crayfish. I love pairing these with cocas mallorquinas, banderillas, and a refreshing trampó.
The entire cooking process is a joy for me; seeing people relish my dishes is what truly fulfills me.
What are the three secrets to preparing a delicious arròs brut?
The three secrets to a great arròs brut are:
1.Quality Rice: Using high-quality rice from the region is crucial, as it impacts the texture and flavour absorption.
2.Fresh Ingredients: Selecting fresh, quality products—like free-range chicken, duck, pork, and seafood—ensures an authentic and rich flavour.
3.Culinary Skill: The cook’s expertise and passion are key. Technique and love for the craft truly make the difference in the final dish.
For more information or to get in touch with Bernat, please use the following contact details:
Instagram: @cuinabernat
FaceBook:
Bernat Pere Antoni Cuiner
WhatsApp: +34 619715532