Marta Rosselló
Chef and owner of Sal de Cocó, Marta Rosselló develops a cuisine deeply connected to the sea and Mediterranean produce. Her career combines technical training, experience in renowned kitchens, and a culinary identity built upon the region and tradition.
Early Vocation and Training
From the age of 16, Marta Rosselló set her sights on a culinary career, training at the Escola d’Hotelería de les Illes Balears, where she won national awards for young chefs. After her first professional experiences, she took on the challenge of creating her own restaurant, Sal de Cocó, at barely twenty years old.
Her evolution continued in acclaimed kitchens such as Can Fabes, Coque, and high-level gastronomic training centers in Barcelona, solidifying a strong technical foundation and a demanding culinary vision.
Experience and Influences
In 2014, Mallorcan chef Marta Rosselló participated in the television program Top Chef, where she presented a cuisine focused on product, flavor, and Mediterranean identity. This experience positioned her as one of the emerging chefs linked to the new Spanish Mediterranean cuisine, reinforcing a career already marked by respect for fresh fish, seasonality, and the Mallorcan region.
Among her main influences, Santi Santamaría stands out, a pioneer of Spanish haute cuisine and a staunch advocate for absolute respect for the product and essential cooking. From his influence, Marta Rosselló adopts a gastronomic philosophy based on culinary honesty, purity of flavor, and the valorization of local Mediterranean ingredients, principles that today define Sal de Cocó’s seafood proposal in Colonia de Sant Jordi.
Absolute Respect for the Product
Marta Rosselló’s cuisine originates from the Mediterranean Sea and the rhythm of the seasons in Mallorca. At Sal de Cocó, fresh fish of the day, local seafood, and proximity ingredients define a gastronomic proposal based on absolute respect for the product and the seafaring tradition of Colonia de Sant Jordi. Each dish stems from the quality of the raw material, selected according to daily catches and the local market, and is prepared with technique and balance to preserve its natural flavor.
Chef Marta Rosselló develops an honest and contemporary Mediterranean cuisine, where the product and the region always take center stage. The recipes aim to complement without masking, enhancing the essence of fish and seasonal ingredients without unnecessary transformations. This culinary philosophy, deeply linked to the sea of Mallorca, defines the gastronomic identity of Sal de Cocó and its understanding of modern seafood cuisine.
Cuisine with a Sense of Place
At the Sal de Cocó restaurant, Marta Rosselló develops a cuisine deeply connected to the maritime landscape of Colonia de Sant Jordi, in southern Mallorca. The port, the salt, the coastline, and the family memory surrounding the restaurant’s origin inspire a gastronomic proposal where the Mediterranean Sea and the region are protagonists. Each dish reflects this direct relationship with the coastal environment, integrating fresh fish, local produce, and Mallorcan seafaring tradition into a contemporary and honest cuisine.
At Sal de Cocó, the chef expresses a personal vision of contemporary Mediterranean cuisine: respectful of the identity of the place, sensitive to the rhythm of the seasons, and faithful to the authenticity of the product. A culinary proposal that unites family heritage, landscape, and technique, consolidating the restaurant as a benchmark for seafood cuisine in the port of Colonia de Sant Jordi.
