“We started 20 years ago. Little by little. Now everyone promotes and cooks Sant Marc snails… but at the time we were the first”, explains Guillem Garí, owner of the Es Cruce restaurant in Vilafranca, the temple of one of the most sought-after Majorcan dishes this week on the island.

There was a day when Williamde sa MoletaHe left behind anonymity and his family nickname to become a leading figure in his town, the Pla region, and Mallorca. That first pine arbor on La Moleta, which shaded travelers on the Manacor road, was first transformed into corrugated asbestos roofing and, later, into a popular restaurant. It was then that Guillem Garí Fornés (Vilafranca, 1957) became Guillemfrom Es Cruce