You’re always
just as good as
your team

An outstanding culinary experience awaits you.

You made it, as you’re going to dine in our restaurant, the first step into the journey is solved. Next it’s time to pull the anchor and it the culinary sea.

As we work together with a lot of local farms and producer, it can happen that parts of the menu are changed on a daily base. However, to give you an overall idea about the journey which lies in front of you, please feel free to have a look at the current menu right here.

Álvaro
Salazar

Chef from Linares (Andalucía) has been based in Mallorca for the last 10 years. After cooking in kitchens such as Echaurren, Tragabuches and Sergi Arola Gastro; and worked in Switzerland, France and Kuwait, he started his own path with a personal and defined cuisine.

In 2014 he is named one of the most talented young chefs of Spain and Portugal (San Pellegrino Young Chef)
In 2016, first finalist for Best Chef 2018 (Contest Best Chef of the year)

He designed and gave shape to ARGOS when he was 29 years old. Álvaro cooks local products, with winks to his roots and culinary baggage. Only 2 years after, he has been awarded with 1 Michelin Star.

And that is just the beginning.

Mario
Wolgast


Mario Wolgast, born in Germany, with 16 years of experience in the gastronomy sector, has grown as a professional in Düsseldorf (Germany).
After initiating projects such as SCHORN Restaurant and designing the best winery of Germany in 2014 (Gault Millau Guide), Mario started a gastronomic journey around the world.

In 2015 he decided to move to Mallorca (Puerto Pollensa), where he discovered Àlvaro Salazar’s cuisine, and both together started the ARGOS project. Mario, as head waiter, will be your guide with a close service that will make you feel at home.

María
Cano

María Cano was born in Cordoba, studied in Cordoba and Malaga and grew as a professional mainly in Andalucía working in kitchens such as Choco (Cordoba).

Sela
Priego

Sela Priego studied bakery and grew professionally in restaurants such as Celler de Can Roca; and visited countries like Russia or Sweden helping her to understand other gastronomies.

After a break working in restaurants and more focused in bakery shops, she has decided to come back and to form part of ARGOS team.