The history of Celler Can Carrossa and the Ramón family dates back over a century, although it wasn’t until the decade of the 60s, that María Ramón, owner and cook at the Celler, brought her son Joan Abrines into the kitchen, where he would take his first steps.
Years later, Joan decided to train in order to take the reins of the family business and bring a modern touch to the traditional Mallorcan cuisine his mother had always taught him.
Owner and head chef of the Celler in the 1960s
Son of Maria and current owner of Celler Can Carrossa
Professionally trained as a chef with his teachers and friends Toni Piña and Bartomeu Esteve. Also worked educationally, sharing his skills and experience with students of IES Juníper Serra de Inca.
Hi is currently a teacher in IES Calvià, a job which he complements with his true passion: Mallorcan cuisine.
Celler Can Carrossa is located right beside the Palau d’Aiamans, a typical Mallorcan manor house 600 square metres in size, the views of which turn the Ca’n Carrossa garden into the perfect place for an unforgettable summer evening meal.
The cuisine developed in Can Carrossa builds on its foundations in the traditional cuisine of Mallorca: taking inspiration from the works of Rupert de Nola and the writings of Arxiduc Lluís Salvador, and let us not forget the Jewish and Muslim influences that shaped Mallorcan traditional gastronomy.