Who doesn’t know the restaurant Ca’n Pedro?

The entrance to the restaurant. Fotos: Piter Castillo

In the Palma neighborhood of Génova, you will find Mesón Ca’n Pedro, one of the most emblematic restaurants of Mallorcan cuisine on the island. With almost 50 years of history, this place has conquered the hearts of residents and tourists looking for an authentic culinary experience, wrapped in the charm that defines it.

The beginnings

The history of Mesón Ca’n Pedro begins in the 70’s, when Pedro Esteban, the founder, started working in the restaurant business as a waiter. Born in Extremadura, in a context of hardship, Pedro arrived in Palma when he was just a boy of 9 years old, and soon after he faced the loss of his father. “I had a complicated childhood, since the age of nine I’ve been working, we had to survive somehow,” recalls Pedro Esteban, reflecting on the difficulties of his early years.

For years, he balanced his work in construction with a job in the hospitality industry, working as a waiter at Casa Gonzalo, a restaurant managed by his father’s cousin. His dedication did not go unnoticed, and over time, the owner entrusted him with leading a new project. “At just 26 years old, I took on the responsibility of managing Casa Gonzalo II,” he recalls proudly.

However, in 1976, he decided to take things a step further and open his own place: the first Ca’n Pedro. “I managed that restaurant for many years, but since it was a rented building, the expenses and complications were constant.” he explains. That’s why, in 1991, he decided to purchase a piece of land and build his own restaurant. “Although some colleagues called me crazy for buying a plot that was little more than a ravine, my wife and I worked hard. That effort paid off, turning what seemed like a distant dream into the success it is today,” he stresses.

Currently, Mesón Ca’n Pedro serves more than 200 diners a day, a number that exceeds 800 on weekends, especially during the summer. This achievement is possible thanks to a team of 92 employees who, like a well-rehearsed play, work in coordination from seven in the morning until eleven at night, ensuring that every detail runs smoothly.

Taste of tradition

The cooks start their day early to prepare everything.

The gastronomic proposal has been key to its success. With a menu full of traditional Mallorcan cuisine, the use of fresh and local products stands out. “We work with many suppliers; for meat alone, we collaborate with four different ones, all of whom guarantee fresh and high-quality products,” he notes, highlighting that some dishes have become true icons of the restaurant.

Arroz brut, a Mallorcan classic, is one of the most requested dishes, especially in winter. Other standout dishes include snails, frit mallorquí, tumbet, and grilled meats. Among these, stone-fried meat is particularly popular with both adults and children. “The little ones enjoy it the most because they can take part in the experience,” says Pedro Esteban.

Also, to meet the high demand, the restaurant handles impressive amounts of ingredients daily: “We prepare around 50 kilos of snails each day,” he notes. Additionally, dishes like rice and broths are made in large quantities to accommodate the large influx of diners.

Three generations in the restaurant Ca’n Pedro

The restaurant Ca’n Pedro is now a family business, managed by Pedro’s three children: Carlos, Dani, and Ana. Each of them plays a specific role: Carlos and Dani oversee the daily operations, while Ana handles the administrative side. In addition, they have a team of managers who help coordinate activities and schedules. Furthermore, several of Pedro’s grandchildren have started getting involved in the business a few years ago, consolidating a legacy in which three generations of the Esteban family are now part of, committed to keeping the tradition of Ca’n Pedro alive.