Marcos Servera

He started at Basque Culinary and continued at Abastos 2.0 in Galicia. After finishing, he returned to Mallorca to open his own restaurant, RITMA, which never saw the light due to an administrative error. He decided to return to his roots, this time without a physical location. RITMA is not a place, it is him and his cooking. He seeks spaces that align with his values, his Atlantic-Mediterranean cuisine, ancient techniques, seasonality, and always working with local producers. Nomadic Cooking is his way of life.