Located at number 30 on Calle de la Fábrica in the iconic Santa Catalina district of Palma, Patrón Lunares is a modern cantina steeped in history. This vibrant establishment is infused with a unique energy, deeply rooted in its past, which dates back to 1894. For 115 years, this address was home to the “Montepio del Arrabal Aid Association,” a mutual aid assocoation dedicated to providing medical care to its members — fishermen, laborers, and rope makers.
The driving force behind this organization was Miguel Bonet Oliver, affectionately known as Patrón Lunares. A seasoned sailor and one of Mallorca’s finest trawler captains, Miguel was known for his deep knowledge of the sea and the island’s intricate coastline long before modern navigation tools were available. He was a generous mentor to young skippers, sharing his expertise and embodying the friendliness and honesty that made him a beloved figure in Santa Catalina. Despite his widespread respect, Miguel remained a humble man, spending his weekends with friends and neighbors at a local bar on San Magín, where he often indulged in his favorite card game, Truc.
Today, La Cantina Patrón Lunares vibrantly honors his legacy, continuing to serve as a cherished gathering spot where people come together to enjoy great company, reflect on Mallorca’s rich fishing traditions, and indulge in the island’s local cuisine. The kitchen is helmed by chef Javier Bonet, whose passion for culinary artistry seems to run in his blood. With a lineage of butchers for parents and a fisherman grandfather, Javier is deeply connected to his family’s traditions. His culinary journey has also been profoundly shaped by his time in Japan, where he developed a deep respect for the purity and simplicity of ingredients.
Javier Bonet began his career at the age of 17, working in his family’s bar on the island. His path took a significant turn when an acquaintance offered him a position as a waiter’s assistant at the restaurant Tristan, where, as Bonet recalls, “probably the best German chef of the time, Gerhard Schwaiger, worked.” There, Javier met people who inspired him—individuals who had learned to cook in various restaurants, spoke five languages, and had immersed themselves in the cultures of the countries they visited. “I saw my reflection in them,” Javier often says in interviews. “I told myself: ‘I want to continue down this path.’”
This decision marked the beginning of his international career in top-tier establishments, some of which were Michelin-starred, in Germany, England, Italy, and Japan. Starting as a waiter, he progressed to roles as a maitre d’ and manager. Over the years, he interacted with millionaires and ordinary middle-class patrons, many of whom were not yet gourmets. However, everything began to change in the mid-2010s, when the world was swept by a gastronomic revolution. Chefs started to be seen as both artists and the new rock stars of the culinary world. Restaurant diners evolved into discerning individuals who sought out surprises at the table almost daily. This shift ushered in an era of bold ideas and daring combinations of ingredients.
Bonet blended his ideas and ingredients in the mixer of his imagination and hit the button: “With this information, I crafted my own mix and began working on a personal project, aiming to adapt to the times while always prioritizing the product, service, and atmosphere,” Javier explains. “My goal is to offer a combination of elements that, when brought together, create a unique dining experience—something so pleasurable that it compels people to talk about it afterward.”
Patrón Lunares has earned a reputation as the most nautical and daring cantina in Palma de Mallorca. The dishes served here are a bold fusion of the island’s culinary traditions and the inventive imagination of chef Javier Bonet.
By Stefan Reiryan
