The ritual of gastronomic revelry

Irene Martínez says that, at the age of five, she would go into the kitchen with her mother and aunts to snoop around, always ready to put on her apron. Her grandmother and godmother were professional cooks, so gastronomy is in her DNA because “I was practically raised on it”. Her voice is calm and her pose appears slightly shy in front of the camera, but her mind is constantly simmering with new ideas and formats.

One of these ideas, which had been on her mind since she started cooking, was to have a place of her own. At the age of 18, she began training at EHIB and working in the catering sector, later broadening her horizons in Granada, Mallorca, and Madrid alongside chefs such as Tomeu Martí, Dabiz Muñoz, and Santi Taura. Of her time with the Lloseta-born chef, she says she immersed herself in Mallorcan cuisine until ‘chance’ came along in the form of a restaurant. 'It was an opportunity that came up and I took it because it is like having a child, there's never a good time.

A lover of Japanese cuisine, Martínez explains that Nus brings together the three points of a triangle that she sees as her foundation: “Mallorca, my home; Asia, my passion; and Andalusia, my roots.” At first glance, the combination may sound eclectic, but it makes perfect sense in A mesa puesta, a concept that invites guests to experience the restaurant as a space for enjoyment - whether through the à la carte menu or the tasting options: Mijilla, a selection of essential small plates, and Pechá, the extended version for those who want to linger over a longer menu at an unhurried pace.

And yet, as Martínez is never one to stand still, changes are on the way. "We are in the process of restructuring. We want to connect more closely with the local clientele through a menu that is more accessible, approachable, dynamic, and fun." So, she reveals, Nus will soon be transformed, while remaining true to its essence, into a Japanese-Andalusian tavern serving tapas with a southern accent and subtle nods to Japan, while keeping its signature dishes in a more shareable format. A more flexible offering to enjoy with a glass of wine or vermouth because, if there's one thing this restless chef likes, it's a lively table in good company.

The restaurant's capacity for transformation proves that evolution is inherent to it. From time to time, Nus y amigos brings together chefs, sommeliers, and suppliers to share products and perspectives through dialogue with the kitchen, while Sarao invites guests to clear the tables, let their hair down, and sing. “A radical change from what Nus is on a daily basis.” And as if that weren't enough, as a result of this need for movement, next March will see the launch of Feria, a declaration of love for traditional churros served on a roaming food truck. “A way of bringing the spirit of Nus around Mallorca, of showing up, creating a stir, and expanding the company on a business level. What can I do? I'm a restless soul,” says the chef with cheerful resignation.

In the pauses between dishes, Martínez has also had to navigate the many challenges that come with opening and running a business. "When you start out, you have no idea what you'll end up doing - being not only a chef, but also a carpenter, an accountant, a plumber... and learning how to manage people. It's been really difficult, but the positive thing is that we've managed to build a team that understands what Nus is all about and knows how to convey it, a team that wears the Nus shirt and stands up for it."

And that is essential, of course, for someone who understands gastronomy as a means of serving happiness and champions the tradition of feasting as an act of love and generosity. “The ritual of gathering around a table, eating, sharing, chatting... is one of the most beautiful things that exists,” she says.