Miquel Serra

I trained as a chef before I ever thought about guiding, so most of what I know about this city I learned through its kitchens. On a walk I point out which bakery still bakes ensaimada the traditional way and which bar pours the local wine nobody outside the island has heard of. On camera I try to keep things loose, so if a shopkeeper wants to say hello I let the moment run rather than cutting away. I still change my route depending on what looks good that morning, and questions during the call usually take us somewhere I had not planned to go.