Santa Chiara Raimundo Pizza Napoletana Contemporanea

Santa Chiara Raimundo Pizza Napoletana Contemporanea sits on Plaça de Raimundo Clar, one of the squares that only came into being when Sa Gerreria was rebuilt. It is the old-town address of a family that has reorganised what Neapolitan pizza means on Mallorca. „Contemporanea" is not a marketing word here but a statement about the dough: soft, airy and high-rising rather than thin and crisp. Behind the house stands the Campanella family. Marcello Campanella, known in the business as „Il Maestro", works with a blend of three flours and two pre-ferments — which is why the rim climbs the way it does while the base stays soft. Fede and Dami run the dining room. The pizzas carry saints' names, and that is not decoration: each one is named after somebody who belongs to the project, starting with Chiara, Marcello's first granddaughter, who gives the house its name. The group runs three addresses in Palma — besides this one, there is Carrer de Blanquerna and Plaça del Fortí, which mainly handles delivery and takeaway. The Italian pizza guide 50 Top Pizza lists Santa Chiara in its European selection in the „Excellent Pizzerias" category and names Plaça de Raimundo Clar explicitly as one of the addresses. What comes out of the oven at Santa Chiara Raimundo San Marzano DOP tomato, fior di latte and fresh basil form the baseline of every pizza, and the menu plays it out in both directions. At the purist end stand the Marinara — tomato, garlic, olive oil, oregano, nothing else — and the Margherita. The mozzarella comes from Agerola on the Amalfi coast. Further down the list things get more idiosyncratic. The Santo Quattro combines gorgonzola dolce with buffalo ricotta foam, a parmesan crisp and caramelised onion. The San Damiano gets mortadella from Bologna, pistachio pesto and chopped pistachio. The San Diego Armando, which 50 Top Pizza singles out as the house's iconic one, carries a roast pumpkin cream, fior di latte, crisp pancetta, thyme and walnuts. The San Calzone is described on the menu as being made in Marcello Campanella's own way. Alongside runs a „fuori di carta" section, where pieces such as the Santo Pistacchio with pistachio pesto and burrata stracciatella turn up. Gragnano pasta and the sweet side of Campania The pasta comes from Gragnano IGP, and the dishes are not the usual ones: cappellacci filled with smoked burrata in brown butter with sage and lime. Paccheri with squid ragù, yellow and red datterini, lemon and bottarga. Trofie with pistachio pesto, dried tomatoes and burrata stracciata. Spaghettoni all'Amatriciana with guanciale from Amatrice and the Campanella family's Calabrian peperoncino. Before that come antipasti made for sharing: the aubergine parmigiana with long-matured Parmigiano Reggiano and house-made focaccia, a tomato carpaccio of cor de bou, costoluto and ramato, or burrata stracciatella with apricot from Porreres — one of the moments when the Mallorcan side of this kitchen becomes visible. The desserts are Campanian: babà, the Graffa Napoletana — once with Nutella and Kinder cream, once with Bronte pistachio cream and white chocolate — and tiramisù, classic with coffee or with pistachio. Pistachio is the running thread of this house in any case: it sits on the pizza, it hides in the pasta, it returns in the dessert. The wine list puts Mallorcan bottles next to Italian ones. How the house works Tables are booked through the venue's own reservation system. For larger parties there is a group menu valid at this address and at Carrer de Blanquerna: antipasti to share, a main course of your choosing, a dessert. Delivery and takeaway run through the house's own ordering page; the family took that into its own hands deliberately, to control the route from the oven to the front door. Eating vegetarian works without special requests along the way, since a good part of the menu comes meat-free anyway. Sa Gerreria around Plaça de Raimundo Clar Sa Gerreria is the quarter on the eastern edge of the old town that was long considered a difficult corner of the city and was rebuilt in a major regeneration scheme. Plaça de Raimundo Clar is one of the squares that came out of it. Today the quarter carries shops, green spaces and a dense run of restaurants — and Santa Chiara Raimundo sits in the middle of it.