Kitchen
A pioneer in searching for local flavour, Maca de Castro searched the island for the finest ingredients: the fish market of Puerto de Sóller for scorpion fish or cap roig, Puerto de Alcúdia for shellfish, a producer of mare’s milk in Lloseta, the vegetables from her own allotment in Sa Pobla, etc.
Maca de Castro’s dishes are harmonies for the five senses, an ode to her constant inspiration, Mare Nostrum, which is part of the chef’s creative personality.
Every one of her creations is a celebration of the Mallorcan terroir, contemporary and tinged with audacity.
The symbiosis of her food and wine is visionary, a class apart in the art of combinations.
Guillermo de Lucas, our sommelier, has the outstanding ability to bring out the best of the island’s millennial vineyards, and to invite the world’s most confidential wines to add to a unique gourmet creation.
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Skate cooked under salt with sea fennel hollandaise
Espardenya al pil pil
Grilled aubergine with bone marrow, tarragon and tender peanuts
Flower of potato with almond butter, sobrasada and lemon verbena
Grilled lobster, rabbbit, sagebrush and plum
Menorca mussels, carrot and sobrasada
Beef lips with chantilly, acorn praliné and figs
Flame cooked mackerel with pickled courgette flowers
John dory cured in salt
Aubergine infused with lemon verbena with dorado
Figs coffee
Capers in Kombucha with pearly razorfish in its juice
Crab, wallnut’s mayonnaise and fresh peanuts
John dory roe, parsley flower and green chickpeas
‘Cor de bou’ tomato with grilled trencada olive frost
Mediterranean crab with trempó salad
Steamed lobster, bone marrow, ewe’s milk and grilled olive oil bread
Mollete bread with butifarró, eel and pickled sedum sediforme
Angel’s hair brewed in rucula and lemon with cured cuttlefish row and its reduced jus
Steamed red scorpion fish with its emulsion, its roe and sea fennel
Reduction of langoustines with today’s harvest of sprouts, herbs and flowers
Sea cucumber, bone marrow and spring garlic on a faba bean leaf
Pine tree needles ice cream with pine cones in syrup and pine seed horchata
Dehydrated beetroot with reduced pig’s trotters and beef lips jus
Confit artichoke with Alcudia saffron duck’s egg hollandaise
Tomato water, tomato branch infused in vodka, celery flower and seeds
Eel and beet with pickled sprouts
Amontillado olive oil cake with peas and goat cheese
Swiss roll of ortiguilla and lamb cottage cheese
Carbonara with pumpkin and mare cheese
Lobster 13
Quail stuffed with eel and salted
Cauliflower, acorn praline and truffle
Cream of dill and almonds with bonito and duck egg yolk
Cream of melon seeds with rye biscuit and sobrasada
Cream of white pepper with John Dory fritter
Sea urchin with espardeñas with tender laurel
Cherry paste with braised cherry juice and aerated milk of rue and lemon thyme
Quail pate with marinated sardine
Cured black pig, 'Cor de Bou' tomatoe and raïm de pastor
Ray with espardeñas with laurel and confit
Ray with orange blossom duck yolk and artichoke
Lemon John Dory with pumpkin jam and chamomile flower
Aspic of rabbit with legumes and mussels
Claw lobster brioche with glasswort and lemon balm
Forkbeard infused in 'revull blanc' lettuce
Mackerel with almonds yogourth and mulberries
Raw squid with grilled scarlet shrimp and pickles
Snails, black carrot and spiced carob
Pork ear, tender rib bones and truffle
Quail, lamb, Swiss chard and Green date
Sea cucumber millefeuille
Gin melon
Mahi-Mahi, toasted almond and pricky pear
John Dory fillet, cheek and lips
Vegetables stew with rabbit and juniper
Loquat, lavander ice cream, fennel 'crème caramel' and toasted honey
Pigeon paté, peach and sage
Tomato sprouts, sea cottage cheese and cherries
