Maca de Castro
Heartfelt cooking for the spirit, Maca de Castro’s cooking is like a vintage distillery that dispenses its passion for Mallorcan food drop by drop.
Maca de Castro was born in Mallorca in 1981. Descended from a family with close ties to the world of gastronomy, she quickly developed an affinity with local ingredients.
After training in the school of hostelry, she began her search for excellence, which led her around the world and to collaborate with top-ranking chefs like Hilario Arbelaitz, Juan Mari Arzak and Andoni Luis Aduriz in San Sebastian, Jean Coussau in Magescq and Willy Dufresne in New York.
Her foundations are her family, her team is her support, Mallorca is her commitment and the landscapes of the Mediterranean provide her with unlimited inspiration.
Research + Development + Tradition
The work of the research, development and tradition department is to catalogue the culinary wealth of Mallorca from its literature, its fishing, farming, markets, history and gastronomic roots.
This process of studying, comparing and researching the traditional cookery of Mallorca has given the restaurant Maca de Castro its own style: Free Mallorcan cooking.
Inspired by tradition and kept up to date by permanent attention to the supply chain of farmers, fishermen and winemakers, free Mallorcan cooking is a new way of handling the resources of a unique island.
Green Star in the MICHELIN Guide Spain & Portugal 2021.
She is awarded by the International Academy of Gastronomy with the Grand Prix de l'Art de la Cuisine.
Nomination The Best Chef Awards (Rotterdam).
Maca is on the cover of the Italian gastronomic magazine Cook_inc in its March issue.
Speaker at Madrid Fusión, Gastronomika and Madrid Fusión Bogotá.
Member of the new board of directors of Eurotoques, together with Andoni Luis Aduriz.
Pau Arenós includes her in the second edition of his book "La cocina de los valientes".
In February she receives the Ramón Llull award from the Balearic Islands.
Receives the third Sun awarded by the Repsol Guide.
Nominated for the Spain National Gastronomy Award to the best Chef.
Maison Veuve Clicquot names Maca de Castro chef Atelier des Grandes Dames.
Gastronomic journalist Pepe Barrena selects the sweet almond dessert of Maca de Castro among the hundred most creative dishes of contemporary Spanish cuisine of the last thirty years and includes it in his book Revolution, published by Planeta.
The journalist Maria Canabal, organizer of the Parabere Forum congress, highlights in her photo blog of Le Monde the doublet of espadrilles from Maca de Castro in her personal anthology of dishes of 2017.
ESERP Business school awards Maca de Castro the gold medal for professional merit for her "great gastronomic career" and as "expert in the application of new techniques to Mediterranean products".
For the second time, the Spanish Royal House entrusts Jardín Catering with the catering for the reception offered by the Kings at the Palau de l'Almudaina, in what is the most important social event of the year in Mallorca.
The DCASTRO group continues its international expansion in the German city of Düsseldorf with the opening of 20grad, restobar whose gastronomic offer designs and supervises Maca de Castro.
The prestigious magazine Condé Nast Traveler includes Maca de Castro in its ranking of the most influential Spanish women in the world of gastronomy.
The new concept of I + T (Research + Tradition) is being developed through an own agricultural school where local varieties are grown for self-supply and a specific brigade dedicated to the search of local products, study of the culinary heritage and culinary creativity .
Maca de Castro participates as a special guest of MasterChef, RTVE culinary contest, in an issue that beats its own audience record, with 31.1 million viewers.
The magazine Tiempo selects Maca de Castro as one of the ten best young chefs in Spain, along with Ángel León, David Muñoz, Eneko Atxa, Ricard Camarena, Albert Adrià, Josean Alija, Francis Paniego, Diego Guerrero and Iván Domínguez.
In November she gets his second sun in the Repsol guide.
In December, brothers Daniel and Maca de Castro open the restaurant Jardín by Sarava in Arenas de José Ignacio (Uruguay).
Maca de Castro opens the cover of the magazine Club de Gourmets, in its July-August issue, with the title of The Balearic Star.
In February, the Repsol guide grants a sun to the Jardín restaurant.
Maca de Castro is named Chef of the Year 2012, within the awards granted by the Associació de Periodistes y Escriptors Gastronòmics de Balears.
In January, Maca de Castro participates as a speaker at Madrid Fusión with the presentation entitled Flavors of an island. The newspaper The Wall Street Journal highlights his intervention in this international congress.
In May, Maca de Castro shares the cover in the Magazine of La Vanguardia with Elena Arzak and Carme Ruscalleda.
In April, Danny's reinvents himself and becomes a gastrobar.
The Michelin guide grants a star to the Jardín restaurant.
The Jardín restaurant moves to the first floor, where it continues to offer its menu-tasting of contemporary cuisine. On the ground floor the new Bistro del Jardín is inaugurated.
The space of the DCastro Group is enlarged with a major renovation on the first floor.
The new Jardín Catering project is created under the direction of Daniel de Castro.
Maca de Castro begins to direct as chef the kitchen of the Jardín Restaurant.
Maca de Castro joins the Jardín restaurant as a kitchen assistant.
The De Castro family opens the Jardín restaurant and the Danny's burger joint in the Port d'Alcúdia (Mallorca). Maca de Castro starts as a waitress.