Maca de Castro

Maca de Castro was born in Mallorca in 1981. He comes from a family linked to the gastronomic world, so he developed a taste for local ingredients very early on;

After training at the hotel and catering school, she began her search for excellence, which led her to travel the world and collaborate with great chefs such as Hilario Arbelaitz and Andoni Luis Aduriz in San Sebastian 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.

Career (1996-2024)


The Eurotoques board appoints Maca de Castro as the new President of the organisation, succeeding Andoni Luis Aduriz after six years in the post.


Female Entrepreneurial Chef Award. XVII Edition of the National Hotel and Catering Awards.

Maca is recognised as a national and international gastronomic reference by the Board of Directors of Fomento del Turismo de Mallorca and is awarded the Gold Medal.


Green Star in the MICHELIN Guide Spain & Portugal 2022.

She was awarded the Grand Prix de l’Art de la Cuisine by the International Academy of Gastronomy.


Opening of the Andana restaurant in the centre of Palma.

Nomination for the Best Chef Award (Rotterdam).


He is part of the new Eurotoques board of directors together with the President of the organisation, Andoni Luis Aduriz.

Pau Arenós includes it in the second edition of his book “La cocina de los valientes”.

In February he received the Ramón Llull de les Illes Balears award.

It has been awarded the third Sol by the Repsol Guide.


Maison Veuve Clicquot names Maca de Castro chef Atelier des Grandes Dames.


The ESERP business school awards Maca de Castro the gold medal for professional merit for her “great gastronomic career” and as an “expert in the application of new techniques to Mediterranean products”.

The De Castro Group continues its international expansion in the German city of Düsseldorf with the opening of 20º Restobar, whose gastronomic offer is designed and supervised by Maca de Castro.


The new concept of I+T (Research and Tradition) begins to develop as a result of cultivating our own vegetable garden where we can study local varieties for self-sufficiency. Maca’s concern and responsibility is to assign part of the team to the search for local products, the study of the island’s gastronomic traditions and culinary creativity.


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 opened the restaurant Jardín by Saravá 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 awarded a sun to the restaurant Maca de Castro.Maca de Castro is named Chef of the Year 2012, as part of the awards given by the Associació de Periodistes i Escriptors Gastronòmics de Balears (Association of Gastronomic Journalists and Writers of the Balearic Islands).

In January, Maca de Castro took part as a speaker at Madrid Fusión with a talk entitled Sabores de una isla (Flavours of an island). The Wall Street Journal highlights his intervention at this international congress.


In May, Maca de Castro shares the cover of La Vanguardia Magazine with Elena Arzak and Carme Ruscalleda.

The Michelin guide awards a star to the restaurant Maca de Castro.


The Jardín restaurant moves to the first floor and changes its name. The restaurant is now called Maca de Castro and offers a tasting menu of contemporary cuisine. In the same building but on the ground floor, the Jardín Bistró restaurant, a concept of traditional à la carte cuisine, has been inaugurated.


Maca de Castro starts to run the kitchen of the Jardín as chef.


Maca de Castro joins the Jardín restaurant as kitchen assistant.


The De Castro family inaugurates the Jardín restaurant. Maca de Castro starts as a waitress.