{"id":1815,"date":"2024-04-22T16:41:53","date_gmt":"2024-04-22T16:41:53","guid":{"rendered":"https:\/\/macadecastro.com\/nueva\/maca-de-castro\/"},"modified":"2025-07-02T14:49:57","modified_gmt":"2025-07-02T14:49:57","slug":"maca-de-castro","status":"publish","type":"page","link":"https:\/\/macadecastro.com\/en\/maca-de-castro\/","title":{"rendered":"Maca de Castro"},"content":{"rendered":"\t\t
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Maca de Castro<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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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;<\/p>

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.<\/p>

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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Research + Development + Tradition<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The research department, development and tradition aims to catalogue the richness of Mallorca’s culinary culinary richness of Mallorca through its literature, its sea, its farmers, its markets, its history and its gastronomic roots.

The process of studying, comparing and researching traditional Mallorcan recipes has given rise to the the Maca de Castro restaurant ‘s own style: free Mallorcan cuisine.

Inspired by tradition and updated thanks to to the permanent listening of the whole chain of suppliers: farmers, fishermen and winegrowers, the free Mallorcan cuisine gives a new approach to the larder of a unique territory.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Trajectory<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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2025<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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She maintains his own three vegetable gardens in Sa Pobla, managed by a team that he personally leads, working with local varieties to supply his restaurants with local produce and maximum freshness.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Best Businesswoman of the Year at the Gala in the Palau de Congressos de Palma. Banc Sabadell honoured as Company of the Year. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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2024<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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The Eurotoques board appoints Maca de Castro as the new President of the organisation, succeeding Andoni Luis Aduriz after six years in the post.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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2023<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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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.
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2021<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Green Star in the MICHELIN Guide Spain & Portugal 2022.<\/p>

She was awarded the Grand Prix de l’Art de la Cuisine by the International Academy of Gastronomy.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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2020<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Opening of the Andana restaurant in the centre of Palma.<\/p>

Nomination for the Best Chef Award (Rotterdam).<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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2019<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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He is part of the new Eurotoques board of directors together with the President of the organisation, Andoni Luis Aduriz.<\/p>

Pau Aren\u00f3s includes it in the second edition of his book “La cocina de los valientes”.<\/p>

In February he received the Ram\u00f3n Llull de les Illes Balears award.<\/p>

It has been awarded the third Sol by the Repsol Guide.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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2018<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Maison Veuve Clicquot names Maca de Castro chef Atelier des Grandes Dames.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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2017<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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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”.<\/p>

The De Castro Group continues its international expansion in the German city of D\u00fcsseldorf with the opening of 20\u00ba Restobar, whose gastronomic offer is designed and supervised by Maca de Castro.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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2016<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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2015<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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The magazine Tiempo selects Maca de Castro as one of the ten best young chefs in Spain, along with \u00c1ngel Le\u00f3n, David Mu\u00f1oz, Eneko Atxa, Ricard Camarena, Albert Adri\u00e0, Josean Alija, Francis Paniego, Diego Guerrero and Iv\u00e1n Dom\u00ednguez.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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2014<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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In November she gets his second sun in the Repsol guide.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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2013<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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In December, brothers Daniel and Maca de Castro opened the restaurant Jard\u00edn by Sarav\u00e1 in Arenas de Jos\u00e9 Ignacio (Uruguay).<\/p>

Maca de Castro opens the cover of the magazine Club de Gourmets, in its July-August issue, with the title of The Balearic Star.<\/p>

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 Associaci\u00f3 de Periodistes i Escriptors Gastron\u00f2mics de Balears (Association of Gastronomic Journalists and Writers of the Balearic Islands).<\/p>

In January, Maca de Castro took part as a speaker at Madrid Fusi\u00f3n with a talk entitled Sabores de una isla (Flavours of an island). The Wall Street Journal highlights his intervention at this international congress.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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2012<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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

The Michelin guide awards a star to the restaurant Maca de Castro.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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2011<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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The Jard\u00edn 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 Jard\u00edn Bistr\u00f3 restaurant, a concept of traditional \u00e0 la carte cuisine, has been inaugurated.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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2003<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Maca de Castro starts to run the kitchen of the Jard\u00edn as chef.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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2000<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Maca de Castro joins the Jard\u00edn restaurant as kitchen assistant.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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1996<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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The De Castro family inaugurates the Jard\u00edn restaurant. Maca de Castro starts as a waitress.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-1815","page","type-page","status-publish","hentry"],"yoast_head":"\nMaca de Castro | Maca de Castro<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/macadecastro.com\/en\/maca-de-castro\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Maca de Castro | Maca de Castro\" \/>\n<meta property=\"og:description\" content=\"Maca de Castro Maca de Castro was born in Mallorca in 1981. 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