The foundations of Macarena ‘Maca’ de Castro’s creative cooking takes its origins from the freshest, seasonal products that surround her in abundance in Mallorca.For her, it makes little sense to look elsewhere when the Island offers so much in terms of culinary inspiration.With insular culinary traditions and the essential tool of intuition, Maca is constantly developing new recipes to display and play around with what the seasons offer her.
At her restaurant,Jardín, Castro looks for clarity and purity within the flavours of her dishes. Ensuring they remain naturally delicious throughout the cooking process from picking to plating. Celebrating flavour and the basic components of a dish are key principals that Maca has inherited from her Michelin star tutors, Hilario Arbelaitz of Zuberoa, and Andoni Luis Aduriz of Mugaritz.Macarena has also worked alongside Julian Serrano at the Picasso restaurant in the Bellagio, Las Vegas.
Maca constantly tries to pay homage to the flavours of her home soil. Using both old and new culinary techniques in her kitchen, Castro makes full use of her local pantry and astute palate.Since gaining its Michelin star in 2012,Restaurante Jardín, in Port d’Alcúdiahas maintained a close relationship with talented local artisan producers. As such, the restaurant even dedicates one of its twotasting menus to her modern take on traditional Mallorcan dishes. RestaurantJardín alsoboasts one of the most well rounded and interesting wine cellars on the Island andincludes some of the best local varieties of wine.
Describe your culinary philosophy in 4words.
Tradition, produce, imagination, nature and flavour
What is your aim?
Give hapiness and pleasure to my clients
What is your greatest inspiration?
The local seasonal products that are available
What essential things would you take to a desert island?
Instruments to fish and cook and an olive bush that I could plant
- 1 Michelin Star
- 2 Soles Repsol
Puerto de Alcudia
34 971 89 23 91