An interview with Michelin-starred Chef, Maca de Castro
Passion, Family, and Culinary Roots
Maca de Castro, a Mallorca native, has built an exemplary career in haute cuisine, marked by her dedication to local ingredients and sustainability. Her journey began at the family-owned restaurant Jardín, where she started as a waitress in 1996. By 2003, she had found her true calling in the kitchen, becoming Head Chef. Since then, she has fused creativity with tradition in her culinary offerings, earning her first Michelin star in 2012 and receiving various national and international accolades.
By Mar Piris
7/1/25
In 2024, Maca was named president of Eurotoques, positioning her as a leading advocate for sustainable gastronomy and local produce. Among her many achievements are the launch of Andana in 2020, her receipt of the Michelin Guide’s Green Star in 2021, and her recognition as Chef Entrepreneur in 2023. She has also been honoured with the Gold Medal of the Mallorca Tourism Board and the Grand Prix de l’Art de la Cuisine from the International Academy of Gastronomy.
Throughout her career, Maca has shown an impressive ability to manage multiple projects, from running her signature restaurant to overseeing large-scale events. Since 2016, her dedication to cultivating local ingredients through her own garden has allowed her to maintain a cuisine deeply connected to her Mallorcan roots, while continually innovating and expanding her influence on global gastronomy. In this exclusive interview, Maca reflects on her most ambitious projects, her love for local products, and the deep bond she shares with her family and the land.
Since earning your Michelin star in 2011, how do you reflect on the past 13 years as a woman, a chef, and the leader of this gastronomic group?
Honestly, I don’t feel like the leader at all. The most important people are my family. My father, Diego, who founded Jardín, has always been the driving force behind our progress, and even today, we make decisions together. My mother, María, handles all the décor, adding those final details that make each of our spaces so special. My brother, Dani, supports me in challenging times when only he knows how to solve certain issues. Of course, I play my part, but it’s our entire team that makes everything work.
At 43, I feel incredibly fortunate. I’d also like to mention my partner, Marina, who has been part of this personal journey for the past six years. With her, I feel fulfilled and balanced, both as a woman and a chef. I now devote more time to the garden—where I truly want to invest my energy—being generous with my roots and the land.
Jardín Events: How do you manage to pull off 3–5 events of 100–400 people in one day across different parts of the island, while maintaining such high quality and professionalism?
Our motto is “Always think about our clients,” so it’s hard for us to say no. We have the capacity and strong teams, and our experience over the years helps us achieve the best results, even though it’s challenging. We often have to close other spaces to ensure we can handle multiple events on the same day, but the effort is worth it when we see how happy our clients are.
We’re also working on a new project—a special space between Sa Pobla and Muro in a quarry. When we host events there, it will be completely exclusive, ensuring everything runs perfectly.”
The pandemic lockdown led to your decision to launch Andana in Palma. What inspired that bold move?
My family had always wanted to open something outside our home base in the north. When the pandemic hit, we had to close all our spaces. That’s when we were offered the location at the train station. Within a month, we transformed the space to serve 300 diners and created a menu featuring produce from our garden in Sa Pobla. The key was to be fearless and brave. Our standout dish is “Las Bravas.”
Is your restaurant Jardín still your most cherished project?
Yes, without a doubt. Jardín has always been our best-kept secret and our home. It holds memories from my childhood and my early career, so it’s definitely the most special, though we value all our other spaces as well. Our signature dishes include steak tartare and the black piglet from “Ca’n Company” - www.cancompany.es
Whether in Puerto de Alcudia or a private kitchen, how do you continue to create innovative dishes with local products, even when diners may be unfamiliar with them?
My creativity is now much more grounded in my identity and clearer concepts. As I’ve said before, the garden is my main source of inspiration. I’m fortunate to visit our garden in Sa Pobla every day. From what it offers, I craft the tasting menu, and I’m continually inspired by everything our Castro group can deliver.
Your new project, “Son Verí,” seems to hold great promise. Could you tell us more?
We hope so! With Son Verí, we want to offer residents a very special experience in a unique setting. This Mallorcan estate is part of the island’s heritage, and it’s important to preserve it. You can find more information at www.sonveri.com.
If you could identify with any significant figure, who would it be?
I’d say Alice Waters. She was a pioneer in ingredient-focused cooking, emphasising sustainability and strong relationships with farmers. Like her, I’m passionate about working directly with the land—from the fields to the sea—and I believe that food should go beyond mere sustenance. It’s about community and contributing to the environment that sustains us.
Jardín Events: How do you manage to pull off 3–5 events of 100–400 people in one day across different parts of the island, while maintaining such high quality and professionalism?
Our motto is “Always think about our clients,” so it’s hard for us to say no. We have the capacity and strong teams, and our experience over the years helps us achieve the best results, even though it’s challenging. We often have to close other spaces to ensure we can handle multiple events on the same day, but the effort is worth it when we see how happy our clients are.
We’re also working on a new project—a special space between Sa Pobla and Muro in a quarry. When we host events there, it will be completely exclusive, ensuring everything runs perfectly.”
The pandemic lockdown led to your decision to launch Andana in Palma. What inspired that bold move?
My family had always wanted to open something outside our home base in the north. When the pandemic hit, we had to close all our spaces. That’s when we were offered the location at the train station. Within a month, we transformed the space to serve 300 diners and created a menu featuring produce from our garden in Sa Pobla. The key was to be fearless and brave. Our standout dish is “Las Bravas.”
Is your restaurant Jardín still your most cherished project?
Yes, without a doubt. Jardín has always been our best-kept secret and our home. It holds memories from my childhood and my early career, so it’s definitely the most special, though we value all our other spaces as well. Our signature dishes include steak tartare and the black piglet from “Ca’n Company” - www.cancompany.es
Whether in Puerto de Alcudia or a private kitchen, how do you continue to create innovative dishes with local products, even when diners may be unfamiliar with them?
My creativity is now much more grounded in my identity and clearer concepts. As I’ve said before, the garden is my main source of inspiration. I’m fortunate to visit our garden in Sa Pobla every day. From what it offers, I craft the tasting menu, and I’m continually inspired by everything our Castro group can deliver.
Your new project, “Son Verí,” seems to hold great promise. Could you tell us more?