Casa Maruka, only a few steps from the Plaça de Espanya and the Estación Intermodal, has already been a guarantee for sophisticated Spanish-Mediterranean cuisine for several years. Here guests sit comfortably in an intimate setting with subdued lighting in the main room or with view of the patio in the side room, modern art adorns the walls and the service is friendly, forthcoming and fast despite the restaurant being fully booked. The atmosphere is bustling yet relaxed and the division into several smaller rooms ensures it never gets too loud. Owner, Maria José Calabria serves us and explains the dishes and recommends the suitable wines from her small bodega – the Leda, in particular, is exceptional with the main course (a Tempranillo from Castilla y León). She sums up the restaurant’s concept: “Here the focus is on the ingredients” which involves fresh market produce from Mallorca and high-quality meat and fish.
Already the amuse-gueule – a light summery gazpacho and a pâté which isn’t in the least greasy and has a slightly sweet taste – point the way this culinary journey through the Casa Maruka will take: rustic and refined, well-balanced Spanish cuisine with the odd surprise thrown in.
We begin with two fish dishes with which you immediately taste that the restaurant uses only high-quality ingredients whereby a simple dish such as sardines with tomato salad becomes something very special. The sardines are lightly fried and served with a ginger and soya sauce and a fresh and intensive tomato salad which, with its slight tartness, is the perfect accompaniment for the oily sardines.
The tuna belly on a bed of aubergine puree raises the standard of the starters even further. The fish has only been lightly fried and is, as the best part of the tuna, a real taste highlight. The intense-tasting puree with a roasted aroma, a Japanese twist with the ponzo sauce and miso, all enhanced with a little grated lemon peel, is also something of a surprise. A fantastic combination!
With the main courses, chef Alberto Serrano takes us up even higher into fish and meat heaven! First, we try serviola (also known as seriola or greater amberjack fish) with octopus and courgette in batter. The serviola is tender, boneless, tastes delicious and is, quite rightly, one of the most popular fishes found in Mallorcan waters. The aromas and textures of the firm, lightly roasted octopus and crispy sweet courgette make an excellent combination with the tender fish. This is followed by a further speciality of the house: joint of suckling calf which has been braised for 20 hours served with an intense-tasting, red wine-based meat sauce. The meat is virtually fat-free and melts like butter in the mouth. The Jarrete de Ternera is, however, only available for three people or more.
The first dessert we try is caramelised apricots, freshly harvested on Mallorca, accompanied by a scoop of cheese ice cream and crumble. A dessert which may, on first glance, appear rather nondescript but which is given a very interesting twist with the delicious apricots which, with the caramel, taste slightly bitter, and the unusual ice cream. The freshly baked apple tart with vanilla ice cream is an absolute must – it takes about 30 minutes to make and therefore has to be ordered at the start.
The Casa Maruka has an impressive concept: high-quality ingredients with great value for money. Restaurant guests include locals as well as tourists, Mallorcans on business lunches and families meeting for dinner. Casa Maruka is the place of choice for authentic and sophisticated Spanish-Mediterranean cuisine.
Why eat here?
Fresh ingredients from the market and great value, sophisticated Spanish-Mediterranean cuisine.