Inca – best known for its leather goods – is also home to this restaurant named after its chef/owner Joan Marc Garcias Amer – who was born just a stone’s throw away.
Joan Marc’s career has included working as head chef at Son Brull Hotel, alongside Marc Fosh at Reads, and at Sant Pau and the former El Racó de Can Fabes, on the peninsula. A family man, Joan decided to cement his passion in his hometown where it all began.
The restaurant overlooks a large square, and has a light and contemporary interior, designed by Marga Rotger, with décor inspired by nature: the tree trunks are a talking point – as is the changing exhibition of local artisan jewellery (for sale) by D-Dues Joies. The place has an informal feel, enhanced by the ability to see the chef at work in his kitchen.
Joan Marc’s cuisine is his modern take on rustic Mallorcan recipes – based on simplicity, and high quality, local and seasonal produce. Ingredients may include suckling pig, snails, sausage, tripe, pigeon, pork, lamb, and locally sourced fish. When asked what he would like his clients to feel when tasting his food, he says, “Mallorquinidad“, meaning the essence of Mallorca, and adds to this, “simplicity, flavour and passion.”
There are tasting menus of 4, 6 and even 8 courses. This year brings mouth-watering dishes such as cauliflower cake with smoked bacon salad and macadamias; notary noodles with snails, artichokes, beans and field peas; and roasted Canetó duck with strawberry and spinach. There’s also a tasting menu tailored to vegetarians which shares the delicious deserts of almond custard with caramelized banana and ‘gató’ almond cake, and beetroot sponge cake with chocolate. Each tasting menu includes an appetizer, home-made ‘xeixa’ wheat bread, local extra virgin olive oil, and ‘flor de sal’ from Es Trenc.
If you want to savour the experience after you’ve left, you can purchase a Joan Marc basket from the restaurant with the biscuits, breads, jams, sea salt and chocolates this enthusiastic chef considers essential to any larder.