About Restaurante Maricel
This restaurant is within the frontline 5-star Hotel Hospes Maricel & Spa in Cas Català, just southwest of Palma. It’s housed in a sympathetically restored noble mansion with views over the Mediterranean and the sound of the waves when eating al fresco.
The décor is elegant, with contemporary style and natural colours. There are two dining rooms and a spacious seafront terrace.
Open to the public for lunch and dinner, Restaurante Maricel also offers what has been named “the world’s best breakfast“.
The cuisine at Restaurante Maricel
This restaurant offers a gastronomic experience of the standard one would expect from the Hospes brand. Premium-quality produce is used in the innovative cuisine.
Example dishes may include: grilled scallops with aubergine ravioli; dry rice with rabbit and mushrooms, or rice with scallops and river crab; wild sea bream with a light mushroom cream and red chard, and rolled suckling pig with crunchy crackling and vanilla oil.
Desserts may include textures of apple with Calvados ice cream, and Bailey’s foam with textures of chocolate.
A selection of some of the best Balearic wines is offered.
Catalan chef Didac Vellve was appointed in December 2016 and aims to make Restaurante Maricel a gastronomic reference in Mallorca. He has worked at several 5-star hotels, moving here from Lanzarote’s Princesa Yaiza.
Previous roles were at Restaurante Arola and Enoteca Paco Pérez – both within Barcelona’s Hotel Arts.
Lounge & cocktail bar
This sophisticated space is the venue for live jazz every Thursday night and, any time, a selection of creative (and traditional) cocktails, good choice of wines, cavas, and champagnes, hot drinks, and snacks.
The world’s best breakfast
Critics attending the gastronomic event Madrid Fusion named Hospes Maricel’s ‘Desayuno Maricel’ “the world’s best breakfast.”
In 2017, Chef Vellve gave the breakfast a makeover. This innovative culinary experience consists of 11 seasonal dishes, starting as breakfast and ending as brunch, over a three-hour period.
Pastry chef Mariló Escobar prepares each dish fresh and one server has sole responsibility for presenting them at the table.