Industrial heritage makes great locations. Marcel Ress found such a unique space for his restaurant Sa Fàbrica in a former textile factory in Inca. The works of Marcel and his team though are rather art and craft than mass production. At age 29, the chef is already a renowned cook on the island and beyond.
His restaurant is heart and part of Fàbrica Ramis. A place where you meet the creatives of the adjoining co-working spaces and the established colleagues from Camper alike. In the evening the bar is the perfect place for an aperitif before dinner. If you love to eat under the stars there are also a few tables outside on the patio between lush herb beds. I always prefer to watch the cooks preparing the next dishes in the open kitchen – it’s better than any show cooking.
Sa Fàbrica‘s cuisine is inspired by Spanish and Latin dishes like pico de gallo, mole or gazpacho. I love the spicy aftertaste, the feeling of long summer nights and a slight tropical breeze. A fresh fish shouldn’t smell like fish but like the ocean, as Michael Hoffmann once put it. Marcel’s cod comes with the plenitude of the ocean: a seafood-fond, white onions and peach. The lamb filet with green apple and hazelnuts was just as special. The degustation menu was topped off by his interpretation of mole – bits of spicy dark chocolate with banana, nuts and caramel ice cream.
Marcel Ress has spent ten years of his career on Mallorca. He worked with great chefs like Marc Fosh when Simply Fosh earned its Michelin star. Sa Fàbrica is Marcel’s first very own project and he is thinking big, including gastro events, catering and live music acts at the bar. He has certainly found the right spot for his plans, Fàbrica Ramis’ motto being „Ideas in progress“. Stay tuned.