The plain stylish interior and the pure concept of his kitchen make Joan Marc Restaurant one of the best dining experiences on the island. I have been following Joan Marc’s ideas for a while – the way he innovates and further refines his cuisine, in a modest and very confident way, really impresses me. So even if Inca has not yet been been among your hot spots on Mallorca, Joan Marc is worth your way to the industrial center of the island.
The restaurant is inspired by nature, and carefully designed with bright, warm wood. Boxes hanging from tree branches like starlings’ nests display jewelry made by Joan’s sister, Maria Magdalena Garcias, and Xisca Barceló. In the evenings, you can compose your own three or four course menu, or go for six courses and let the chef surprise you with his choice. Thanks to the beautiful open kitchen you can watch him and his team fondly preparing the meals.
Last time I had tuna tatar with olive paste and hazelnuts, monk fish on zucchini purée, and oxtail with potato filling, followed by a warm melocotone (peach), this time of the year one of my favorite fruits. After a lovely appetizer, the fish was a pleasure already, but the oxtail – the recommendation of the day outside the menu – was a most impressing mixture of traditional and modern Mallorqui cuisine. And never ever skip desert. Whether you like it tasty (then go for the assortment of island organic cheese) or sweet, Joan’s postres are the perfect completion of a wonderful dinner.