At Miceli in Selva each table is kind of a chef’s table. Not only because of the proximity to the open kitchen and the presence of the chef both there and among her guests. Every meal at Miceli starts with Marga Coll greeting you at the table and telling you the menu of the day. A menu that changes every day depending on what she had bought fresh on the market in Inca early in the morning.
Marga works with local, seasonal and mainly eco products. Her kitchen is deeply rooted in the traditional Mallorcan cuisine. Like miceli, the finely branched roots of mushrooms which absorb nutrients from the soil. Yet her dishes often come with a contemporary twist. The cream of red peppers was topped with foam of cod fish. And as intense in color as in taste. You know coca, the typical Mallorcan flatbread. But this one was a fresh green, with lots of zucchini, rucola and sunflower seeds.
The fried skate in a zesty lemon-mustard sauce was accompanied by crunchy vegetable chips. Followed by a piece of lamb chop on celery, stuffed with spinach and roasted corn. Again a mix of soft and crunchy textures that perfectly matched the taste and hold a little surprise.
Meanwhile, the night slowly spread over the island. Marvelous to watch from Miceli‘s terrace while we enjoyed the dinner. The restaurant is located in the heart of Selva, the picturesque town at the foot of the Tramuntana. In a narrow 19th century brick building where Marga spent her childhood. Beautifully renovated and furnished.
Before she opened Miceli Marga had been gathering experience in different restaurants on Mallorca. Among them Es Pes de Sa Palla and Café Palmanova. For ten years now, she has been treating her guests to the flavors of the island. Together with her husband Javier Arés and a wonderful team in service and kitchen.