Sa Cuina d'en Marc starts season participating in the Fira de la Taronja de Sóller, port of Sóller and Fornalutx. For the occasion chef Marc Martínez will prepare striped ravioli and citrus vinaigrette, which are now at their best, low-temperature ox rail gratin with lemon and orange dessert foot.

For the next few months the chef will keep some of the red meats of the menu, such as grilled octopus, and cuts that are already traditional in the restaurant, such as picanha, but, motivated by giving more of himself, will include some novelties.

Direct kitchen in which the product commands

"My concept of cooking at Sa Cuina d'en Marc is very direct and sincere, without too many distractions," says the chef, "people like the product we serve, without too much elaboration."

Being true to this principle, the menu will include new cuts such as rib eye or tomahawk, and recipes of the padrines, such as the rostit humit de cabril, which cooks very slow fire until it is tender and golden.