Sa Fàbrica brings you back to the 1950s - an old bar with live music and champagne and also offers simple menus of traditional cuisine (prepared with high-quality and first-class products) at affordable prices. The open kitchen gives guests a little insight into the work of the kitchen team.
SA FÁBRICA · MARCEL RESS
Sa Fàbrica uses only local products. Fruits and vegetables are cultivated in the factory yard. The menus are accompanied by an exquisite selection of Majorcan wines. Beer lovers can even get self-brewed beer.
Chef Marcel Ress
In love with Mallorca, his people, his landscapeand his cuisine - Marcel Ress has chosen "Fàbrica Ramis" as a place to realize his dream. The restaurant follows the architectural design of the old textile factory, as it is known from big cities such as New York, London or Barcelona. Guests can enjoy their delicious dishes in the factory yard of "Ramis". The design of the factory yard was inspired by the book "The Balears - written by Archduke Luís Salvador" and represents Majorcan flora and fauna.
This chef tells us his trajectory leading to its Michelin star as sue-chef in the restaurant Simply Fosh and winning the Top Chef Spain contest.
Apart from a good cook, he's a young german man settled in Mallorca for more than 10 years, therefore, we took this opportunity to know a little bit more about him:
What does Mallorca mean for Marcel Ress?
Mallorca is: Friendship, good food and freedom
What would you recommend someone who wants to come to live in Mallorca?
First, calm, because the rhythm here is totally different (which I think is positive) as well as constancy and perseverance.
What type of house would be your style?
A rustic finca in the countryside with a orchard and some animals.
If friends come to your home, what appetizers would you prepare?
One of my favorite combinations, cider / sauco flower / lime and melisa, a very refreshing cocktail.
What product is essential on your table?
The marvellous olive oil from Mallorca.
Could you recommend us a plate in Sa Fàbrica?
Yes, of course! Many! But one of my favourites is: toothfish / chive / clams / bitter orange / pickled mushrooms.
If you weren't a chef, what would you like to do?
I would have probably gone for something craftsman and creative.
We appreciate the collaboration of the restaurant Sa Fábrica and personally Marcel, and wish you a lot of success.
For more information visit their website.