Miceli

The story

Miceli: Bib Gourmand Market-Driven Restaurant in Inca, Mallorca

Miceli

In a 19th-century Mallorcan house in Selva, just outside Inca, Miceli is a small, family-run restaurant built on a simple philosophy: love and respect for honest cooking. The name comes from the botanical term for the root of a fungus – a network of fine filaments that absorbs nutrients from the soil. It is a fitting metaphor for a kitchen that draws its life from the land and the daily market.

Chef Marga Coll has been cooking since 1995, working in Mallorcan restaurants like Ca'n Quet and Ca's Puers. In 2012, she opened Miceli with her husband, Javier Arés, who runs the dining room and curates the wine list. Her cooking is rooted in tradition: straightforward, well-executed, and driven by the freshest produce she finds each morning at the Mercat d’Inca. There is no fixed menu – the carta is written daily, based on what has caught her eye at the stalls. Guests can order a la carte or choose from two tasting menus, the Menú Degustación at €62 or the Menú Miceli at €76.

This commitment to quality ingredients and accessible pricing earned Miceli a Michelin Bib Gourmand, a recognition of good-quality, good-value cooking that feels right at home here. The restaurant’s atmosphere is warm and unpretentious, with a focus on making guests feel welcome around the table.

In December 2018, Coll extended her philosophy to the source itself, opening La Barra de Miceli inside the Mercat d’Inca. There, without tables or a menu, she offers daily tapas, bocadillos, and vermouths on chalkboards – the same market-driven spirit in a more casual form. Whether at the restaurant or the market bar, the cooking at Miceli is a direct, delicious line from the island’s producers to your plate.