A table facing the sea.
At Margalida, the landscape is not simply a backdrop to the meal. It is part of it. A kitchen shaped by the boats returning to port, the historic terraces of Banyalbufar and whatever the market brings each morning.
Our restaurants
Bancal Restaurant
MEET THE TEAM
The people behind the table. Product, seasonality and a close relationship with Mallorca are at the centre of Margalida’s gastronomic experience.
EXECUTIVE CHEF
JOAN ESCALAS
Our chef leads a Mediterranean kitchen rooted in Mallorca and guided by the ingredients available each day. His cooking begins with the product, the morning’s catch, the season’s produce and the relationships built with local suppliers.
RESTAURANT MANAGER
SEBASTIÁN LONGO
He has built his career around wine and hospitality, from Buenos Aires to Mallorca, with experience at Zaranda, Castell Son Claret and Andreu Genestra. At Margalida, he brings decades of experience and a personal approach to wine and service.
SOUS CHEF
ALBA TORREGROSA
Found her way into cooking almost by chance before training at the Murcia School of Hospitality. Her journey has taken her through kitchens in Italy, Switzerland and some of Spain’s most celebrated restaurants, including BonAmb and El Celler de Can Roca.
Every morning, we begin again
The menu changes with what the sea and the market have to offer. Alongside the main selection, fish and seafood arrive daily, appearing and disappearing with the same natural rhythm as the Mediterranean. Asking what came in that morning is part of the experience.
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