The coca de cebolla was an instant 10-rating. | Andrew Valente
When I saw that Maca de Castro has three cocas on the menu of her new restaurant in central Palma, I knew immediately I’d be trying at least one. There was a choice of a tomato coca, one that’s spinach based or a third that’s mainly onion and a fresh cheese called ‘mozzarella de la isla’. As Maca at the age of 30 was awarded a Michelin star for the Jardín restaurant at her family’s hotel in Alcudia, I chose the onion coca because I thought that’s the most difficult of the trio to get right.