Magoga

“We take great pride in preparing savoury seasonal dishes. Our guests will find a spectacular mix of tradi-tional preparation techniques combined with haute cuisine, accompanied by elegant and pristine customer service. The Mediterranean, the stones of the Roman amphitheatre in Cartagena, and the surrounding mountains inspire our tasting menu, which is based on local products and seasonal dishes.”

Roasted onion salad with salted fish from Mar Menor with Marcona almonds; skate served with its own torrezno – fried skin from the fish – and cod tripe stew; and rabbit rice with butifarra sausage and aïoli herbs.

María Gómez and Adrián de Marcos fulfilled their dream when they opened Magoga in Cartagena. They had the know-how of how to create a great restaurant thanks to working with the ‘Triple A’ of Spanish haute cuisine (Arzak, Adrià, and Arbelaitz).

At Magoga, haute cuisine techniques are implemented to create a striking visual experience and provide distinctive textures and flavours, where local products always play a defining role. Prawns straight from the Mar Menor, depending on the season, peas from the Cartagena countryside, chato – pork bred in Murcia – all served in hand-made pottery crafted by a family from the region. Magoga really is all about the local community.

“This pleasant, contemporary restaurant is run with great passion and enthusiasm. The updated tradi­tional cooking is based as much as possible on seasonal products, including local fish and seafood.”

Michelin Guide