Marga Coll
The Selva-born chef behind Miceli and Arrels, cooking Mallorca's daily market into her menus
- Bib Gourmand
- Restaurants
- 2
Marga Coll is a chef born in 1976 in Selva, Mallorca, who trained at the Escola d'Hoteleria de les Illes Balears before working in Mallorcan kitchens including Cavall Bernat, Ca'n Quet, Ca's Puers, and Ca'n Penya between 1995 and 2001. In 2012 she opened Miceli in Selva with her husband, Javier Arés, a restaurant with no printed menu that draws its cooking from whatever she buys at the Inca market each morning. Miceli holds a Michelin Bib Gourmand and Repsol Recomendado listing. In 2016 she opened Arrels by Marga Coll, a tasting-menu restaurant inside the Gran Meliá de Mar hotel in Illetes, which carries a Michelin Guide Selected listing and Repsol Recomendado.
Restaurants
Marga Coll in our guides
Editorial guides featuring Marga Coll’s restaurants.
Accolades
- ·Michelin Bib Gourmand (Miceli)
- ·Repsol Recomendado (Miceli)
- ·Michelin Guide Selected listing (Arrels by Marga Coll)
- ·Repsol Recomendado (Arrels by Marga Coll)
Frequently asked
Who is chef Marga Coll?
Marga Coll is a Mallorcan chef born in 1976 in Selva. She trained at the Escola d'Hoteleria de les Illes Balears and in Mallorcan kitchens through the late 1990s before opening her own restaurant, Miceli, in 2012.
What restaurants does Marga Coll run?
Coll owns Miceli in Selva (opened 2012), Arrels by Marga Coll inside the Gran Meliá de Mar hotel in Illetes (opened 2016), and La Barra de Miceli, a market bar at the Inca market (opened 2018).
What kitchens did Marga Coll train in before opening her own restaurant?
Between 1995 and 2001 she cooked at Cavall Bernat in Cala Sant Vicenç, Ca'n Quet in Deià, and Ca's Puers and Ca'n Penya in Sóller, before opening Miceli in 2012.
Does Marga Coll have a Michelin star?
No. Miceli holds a Michelin Bib Gourmand and Arrels by Marga Coll is a Michelin Guide Selected listing; neither carries a star. Both also appear as Repsol Recomendado.
What's distinctive about Marga Coll's cooking style?
She builds her menus around whatever she buys at the Inca market each morning rather than working from a fixed menu, cooking traditional Mallorcan stews and garden produce that change daily with the season.