A former textile and leather factory in Inca has become a must-visit place in the Mallorcan town renowned for the manufacture and sale of leather goods. When university professor Juan Ramis inherited his family’s former factory and shop, he renovated the building – which dates from the 1920s. He re-opened Fàbrica Ramis to the public in November 2015 as a centre for social, cultural and educational activities.
When I interviewed Juan for an abcMallorca article (Winter 2016/2017), he had still not found the right business to occupy the area designated as an eatery. That changed when the young German chef Marcel Ress moved in and opened Sa Fàbrica. Marcel used to work with Marc Fosh – first at Bacchus and then at Simply Fosh (now Marc Fosh) in Palma and was the winner of the third series of Spanish TV culinary competition Top Chef in 2015.
Sa Fàbrica has a funky industrial-chic vibe to it. The space is large with high ceilings, exposed pipework and other ‘workings’, with black-and-white wall tiles around the open-kitchen area. The bar and a large seating area for drinks pre- or post-meals occupy one end of the ground-floor restaurant. Rather than cram in more tables in the dining area, Marcel Ress has left plenty of space so that customers can comfortably enjoy their conversation without being overheard by diners at the next table.
In warmer weather, some outdoor seating is available in the long garden area that is at the heart of the property (where Marcel grows some of the produce and herbs used in his kitchen).
The food at Sa Fàbrica
We’ve eaten at Sa Fàbrica several times for lunch and dinner and found it consistently good in terms of the food, service, and value for money. Our latest visit was last Saturday night and prompted this review.
For dinner, there is now a choice of two tasting menus: Sa Fàbrica at 55€ for eight plates plus appetizer and pre-dessert (pre-postre) and the five-plate (plus appetizer and pre-dessert) Chef’s Choice at 35€. There’s no à la carte menu here and the tasting menu dishes arrive as a surprise. If there’s an ingredient you particularly don’t like or can’t eat, it’s worth mentioning it before dinner begins.
Our friendly server brought us a choice of two types of bread – seeded and rye. This came with butter flavoured with orange and brine, and the combination of the bread and butter was moreish.
Dishes from our five-plate Chef’s Choice menu are pictured below (please note, that the lighting is not ideal for spontaneous photography). We began with the first appetizer of home-made paté – delicious and a promising start to our dinner. We enjoyed every course, although I am not fond of eggs and wished I had mentioned this at the start of the meal, because the chard soup in which an egg sat was itself delicious.
Although the appetizers and soup courses were not large (they would have been too filling), the fish and meat dishes were a satisfying size – and the beef dish was particularly tasty and tender. Flavours and textures were good in all the dishes but the soups could have been served a little hotter for our liking.
I had a glass of cava on arrival (The Boss had an alcohol-free beer) and we each had a glass of wine with our dinner, and shared a half-litre bottle of San Pellegrino. We would have opted for the optional wine pairing (20€) if we had travelled to Inca by train, rather than car.
Sa Fàbrica also offers a weekly changing lunch menu, with a choice of three or five plates (16,50€ or 27,50€). The week’s menu is usually published on their Facebook page and website. The restaurant is closed on Sundays and Mondays.
Good to know
Sa Fàbrica is only about five minutes’ walk from Inca’s railway station.
Find out more about activities at Fabrica Ramis here.
©Jan Edwards 2018