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'Our core values are based on seasonal, local produce': The Brits in Murcia keeping traditional cookery alive in a fine dining restaurant
How a pair of expats are redefining fine dining by going back to basics
When Paul Owens and Julia Marshall first arrived in Murcia, they weren’t planning to create one of the region’s most talked-about fine dining experiences. Yet from their restaurant in Avileses, they’ve done exactly that.The pair, originally from the UK, brought with them decades of experience in the hospitality industry, having run kitchens and events across the Caribbean, the Middle East and back home in Britain. But it wasn’t until they opened Palcos by PickledPair that they were able to express a culinary philosophy rooted in tradition, sustainability and, most importantly, local produce.
“Everything we do starts with what’s in season,” says Julia, who oversees much of the restaurant’s day-to-day operations. “Our core values are based on seasonal, local produce. If it’s not from this region, or if it’s out of season, we don’t use it. It’s that simple.”
That ethos not only supports nearby farmers and suppliers, but it also ensures that every dish on the menu reflects the time of year, be it autumn’s deep, earthy flavours or the lighter, herbaceous touches of spring.
Paul, the creative force in the kitchen, echoes that sentiment. “We’re not trying to reinvent Spanish food,” he says. “What we want to do is show how traditional ingredients, treated with care and technique, can still surprise people.”
That approach means slow-roasting meats in house-made marinades and using old-school preparation methods updated with modern finesse.
From Yorkshire to the Mediterranean, with love
Palcos may not look like a grand affair from the outside, but the moment diners step through the door, it becomes clear they’re in for something special. The room feels more like a home than a restaurant, and that’s entirely intentional.
“We never wanted white tablecloths or silent dining rooms,” says Julia. “It’s about creating a space where people feel welcome, relaxed and excited about what’s coming next.”That warmth is part of the reason the restaurant’s Sunday lunches have grown into a local institution. Since March, they’ve been booked almost every week, as both British expats and Spanish locals flock to enjoy a refined version of the classic Sunday roast.
But this is no nostalgia trip. While Paul’s roots are in British cuisine, his global experience means you’re just as likely to find a Mediterranean twist or Asian influence in his sauces and garnishes.
What ties it all together is the commitment to quality and authenticity. Even vegetarian and gluten-free dishes are crafted with the same precision and care, avoiding the common pitfall of offering second-rate “options” for non-meat eaters.
As the summer months roll in, Palcos adapts once again, shifting to evening service from Wednesday through Sunday. Between 6pm and 9pm, the space takes on a new character, especially as the golden hour light spills in and the evening breeze sets the mood.
With Christmas Day already fully booked and limited spots remaining for Christmas Eve and New Year’s Eve, it’s clear that the restaurant’s reputation is not only intact, it’s growing.
For Paul and Julia, the goal was never awards or accolades. It was always about cooking honest, elegant food and sharing it with those who appreciate it. In doing so, they’ve quietly become one of Murcia’s most celebrated culinary teams. Through their focus on seasonal, local ingredients and their respect for tradition, they’ve built a restaurant that feels both grounded and exceptional.
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