What we particularly like about Magoga is its young, modest yet professional team with clear ideas and a desire to serve the best cuisine possible.We could easily talk about the duo of chef María Gómez and her husband (sommelier and front of house manager); however; what is most striking here is the sensation of balance and harmony. The updated take on traditional cooking, including a flurry of modern touches, seeks to explore the roots of Cartagena’s recipes while showcasing locally sourced ingredients such as fish and seafood from the Mediterranean and the Mar Menor lagoon, fruit and vegetables from around Cartagena, and Calasparra rice. Added details include the excellent cheeseboard and the nods to the history of the city in its crockery (some of which is inspired by the famous submarine invented by Isaac Peral).