MARCH opens for our eleventh season, España Verde, on February 5th.
España Verde stretches like an emerald ribbon along Spain’s Atlantic coast, a landscape that feels closer to Ireland than to the sunbaked image of Spain that lives in the imagination. From the mist-shrouded Galician Rías and the pilgrim roads of Santiago de Compostela, through the Picos de Europa and the Asturian cider orchards, to the anchovy ports of Cantabria and the pintxo bars of the Basque Country, this corner of the peninsula is shaped by rain, pasture, and an ancient Celtic inheritance. Its meadows, oak and birch forests, bagpipes and hearty stews distinguish it from the olive groves and flamenco rhythms of the Mediterranean south.
And yet, Green Spain has never existed apart from the Mediterranean world—it has always been in conversation with it. Trade, conquest, pilgrimage, and curiosity braided Atlantic and Mediterranean cultures together, and two hinge regions—La Rioja and Navarre—formed natural corridors between them. Ingredients, techniques, and ideas moved along these routes, creating a quiet but enduring culinary dialogue. Olive oil and citrus found a home alongside butter and apples; Atlantic anchovies traveled south as saffron and almonds traveled north.
The cuisine of España Verde is often described through its Atlantic larder—pasture-raised meats, dairy, legumes, fish, and the long-simmered stews that warm a damp climate. But its diet echoes the Mediterranean one: a shared emphasis on fish, seasonal vegetables, grains, legumes, and orchard fruit.
This is not an isolated world of rain and dairy but a liminal one, where sea and mountain, pasture and grove, Celtic memory and Latin culture, Atlantic depth and Mediterranean brightness meet.
For large party booking, please email reservations@marchrestaurant.com
If you’d like to make your reservation with a gift card or inkind credits please reach out to us directly at reservations@marchrestaurant.com and we’ll be happy to assist you.
When making your reservation, please indicate any dietary restrictions. Due to the complexity of the menu, it may not be possible to accommodate all restrictions and food allergies. Our Maître’d team will be in touch with you shortly after your Open Table booking to assist with any questions.