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Marc Fosh, Palma


2019, July 22nd

No self-respecting foodie should miss the opportunity to try the Michelin-starred cuisine at Marc Fosh restaurant in Palma de Mallorca – where an excellent-value lunch is on offer.


Marc Fosh – still the only British chef in Spain at the helm of a Michelin-starred restaurant – celebrates the tenth anniversary this year of his renowned Palma de Mallorca restaurant.

It’s in a quiet lane, not far from Mercat de l’Olivar, within the boutique Hotel Convent de la Missió. This modern renovation of a former 17th-century convent houses several stunning contemporary artworks.

The restaurant has a smart bar, behind which is an intimate private-dining area. The L-shaped main dining area has an interesting feature: a wall of running water, which helps you feel cool on a hot day. Tables are also available in the central courtyard, where an overhead blind provides shade during the day.

The food at Marc Fosh is the amiable chef’s modern interpretation of Mediterranean cuisine – based on top-quality seasonal produce and interesting herbs and spices. His dishes are healthy, creative, and exquisitely presented.

The restaurant has had a Michelin star for several years and prices for the two dinner menus – Menú Marc (92 €) and vegetarian Menú Natural (72 €) – do reflect this.

If your budget won’t stretch this far, you can experience Marc’s Michelin-starred cuisine any lunchtime for a very attractive price. The Menú de la Semana – 29,50 € for three plates or 39,50 € for five plates – changes every Wednesday, and offers a choice of two starters, two mains, and one dessert. A supplementary-price cheese plate is available.

The delightful Italian sommelier Giorgia Scaramella recommends two wines that complement this menu, although there is also an impressive list of old-and-new-world wines worth browsing.

For our Monday lunch, I had tartar and gazpacho of salt-baked beetroot with smoked avocado and spicy radish; my lunch companion had poached cod with aloe vera, with fresh pea and lemongrass soup and samphire. In both cases, the soup was poured at the table – by Marc Fosh himself.

I had roasted salmon, perfectly cooked, with tomato compote, chervil, and a saffron and chorizo emulsion. My companion chose glazed Iberian pork cheeks with anise, parmentier of sobrasada and fresh apricots.

Dessert was a white chocolate and lime panna cotta (with the perfect degree of wobble) with peaches, red fruit, and a sorbet of sweet cicely.

It goes without saying that the service is professional, but it’s also unstuffy and friendly. If you love the food, check out Marc’s first cookbook, available in the restaurant. Booking is essential to be sure of a table at Marc Fosh.



Prices correct at time of writing.