Marc Fosh

Marc Fosh restaurant in Palma de Mallorca occupies a 17th century convent hotel in the city’s old town, blending historic architecture with sleek, contemporary design. This intimate setting offers a relaxed and stylish atmosphere that complements its culinary focus. The kitchen specializes in modern Mediterranean cuisine, presenting tasting menus that emphasize local and seasonal produce sourced sustainably across the Balearic Islands. The dishes highlight clean flavors and the natural essence of ingredients, including some grown on the restaurant’s own organic Fosh Farm at Finca Son Mir. Cooking techniques incorporate inspiration from across the Mediterranean while maintaining a refined simplicity. Helmed by Chef Marc Fosh, the restaurant is distinguished by signature dishes such as local Bombeta rice with lobster à la robata, wild sea bass cured in sea lettuce, slow-cooked pigeon over charcoal, foie gras mi-cuit with beetroot and rosewater, carabinero red prawn with warm parsnip soup, and cannelloni filled with marinated Mollera rock fish. Private dining accommodates up to ten guests, complemented by a wine list that showcases sustainable wine farming stories.