Fosh Lab is one of the successful British chef Marc Fosh’s three restaurants in central Palma. He also owns the Mallorcan capital’s only Michelin-starred restaurant (previously known as Simply Fosh and now rebranded Marc Fosh), and Fosh Kitchen. Opened originally for dinner only, Fosh Lab is now also open for a three- or five-course lunch from Tuesday to Saturday.
English, Spanish, German
Restaurant? Laboratory? Fosh Lab is both. Here, renowned British chef Marc Fosh and his culinary team research and develop new dishes, and diners eat the exciting results of their experimentation.
Fosh Lab is an ultra-modern concept in an atmospheric old street in Palma just off Plaça de Santa Eulàlia. The building has large windows – offering passers-by tantalizing glimpses inside – but no menu displayed outside. The interior has a high dark ceiling, and award-winning local photographer Nando Esteva’s artistic foodie images decorate the painted and exposed stone walls. On a large screen over the open part of the kitchen, diners can watch the chefs plating dishes – although some seats don’t have a direct view.
Before showing us to our table, the welcoming maître d’ Giorgia Scaramella introduced the two chefs working on the restaurant side of the kitchen – Raúl Garcia (Marc’s head chef here) and Victor Maiben.
Our dinner began with moreish warm rosemary-flavoured bread and home-made apricot butter. They also served Fosh-branded olive oil (from Solivellas) and black olive Flor de Sal. With only around 30 covers and everyone eating the same menu, Raúl had time to explain each dish as he brought it to the table. You can ask questions about techniques and ingredients, and glean some ideas to elevate your own cooking.
We ate nine immaculately presented plates (including two desserts). It would be difficult to choose favourites, but three stand-out dishes were: fresh carpaccio of Soller red prawn with melon cubes, marsh samphire, and drops of maracuja; two textures of green apple, with foie gras wrapped in apple jelly, and a superb risotto. The latter was made from acquerello rice, which the renowned Heston Blumenthal has declared “the best in the world”. It was cooked in a stock slowly rendered from a whole country chicken, and garnished with pearls of green asparagus, hot capers, and pollen.
Chatting to 27-year-old chef Raúl, we learned that he’d travelled extensively and his food “represents his life”. In Marc Fosh’s culinary team for five years, he previously worked at restaurants including Mallorca’s Zaranda and Flanigan, and Zuberoa and Mugaritz in the Basque country.
The rear kitchen is tiny and shows that one doesn’t need a large kitchen to produce amazing food. If you’re interested in the latest trends in Mediterranean gastronomy, Fosh Lab in Palma is a must-visit.
Fosh Lab is open for dinner every evening, except Sundays and Mondays.
Tuesday 13:00 - 15:00 & 19:30 - 22:30 h
Wednesday13:00 - 15:00 & 19:30 - 22:30 h
Thursday 13:00 - 15:00 & 19:30 - 22:30 h
Friday 13:00 - 15:00 & 19:30 - 22:30 h
Note: Open all year.
Make a reservation at Fosh Lab Restaurant
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