Located on the ground floor of the rambling five-star St Regis Mardavall Mallorca Resort, Es Fum was first awarded a Michelin star in November 2011. But there’s no resting on their laurels here. Es Fum is still delivering cuisine worthy of the prestigious star. The old world charm of the restaurant décor belies the innovative cuisine that comes from the kitchen. Chef José Miguel Navarro who has worked in the kitchens of the world’s top restaurants, including El Celler de Can Roca in Girona – named the world’s best restaurant in 2013.
The intimate ambience and elegant décor spills from the dark wooden interior to the terrace colonnades, where tables are perched above the lush opulent garden that rolls to the sea. Thoughtful touches such as small stools on which ladies can place their handbags add character to the luxuriously atmospheric restaurant.
Es Fum is a seasonal restaurant that serves dinner only. Chef José Miguel Navarro and his kitchen team create the prix-fix Petite menu and Tasting menu. There is no à la carte menu, here. Courses are described only by ingredients, so each dish arrives as a surprise. The tempered asparagus salad with truffle and crayfish, followed by creamy rice with sea urchin and grapefruit, taste like Mallorca in the summer; layered flavours are salty, sweet, and fresh. The presentation of dishes are artful, strategic and playful. Every bite is a planned gustatory experience. Pay close attention to your tastebuds, they will tell you what the chef is whispering.
The service is seamless, professional and warm — no stuffy formality here so don’t be put off by the black ties. Knowledgeable staff, led by Daniela Wittig, are veterans of the industry, and they will anticipate anything you need, including an excellent sommelier who offers advice on wine pairing. The extraordinary cuisine and impressive choice of wines – including Mallorcan vintners – are priced to reflect the high-quality.
There are few places on the island that offer the standards of service and the innovative cuisine you will find at Es Fum, it is a splurge, but worth it for the priceless memory.
About the Chef, José Miguel Navarro
José Miguel Navarro was appointed chef de cuisine at Es Fum in March 2017. The 38-year-old was born on La Gomera in the Canary Islands and trained at Tenerife’s University La Laguna. His professional career began with a stage in the renowned 3-star Restaurante Martín Berasategui in San Sebastián. He went on to work in Girona at El Celler de Can Roca – named the world’s best restaurant in 2013.
Other appointments have included Italy’s Piazza Duomo restaurant in Alba, and Aurmendi in Larrabetzu (the Basque Country). Short periods in Hong Kong and New York further developed his culinary skills and experience. More recent positions have been at the Ritz-Carlton Abama (Tenerife), 3-star Restaurant Aqua at the Ritz-Carlton Wolfsburg, and 3-star Restaurant Lasarte in Barcelona.