Before opening his own restaurant, and while working in a country house hotel, Marc Fosh was the first British chef in Spain to have his cuisine awarded a Michelin star. A star was also awarded to Marc Fosh restaurant in 2015 – and retained each year since – which is located in a stylish contemporary hotel converted from a 17th-century convent.
The urban cool décor includes lots of natural light, modern art, and an indoor water feature. There’s a stylish bar and a central courtyard for fine weather al fresco dining. The creative modern Mediterranean cuisine reflects Marc’s passion for fresh, seasonal, and local market ingredients, which are cleverly combined to make healthy but delicious-tasting dishes. Herbs and other medicinal plants are important elements of his food.
Marc Fosh serves lunch and dinner daily (but closed on Sundays during winter). The lunchtime set menu changes weekly, and offers surprisingly good value for a restaurant boasting the coveted Michelin star. Dinner is a more sophisticated affair, with a choice of three tasting menus only – one of which is designed for vegetarians.
We chose the Menu Marc for our dinner, described as a ‘small culinary journey of new and classic dishes from the kitchen of Marc Fosh’. This consisted of five courses, plus snacks to start, and petits fours afterwards. After the tasty array of snacks, served on a chunky wooden board, we started with a silky yellow gazpacho, with lemon verbena, red prawns, smoked cucumbers, and marinated sardines. The soup was poured over the other components in the bowl at the table.
Neither of us particularly wanted the eel course on the menu and we were each able to choose an alternative dish from the Degustation Menu: marinated tuna belly, and a foie gras terrine. After these, we had another soup: a warm pea and lemongrass soup with aloe vera – again poured at the table – over a portion of salt cod, garnished with samphire.
The meat course was a perfectly cooked piece of duck breast with eucalyptus, salt-baked baby turnips, and caramelized pineapple cubes, with an accompanying foam. The finale of slow-cooked Mediterranean peach with a moreish Turkish delight ice cream, pistachio, and ‘Baharat’ spices, artistically arranged on the plate, added an exotic touch to this interesting dinner.
There’s plenty of choice on the wine list, with labels from Spain (including Mallorca), France, and Italy. Three reds and three whites (including one each from Mallorca) are available by the glass. There are also white, red, and rosé Fosh-labelled wines, but a little disappointingly they are all produced on the Peninsula, rather than Mallorca.
The restaurant has capacity for around 60 people and, when we visited, the place was full – as it often is. Advance reservations are essential.
We Love: The inventiveness of Marc’s cuisine.