The story
Sa Pleta by Marc Fosh sits within the Pleta de Mar hotel in Canyamel, Capdepera, on the eastern coast of Mallorca. The restaurant’s philosophy is summed up in two words: “sorprende y enamora” – surprise and enchant. It does so by marrying modern culinary techniques with the oldest cooking method: live fire. The result is a dining experience that feels both contemporary and primal, rooted in the flavours of the Balearic Islands.
Chef Marc Fosh is one of Britain’s most successful culinary exports to Spain. After training in London at The Greenhouse and the Michelin-starred Chelsea Room at the Carlton Tower Hotel, he moved to Spain in 1991. In 2002, he became the first and only British chef to earn a Michelin star in Spain. His style is modern yet simple, focusing on fresh ingredients and clean, big flavours. At Sa Pleta, he applies this approach to open-fire cooking, letting smoke and flames enhance local meats, fish, and seasonal vegetables.
The restaurant’s service is led by sommelier Nene García, who has been with the project since 2009. Trained at the Spanish School of Tasting in Madrid, he holds WSET certifications and won the Cava Championship in 2017. His dedication to personalised, heartfelt service complements the kitchen’s work. The à la carte menu changes with the seasons, and a bistro lunch and dessert menu are also available. The setting – part of the hotel’s nature-focused luxury – includes outdoor seating and air conditioning, making it suitable year-round.
Sa Pleta by Marc Fosh has earned a Michelin Recommended distinction, reflecting the restaurant’s consistent quality and its chef’s pedigree. This recognition places it among the noteworthy dining destinations on the island, where modern cuisine is executed with precision and a deep respect for local produce. The restaurant’s commitment to fire-cooked, Mediterranean-inspired dishes has made it a key part of Mallorca’s evolving food scene.
Recognition
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