Fosh

The story

Marc Fosh Restaurant in Palma | Contemporary Mediterranean Fine Dining

The chef and the kitchen

Marc Fosh in Palma anchors a contemporary Mediterranean kitchen where clean flavours and seasonal rhythms dictate every plate. Every dish begins with a respect for the ingredient, often sourced directly from Fosh Farm at Finca Son Mir where sea scented herbs grow in red earth. This hands-on relationship with the land shapes a regional cooking style that feels both grounded and quietly precise. This sustainability focus earned a two radish rating from the We're Smart Green Guide in its 2026 edition.

Signature plates and tasting formats

Guests navigate the menu exclusively through curated tasting journeys, each built around tightly composed sequences. Carabinero red prawn arrives alongside white asparagus and elderflower ice cream, while local lamb is gently cured in lavender before resting beside traditional tumbet and fig jus. Foie gras appears mi-cuit with cherry kimchi puree and chocolate salt, proving how lightly handled techniques let premium textures shine. The restaurant accommodates vegetarian and vegan palates without compromising the depth of the Mediterranean cuisine.

The room and its surroundings

The dining space occupies the refined shell of the seventeenth century Hotel Convent de la Misió, blending historic stone architecture with uncluttered modern lines. Natural light filters across minimalist tables in the old town quarter, creating a relaxed backdrop that matches the unhurried pace of the service. An intimate private table seats ten guests for business gatherings or quiet celebrations, keeping the atmosphere discreet and focused on conversation. The adults only environment ensures the setting remains consistently tranquil for those seeking a measured dining experience.