Marc Fosh Restaurant menus overview in palma, balearic islands, spain.
Nestled in the heart of Palma, Marc Fosh Restaurant offers an exquisite culinary journey through contemporary Mediterranean cuisine. Celebrated for its adventurous tasting menus, the restaurant masterfully showcases the finest local produce from the Balearic Islands, emphasizing clean flavors and seasonal ingredients that delight every palate.
starters
Begin your dining experience with an array of sophisticated starters designed to awaken your senses. Enjoy freshly baked bread paired with traditional sobrasada, or savor the luxurious organic caviar served alongside delicate crumpets and chive crème fraîche. The chilled roasted tomato and thyme consommé is enhanced with local red tuna, plankton, and a rich sauce Choron, delivering a refreshing burst of flavor. For a creamy delight, try the local rice infused with marinated sardines, basil pesto, and a burrata emulsion. Seafood lovers will appreciate the fillet of Dover sole veronique style, accompanied by creamy pea and herb of grace puree and verjus beurre blanc. Complementing these is the guinea fowl accented with local truffles, beetroot, raspberry, and elderflower, creating a harmonious blend of earthy and fruity notes.
main courses
The main courses at Marc Fosh highlight inventive Mediterranean flavors through two signature tasting menus. The "Marc Menu" features local cuttlefish brioche, beetroot meringue with horseradish and mizuna, and delicate cannelloni filled with marinated Mollera rock fish accented with lemon gel. Anchovy and parsley melbas with capers offer a salty tang, while the carabinero red prawn is paired intriguingly with white asparagus and elderflower ice cream, enhanced by chervil emulsion and a carabinero jus. For a hearty touch, enjoy a stew of local rabbit encebollado with sherry and fresh pea puree, balanced by a warm potato-smoked hay foam. Freshness continues with wild sea bass cured in sea lettuce, complemented by collagen, green tomato, and samphire sauce. The menu is rounded with slow-cooked pigeon over charcoal, cherries, watercress gel, and cacao jus, culminating in desserts that thrill the palate.
The "Aromas del Mediterráneo" menu elevates the experience with luxurious additions such as a lobster and tarragon tartlet topped with salmon caviar, foie gras mi-cuit with local strawberries and camomile, and velvety veal sweetbread paired with sage, pumpkin purée, sea buckthorn, and a rich Périgueux sauce. The menu features a 'Cacio e Pepe' ravioli filled with smoked eel, lemon, and lovage chlorophyll, offering a delicate balance of smoky and fresh notes alongside the sea bass and pigeon dishes. Both menus conclude with innovative desserts like black garlic and liquorice ice cream with blood orange foam, and a white chocolate and vanilla cremoso accompanied by yuzu, pineapple, and coconut sorbet.
desserts
The dessert offerings at Marc Fosh are a highlight on their own. Experience the unexpected with black garlic and liquorice ice cream, perfectly balanced by a blood orange foam that sings of Mediterranean zest. Indulge in the silky white chocolate and vanilla cremoso, paired harmoniously with vibrant yuzu, pineapple, and coconut sorbet to cleanse and refresh the palate. Complemented by petits fours, these desserts provide a delightful finale to an unforgettable meal.
drinks and specials
Marc Fosh also boasts an impressive selection of local wines and craft beers that pair exquisitely with the tasting menus. The attentive sommeliers enhance the experience by skillfully recommending wine pairings that complement each course's unique flavors. Cocktail enthusiasts can delight in thoughtfully crafted options, with bartenders customizing drinks to sweet or citrus profiles, ensuring a perfect match for your meal. Though the restaurant does not serve brunch, it offers breakfast, lunch, and dinner service in a sleek, elegant setting that invites diners to savor Mediterranean culinary artistry at its finest.
- Starters Bread & sobrasada, Organic caviar with crumpets & chive crème fraiche, Chilled roasted tomato & thyme consommé with local red tuna, plankton & sauce choron, Local creamy rice with marinated sardines, basil pesto & burrata emulsion, Dover sole veronique with pea & herb puree, Guinea fowl with local truffles, beetroot, raspberry & elderflower.
- Main courses Local cuttlefish brioche, Beetroot meringue with horseradish & mizuna, Cannelloni with marinated rock fish & lemon gel, Anchovy & parsley melbas with capers, Carabinero red prawn with white asparagus & elderflower ice cream, Rabbit stew with sherry & pea puree, Wild sea bass cured in sea lettuce, Slow cooked pigeon with cherries & cacao jus.
- Desserts Black garlic & liquorice ice cream with blood orange foam, White chocolate & vanilla cremoso with yuzu, pineapple & coconut sorbet, Petits fours.
