The Marc Fosh Michelin Experience

Although tucked distant on a constrictive thoroughfare successful nan historical 4th of nan city, this restaurant, portion of a 17th-century seminary that has been superbly converted into nan Convent de La Missió hotel, comes arsenic a delightful surprise. 

In its meticulous modern interior, featuring brightly lit spaces pinch a minimalist consciousness and a pleasant patio-terrace, observe nan cuisine of Marc Fosh, nan first British cook to beryllium awarded a Michelin prima connected Spanish soil. Marc’s culinary accuracy brings together flavour, technique, artistry, productivity and highlights, done simply constructed yet blase combinations, nan seasonal Mediterranean ingredients that he fell successful emotion pinch erstwhile he first came to nan island. The attraction of his cuisine is connected his various menus: Lunch, Weekly Menu, nan Marc Lunch, Marc and Aromas del Mediterráneo, which is only disposable for dinner.

Guided by nature, Marc’s room will bespeak nan seasons. Thinking globally and sourcing locally is not conscionable politically correct; it’s besides personally rewarding for nan farmer, nan cook and nan diner. Everybody wins. Fosh Farm is group successful nan beautiful location of Finca Son Mir, wherever nan rhythms of nan seasons are astatine their astir apparent. “Our Mediterranean culinary garden, surrounded by reddish world and oliva trees, grows unique, seasonally due crops utilizing integrated and sustainable techniques,” Marc says. “While it is still early days, we dream that very soon our plot will beryllium supplying galore of nan herbs and vegetables that you’ll find connected your plate.”

More than 15 years of experience

Fosh Catering has much than 15 years of acquisition participating successful galore of nan astir important moments of nan societal and business elite of Mallorca and Ibiza. “We tin big weddings, business lunches, vacation dinners, cocktails, and immoderate backstage arena for betwixt six and a 1000 guests,” Chef Fosh said. 

“We are 1 of nan astir in-demand services pinch our wide gastronomic variety, and we guidelines retired for our avant-garde Mediterranean cuisine. It is basal to harvester experience, knowledge and activity to guarantee nan highest level,” he added.

Sa Pleta by Marc Fosh combines modern techniques and nan champion section nutrient we tin root from crossed nan Balearic Islands pinch nan oldest and astir primitive method of open-fire cooking, inspired by nan unsocial flavours that only fume and occurrence tin impart to section meat, food and seasonal vegetables. SA PLETA by Marc Fosh delivers nan tone of nan Mediterranean done unrecorded occurrence cooking inspired by nature. “In nan kitchen, modern trends these days aren’t truthful overmuch astir inventing caller techniques and styles, but going backmost to our roots and traditions and cooking pinch our astir basal element, fire!” Marc Fosh concluded.