Marc Fosh Restaurant

Marc Fosh Restaurant holds a Michelin star and occupies the ground floor of the Convent hotel, a beautifully restored 17th-century convent in Palma's historic centre on the Balearic island of Mallorca. British-born chef Marc Fosh trained under Raymond Blanc at Le Manoir aux Quat'Saisons before building his reputation across the Mediterranean. His cooking is rooted in the island's seasonal larder: Mallorcan suckling pig with apple purée has become an emblematic dish, while the deconstructed ensaïmada dessert — a witty take on the island's signature pastry — draws regular applause. The menu changes with the seasons to reflect whatever is ripest from local farms and day-boat fishermen. The dining room is calm and elegant, with vaulted stone arches, soft lighting, and well-spaced tables that create a mood of quiet luxury. Noise levels are low; the dress code is smart-casual. The wine list concentrates on Spanish and Mallorcan bottles, with a short but thoughtful selection of wines by the glass. Reservations are essential: the restaurant is open only at lunch and dinner Tuesday through Saturday, and tables at the main service fill within days of release, especially in high season (June–September). A counter at the bar area sometimes accepts walk-ins at lunch. The tasting menu (approximately €95) is the best way to experience the full range of Fosh's cooking; the à la carte is more flexible for those who want a shorter meal.