Marc Fosh

Chef Marc Fosh's culinary philosophy is deeply rooted in the Mediterranean, emphasizing a light, healthy approach that eschews the heavy cream and butter often found in classical French cuisine in favor of fresh olive oil. He champions "clean food," a concept where the natural essence and inherent quality of exceptional ingredients are allowed to shine, unmasked by overpowering sauces or unnecessary complexity. Central to his ethos is a profound respect for local, seasonal produce. Fosh believes that food tastes best when made from ingredients sourced close to home, harvested at their peak. His kitchen is guided by nature, with menus constantly evolving to reflect the changing seasons and the bounty of the Balearic Islands. This commitment to provenance is further solidified by the restaurant's own organic farm at Finca Son Mir, ensuring a direct connection to the land and the purity of his ingredients. Beyond ingredients, Fosh values originality and consistency. He admires chefs who develop and remain loyal to their own distinct style, dismissing fleeting trends. His vision for a great restaurant encompasses not only exquisite food but also warm hospitality and impeccable service within a welcoming environment, believing that these elements are fundamental to creating an unforgettable dining experience. Chef Fosh's technical style is characterized by modern yet simple preparations that yield clean tastes and big, impactful flavors. He demonstrates a meticulous approach to ingredient selection, often starting with an interesting, sometimes obscure, component like aloe vera, a cardamom pod, or a tonka bean, and then building flavor combinations around it. He intuitively balances sweetness with contrasting bitterness or acidity, paying careful attention to textural variations and aesthetic presentation. His signature dishes exemplify this philosophy, showcasing local Mallorcan ingredients with refined techniques. Notable creations include marinated local tuna with Soller prawn carpaccio, plankton jelly and smoked tomato-summer savoury consommé, and a rich dark chocolate & lavender ganache with apricot & toasted ensaimada ice cream. Other highlights feature carabinero red prawn accompanied by white asparagus and elderflower ice cream, a complex beetroot meringue with horseradish and mizuna, and slow-cooked pigeon over charcoal with cherries, watercress gel, and cacao jus. He frequently incorporates obscure herbs from his garden, such as burdock, lovage, woodruff, hyssop, borage, summer savoury, and rue, adding subtle layers of aroma and taste. A hallmark of his plating is finishing most dishes with a drizzle of fruity Arbequina olive oil and a sprinkling of crunchy Flor de Sal from Mallorca, enhancing natural flavors with pristine quality ingredients.

Mentored by Marco Pierre White, Marc Veyrat, Michel Bras, Martín Berasategui.