It's contemporary Mediterranean cooking built on Balearic produce, served only as tasting menus that follow Mallorca's seasons. Some of the vegetables and herbs come from the restaurant's own kitchen garden at Finca Son Mir, and the rest leans on island ingredients named right on the menu: Mollera rock fish in a marinated cannelloni, Tap de Cortí pepper in the prawn croquette emulsion, sobrasada with the bread course, and Bombeta rice from Sa Pobla.

There's real fire in the kitchen too. Corvina goes on the robata and pigeon is slow-cooked over charcoal, and a few Japanese touches turn up alongside the Mediterranean base, like the sea bass done "Tsukudani" style or the white miso ice cream at dessert. Vegetarian and vegan versions of the menus are available, but allergies and intolerances have to be flagged when you book.

Fosh cooked in London first, at The Greenhouse and the Chelsea Room at the Carlton Tower Hotel, then moved to Spain around 1990 to work with Martín Berasategui in San Sebastián. From there he came to Mallorca as head chef at Read's Hotel in Santa Maria del Camí, and in 2002 his kitchen there won a Michelin star. He's widely credited as the first British chef to win one in Spain.

In 2009 he left Read's to open his own place, Simply Fosh, inside the Convent de la Missió in central Palma. The star came back at the Michelin gala in Marbella in November 2014, when Simply Fosh was named alongside Andreu Genestra and Es Fum in the same Mallorca star announcement. Fosh later dropped the "Simply" and renamed the restaurant after himself. The star stayed put: by December 2021 it had held it for eight years running, and it's still listed with one star in the 2026 Michelin Guide.

It's tasting menus only, so the real choice is which one. At lunch there's the ADN Mediterranean menu at €69 and the Marc lunch menu at €110. The Marc menu costs €139, and Aromas del Mediterráneo, the longest, is €159 and dinner only. Prices include VAT. The organic caviar course with smoked eel cream is a €48 supplement on every menu, and there's a €24 cheese plate.

The longer menus open with four snacks: marinated Mollera cannelloni with lemon gel, a warm oxtail tartlet with grapefruit gel, black olive brioche with tuna tartare, and a prawn and tarragon croquette. Then comes the bread course with sobrasada, a carabinero red prawn with almond and olive oil ice cream in a chilled shellfish suquet, red mullet with saffron Bombeta rice, the Tsukudani sea bass with lapsang souchong, and charcoal pigeon with a pine needle and Pedro Ximénez jus. Aromas adds a salt-baked onion with marinated rock fish and glazed veal sweetbreads with liquorice and pear.

The ADN lunch menu is a shorter set: right now it's a chilled melon and cucumber soup with marinated serviola, Bombeta rice with white prawns and fresh figs, robata corvina with sardine pil-pil, truffled guinea fowl, and a white chocolate panna cotta with pineapple, ginger and coconut sorbet.

Sabrina Basso looks after the wine. The list mixes Mallorcan bottles with Spanish and international ones, and there are wines by the glass. Each longer menu has its own pairing: €80 with the Marc lunch menu, €95 with the Marc menu and €125 with Aromas del Mediterráneo.

The ADN lunch menu lists sommelier picks instead, like the 2024 Celler Son Calo Prensal from Bodega Miquel Oliver in DO Pla i Llevant at €40 a bottle, Bodega Unzu's 2024 Garnacha rosé from Navarra at €44, or two glasses of Mallorcan wine, a white and a rosé, for €18. For a drink before or after, the hotel's Art Bar serves wine and cocktails among works by local contemporary artists.

You'll find it on a narrow old-town street, on the ground floor of the old convent. The hotel is adults-only, so the restaurant doesn't take children under 16, and pets aren't allowed. There's outdoor seating as well as the dining room.

For something more private, there's a private dining table for up to 10 guests, with a wine tasting tailored to the event if you want one, and the whole restaurant can be hired for bigger groups. Both are arranged by email at info@marcfosh.com.