Mertensia maritima, also known as Oyster leaf, is an edible plant that highly resembles oysters. This gourmet leaf inspired us to launch our restaurant Fulla d’Ostra (Oyster leaf) in Barcelona. Always seeking to provide gastronomic experiences, using selected fresh products with a touch of sophistication.
We decided to uproot and move to Mallorca, bringing the same team along with the same service and atmosphere. We will be pleased to welcome you in our gourmet space in the vibrant neighborhood of Santa Catalina, Palma de Mallorca.
Hector Marceló was born in Santiago, Chile where he began to study cooking at elementary school and discovered his passion for the world of gastronomy.
During his professional career he travelled to different countries in Latin America, learning with renowned chefs get the best of each country and its culinary culture. With chef Guillermo Toro (Chile) he specialized in fish and seafood; the ceviches of the Peruvian cuisine with the chef Juan Carlos Betancourt, the meats and grills with the Argentine chef Martiniano Molina.
Appetizer platter of Iberian ham
With “cristal” bread and tomato
Julienne green apple, celery and carrots. Bouquet of lettuce leaves, avocado, cherry tomatoes and roasted seeds with "limoneta dressing" (lemon, olive oil, mustard, honey and dill)
Fine and elegant brunoise of beetroot, capers and gherkins, coriander, topped with a mango Campari sphere and avocado-ginger foam
Hand chopped beef tenderloin. Mustard sauce and toasted “pan cristal” (bread from Catalunya) with oregano
A delicious Chilean recipe of eagle fish, salmon and mussels marinated in lemon juice, red onions and coriander. Served with olive oil caviar
Smoked Galician oysters
Velouté of fresh oysters and black garlic cream, with "fulla d'ostra" and a pearl of tequila
On hummus and paprika de la Vera, Es Trenc salt and Mallorcan olive oil
In Chardonnay, cream and butter sauce, grated with Parmesan and breadcrumbs
Rice noodle-wrapped prawns with Asian orange sauce and sesame seeds
With duck confit, truffled demi-glace cream, pear caviar and Parmesan shavings
Pasta filled with spinach, pear and ricotta, sage butter and Parmesan
Creamy roasted red pepper on vegetables, hazelnut pesto and fried basil
Atún Rapa Nui
Bluefin tuna marinated in tangerine juice and coconut milk, turmeric, smoked coriander seeds and chili peppers, hummus, Pedro Ximénez reduction and cassava chip
Grilled, on quinoa risotto with mango and avocado. With a crispy Parmesan and sesame tile
On scallop froth, golden potatoes and steamed green asparagus
Galician beef fillet
With Provencal butter, served with grilled vegetables and a reduction of red Grenache wine
Iberian pork sealed on the grill and finished in the oven with chutney of red onions, sage potatoes and mini zucchini
Magret with apple puree, sauteed fennel and Pedro Ximénez reduction
Mahón cheese cave-aged, Manchego, Brie and Gorgonzola with quince bread and tomato jam
Passion fruit mousse gateau
With ganache of black chocolate
Variations of chocolate and red fruits
Textures of Mexican chocolate and raspberries, strawberry sorbet on almond crumble
Fresh pineapple slices, with orange blossom caramel, pink pepper and coconut ice cream on almond crumbs
Covered with red berries
Chef’s ice cream
Choose two balls of your favorite varieties: Coconut, chocolate, passion fruit, strawberry sorbet, green apple sorbet, lime sorbet, lemon sorbet
Menu April 17-18th
Price in Euros and include local taxes, not service
Includes: flavored water and bread
other beverage aside
ask us about customized menu, at least 48 hours in advance
Limited places April 11th; 8.00pm
Prices include local taxes, not service
The Set Menu includes: water flavoured with lemon and mint, bread, coffee or tea
You are invited to enjoy a selection of the best rated wines
of Mallorca and the classic winemakers regions from Spain.
The selection is made by visiting the wineries, with the advice of sommeliers
and harmonizing with the dishes of the chef Hector Marceló.
Claudio Gutmann – Founding partner