The beginning of our gastronomic history, in 2014, is with Fulla d’Ostra in Barcelona. The essence of our restaurant is the creative cuisine of Chef Hector Marceló, with his Chilean roots and those of the different coutries he has travelled.
We decided to look for a new place to settle down. Palma de Mallorca fascinated us, with its vibrant Santa Catalina neighborhood.
To change, to create and innovate are in our veins. So, we recreated Fulla d’Ostra into Sa Fulla Restaurant. New logo, new menu in a more informal and contemporary combination, just like the wonderful island of Mallorca.
Come and join our history!
Hector Marceló discovered his passion for cooking still in the primary school, back in his native Chile. Since then, cuisine has followed him for all his life, his trips and his professional trajectory.
Studying with renowned Chefs, to be able to take the best from each gastronomic culture. In Sa Fulla Restaurant , Chef Hector Marceló introduces a classic selection of dishes, but with his own contemporary and creative spin.
Appetizer platter of Iberian ham
Crunchy rice noodle-wrapped prawn with orange sauce
In Chardonnay sauce, gratinated with Parmesan
From fish of the day, and olive oil “caviar"
topped with a mango Campari sphere and avocado foam
Wrapped in roasted eggplant, polenta crouton, arugula pesto
wrapped in zucchini with tartar sauce from chef
Tomato sauce and black garlic aioli
“Montadito” of Steak tartare
“Montadito”- a staple of the Spanish culinary. A tapa-sized slice of bread served with the chef’s steak tartare, old Style mustard sauce and crispy leeks
With chutney of red onions and Oporto wine
With fresh products from the market and the season
Grilled seasonal vegetables with “green Romesco” sauce
Atun Rapa Nui
Bluefin tuna marinated in tangerine juice and spices, hummus and Pedro Ximénez reduction. This dish is a tribute of the chef to the Chilean ethnic groups
Confit cod loin
Served on “patatas panaderas” (sliced baked potatoes, a traditional Spanish side dish) and 60° egg
With duck confit, truffled demi-glace cream and pear caviar
On mash of roasted eggplant and lentils, paprika de la Vera, house olive oil
shrimps in tempura, calamari rings and whitebait in semolina. Peperoncino jam
Grilled, with "Café de Paris" sauce and season’s garnish
Grilled medallions, sweet wine reduction and vanilla mashed potatoes
of mini burgers: Basque, Galician, Mallorcan and “a la Brava” sauce
Duck confit cannelloni
With foie béchamel and quince jam
With a touch of ham and Parmesan-sage sauce
Dark chocolate sponge cake, filled with white chocolate ganache, sauce of chocolate, coffee and rum
Raspberries and strawberries in different textures
with red berries
with coconut ice cream on almond crumbs, orange blossom caramel and pink pepper
it is a typical dessert of Spain, accompanied by orange textures
Ask us about our option
+34 971 251 556
ask us about customized menu, at least 48 hours in advance
The menu includes: bread, flavoured mineral water
Other drinks apart / service at your discretion
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