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.
Chilean traditional recipe, with fish of the day
Crunchy rice noodle-wrapped prawn with orange sauce with an Asiatic touch
In Chardonnay sauce, gratinated with Parmesan
Tomato sauce and black garlic aioli
Topped with a mango Campari sphere and avocado foam
Blinis with cream cheese
With dill and crunchy Iberian shoulder
With tomato, salt flakes and home olive oil
Appetizer plater of Iberian Ham
“Montadito” of Steak tartare
“Montadito” a staple of the Spanish culinary. A tapa-sized slice of bread served with the chef’s steak tartare
With mango chutney
Bread + Black Garlic Alioli + Chilean Pebre
With fresh products from the market
Brochette of Garden
Grilled with “green Romesco” sauce
Tagliatelle of Vegetables
Sauteed green vegetables, creamy sauce of piquillo peppers
Creamy quinoa with mango and avocado, crunchy Parmesan
Filled with roasted vegetables, gratin with spinach bechamel and basil emulsion
Atún 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
Fines Herbes Salmon
Grilled Salmon loin, and creamy quinoa with mango and avocado
Hake in Scallop sauce
Grilled fillet, with butter potatoes
On mash of lentils, paprika de la Vera, house olive oil
Crunchy shrimps and hake dices in tempura, and octopus legs whitebait in semolina. Peperoncino jam
Grilled, with "Café de Paris" sauce and roasted vegetables
Rack of Lamb
With demi-glace of its juice, mashed broccoli and grilled bimis
Iberian pork sealed on the grill and finished in the oven with Oporto wine reduction, sautéed green beans and caramelized shallots
Homemade French Fries
Dark Chocolate textures
Sponge cake, ganache, truffle, ice cream, caviar, syrup and almond crumble
Fruits & chocolate sauce
With almond crumble and lemon sorbet
With mexican vainilla ice cream on almond crumbs, orange blossom caramel and pink pepper
Ice cream cup
Ask us about Chef’s suggestion
ask us about customized menu, at least 48 hours in advance
The menu includes: welcome cocktail, flavoured mineral water, white and red wine, glass of champagne
Other drinks apart
menu may change
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