Review on Fulla D'Ostra
Originally a successful restaurant that was launched in 2014 in Barcelona, Fulla D'Ostra upped sticks and moved to Mallorca in the summer of 2017. Operated by the same team, owner and manager Claudio Gutmann and chef Hector Marceló, who hails from Santiago, Chile, the restaurant takes its name the oyster leaf, an edible plant. Tucked away on a tree-lined street in the vibrant area of Santa Catalina in Palma, the interiors boast an elegant contemporary décor by Paca Iglesias. Featuring a chic cream and gold palette, smartly laid tables are set on a modern wood floor, and walls are adorned with artwork from Claudio's private collection.
Talented chef Hector Marceló sends out innovative dishes that are artistically displayed along the lines of steak tartare, sirloin of veal cut by hand and paired with ancient mustard sauce and toasted glass bread with oregano. When it comes to main courses there's beef tenderloin grilled with Provençal butter served with grilled vegetables and red Grenache reduction or from the sea opt for the hake on foam scallops and parmesan with golden potatoes and green asparagus with sage butter and sprinkled with dehydrated caviar. Finely crafted desserts close the show with a passion fruit mousse cake with black chocolate ganache or a symphony of chocolate and red fruits, variations of textures of Mexican chocolate, raspberry sponge and strawberry sorbet on almond crumble.
The wine list that emphasises Mallorcan and Spanish wines has been carefully compiled to complement the dishes.
Cuisine
Mediterranean
Chef
Hector Marceló
Restaurant Opening Times
Lunch: 1.00 - 4.00pm Tue-Sat
Dinner: 8.00 - 11.00pm Tue-Sat
Accepted credit cards
Visa, Master Card, American Express