There are many secret gardens in Palma, in the back of a noble mansion maybe, or behind a high dilapidated wall. One of the most beautiful urban oases I know is the yard of Fera. Having lunch under the airy canopy while the sunlight softly breaks through the foliage is pure happiness. Thanks to the garden, but even more so to the cuisine of Simon Petutschnig and his team.
A way of cooking and celebrating food for all our senses. Every dish is intense in color and texture, carefully arranged down to the last detail. Often with some fancy little extra that surprises your tastebuds. Like the watercress butter that came with the bread. Or our amuse gueule, carrot foam with ginger and coconut. I could have had three more courses just from this appetizer. But then there was salmon tataki with a fresh note of passion fruit and ponzu, a citrus-based sauce commonly used in Japan.
Simon Petutschnig loves to combine the heat and passion of the Mediterranean with the soul of Asia. Inspired by many years of working with Michelin starred chefs in Spain he came to Mallorca to develop his own unmistakable style. First he was part of the Hotel Sant Francesc team and head chef at its intimate restaurant Quadrat, now for two years Simon has been executive chef of Fera.
As much as I love the garden, the interior of the restaurant and its bar are no less unique. Designed by Sheela Levy, with an open kitchen counter as the heart of Fera. The artwork on your plate reflects the atmosphere of the place. You might not detect that Fera means ‘wild’ in Latin, as Simon reminded me. But if you take a closer look you will indeed discover extraordinary elements that make dining at Fera exceptional.