Vi Vian's Food Blog

Simply Fosh – pioneered by Marc Fosh, Michelin star chef, and very quickly established a name for itself  among Mallorca’s diners.

As soon as we arrived, Marc Fosh kindly greeted and welcomed us. Shortly thereafter he became occupied in the kitchen. The entrance of the place has a high vaulted ceiling, which of course gives spacious feeling to the place. In addition to the decoration, the place has simple and uncrowded furniture. Quite sure that the minimal decoration is a good sign as any delicious meal; always let the food speak for itself. Other unnecessary stuff is not needed.

The tables were perfectly sized ie. not typically one of the places where tables are such inversely disproportionate to the size of the dishes, thus, customers having to utilize the neighboring table during the entire course of the meal.

In most  restaurants in Mallorca, bread and all i oli is expected. The all i oli was distinctive. If my taste buds were working correctly, I suspect that there was vinegar in the mixture. It was lovely, garlicky and light. Blended in his own brand olive oil, the taste is satisfying.

And here comes the rest of the food we had… I might not get the exact words of the dishes on the menu but my memory (with the help of the photos) with the taste still lingering, I am sure, is pretty accurate…or check the menu on his website at the end of this entry.

Watermelon gazpacho with tuna and avocado

So, we started off with watermelon gazpacho which was very well seasoned and smooth. Nyum…for those who love to try it for themselves, Mr Fosh himself posted the recipe on his website foshonfood.blogspot.com.

Grilled squid salad with potatoes, chorizo and rocket. Personally, I found it too salty. Jeremy’s reply to that was, “My dear, you are just not used to it”. Which is true because I don’t use too much salt in my cooking.

Grouper served with aubergine and quinoa in squash and vanilla foam – The dish is covered with foam…probably the next trendy thing in haute cuisine, but even if it is served without puffing the sauce, I have no objection to the presentation on the plate. Accompanied by the two vegetable best friends aubergine and tomato, the slightly bitter aubergine and sweetness in the tomato do waken the taste buds.

Hake served with quinoa and saffron mussels – The fish was cooked to perfection. Each flake of the fish was still firm but easily separated for the palate.

Guinea fowl breast cooked in oranges (from Soller) on a bed of creamy and cheesy risotto. Soller oranges have long been known to be the best and it was believed that King Louis XIV would only have oranges from Soller on his table. The sweetness compliments very nicely the cheesy and creamy risotto.

Chocolate truffle and olive oil – Sadly to say I did not take any photos of these dishes. Not because they were not photogenic enough nor that my photography skills were in doubt, I simply could not resist the temptation and dug in hastily! And it was only with the review of the pictures, that I realize that the desserts did not make it to the photo collection! Being a major, MAJOR chocolate fan, this chocolate truffle is the best that I have had so far! The taste of cocoa is amazing without the sweetness overpowering it. This somehow made me feel less guilty (with the calorie count) consuming the whole plate, and I could have had more.

Chilled strawberry and lemon verbena gazpacho with white chocolate ice cream (the other dessert) – least of my favorite. The white chocolate would definitely woo Mary (our neighbor in London) as it is milky and smooth. I should have taken the advise of the waiter when he first recommended another dish.

The service was adroit. The waiter that attended to us for the evening definitely knows each dish well. He shared his knowledge about the food and ingredients with us and there was no exaggeration. Food was lovely as expected. A real treat for the both of us to be dining there. Not cheap but it is worth a meal.

It was quarter to eleven by the time we left the restaurant. Definitely a good sign of a good meal because two and three quarter hours just gone by.

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Simply Fosh

Carrer de la Missio 7A
Palma, Mallorca
07003 Balearic Islands, Spain

Tel: +34 971 720 114

www.simplyfosh.com