Fera: Where Mallorca Meets the World

Sometimes you walk into a restaurant and immediately know: everything here is right. Fera in Palma's old town is that kind of place. Hidden in a restored palacete on Carrer de la Concepció, on the ground floor of the Círculo Mallorquín, history and culinary avant-garde merge seamlessly.

Chef Simon Petutschnig, an Austrian with over two decades in Spain, calls his cuisine “borderless Mediterranean”: Mallorcan produce, Japanese precision, Southeast Asian aromatics. Every plate feels considered, reduced, almost meditative.

The seven-course tasting menu (149 euros) opens with a tuna tartare, precisely cut, with ponzu, avocado and yuzu. The Sóller langoustine, seconds on the plancha, with dashi broth and sea fennel — a course that stays with you.

The interior is the work of owner Sheela Levy: high ceilings with stucco, contemporary art, a Feng Shui garden, a private library. The rooms breathe.

Service strikes the right note: warm, knowledgeable, never intrusive. Herbs come from their own organic garden. That Fera has no star yet surprises everyone. 9.8/10 on TheFork, ranked 16th of 2,700 restaurants. Reservation strongly recommended.