Restaurante Fulla D'Ostra - Mallorca

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Fulla D'Ostra is the brain child of restaurateur Claudio Gutmann and Chef Marcelo González, two amiable entrepreneurs with the tendency to spawn a unique gourmet experience. This bistronomy-concept turned local haven has been created in unison, through a growing effort of combining the art of fine dining with fusion dishes. The duo believes in keeping the dining table interestingly compelling whilst providing a superb attention to details. 

Chef Marcelo González is a bistrotier Monsieur. Having learned the tricks of the trade from some of the best cooking schools in South America and Spain, he brings a bundle of culinary traditions to the table. Adding a combination of cooking techniques from his country of origin, Chile, and mixing culinary traditions from Peru, Argentina and other South American countries, he does a superb job of creating a junction with Mediterranean and French cuisine. Fulla d'Ostra's gastronomic concept is the table d'hôte, a monthly renewal of tasting menu consisting of an appetiser, 3 main and two sweets: can change or vary monthly. 

We first visited Fulla D'Ostra in late October 2015 when the restaurant was open in Barcelona city. We were in awe about the amazing decoration. One of our favourite renowned decorators, Lázaro Rosa Violán, was responsible for the finishing touches. The two statues at the entrance remind us of some of the architectures in modernist buildings around the Eixample district. It so happens that they have taken their good tokens of their restaurant to Palma de Mallorca. Even the memorable cutlery on the tables along with the curvy wine glasses have been taken with them. Their specialty is still the artisanal wines on display, some native grapes from the region of Catalunya, France and other parts of southern Europe.  

We revisited Full D'Ostra two months after their inauguration in Palma de Mallorca. The wine pairing with our food was a delight. We went for the scallop gratin for starters after a few nibbles from our appetisers. Claudio Gutmann introduced every dish to us, explaining how they were cooked and the ingredients used. It is a privileged experience, and a lot of new flavours are satiated here! Thanks to Fulla D'Ostra, we are now big fans of the Iberico pork sirloin and mainly Chef Marcelo González style of cooking. 

Fulla D'Ostra is a jovial place for enjoying the explosion of fusion food without having to pay Michelin-starred prices. It sums up an ardent design to drop the astronomical prices and stuffy atmosphere of top-class. To sum up the dining experience, we remember the smiles on everybody's faces. After dinner, we enjoyed a drink with co-owner Claudio and PR Manager Martha until the late hours of the evening. 

Our favourite dishes: Scallops in Chardonnay, gratin with Parmesan cheese, butter and breadcrumbs. Terrine of white asparagus and palm hearts, hollandaise sauce and crispy iberico ham accompanied with D.O. Rueda, 100% Verdejo wine and the fillet of cod served on a bed of saffron potatoes and a 60º poached egg. D.O. Penedés, Chardonnay & Sauvignon Blanc to drink with. 

Fulla D'Ostra | Bistronomy with creative touches | Lunch - Tuesdays to Fridays 1:00pm - 3:30pm. À la carte or Daily Menu (15,50 €) / Dinner Tuesdays to Saturdays 7.30pm – 11.00pm À la carte estimate 50€ pp for 2 plates, dessert and wine | Mallorca, Spain / Street - Calle Cotoner 47, Santa Catalina neighbourhood | Tlf: 629 75 99 04 | hola@fulladostra.com | www.fulladostra.com 

Head Chef Hector Marceló was born in Santiago, Chile. During his professional career he travelled to different countries in Latin America, learning with renowned chefs to get the best of each country and its culinary culture. 

Head Chef Hector Marceló was born in Santiago, Chile. During his professional career he travelled to different countries in Latin America, learning with renowned chefs to get the best of each country and its culinary culture. 

Cheesecake with berries.

Cheesecake with berries.