Es Fum

If we accept the premise that Mallorca is a mini-paradise on earth, this restaurant occupying the luxurious St. Regis Mardavall hotel can be considered one of its greatest treasures, enhanced further by works of art by Miró. Here, the harmonious cuisine of Canary Island chef Miguel Navarro showcases a mix of fine taste, technique and creativity, as well as a culinary expertise that emphasises his training under his mentor Martín Berasategui. His dishes are presented on two creative menus: Origen, featuring recipes that have helped consolidate his reputation; and Recorrido, a menu that includes new culinary creations inspired by the chef’s most recent travels to South America, Jamaica and the southeastern states of the US. These are complemented by a concise à la carte plus a vegetarian menu. The views from the romantic terrace, embellished with striking sculptures and with the Mediterranean as a backdrop, are truly stunning.

What makes it distinctive

• A hotel dining room that cooks like a destination, inside the St. Regis Mardavall, with art in the building and a terrace facing the Mediterranean.
• Two menus with different intent, Origen revisits the dishes that built the reputation, Recorrido chases newer ideas shaped by travel.
• Technique-first Canary Island cooking, fine control, bold plating, and a preference for deep, clean sauces.

Signature ingredients on the menu

• Kaluga caviar.
• Hamachi, in the signature "Hamachi Es Fum" course.
• Mediterranean red prawn, worked into a creamy rice.
• Sea bass, paired with fennel, caper, lemon.
• A5 wagyu, and pigeon baked in salt, as luxury centrepieces.

Two headline tasting menus

• The kitchen runs two main creative menus, Origen and Recorrido, plus a Vegetal menu.
• Menus are published with sample course lists and current pricing.

Origen (sample courses)

• Kaluga caviar, salmorejo, Hamachi Es Fum, sea bass with fennel, caper and lemon, suckling lamb with katakuriko gnocchi, petit fours.

Recorrido (sample courses)

• Kaluga caviar, oyster Tom Kha, A5 wagyu, creamy Mediterranean red prawn rice, toasted sea bass, salt-baked pigeon, lavender kefir, petit fours.