Fera Palma Restaurant — Restaurant in Palma

What a magical place. As we arrived we had such a wonderful welcome and walk to our table. They were so personal in their attention and we felt really special. We loved our table in the beautiful courtyard. I didn't know what to expect of the food, but it was really some of the best I've had anywhere in the world. Doing many tasting menus there are many very good that get lost. But I ate things I won't forget. The stand out was the basil risotto. It was perfect. It defied risotto with the intensity and freshness of green basil. The confit tomatoes with 'bonsai' burrata were awesome. It really sang. A close second was the beetroot and and goats cheese, this was superb, intense, tangy, rich, creamy, it burst with flavour. The bread and butter were also intangible umami. The wagyu was divine, but didn't need the also delicious perigeaux sauce. That was sublime with the venison. Dessert of honey miso sang with a salty note. The canele were intense with vanilla. The chef is performing on another level. Everything was beautiful... apart from maybe the Manchego cheese course, which felt out of place. It could either of been cheese or a chef cheese course, it was a hybrid, clunky compared to the rest. Hard to explain, but again not an insult, a sign of the calibre of everything else we had. Finally, the wine, hugely important to us and half our bill. We really enjoyed our interactions with the head somm but he disappeared and was running back and forth with a celebrity table at the back. We had to order our second wine twice. From a different somm, very nice guy too. But the handover affected us. Plus I ordered a top wine by the glass and although I liked it, because I didn't love it I twice (from each somm) got challenged on what old wine should taste like. It wasn't comfortable. They meant well but it did change the tone. We had very pleasant chat throughout the night though and my score reflects this. The food and atmosphere were the big winners. The service started super special and we got dropped, or so it felt. A different night might be different, but it took this from one of life's best experiences to a really very...

This place had so many recommendations so I decided to try it out but left with huge disappointment. To start off, my table seating was out of place. Near the service area, waiters rushing in/out near me. It was unbelievably hot. And I am general on the cool side feeling always cold. I asked for table change but there weren’t any. To give you an idea about how hot it was, ice melted in my glass within minutes. One of the waitresses was kind enough to open nearby window so some breeze can come in..

The restaurant has several dining areas, one of them is the picture perfect courtyard, the rest do not have the same ambiance. I was disappointed about seating choice but nevertheless decided to go ahead and try the menu ..

I’m genuinely shocked to read all the reviews here ! Wondering if my day was a fluke and just bad day for the kitchen. As it was really busy. I went with the 4 course tasting menu:

To start off, the presentation is actually lovely and superb but the taste was not there.. The appetizers were too salty with nothing special to remember. You can’t taste the various elements in a dish. The bread was something you can easily make at home..I actually wanted to leave at that point…

Now the main course, seabass was actually good and I really enjoyed the dish, but I generally think sea bass is a good fish to cook with, you can never go wrong with it. It also goes well with a lot of elements .. The wagyu beef was poorly done. I did like the idea of truffle churros and sides. The sauces are actually poorly made. Too salty and at beginners level. I do believe the pastry chef saved the day, the dessert was really good, hence the three star. I am not a dessert person so if something wows me then it’s legit..

People in comments wondering about Michelin star. The restaurant needs to be consistent to receive any form of designation. It was a busy night, I get it. But if staff feel overwhelmed to serve a large number maybe cut down on the number of tables to serve better quality.

Overall I wish the owner all the best but there are several key factors to be attended to. This is not what I expected considering the prices...

I dont know if I am not posh enough for a place like this but it was just obnoxiously pompous. I understand that chefs need a creative outlet every now and then to keep the profession interesting, but food doesn’t need to be clever, it just needs to be good. Everything tasted fine, but some of the things just crashed in terms of taste, especially the creams chèvre together with a beetroot sorbet and raspberries. It just didn’t taste that good. However, the beef they served was absolutely amazing (they called it a medium rare, but it looked like a blue rare).

The whole dinner took three hours, and I wished we could have gotten some of the food together instead of having to eat it in so many increments. I understand it’s a concept restaurant, but three hours for two people is just unnecessary. At the end we were both tired and ready to leave, but still had four courses left to eat.

The servers were pleasant enough, except for at the very end when they tried to add an additional €50 which had already been paid beforehand, which we found very disappointing because it felt very dishonest by a place that is supposedly very thorough and well managed. We would think that the servers are informed that this additional fee has already been paid, so when they still included it in the bill, we found this strange. And if I am going to be very nitpicky, one of the servers called sparkling tea “bubble tea”, but bubble tea is not the same as sparkling tea at all. But they were very quick to pick up on the fact that one of us wanted a non alcoholic option, and made sure that every dish that had any alcohol in it was made with a substitute instead, which I found very considerate and professional.

The plates and the cutlery, however, was an absolute delight. And it was exciting to get the new plates for every course. They had a very distinct design, and were sometimes shaped as small rocks or seaweed or similar shapes you see in nature.

All-in-all, a very okay experience, but not something you go to...