Restaurant

Name: Restaurant Es Fum
Address: Carretera Palma-Andratx 19, Costa d'en Blanes, Costa d'en Blanes, 07181
Telephone: +34971629629
Price range: $$$

Welcome to Es Fum, a culinary pearl in one of Majorca's most acclaimed locations, awarded with 1 prestigious Michelin Star, since November 2011. Savor the art of delicate combinations - through respecting each ingredient - delivering extraordinary culinary delights according to seasonality with only the freshest local produce. Allow yourself to indulge in a truly unique epicurean experience in Majorca.

Elevate your experience beyond expectation on our outdoor terrace overlooking the lush gardens and the Mediterranean Sea whilst savoring exceptional culinary creations.

For more information please contact us by calling the following phone: +34 971 629 629.

Hours Of Operation
Wednesday To Sunday
7:30 PM - 22 PM

Petit Menu

Price per person € 135

Watercress cream

with cray fish, Iberian ham minestrone

Smoked beef carpaccio

grilled spring onions, romescu sauce

Creamy rice

with sea urchin, red prawns, pink grapefruit

Filet Of Sea Bass

Truffled Cauliflower, Mussels in Herb Sauce

Roasted Pichon

beef ragu, balsamic jus

Matcha tea

Coconut toffy, bergamot

Tasting Menu

Price per person € 160

Fine de Claire oyster, jalapeño salmorejo, sake

Scarlet shrimp royale, gennel sorbet, viet salad

Smoked Octopus

with barbecue juice, pineapple

Foie Gras Ravioli

Duck Consommé and Spring Vegetables

Egg Yolk

With Bacon and Sugar Snap Juice

Gallo de San Pedro

With tomato confit and saffron ñoquis.

Beef Tenderloin

with spinach Florentine, smoked efggplant perigueux sauce

Selection Of International Cheese

Tequila, Cucumber, Kaffir Lime

Hibiscus flower, rhubarb, sheep yogurt

Meet the Team

The Chef

Miguel Navarro Miguel Navarro began his professional career at the age of 16 as an apprentice at the family restaurant on the island of La Gomera. He then studied hospitality in Tenerife, where he also worked in various hotels on the island.

In 2000 he started his first internship at 3-star Restaurante Martín Berasategui in the Basque Country and in 2005 he joined the Ritz-Carlton Abama Hotel, where he was part of the team which, under the direction of Martín Berasategui, achieved its first Michelin Star for the MB Restaurant.

Maître

Daniela Witting Daniela Wittig began her apprenticeship in hospitality with only 17 years of age in the region of the Lake of Constance. After studying for 3 years, she started working at the Grand Hotel Kronenhof in the Restaurant Kronenstübli in Switzerland, before moving to the Relais & Chateaux Sheen Falls Lodge in Ireland.