Petutschnig takes inspiration from both Mediterranean and Asian flavors to create what he refers to as ‘Borderless Mediterranean’ cuisine. This concept focuses on the primary produce sourced locally or from the greater region. He incorporates ingredients and techniques that best complement each product. Taking lighter Asian flavors such as ginger, nori and yuzu, he injects these highlights into traditional Mediterranean ingredients creating something uniquely singular.
Classic examples are Petutschnig’s Mallorcan suckling pig and shitake dim sum, or the Simmentaler beef with crispy nori, truffle and olive oil. The chef prides himself in sourcing only the finest quality ingredients from Mallorca and beyond. He takes an entirely ingredient-focused approach which is elegantly displayed in his 4 tasting menus, and à la carte options.
Complimenting Petutschnig’s eclectic menus, the bar serves a refined cocktail menu including classics, as well as exotic concoctions including the Trip to Tokio (gin, flambéed fruits, yuzu and ginger ale) and the zesty Bourbon Citrus (bourbon, Cointreau, lemon, lime and cinnamon syrup). New to the island is the latest bar card offering Sake cocktails. FERA also boasts a list of over 90 wines, including 8 bespoke wines exclusive to the restaurant including organic and Mallorcan varieties. To accompany the cocktails, the bar also offers an array of delectable ‘borderless’ tapas such as Oysters with trout roe and ponzu, or Salmon California Maki with avocado and wasabi emulsion.
FERA is a feast for all of the senses. With an impressive art collection including sculptures, photography, paintings and large-scale site-specific installations by Aba Art lab. The art pieces were all carefully curated by co-owner and interior designer Sheela Levy, who also designed the restaurant’s interiors. Featuring neutral tones, and minimalistic furniture sourced from the world over, the restaurant’s design allows the art to take center stage whilst maintaining the charm of the old building.