Hidden down the cobbled streets of Palma, in a spectacularly restored Old Town palace, is Ivan and Sheela Levy’s latest venture, fera; the restaurant changing Palma’s dining scene. At the reins is Austrian chef Simon Petutschnig who has worked in some of Spain’s best kitchens including two Michelin starred Miramar restaurant, after which he moved on to award winning Quadrat at the Sant Francesc where he was the founding chef and created what was then known to be one of Palma’s best restaurants. Subsequently, Petutschnig met Ivan and Sheela with whom he joined forces to create The Kitchen, and most recently fera which has gone on to become Palma’s destination restaurant attracting a continuous flow of both local and visiting clientele.


Petutschnig takes inspiration from Mediterranean and Asian gastronomy to create a cuisine he refers to as ‘Borderless
Mediterranean’. Borderless describes a cooking style that is not restricted by culinary boundaries, but instead focused on the primary produce being used and the ingredients and techniques that best complement that item. In particular, Petutschnig often introduces lighter Asian flavours such as ginger, nori and yuzu which balance out richer Mediterranean ingredients. Classic examples being Petutschnig’s Oyster with salmon eggs, ginger and apple and the Angus beef with nori, truffle and olive. Petutschnig prides himself in sourcing only the finest quality ingredients from Mallorca and beyond, and 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 drinks menu including classics, as well as some more 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). Fera also boasts a selective wine list of over 60 wines, which includes 6 bespoke wines exclusive to fera including organic and mallorcan varieties.

To accompany the cocktails, the bar also offers an array of delectable ‘borderless’ tapas such as Cuttlefish croquettes with alioli and parsley, or Salmon California maki with avocado and wasabi emulsion.


Fera offers not only a feast for the stomach, but also a feast for the eyes with its 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 immaculate interiors. Featuring neutral tones, and minimalistic furniture sourced from the world over, the restaurant’s design allows the art to take centre stage whilst maintaining the charm of the old building.

On entering fera through the typical Mallorcan courtyard adjourned with sculptures and greenery, diners can opt to eat in the warmly lit main dining room, or for those that prefer a more intimate experience, the exclusive charcoal and white library room. With space for only 16 people, the library is the ideal spot for a private dinner party or quiet date night. The bar with its old stone arches, spectacular Balinese chandeliers and view overlooking the charming garden provides a perfect retreat for a pre or post dinner drink.

Visit fera’s website/restaurant and have a welcome glass of Cava. Please mention Captain Cook when getting in touch.

Carmen Ekvall

Can Bordoy


Son Campaner

LTG Award Winner

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