The change of season has led Simon Petutschnig, inventor of Fera, to devise a new menu with the truffle as the main important element. This chef, who is always on the move, uses the highest quality white truffle, like all the ingredients in his kitchen, so the diner guests visiting his house can live a unique gastronomic experience.
The change of season has led Simon Petutschnig, creator of Fera, to devise a new menu with the truffle as the protagonist.
Simon Petutschnig begins the menu with a tartar made of one of the best meats that exist at the time, the Japanese wagyu Kagoshima A5, has been adopted by the most prestigious chefs in the world for its extreme quality and delicious flavor. An elegant and delicate way to start the dinner.
The next dish designed by the Fera chef is bluefin tuna with sea urchins and truffle. The sea urchins are served raw with the tuna, which is also undercooked, and is accompanied by a light pickle prepared in the traditional way, with onion, vinegar and oil.
Egg cooked at low temperature with truffle and crispy potato from Sa Pobla is the next dish. In Simon Petutschnig's kitchen, local products are highly valued and appreciated, which is why the chef likes to visit his Mallorcan suppliers and see how they work.
In Simon Petutschnig's kitchen, local products are highly valued and appreciated.
The fifth dish is a soft risotto with spherical Mahon cheese, a different and unique way to eat this cheese. It is followed by another cheese, this time a truffle pecorino that comes from Italy, made from sheep's milk, cured, which very few units are made. In this case the chef will present it in three textures, either as cream, foam, crunchy or air.
The dessert of this menu ends with white chocolate and truffle and petit four. An elegant and perfect detail for a great feast.