A name as Majorcan as Sa Fulla hides a restaurant in which the influences of the best international cuisines coexist harmoniously and offer the best of each country and gastronomy.

People of all nationalities come to Sa Fulla with the common goal of enjoying the delicious dishes of Hector Marceló. There are people who can stay up to three hours in the restaurant, because they like to try the dishes and dedicate the time they deserve to each one of them.

Hector Marceló was born in Chile 44 years ago and has been a cook all his life. He has travelled to many countries, looking for the essence of the best cuisines and also knows perfectly the French and Mediterranean gastronomy. Above all, he proposes a very special cuisine that gives a lot of importance to highlighting the flavors.

He has travelled to many countries, looking for the essence of the best cuisines and also knows perfectly the French and Mediterranean gastronomy.

Polynesia is also present with the Rapa Nui Tuna, which was created as a tribute to Easter Island and which is still very Mediterranean. First of all, the chef places on the plate a base of chickpea hummus with Pedro Ximénez reduction, and on it goes a tuna marinated in coconut milk, mandarin juice and merquem. This is a mixture of products originating in southern Chile, where only Mapuche aborigines have permission to collect the plant for production.