Francisco González and Débora Protti arrived in Mallorca, separately, fourteen years ago. Three years ago their lives crossed and now they share, as well as a beautiful little girl, the Fervor Palma, a high quality restaurant with authentic ingredients that flee from any prefabricated or frozen aspect.

"We have always known the concept of cooking that we wanted to do: quality food. People are surprised that the chips we serve at Fervor are authentic, peeled and cut the same day" explains Francisco González.

"People are surprised that the chips we serve at Fervor are authentic, peeled and cut the same day" explains Francisco González.

The fervor of the fight of adversity

"We make one hundred litres of broth a day, we have five kinds of homemade paellas, classic tapas such as ham croquettes, patatas bravas, padrones... and we like to innovate with presentations" says Francisco. Débora rocks the baby, a few months old girl, and smiles. It's true that last year hasn't been easy.

Fervor opened in October last year with this name "short, with strength, with personality and with what we put here, desire, struggle". In January the restaurant burned down, but the fervor that Francisco and Débora carry within them, made them get going with few lamentations and open it again to the public as soon as possible.

Fervor opened in October last year with this name "short, with strength, with personality and with what we put here, desire, struggle".

A reduced and selected card

Now that everything is a memory, Fervor Palma has a select menu with dishes such as oxtail cannelloni, Angus entrecot or seafood stuffed breasts, cooked at very low temperatures and watered with Pedro Ximénez.

Its wine cellar offers "local references such as Serral de Can Ramis, which is a small cellar that only a few have it". In addition, each month the wines vary so the diners can try different wines from different places.

Francisco is a restless chef who likes variety. For this reason and despite having "unmovable" dishes, the menu changes with the months.

Francisco is a restless chef who likes variety.

Now, every Tuesday, Fervor Palma is within the Martiana Route. Soon, it will have prepared a midday menu that it will modify and adapt according to the products of the season and everything that it obtains from kilometre zero.

Fervor Palma has a lot of life ahead of it and a characteristic style that invites you to spend time here, tasting a good wine and tasting some of its dishes, depending on the time of day.