Foodle

Mark Fosh

His career started at London’s Greenhouse restaurant and the Michelin- starred Chelsea Room at Carlton Tower hotel.
In 1991 he moved to Spain, in 2002 he become the first and only british chef to be awarded a Michelin Star in Spain.
In 2009 he opened his own restaurant in Palma de Mallorca, the Simple Fosh gained his Michelin Star in 2014.
Head Chef: Toni Martorell
Maitre: Ignacio Riera
Somelier: Gabriel Lucas
They don't have a`la carte menu, two options for tasting menu.
The Marc menu was priced at 89 Euro and the vegetarian Natural menu at 72 Euro. Both menu includes 7 courses, snacks and petit four, wine pairing is available for 48,50 €
The menus are based on fresh seasonal products.
Our amuse bouches and few of the snacks were really nice, things have started to downhill with the mains. The chilled consomme with smoked tomatoes, basil and marinated tuna was exceptionally tasteful. The rest of our dinner was lacking of flavors and seasoning, also without the creativity of what you normally would expect at a Michelin starred restaurant.
The service was distant and condescend, occasionally borderline rude.
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Irene Gutierez- Sumaq
Cuisine: Peruvian/Japanese fusion (Nikkei)

Peruvian fusion cuisine has its roots in the late 19th century: the poverty resulting from the first Sino-Japanese War prompted many Japanese people to seek a better life, in Peru.
Irene Gutiérrez, offers a new take on traditional Peruvian dishes with contemporary international touches. She uses authentic ingredients from Peru, Japan, and China, the citric flavour and aromatic grass take on special prominence in each of her dishes.
You can`t really fault this place. Very attentive and happy staff relaxed and pleasant enviroment.
Our dinner has started with the house coctail Pisco sour to be followed by several starters and mains chosen from the a`la carte menu.
The best of: seviche trio, causa with octopus, lamb with quinoa and tenderloin fettuccine. The lime pie is a must. We had a very enjoyable evening.
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Christian Eckhardt cooked 2 stars in his last place and has now found a new home, in Andernach of all places.
His restaurant is part of the Hotel Purs, a small boutique hotel designed by Axel Vervoordt who converted a building from 1677 into a very beautiful space.
The cuisine of Mr. Eckhardt is very clean, without unnecessary add-ons. His flavours are strong but well balanced and the execution is flawless.
The new team maybe needs to fine calibrate the dishes as they are a little bit on the salty side and could use more acidity.
Together with the two sister restaurants it will put Andernach on the foodie destination map. Less