While Palma suffers no dearth of rough-and-ready eateries, Simply Fosh has little or no competition in the fine-dining category. The renowned chef Marc Fosh may only offer a few menu choices, but he executes them superbly. Surprising twists transform the best local seasonal produce into dishes such as a duck and foie gras terrine with orange blossom, quince, and chocolate salt, and slow-cooked rump of lamb in a saffron crust, with red pepper and a black olive sauce. The restaurant occupies the glorious medieval former refectory of the Mission of San Vicente de Paul, with high vaulted ceilings, a 210-foot gallery with stone arches, and an interior courtyard. White walls display contemporary art, and the smaller dining room has palm trees growing through the ceiling. There is a tasting menu at €75 (plus €40 with matching wines), and a seasonal prix fixe at €50.