Simon Petutschnig has built a culinary empire on Mallorca that serves the international jetset and honors his Austrian roots, oe24.at reported.
The Austrian chef operates two of the island’s most acclaimed fine-dining restaurants, FERA and YARA, in the exclusive Puerto Portals harbor.
Behind the menus at FERA and YARA stands Simon Petutschnig, a native of St. Veit in Carinthia who has lived in Spain for 26 years. He opened FERA with Swiss entrepreneur Ivan Levy a decade ago, establishing it as one of Mallorca’s premier fine-dining addresses. For the past three and a half years, he has also led the YARA restaurant, situated in the heart of the upscale Puerto Portals marina.
“Mediterranean with an eye on the world!” Petutschnig describes his culinary philosophy at FERA. His goal, he told the outlet, is to be free to implement his inspirations. “I don’t cook for anyone in particular, but I watch whether the plates come back full,” he said. “It’s not about me.”
Japanese cuisine has particularly shaped Petutschnig’s approach. Friends introduced him to traditional preparation methods, a knowledge he values deeply. He also applies the Japanese philosophy of KAIZEN, meaning “continuous improvement,” to his team. “It means getting a little better every day,” he said, calling it a natural attitude rather than a strict rule.
For tennis legend Roger Federer, he created a tennis ball-shaped dessert. Federer, he recalled, is “very funny, very polite and grateful, a true gentleman.”
Quality is paramount at both FERA and YARA, extending to the wine and olive oil. Petutschnig sources exclusively from MONTESIÓN wines and SON-NAAVA olive oil from Can Feliu, a Demeter-certified biodynamic estate.
The estate produces nine red and six white wine varieties specifically for the restaurants, with Feliu noting a preference among German-speaking clientele: “Germans particularly like our Cabernet Sauvignon, the Swiss the Merlot, and the Austrians… they drink everything, they are wine lovers!”
The SON-NAAVA olive oil, described by Feliu as “liquid gold,” is produced with a strict temperature control never exceeding 27 degrees Celsius. “It’s the best olive oil in the world!” Feliu asserted with conviction.
Petutschnig’s path to the top of Mallorca’s culinary scene was not straight. He left home at 15, initially pursuing snowboarding and taking cooking jobs in winter resorts across Austria and Switzerland. His journey led him to Barcelona, where the vibrant diversity of La Boqueria market sparked his curiosity for new flavors. Without Spanish language skills, integration was a challenge, but persistence paid off.
“Integration is important. Adapting, fitting in, and eventually you are also seen and accepted by others,” he said of his early days in Spain. In August 2026 alone, his team of 80 staff served 7,200 guests, welcoming sports stars, musicians, sheikhs, and princesses to his tables.
The FERA Chef’s Table offers an exclusive experience for up to 12 guests, where Petutschnig directs his team with focused intensity. The experience is guided by the omakase philosophy, with dishes designed to surprise and delight.
Ivan Levy, Petutschnig’s partner and owner of the MONTESIÓN vineyards, hosts the evenings. “Sustainability is key.”
The final course is a selection of Austrian classics reimagined, from Sachertorte to Mozartkugel.
