IKAT from Mallorca, known locally as roba de llengües (cloth of tongues), is the island's most emblematic handcrafted textile. It is distinguished by its geometric patterns with blurred edges that resemble flames or tongues of fire.
The Ensaïmada is more than just a pastry; it is the scent of our culture captured in a golden spiral. Its existence is only possible thanks to the island's calm pace, the quality of our local ingredients, and a tradition passed down through generations.
(ENG) This charming establishment located in the centre of Palma, near Plaza Santa Eulalia, offers tapas and homemade food and a friendly atmosphere.
(CAST) Este encantador establecimiento situado en el centro de Palma, cerca de la Plaza Santa Eulalia, ofrece tapas y comida casera en un ambiente muy agradable.
(ENG) Neulas are a very characteristic element of Christmas in Mallorca. When they are decorative, they consist of paper worked as if it were lace with cutouts with various Christmas motifs that can be seen hanging in houses or churches. Neulas as food are the base of the typical Coca de turrón.
(CAST) Las neulas son un elemento muy característico de la Navidad en Mallorca. Cuando son decorativas consisten en papel trabajado como si fuera encaje mediante recortes con diversos motivos de Navidad que se pueden ver colgando en las casas o en las iglesias. Y las Neulas alimentarias son la base de la típica coca de turrón.
(ENG) Christmas has gone from being a time that revolved around the cadence of the great Christian religious rituals to being a more commercial and globalized phenomenon.
(CAST) La Navidad ha pasado de ser un momento que giraban en torno a la cadencia de los grandes rituales religiosos cristianos para ser un fenómeno más comercial y globalizado.
(ENG) FLOR DE FIGA is a small organic farming and livestock farm that has reintroduced the cultivation of fig trees through dry agriculture.
(CAST) FLOR DE FIGA es una pequeña explotación agrícola ecológica y ganadera que ha reintroducido el cultivo de higueras de secano.
(ENG) At Najuana, plants are accompanied on their journey towards distillation. For years Juan Cànaves has patiently committed himself to his rhythm and the invisible essence that connects us with life.
(CAST) En Najuana se acompaña las plantas en su camino hacia la destilación. Durante años Juan Cànaves se ha comprometido pacientemente con su ritmo y la esencia invisible que nos sintoniza con la vida
(CAST) Josep Avellà trabajaba de arqueólogo en Francia hasta que descubrió el vino natural y decidió cambiar de sector para dedicarse a la venta de vino.
(ENG) Josep Avellà worked as an archaeologist in France until he discovered natural wines and decided to change sectors to dedicate himself to wine sales.
(CAST) Inspirado en un imaginario de isla, de sol y de mar, de Serra y de elementos del Mediterráneo. Así es Can Soleil.
(ENG) Inspired by an imaginary island, sun and sea, Serra and elements of the Mediterranean, this is Can Soleil.
(CAST) Creo que todas las personas son artistas ya que tienen ella posibilidad de crear si conectan la intuición con el niño interno, aquella etapa más creativa que se opaca fácil con el paso de los años y la madurez social.”
(ENG) I believe that all people are artists since they have the possibility to create if they connect intuition with the inner child, that most creative stage that is easily obscured with the passing of the years and social maturity.”
(ENG) The history of the Oliver Moragues family has been linked to the Binicomprat estate since 1511. After more than 15 generations, the current project is focussed in three directions to maintain and recover the ancestral essence of the estate…
(CAST) La historia de la familia Oliver Moragues está ligada a la finca Binicomprat desde 1511. Tras más de 15 generaciones, el proyecto actual se centra en tres direcciones para mantener y recuperar la esencia ancestral de la finca:
(CAST) Aplicando el concepto de terruño a la ginebra en Gin Eva han captado la esencia de Mallorca como ningún Gin.
(ENG) By applying the concept of terroir to gin in Gin Eva they have captured the essence of Mallorca like no Gin.
There are few products as symbolic as this fish. Faithful to its date in the Mallorcan gastronomic calendar, when the llampuga sparkles in the market, Summer ends and Autumn is about to come…
Pocos productos hay tan simbólicos como este pescado. Fiel a su cita al calendario gastronómico mallorquín, cuando la llampuga centellea en el mercado, acaba el verano y el otoño está por venir…
In this discreet establishment, the chef and owner Abraham Artigues offers original food, prepared with excellent products and a lot of care but without falling into mannerisms or pretensions, and what is even more unlikely today in Palma, without burning a hole in our pockets, because its quality-price ratio is excellent.
En este discreto local, el chef y propietario Abraham Artigues propone una comida original, elaborada con productazo y muchísimo cuidado pero sin caer en manierismos, ni pretensiones, y lo que es más improbable todavía hoy en Palma, sin quemarnos el bolsillo, porque su relación calidad - precio es excelente.
Sa Cabreta is the project of Josep Sánchez and Nicolau Cerdà, two young Mallorcans who, after developing their professional career in tourism, decided to start a business in the agri-food sector and set up their cheese factory at the foot of the Tomir peak in Pollensa. They are now goat herders and much happier.
Sa Cabreta es el proyecto de Josep Sánchez y Nicolau Cerdà, dos jóvenes mallorquines que tras desarrollar su trayectoria profesional en el turismo, deciden emprender en el sector agroalimentario y establecen su quesería a los pies del Tomir en Pollensa. Ahora son pastores de cabras y son más felices.
Every Thursday Morning Starting on the 9th of September we will delve into the Mallorcan traditional culinary heritage with this intimate food experience combining an Olivar Market Tour with a cooking workshop at my atelier.
Not only in the Spanish culinary map but also in the wider Mediterranean, Mallorca is a remarkable region whose cuisine shines by itself. In the words of Jaume Fabrega, a renowned Catalan culinary scholar, cuisine in Mallorca is "one of the most evocative of the Mediterranean: it is not only traditional cuisine rooted in the earth products but it is also a refined cuisine, linked to the story."
Wheat-based preparations; bread & savory pastries have been the basis of our Mediterranean cuisine and food for millennia. Although its importance has diminished, we can affirm that bread and wheat-based preparations continue to be a fundamental element of the Mallorcan table.
P A S S I O N - I cannot find a better word to describe Barbara Mesquida Mora,an amazing lady with funky glasses. When you listen to her talking about her vines, her winery, her project, her challenges, her dreams, you understand what is it to really commit with a land. She is engaged in body and soul to wine production with the very clear idea of creating a Legacy. An heritage that goes beyond her own family, reverting also in the preservation of Mallorca’s soil, flora, culture and identity.
Her wines elaborated with care following the methods and natural rhythms of the biodynamics philosophy compose a beautiful palette of Mallorcan aromas and tastes. We have had the incredible chance to pair the first Españolita Trip to the Mediterranean taste and soul with her incredibles wines. A true wine blessing!
SINCRONIA NEGRE, the perfect nip to start getting familiar with the Mediterranean nature.
We welcomed our guests with SINCRONIA NEGRE, a fresh wine with forest fruits aromas and a touch of spiciness. The perfect nip to start getting familiar with the Mediterranean nature. On the same day, we enjoyed it with an eggplant cake with tomato passata -called granada de alberginia- a pumpkin cream soup, beetroot carpaccio with brossat, almond and rosemary and a very fresh lentil salad. We had it also for dinner, where It was our island ambassador together with a champion assortment of local delicacies such as peasant bread, cheeses, salts from Flor de Sal d’es Trenc, cold meats from Can Company, Extra Virgin Olive Oils from Oli Solivellas and marmalades and olives from Son Moragues. An usual food combination in Mallorca commonly known as Pa amb oli.
We spent one of the best sailing days ever, toasting with ACROLLAM BLANC. We were the only boat gliding through magnificent crystal water in a glorious October day. We also had plan an iniciatory food ritual for our guests: tapas & cans: the ultimate nautical picnic!! Cockles with lemon and pepper dressing, pickled mussels, olives, spanish tortilla, jamon, plenty of jamon.…The lively ACROLLAM with with fruits and citrus aromas and a very refreshing touch of acidity was an excellent archetype of the very best Mallorcan whites of the premsal variety.
We kept SOTIL, a delicate and elegant red wine from the local variety Callet, for the very fun “cocas workshop”.
The farewell....
Tomeu Arbona, owner of the magical bakery Es Fornet de la Soca, prepared some delicious Mallorcan cocas that we served for snacking together with Can Company sausages and jams and olives from Son Moragues. To accompany it all, we chose ACROLLAM rosé. In my opinion an excellent wine to serve as appetizer, fresh but with enough structure to escort the intense taste of snacks such as squid coca or curry sobrasada.
In Spain rosé has been considered very unfairly as a minor wine, when precisely, its preparation is quite complex. Americans, however, love rosé, and perhaps because they are not influenced by certain dogmatisms that abound in the old world. It is true that some guests made us notice that ACROLLAM presents a more intense chromatism than these pink provençal fashion style to which they are more familiar with... but once served, enjoyed, and paired with the aperitif and the sunset in the sea from Son Rullan, one can only wonder: Who wants to be trendy, being able to be a classic?
When I told Barbara that Tomeu Arbona would prepare a very traditional and festive dish with turkey, “pilotas" meat balls, quince and dried figs and that he would cover it all with tiny ensaïmadas and cook everything in the stone oven of Son Rullan; she did not hesitate a moment: T R I S P O L . This strong personality red wine with spicy red fruit aromas with touches of vanilla and cocoa is full-bodied, fresh, long and persistent, was undoubtedly the perfect match to create the ultimate sense of mallorquinity that we wanted to experience.
Generous drinks and bites, taste of the land they had just discovered with us and already loved, that was the memory we wanted our guests to retain from their last night in Mallorca.
You can find Mesquida Mora wines in most of the good wineshops in Malllorca. But if you have time, don’t hesitate to visit her winery in Porreres for a beautiful tour and a great tasting experience. www.mesquidamora.com
All the pics by Jessie Webster
Would you like to know more about this beautifully curated travel experience?
Next Mediterranean Retreat April-May 2018
A few days ago, my friend and herbalist Joan and I decided to create our own Hierbas recipe and picked up more than 30 types of Mediterranean herbs and plants from the mountains and our gardens. This is our recipe.