Ingredients for 4 persons: • 200 g. cuttlefish • 200 g. squid • 100 g. octopus • 200 g. angler fish cut into small pieces • ...
Save the Pancuit
Pancuit is our garlic soup, it is a dish that gradually disappeared from our home’s tables and now has become just a memory of the past....
Landscape Worship
Landscape Worship: Interpretation of landscapes can be varied, and depends on each person’s technique. If we focus on pictorial art, many...
The Arco de la Drassana: Palma de Mallorca
For some years now, swans have been living in the large pond under the Arco de la Drassana, right at the foot of the Almudaina Palace and...
Hypericum balearicum L.
Characteristics: The Hypericum balearicum is one of the emblematic plants of the Balearic Islands. A beautiful endemic shrub that is...
Painting in Mallorca
A tour: from the end of the 19th century till the beginning of the 20th. Many different cultures, social and intellectual movements have...
Mallorca retains the largest collection of flour windmills in Europe
Modern economy has relegated them to a mere onlooker role, but they represent high ethnological value: they are the flour windmills that...
A walk among Palma’s sculptures
The streets of Palma are adorned with many sculptures. We would like to propose a tour visiting some of these, contemporaneous and gothic,...
The Plaza de Sant Jeroni blends Mallorca’s cultural past
The Calatrava quarter is an area made up of very narrow streets where the old Jewish Quarter Calle Major used to be located. At the...
Guardians of time Mallorca’s sundials
Mallorca has the most sundials per square kilometer in all of Spain. Mallorca boasts an abundance of sundials, many churches, monasteries,...
Lloseta’s cardinals, a dream for all those with a sweet tooth
The bakers in LLoseta produce amazing cakes called cardinals, worthy of the most sophisticated member of the roman curia. They are long...
Gató de Mallorca, typical almond cake
History Its name derives from the French gâteau (cake) and appears to have originated in the eighteenth century Gallic cuisine, although...
Dolphinfish with peppers
With the first storms that announce the end of summer, the “Llampugues” (dolphinfish) arrives at the market. A tasty way to enjoy this...
Stuffed, and baked fish. by santi taura
Stuffed, and baked fish “a lo Fra Roger”. By Santi Taura For the stuffing: • Breadcrumbs • Toasted ground pine nuts • Toasted ground...
Mayonnaise
The history of mayonnaise begins in 1756, although some historians point out that it was already present in Balear cooking in the 16th...
Music Festivals: the classics of the Mallorcan summer
In the summertime, Mallorca plays host to an array of music festivals which take place within the incomparable setting of its countryside....