Category: Gastronomy

The Mallorcan Arròs Brut is a typical dish of Mallorca, very requested by residents and visitors of the island, it is a rice soup and is taken as a first course.

Fava Parada (Broad bean soup with noodles)
Fava Parada Ingredients

A lovely evening in a Cosmopolitan environment; the fifth edition of Wine Days Mallorca.

Javier Gila, five-time Spanish Sommelier champion explains what wine harmonise best with different dishes.

Clam, chive consommé and pickled mushrooms.
By Marcel Ress
 

The prestigious majorcan chef Benet Vicens welcomes us in his restaurant “Bens d’Avall”, an establishment located in a privileged setting of Mallorca, between the towns of Sóller and Deià and the edge of the sea. Specialized in cuisine based on native ingredients.
 

Ingredients:200g of Cod – 2 Golden delicious Apples – 2 tbsp of chopped black olives – 1 tomato, peeled and deseeded – Mixed salad leaves – Salt – Virgin olive oil and butter – Sugar
For the honey vinagrette:50ml honey – 50ml balsamic vinegar – 200ml Predio Son Quint olive oil

The Fruits Secs group launched the Mallorca Fruits trademark in 2010 in an effort to defend the interests of the over 3,000 Mallorcan almond producers.

Ingredients for 4 people:
600g of sea bass – 2 leeks – 100g ground almond – 1 bunch of spinach – 30g pine nuts – 30g sultanas – Salt and pepper
To make the sauce
Pine nuts – Olive oil Mallorca

Ingredients:
1/2 vaso de leche
1/2 vaso de aceite de oliva
1 vaso de azúcar
4 huevos
250gr de harina de trigo
1/2 sobre de levadura
10 o 12 albaricoques
Un trozo de sobrasada cortada a trozos pequeños
Half a glass of milk – Half a glass of Mallorcan olive oil – 1 glass of sugar – 250g of wheat flour – 4 eggs – Half a packet of yeast – 10 or 12 apricots – A slice of sobrassada sliced into small pieces
 

Robiols are a typical Mallorcan pudding at Christmas and Easter. They are sweet and filled with cheese, jam, pudding or ‘angel’s hair’.

History
Its name derives from the French gâteau (cake) and appears to have originated in the eighteenth century Gallic cuisine, although the cakes made of almonds were consumed earlier. Thus the year 1679, on the occasion of the visit of Bishop Bernard Cotoner in the monastery of San Salvador, were served, among other foods, almond cakes.