Local. Artisan. Mediterranean.
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Food Culture
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.
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.
A pleasure to share with you the beautiful video of the new olive oil event that we did in Son Moragues. Every year's harvest and olive oil production is a challenge, a beautiful history or hard labour and respect for the land. We are very happy to celebrate this years Son Moragues olive oil, monovarietal from Mallorquina, the local Mallorcan olive and 100%organic from our very old olive trees.
Last week we had the chance to taste the new Ribas wines with Araceli, the enologue and co-owner of Bodega Ribas. We were selecting the wines to take to“Mercado Mallorquin” a great food event that I have helped to organize in collaboration with Kitchen Guerilla, in which we have promote the very best of Mallorcan Local produces among the German public in Hamburg.
Gastronomic translations in a country with a deficient English knowledge, such as Spain, can be tricky. It is not only about food or ingredients description, there is also a cultural component that needs to be explained. No worries, I am here to help.
