More than 150 gastronomic experiences
Cal Reiet's cooking concept is based on the philosophy that food is the medicine of the body.
Wine & Food is a fresh and classic style restaurant that represents "the cousine of a lifetime" executed by chefs.
The S’Era de Pula restaurant offers Mediterranean cuisine, made from authentic zero kilometer produce that is harvested in its garden of more than six thousand square meters, with extraordinary tomatoes, free-range eggs from its own chickens and totally fresh meat and fish.
The Molí d'en Pau restaurant is a safe bet to discover and enjoy the best of authentic Mallorcan cuisine.
Es Revellar Art Resort is a kind of museum hotel with very exclusive rooms, it has a total of 17 rooms of different categories: double room with terrace, junior suite, deluxe junior suite and villa.
Trespais Restaurant is a perfect blend of hospitality and culinary influence.
The goal of the Gelabert family is to make excellent wines, always seeking the best combination of the area's grape, using unique autochthonous varieties.
The gastronomy of Cal Reiet Holistic Retreat offers creations that are as appetizing as they are delicious, in which all aspects of a well-founded gastronomy stand out.
Es Revellar Art Resort is the first art resort in Spain and the seventh in the world.
Es Mercat des Peix offers fresh fish and seafood of great quality, a lot of variety and great freshness.
Chefs Esther and Nacho Manzano along with Sandra Manzano as maitre celebrate the opening of Asturias' perimeter closure welcoming the new summer season of their restaurant Casa Marcial, awarded two Michelin stars, three Repsol Suns and 50 Best Discovery.
“And we hope to make it to the century” says Jaume Aguiló, owner and one of the great meat experts in Mallorca...
Jaume Aguiló is the fourth generation of Can Jaume Artesans, mercat de l'Olivar, member of the Union of Users for twenty-five years, and president of Mercat for about a decade. All this time he has seen the market change and adapt. Now, like all its small merchants and craftsmen, he fears that the end of this iconic place will be near.
Rodrigo Vallejo is a young professional that we must include in the list of chefs who cook with a lot of foundation and contribute to make Mallorca a gastronomic paradise, not in vain, as he explains in the interview, his training has taken place together with several great of cookers.
By popular request, this month we will take a look at one of the most contradictory ingredients that exist regarding its quality and aphrodisiac quality: common in Spanish cuisine (and even distinctive of it on many occasions), garlic is a plant that has been as praised as it is vilified when it comes to favoring (or blocking) the passions of Venus ... and without all that glitters being gold, it is true that there are many who ponder its qualities in this and in other fields, with greater or less foundation.
Why not call the act of combining food and wine a conwinetion? Are we not a little tired of so much pairing, of so much culinary marriage, of so much wordiness and fatuousness?
The red shrimp is Mother Nature's spoiled child, this is the only way to explain that today it has not become extinct, after suffering overexploitation since the 1950s.
Located in the central and floral Palma promenade, RAMblaBAR is one of the culinary jewels with which Ramón Andreu, owner of the Tast group, delights patrons and occasional visitors.
We share for the occasion the recipe for "Escaldums de Nadal", from Binissalem, collected from page 198 of the book by A. Tugores.
The chef starts the recipe by advising to store the desired vegetables in the pantry or refrigerator, without cleaning, with roots and stems. If they had any dirt, remove it with a soft paper. This way they will be preserved for much longer.
