Mediterranean Recipes

A big part of living on Mallorca is learning to cook local Mallorcan recipes, shopping at food markets or organic supermarkets and using fresh ingredients grown on the Balearic Islands. Traditional Spanish cooking is rooted in many healthy recipes that use fresh vegetables, Mediterranean fruit and local meats, washed down with good Spanish wine. In your luxury sea-front villa in Puerto Pollensa or Port Andratx, tuck into easy-to-make Spanish paella, the perfect Mediterranean dining experience. Learning to cook typical Spanish recipes is not hard, whether it is a tortilla de patatas, pan con tomate or croquettes, the simpler, the better. Palma de Mallorca is the heart of food on Mallorca, where international chefs are a great source of inspiration for when you are cooking Spanish recipes at home.

Strawberry Gazpacho

Bowls of strawberry gazpacho set onto al fresco tables always wins smiles. Delicate in colour and flavour, it’s easy to make, too.

Avgolemono Soup Recipe

Lemon season on Mallorca means copious amounts of the yellow super fruit. Why not use them in this delicious Greek soup combining lemon juice, chicken and rice!

Grilled peach salad

This is one of my favourite Mediterranean summer salads. You’ll find beautiful ripe juicy peaches at the market, crumble the feta cheese and add the best jamón serrano you can find with a handful of rucula mixed with mint leaves and sprinkle with caramelised walnuts for a delightful salad that is sure to impress your friends.

Tomato tartlet recipe

These savoury tartlets are filled with sautéed red pepper, paprika, tomatoes and basil, all encased in delicious shortcrust pastry. Try out our recipe!

Simple bean salad recipe

There’s no need to tinker with this classic bean salad, which combines white and red kidney beans with red onion, cucumber and mustard vinaigrette.

Cinnamon Rolls

You too could be sitting down this summer to the delicious brunch including Cinnamon Rolls enjoyed at Son Boronat. Here is Johnnie Kobbelgaard’s easy-to-follow recipe . . .

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