A journey along the Mediterranean coast to savour the rich gastronomy of the islands and learn about the artisanal processes behind their products.
For those of us who have grown up on the shores of the Mediterranean, the Balearic Islands are one of those destinations that appear in our imagination when we close our eyes. Its proximity to the mainland and its rich diversity of landscapes make it an ideal destination. A place that proves that you don’t have to go too far to enjoy your holidays. After all, local tourism reminds us of its values even when we are not looking for them. For all these reasons, now that the holiday season is officially open, we would like to take you on a journey – albeit a digital one – around the Balearic Islands to inspire you and show you its rich gastronomic culture.
Organic farming practices, one of the roots of Balearic gastronomy
The climate of the Balearic Islands favours a new way of understanding cuisine in which ecological farming methods and agricultural practices are carried out with a strong connection to the land and a strong commitment to authenticity and sustainability. This allows for the existence of a wide variety of organic products. Let’s take a look at some of the most representative ones.
Cheese is one of the typical local products of the Balearic Islands. Editorial credit: Fet a Son Garrova.
Mallorca: liquid gold, organic wines and much more
In the vast expanse of land that Mallorca has to offer, around 40,000 hectares are dedicated to organic farming. We find, for example, the organic farm Eco Sa Teulera, which is open to visitors and where you can buy various local organic products. Another point of sale is the Santa Catalina Market, which offers a wide variety of food: cheeses, yoghurts, breads, cakes, meat…
In addition to organic products, one of the island’s main attractions is its olive oil with Designation of Origin. Known worldwide for its quality, the story goes that in the 16th century it became a currency of exchange for more than 300 years. Son Moragues, Solivellas, Oli de Jornets and Llàgrima Verda are just some of the local producers.
Bottles of Ca’n Gori, one of the oil producers on the island of Mallorca. Editorial credit: Ca’n Gori.
From olive oil we jump to another liquid wealth: wine. Organic vineyards are another of the new trends that mark the sustainable agricultural culture of Mallorca. In a social reality in which wine is becoming more and more important in all kinds of encounters, we are increasingly valuing the fact that it comes from organic crops.
Wine production is very common on the island. Editorial credit: Pere Mas Roig.
In addition to all kinds of tastings, you can visit two vineyards that produce biodynamic wines: Mesquida Mora – run by Barbara Mesquida-Mora – and Can Feliu, owned by Carlos Feliu. Both are located in the town of Porreres and have the Demeter certification, which gives its name to the most exquisite organic wines.
Ibiza and its organic farming
It may seem like a hedonistic dream now, but in the old days vegetables were bought directly from the farmers themselves. There was an intrinsic curiosity about the organic production process. This experience can now be enjoyed in Ibiza, because it never really went away. The island also offers the opportunity to stay in a country house surrounded by organic crops, where fruit, vegetables, eggs and olive oil are the highlights.
Many of the farmhouses offer guided tours and product tastings. Editorial credit: Illes Balears.
In addition, some of the workers offer guided tours and tastings where you can enjoy breakfast or dinner made with organic ingredients from their own fields. All these products can also be found in the artisan and organic markets that are held every week: Forada, Sant Joan and Sant Rafel are some of them.
Menorca and organic vineyards
Similar to Ibiza, in Menorca it is becoming increasingly easy to access fresh, seasonal and organic produce thanks to the fact that many farms sell directly to consumers.
However, one of the island’s strengths is its commitment to wine. At the Hotel Torralbenc, for example, there are 14 hectares of vineyards. It is located on a traditional Menorcan estate dating from the 19th and early 20th centuries, which was formerly dedicated to livestock farming and agriculture. Today, this estate has been converted into a luxury agrotourism space and a winery that make this place one of the most special on the island.
The Hotel Torralbenc, an accommodation based on luxury agritourism. Editorial credit: Hotel Torralbenc.
The Hotel Torralbenc has created a slow route where you can enjoy the vineyards in peace and quiet, experiencing the combination of the smells of wine, local Menorcan products, the land and the sea.
Formentera: a link with the sea and rain-fed agriculture
The roots of Formentera’s gastronomy are largely based on the sea and dry farming. Therefore, it is not surprising that its dishes are the result of the creativity that comes from combining both. We are talking about traditional recipes such as the farmer’s salad with dry fish or bullit de peix, a fish stew with potatoes. All these products can be tasted at farms such as Agroform, which has the zero-kilometre label.
