Tasting Palma · Journal
Stories From the Kitchen
Guides, recipes and stories from Palma de Mallorca, written by the people who host our tastings.
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Tumbet: Mallorca’s Layered Vegetable Dish, and How to Make It
What tumbet is, the traditional ingredients and layer order, why each vegetable is fried separately, the courgette argument, and how it differs from ratatouille.
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What Is Sobrasada? Mallorca’s Spreadable Sausage Explained
What sobrasada actually is, what the IGP rules allow into it, why it spreads instead of slicing, how Mallorcans eat it, and how it differs from nduja.
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Santa Catalina, Palma: Where to Eat, Drink and Shop the Market
A food guide to Santa Catalina, Palma’s old fishermen’s quarter: the market, the variat, the restaurants worth booking, the bars, and the windmills above the harbour.
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Mallorca Gin Guide: 5 Island Distilleries and Where to Taste Them
The five Mallorcan gin distilleries worth knowing, which of them you can actually visit, the island botanicals they use, and how Palo and Herbes de Mallorca fit alongside.
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Best Ensaimada in Palma: Where to Buy It and What Makes It Real
What an ensaimada actually is, what the IGP rules permit, and the eight Palma bakeries still making them properly. Prices, fillings and how to get one home.
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Best Tapas in Palma Old Town: A Local’s Guide to 9 Bars
Nine tapas bars in Palma Old Town that locals still drink in, from a 1955 barrel bodega to a Barrafina co-founder’s kitchen. What to order, what it costs, and when to go.
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Palma Food Guide: What to Eat, Where to Eat It, and How to Book a Tour
The eight dishes that carry Mallorcan cooking, which areas of Palma are worth eating in, the markets, what to drink, and how to choose a food tour.