Phoenicians, Romans, Moors and Catalonians passed through our island, leaving behind tastes, aromas and ingredients that the passage of time has filtered and simmered, gradually forging our culinary tradition. Unique dressings and marinades; saffron, cinnamon and honey; the sautéed vegetable base of our stews and rice dishes; even the codfish, brought south on freighters that came to load our salt, are all examples of influences that made their way into our cuisine and decided to stay forever. These gastronomic imprints make themselves felt in a number of the island’s dishes, such as borrida de ratjada (ray stew), bullit de peix, octopus frita, slaughter-day rice, bullit de porc (pork stew), squid a la bruta, peasant’s potato salad, crostes (chunks of hard bread) with cod or other dried fish, broad bean potage, rice with cauliflower and gerret… The list goes on.

Our desserts have come to us in the same way and encompass delicious specialties such as sugary fritters; greixonera, a type of bread pudding made with ensaimada pastry; orelletes; flaó, with its wildly successful marriage of sheep cheese and spearmint; and the weird and wonderful Christmas Sauce Salsa de Nadal, a strange concoction whose Moorish roots cannot be denied. Made from almonds, eggs, honey, cinnamon, cloves and chicken broth, this thick sauce is eaten at Christmas with bescuit pagès, a sweet loaf baked only at the yuletide. Even today, our sweet and savoury traditions are being infiltrated with current inspirations, giving rise to new creative dishes that take their cues from both internal and external factors…the way it’s always been. So, are you up for the trip? A voyage through centuries of culinary delights? Bon Appetite!