Majorca

From Palma, a journey around the island of Majorca offers a myriad of different landscapes. The peaks of Sierra of Tramuntana reach 14,000 metres; in their slopes, many significant towns are located, such as Valldemossa, Sóller, and Deià. This steep mountain range dives into the Mediterranean sea, creating unforgettable spots like the coves of Deià and Sa Calobra, and the Port of Sóller. Beyond Andratx we find the Sa Dragonera Nature Reserve. To the northeast, we find the bays of Alcudia and Pollença, and the Formentor peninsula, which are important tourist areas where the pine groves go all the way to the beach. In Alcudia, the old walls are still preserved, as well as the ancient Roman city of Pollentia, and the amphitheatre. Also, nearby we find the Albufera Nature Reserve, one of five that exist in the Balearic Isles.

From Palma going east towards the end of the island, Calarajada, we will find the towns of Manacor, Artá, and Capdepera. In any of these places we can enjoy Balearic cuisine, in close resemblance with Mediterranean cuisine. Products with their own Designation of Origin (the seal of quality and origin given in Spain to exceptional products from specific regions) such as "sobrasada" (a kind of spicy pork spread), cheese from Mahón, and wines from Binissalem-Majorca, add to the flavour of the local dishes. "Tumbet" (a vegetable stew with potatoes, fried peppers, and eggplant, covered with tomato sauce), rice-dishes with fish, and "pa amb oli" (a piece of bread rubbed with oil and tomato) must not be missing form our table. Game meat, fish, seafood, and fruit are part of the diverse gastronomy of the islands. For dessert, nothing better than an "ensaimada" with some of the fine dessert wines distilled here, like "palo", gin, and "hierbas".