Panades & Rubiols, mallorcan pastries

Since ever, religious festivities have had a lot of repercussion in the islands. The “panades” and “rubiols” are an example of this. Although nowadays they are consumed throughout the year, these products are traditionally elaborated only during the Holy Week and were they consumed after the Lent fast.

The dough is made in a similar way, but the shape and content are so different that make of them two products with an incomparable taste.

The “panada” is savoury and is usually filled with meat, fish and peas. The “rubiol”, with a thinner dough, is filled with a filling made of pumpkin and syrup or cottage cheese, and is consumed as dessert.

Would you like to taste these products? You can find them in every bakery of Mallorca

Wine Shop in Bodegas J.L. Ferrer

New Wine and Gourmet Shop in Bodegas José Luis Ferrer!

For the past 80 years the Winery Bodegas J.L. Ferrer has been firmly committed to quality and innovation, that´s why they have opened now a new wine shop with a small place for gourmet products, available for all their customers.

Here, you can taste the wonderful wines from this winery, enjoy the delicacies from the land like marmalades, pates, .. and ultimately take home the magic and light that come from the products of Bodegas José Luis Ferrer in Binissalem.

Wine Shop in Bodegas J.L. Ferrer



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Pa amb oli, a meal of the Wise

The popular dish “Pa amb oli”, (pronounced plm bowly), just like ensaïmada or paella, is known as a national delicacy.

Literally translated “Pa amb oli” means “bread with oil”, it’s as simple as that. Quick and easy to prepare, it is a humble combination of brown bread, scrubbed tomato, oil and salt. It may be simple to make, but that does not mean it has a simple taste.

There are variations on the basic Pa amb Oli such as adding garlic and fennel or leaving out the tomato. These varieties depend much on the area where the pa amb oli is made or on the particular tradition of each family. Pa amb Oli can be combined with salted or Iberian ham or with cheese and of course, you can eat it unadorned, just as it is, for lunch or for dinner.

Pa amb oli has become a sort of cultural tradition among the Majorcans. It is frequent to meet to prepare pa amb oli rather than having a coffee.

This simple meal can be found round every corner in Mallorca and in some restaurants it is served with olives as a starter.

And of course: enjoying pa amb oli in a Mallorcan beach is a dream come true.

Bodegas José L. Ferrer in Binissalem

In Binissalem, a place traditionally connected with wine growing and found half way between the plains and the mountains of Majorca, Jose L. Ferrer vineyard opens its gates:

“Welcome to our cellar, we hope you will enjoy your visit and our wines”; says Jose Luis Roses Lambourne, the great grandson of the Cellar’s founder.

Here, in the ground most appropriate for the vineyard of the island, about ninety hectares serve to cultivate the grape that this house uses to prepare a wide scale of wines with denomination of origin.

Since José Luis Ferrer began producing wine in 1931, four generations have carried on with the family tradition.

Years ago the company has reserved a lot of space in its cellars to combine barrels of different kinds of wood with different wines in order to achieve the most excellent results. The newest creations of the Cellar are a series of ecological wines: Pedra de Binissalem, wines with intense colour and aroma of fruits, produced from the grapes Montenegro and Cabernet, cultivated on the ecological Finca Sa Pareta, property of the Jose L. Ferrer Cellar.

Of the traditional series, Veritas Blanc 2009 is now one of the stars products, having received a silver medal in the 17th edition of the World Contest of Brussels in 2010. The Crianza 2007, awarded with Golden Bachus of the Spanish Union of Wine Tasters, has turned out to be exquisite. Also surprisingly, Brut Veritas or as it is well-known,  Veritas Dolç demonstrates the craftsmanship of the cellar of José Luis Ferrer.

In an authentic historical environment, you can visit the Cellar and enjoy tasting the Ferrer wines. Or you can celebrate your next company or private Event in the Cellar: the hall, the wines and even the menus will make of this celebration something original and unique.

In vino veritas. In the wine lies the truth.

Bodegas José L. Ferrer in Binissalem



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Ensaimada, sweet temptation

There surely is no other product of the Balerics more typical or better known. The spiral ensaimada is a breakfast very much appreciated and not just by the Mallorquines, also by the islands many visitors. The selling and eating of this product has spread to many places and bakeries worldwide.

The name ensaimaida comes from the word “saïm” that means lard, which is one of its ingredients. Nevertheless we cannot be 100% sure of the origin of this sweet pastry due to the cultural mix-up of Balearic history. Some claim that the Arabs were the creators, who brought the dessert with them in 909 AD: its form they say is that of a turban.  On the other hand there are those who claim that it comes from a bun, “the bulema” that the Jews used to knead.

The ingredients used to prepare the dough are flour, eggs, sugar, raising agent, milk and lard, or olive oil. You stretch the dough until its a thin rope and then coil it in a spiral or snail-like shape, creating its characteristic form. After it’s baked you then shake some powdered sugar over it.

The traditional Ensaimada is not filled, though in recent years it is on offer with such fillings as:  pumpkin squash, custard, chocolate, cream… Like this it’s size is somewhat bigger and it is served as much for dessert as it is for breakfast.

For many years this product has been controlled in relation to it’s origin, quality, manufacture, and ingredients by its own Regulatory Council; in much the same way as Champagne.

Many visitors to Mallorca love to bring back this tasty spiral souvenir to their family and friends. It is very typical to see tourists loaded down with the unusual hexagonal boxes that contain these splendid pastries.

Nice Price Supermarket in Portals

C/ Miguel de Cervantes, 8
07181 Costa d´en Blanes, Calvia
T +34 971 677

NICE PRICE SUPERMARKET – your one stop shop for all your favourite UK food and household products.

Stocking a wide range of ICELAND FROZEN FOOD, Herbs and Spices, Indian Sauces and Pastes, Dutch, Chinese and American Products. You are never far away from all that food that you miss from home.

Visit them! You will be surprised at the great products, personalised service and familiar atmosphere of Nice Price, in Costa d’en Blanes.
NICE PRICE – your home from home supermarket on Majorca!

Opening hours:
Monday – Saturday 10 am – 7 pm

Nice Price Supermarket in Portals


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"Turron" and Jam

Turron is a traditional dessert, not just in Mallorca, but also in the rest of Spain. It is a sweet pastry made of flour, sugar, egg white and almonds. Although you can enjoy it throughout the year, it is especially popular between December and January when it is produced and consumed in greater quantities. There is a lot of variety in taste and some of them are the result of secrets that are passed down from generation to generation. Others are made with in a new way. Some of the new ingredients incorporated over the last years include truffles, coconut, cream, chocolate or hazelnuts. Although in Mallorca, the almond-flavoured turron continues to be the favourite.

Jam is also as special as turron. The great variety of fruits that can be found on the island allows the production of local jam, which is even exported. Naturally, the best jam is home-made, but you can also find the best traditional jam in well-known vineyards and shops that sell typical products of the islands.

Cheese and Sobrassada Route

Here we invite you to taste with us cheese and sobrasada, a typical Majorcan sausage consisting of minced pork seasoned with salt and ground pepper.

In many towns you will find details about the agriculture products of the Balearics in a promotional brochure. You can taste the delicious typical products of Bon Gust Good Taste.

We start with the cheese factory “Formatges s’Atalaia“, located in the south of the island near to Llucmajor. Here, the effort is focused on keeping the craft production of sheep and goat’s cheese high. There are historical documents about this estate that date back to 1407.

The country estate of is over 304 hectares (or 751 acres) and is situated 8 kilometres from Llucmajor in the Marina de Llucmajor – the coastal area of Llucmajor, in the direction of S’Estanyol,

We continue in the south of Mallorca, to near Campos. The 60 black and white Friesan cows from the north of Holland that belong to the Burgueras family produce 1000 litres of milk per day, which is the best and most important raw material to make good cheese. 80 kilos of cheese are produced daily. Without a doubt, you must also taste the cottage cheese. The country estate “Formatges Ca’n Burguera” is situaded on the road between Campos and Colonia Sant Jordi, 10 kilometres from Campos. It is open on Saturdays between 9 and 1 and from 3 till 6pm

The famous Majorcan sobrasada is usually made with white pig. Sobrassada made from Black pig is considered a special delicacy.  It is served well in “Ca’n Manxa”, in Felanitx, Calle Pare Auli, 13.

1 kilometre from Felanitx, in the direction of Porrerres, we find another factory where they make the typical sausages, as well as fresh meat. “Ramaders Agrupats”,. Of course, we recommend that you taste sobrasada.. Here you will also discover the Majorcan cheese flavour of “Ca’n Roig”.

After this tasting, we head to the northeast. In Sóller, we make another stop at “Embutidos La Luna”. Here try all the range of all the delicious cold meats of Mallorca, especially the sobrasada and the delicate pâtés. but also the small blood sausage butifarrón and the dark camaiot made from lean meat and many spices.

The last stop of our route is in Artà, in “Ca’n Balaguer”, Calle Gran Via de la Constitució, 55, where again we will taste the white and Iberian pig sobrasada.

We hope you have fun and enjoy tasting all the delicious meats of Mallorca.

Llampuga, The Golden Mackerel

Since the middle of August and until the 30th of November, the authorised fishermen are allowed to catch the Golden mackerel. During this period, it can be found in the Mediterranean Sea and especially around the Balearic Islands. The Majorcan name for the fish is Llampuga and during the mentioned period of time, various dishes with Golden mackerel can be found on the menus of the island’s restaurants.

These fishes use to gather around floating objects and that’s why special nets of approximate 200m length and 22m width are used in order to catch them. The nets are meant to sustain the objects thrown by the fishermen from the shore. The Golden mackerel – Coryphaena Hippurus – surround the object and the fishermen’s task is only to pull up the net and get the capture.

In order to promote the sale and consume of this fish type a “new” tradition has been started in Cala Ratjada, at north-east of the island; the Llampuga fair. Lots of tables are laid in the harbour during the fair, where one can taste around 22 delicious Llampuga-dishes, enjoying at the same time the ever lasting sunshine of the island.

News (07.10.11): During this weekend you can enjoy the X Mostra Llampuga in Cala Ratjada. There, you will be delighted by the Llampuga prepared in many different ways, tasting new flavors and possibilities.

Llampuga, Mallorca

Ses Salines, Salt of Life

Ses Salines is a small town in the southeast of Mallorca where there is a natural source of salt: a staple food in the Mediterranean diet.

Due to its purity and unique flavour, there are many cooks in Europe who use  the Flor de Sal (Salt Flower) of Ses Salines in their cooking. The extraction of the salt, which takes place every year in August, is still carried out using traditional methods passed down from generation to generation. Picking the salt is a common practice among the people of Ses Salines that is passed down from generation to generation.

The town of Ses Salines is known worldwide for its salt mine and many photographers use the extraordinary landscape for photo shoots.

The Flor de Sal is used in all the restaurants of the area that also act as agents.

You can taste the difference between a fish baked on a bed of ordinary salt and one cooked in Flor de Sal, likewise if you change your table salt for pa amb oli (a typical Majorcan dish that consists of bread with oil) you will notice the change in taste.

Don’t take our word for it, try it yourself and you will see what we mean.