The most popular recipes of Mallorcan traditional cuisine, include arròs brut and SOPES mallorquines, fideus de vermar, llom amb col, tumbet and  frito Mallorquín. These are some of the dishes that you will find in the meny of any of the restaurants on the island , but there are still many other typical and tasty dishes that taste, fresh fish and seafood from the land are simply exquisite, and very tasty meats.

At the end of autumn matances take place, an annual and festive event consisting in the killing of a pig that is still preserved and practised within Mallorcan families. Therefore, different products made with pork meat are the main ingredient of many traditional dishes that configure the gastronomic offerings of Artà, closely linked with the festivities calendar.

The same day matances take place, a series of traditional pork dishes are made such as frit de matances, soups or escaldums.  Sweets and pastries like orellanes (dry apricots), raïssons (pork rinds), marzipans or cream of sweet potato are also traditional during matances.

Christmas is a good time to explore the culinary traditions of the island. When matins finish, it is traditional to make a xocolatada amb ensaïmada (chocolate milk with the traditional pastry of Mallorca made with lard). On Christmas day, the main course is Christmas soup and the second course is usually lechona (stuffed suckling pork) or stuffed chicken. The sweets and pastries served during these festivities are almond nougat, neules (Mallorcan biscuit) and Christmas cake.

During Sant Antoni festivities, celebrated with bonfires and music on the streets, is where the people roast the pork products made during matances. The most popular are the llonganisses (dry-cured pork sausages) and the botifarres (large pork sausages), loin and bacon. The chosen pastry is the coca de Sant Antoni.

During Easter festivities, gastronomy circles around four dishes: panades and frit de pasqua, made with meat, and the sweet pastries rubiols and crespells. In this case, the meat used to make these traditional dishes is lamb. The frit de pasqua is the traditional meal after the mass.

Summer is the time for lighter and less abundant meals. A classic example is pa amb oli (bread with olive oil), the trempó (tomatoes, green bell peppers and onion salad), vegetables like aubergines or pepper, and fish. There are also sweet dishes like apricot cake and iced almond drink, among others.

Among the fish, the most used are the cap roig, the gallo de San Pedro, or Soller prawn, but are only suggestions, any fresh fish in the area, simply grilled, it’s delicious.

This gastronomic richness is due to the privileged situation of the island and the different populations and cultures that have inhabited it over the centuries.

Font: http://www.artamallorca.travel

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The Artá Caves are located on the coast in the municipality of Capdepera, in the Cap Vermell, surrounded by mountains that tower over the sea. The caves have been visited since times gone by and it is very likely that the island’s primitive inhabitants knew of them, as did the various populations that later inhabited the island.

Going through the towering entrance, we gain access to the chamber known as the Vestibule or Entrance Hall, where countless stalactites with prodigious shapes and extraordinary proportions hang from the high arched roof. Tall stalagmites rise up gracefully from the floor. They vaguely resemble human forms, mysterious, motionless, rigid visions that are indifferent to human gazes, and have that imposing superiority of nature’s marvellous creations.

After descending the long flight of stone stairs that leads to the vestibule floor, we then take the path that leads to the Hall of Columns where the formations take on the impression of a Gothic interior, scattered with slender columns, graceful pointed arches, filigreed canopies and a thousand other breathtaking details.

After going down the seven or eight steps that lead to the Hall of Columns we cross the chamber following a path that then leads us through an opening into a large ellipsoidal chamber known as the Hall of the Queen of Columns, where a column some twenty-five metres in height can be contemplated.

Another of the chambers has been christened Hell, followed by The Glory, The Theatre, the Chamber of Flags and the Chamber of Bells.

Finally, by retracing the path we have followed from the beginning we return to the Vestibule, where daylight begins to filter through, until we reach the entrance, which affords views of the sea, sky and mountains.

The visit to the caves lasts between 35 and 40 minutes. Only one group can enter at a time, approximately every half an hour.

Guided visits in Spanish, French, English and German.

More info: http://cuevasdearta.com/en/

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We invite you to enjoy an incredible evening.

If you love art, you cannot miss this event!

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