Spain Food Guide
Category: Islands
Eating across Spain’s islands — Balearic and Canary food cultures from Mallorca and Ibiza to Tenerife and beyond.
-
Where to Eat in Mallorca: Beyond the Resort Strip
Sobrassada, pa amb oli, ensaïmada, and arròs brut. The real Mallorcan food culture — in Palma’s market, the interior celler restaurants, and…
-
Tenerife’s Volcanic Kitchen: Papas Arrugadas, Mojo, and Canarian Wine
Volcanic soil, Atlantic trade routes, and five wine DOs on one island. The food culture of Tenerife has almost nothing to do…
-
Menorca’s Lobster Coast: Caldereta, Cheese, and the North Coast Villages
Caldereta de llagosta from the Fornells fishing port, Mahón-Menorca cheese from farmhouse ateliers, and gin de Menorca mixed into pomada. The island’s…
-
Ibiza Beyond the Clubs: The Island’s Real Food Culture
Bullit de peix, sofrit pagès, hierbas ibicencas, and village restaurants in the interior. The other Ibiza — the one the club tourists…
-
Gran Canaria: Fishing Villages, Gofio and Atlantic Wine
Gran Canaria: Fishing Villages, Gofio and Atlantic Wine Gran Canaria is not a beach island with food on the side. It is…
-
Formentera on a Plate: Ensaimada, Ensalada Payesa & Salt-Flat Seafood
Formentera on a Plate: Ensaimada, Ensalada Payesa and Salt-Flat Seafood Formentera is the smallest inhabited Balearic island. Eighty-three square kilometres. One port.…