Mallorca per tot arreu

Mallorca per tot arreu (Mallorca All Around the World) is the section of our magazine dedicated to discovering and sharing curious stories, heritage treasures, unique products, and Mallorcan talent that has crossed borders. From unexpected corners of the planet where the island’s spirit lives on, to international projects bearing a Balearic imprint, this section showcases how Mallorca thrives, inspires, and reinvents itself beyond its geographical limits.

A llaüt turns 100 years old… on the Costa Brava

In 1925, a llaüt named Sant Isidre was built in Portocolom, which was to have a most unusual history. Initially intended for trawling, its course changed when it was caught in smuggling activities in the 1930s. This led to its confiscation by the Navy of the Spanish Republic and its use as a warship in the Civil War. In the 1970s, it passed to Greenpeace for oceanographic work. Today, in its centenary year, this silent witness of Mediterranean history is still sailing and offers sightseeing tours from April to November around Cap de Creus, Girona.

Photo: Charter Sant Isidre.

The Sóller aperitif that seduces the world

A refreshing Mallorcan aperitif has been conquering palates on and off the island since the summer of 2022. It’s called Canonita and is made by Antonio Nadal Destilerías from white wine and canoneta oranges, an exclusive variety that is only grown in the Sóller valley. Last year, Canonita sold 180,000 bottles, of which 30,000 stayed in Mallorca, while the rest went to countries such as Austria, Denmark, Switzerland, Czech Republic, Australia and Venezuela. Germany, in particular, is its main market with 120,000 bottles. Prost!

Photo: Canonita de Mallorca.

The oldest restaurant in Puerto Rico

Founded in 1848 by Palma native Antonio Vidal Llinás, La Mallorquina is considered the oldest restaurant in Puerto Rico. After operating continuously for more than 160 years, this emblematic establishment in San Justo street, in San Juan, closed in 2012 for renovations and reopened in 2014. Its menu fuses island tradition with Puerto Rican cuisine, and its star dish is the asopao, inspired by arròs brut, a typical Mallorcan rice recipe.

Photo: la-mallorquina.com.

In Alicante they speak Mallorcan

No one would be surprised to find Es Figueral, Es Coll de sa Creu or Sa Caseta des Moros in Mallorca. However, they all belong to Tàrbena, a municipality in Alicante where they speak Parlar de Sa, a dialect full of linguistic traits typical of the island, such as the ‘salty article,’ of which they are so proud that every summer they organise Sa Festa, which includes a literary competition in Tarbener. Its roots go back to the 17th century, when hundreds of Mallorcans from Santa Margalida, Manacor, or Pollença emigrated to repopulate Marina Baixa after the expulsion of the Moors.

Photo: Tàrbena. comunitatvalenciana.com.

Sobrasada ‘made in USA’

Described on its website as “a typical Mallorcan spread with a pâté-like texture and spectacular flavour”, the company La Española Meats, Inc. distributes sobrasada Doña Juana in the US market. But it is not imported from the island; it is made in Harbor City, California, from local pork, but with Spanish virgin olive oil. The Valencian Juana Gimeno founded the company in 1982 when she could not find any Spanish charcuterie in the USA and wanted to bring the Spanish community a little piece of their homeland.