SPECIAL CONTENT
In Palma, gastronomy is part of the way the city is lived. It is a highly valuable expression present in its markets, bars, family tables, signature restaurants and in a culinary tradition that looks to the Mediterranean while continuing to evolve.
Extra virgin olive oil, wine, sobrasada, llonguet, seasonal vegetables and fresh fish from the fish market all speak of a cuisine rooted in local produce and in Mallorca’s own rhythm.
This identity has made Palma the Gastronomic Capital of the Mediterranean Islands, a distinction proposed by the Ibero-American Academy of Gastronomy that reinforces the city’s role as a meeting point for cultures, flavours and different ways of understanding cuisine.
Martínez and Ansón sign the agreement to make Palma the Gastronomic Capital of the Mediterranean Islands.
The mayor with Koldo Royo during the Horeca trade fair.
This recognition also highlights restaurants, the Horeca sector —with its own annual fair— and those who make gastronomy a cultural expression of the highest order.
The Premis Ciutat de Palma also belong within this context, incorporating gastronomy among their categories to recognise the talent, career achievements and cultural contribution of professionals and projects linked to Palma’s cuisine.
Because Palma is not only savoured through its dishes: also through the popular sobremesa, that Mediterranean ritual that extends conversation and turns every table into a form of encounter.
The City of Palma Award.
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