Christmas means many things, family gatherings, religious holidays, days of leisure and relaxation, however there is no doubt that gastronomy is one of the keystones and a vital element in bringing people together. Tradition really lives on in numerous recipes created over this period, especially in terms of main dishes (soup filled with nadal, turkey with a wide range of fillings, various “escalduns” and of course, oven roasted suckling pig. Creativity and innovation are undoubtedly most evident in appetisers and starters, with recipes that aim to surprise diners. Tables filled with food, good soups and very long after-dinner chats, around the table or in front of the stove, accompanied with coffee, a wide range of liquors, turrons, dried fruits and sometimes even a good Havana cigar.

Three chefs with an extensive amount of experience in Mallorca have presented their proposals for this time of year, with a menu and a recipe for one of the dishes.

CALAMAR, TINTA CANELA Y COLIFLOR
CALAMAR, TINTA CANELA Y COLIFLOR

Marga Coll

Marga Coll

COCHINILLO CONFITADO CON SALSA DE GRANADAS AGRIAS
COCHINILLO CONFITADO CON SALSA DE GRANADAS AGRIAS
Javier Morales

Javier Morales

BOGAVANTE EN ENSALADA
BOGAVANTE EN ENSALADA
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