Travellers increasingly conscious of the provenance of the food they eat should look to the Balearic Islands for their next foodie trip. The locals in Mallorca, Menorca, Ibiza and Formentera are proud of their traditional cuisine, which is characterised by organic ingredients from passionate local producers. Visitors are encouraged to choose local, seasonal food in order to limit food waste and enjoy the freshest flavours the islands have to offer. Recent circular economy legislation is promoting the use of local produce across Balearic hospitality businesses, as well as ensuring that adequate food waste management processes are in place.

MALLORCA

Home to two green Michelin stars, Mallorca is hard to beat for quality sustainable food experiences. At the largest fig tree plantation in the world, Son Mut Nou, visitors can enjoy tasting fig products including liqueur, pate and confit. Similarly, Flor de Sal carries out Ibizan sea salt tastings at Salinas d'Es Trenc and Mel Caramel offers organic honey tastings as part of its bee tourism experiences. At Ecovinyassa, visitors can learn the history of Sóller's orange trees on a beautiful walk through the valley's plantations, finished off with a glass of freshly squeezed organic orange juice. 1,524,439 euros raised by the sustainable tourism tax have been invested into replanting trees native to Mallorca – including fig, olive and apricot trees - which were destroyed by drought and pest infestation.

MENORCA

In Menorca's two charming key cities, Mercat des Peix de Maó and Ciutadella Market give visitors the opportunity to sample 0km fresh Balearic delicacies, including the denomination of origin Mahón cheese (for which the island launched a dedicated festival in 2022). Those wishing to get more hands-on can book on to a cheese-making workshop at Sa Cooperativa del Camp or a mayonnaise class, given the condiment originates on the island.

IBIZA

Visitors to Ibiza can leisurely pick herbs and plants native to the White Island from Fluxa's abundant garden, before making their own bottle of artisanal hierbas ibicencas, a local liqueur, to take home with them. Many agrotourism hotels on the island also produce their own ecological extra virgin olive oil on site for guests to enjoy. A sustainable tourism tax project has granted 2,642 euros to small and medium sized farms who use sustainable farming methods such as conserving local plant species and diversifying crops.

FORMENTERA

Formentera's gastronomy is strongly influenced by the sea, with favourite local delicacies including frit de polp (octopus) and peix sec (dried fish prepared using only the island's native sea salt, olive oil and sunshine). A family of local fishermen have founded Peixsec.com to make Formentera's most traditional dish more accessible by selling it jarred in ecological olive oil with no preservatives. A popular dessert on the island is Flaó, originally a medieval peasant recipe, which is typically enjoyed with a glass of Frígola (a thyme liqueur). Visitors must try this pastry which is made with a floury aniseed base and filled with a sugary mint and cream cheese filling.

-Ends-

For more information on what to see and do in the Balearic Islands, please visit www.illesbalears.travel

For more information, on the sustainable tourism tax, please visit:

www.illessostenibles.travel/en/home-en

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The Balearic Islands tourism board is represented in the UK by LOTUS. For more information, please email BalearicIslands@wearelotus.co.uk