Flavors of the island

Flavors of the island

It is said that a lot can be known about a place through its cuisine. So in this article, we encourage you to delve into the flavours of the island to discover its traditions.

We recommend starting with the Salicornia restaurant on the ground floor of the hotel. Just a few metres from the beach, both hotel guests and other diners can eat with sea views. A gastronomic space with a lot of personality that feeds daily on the best fish and seafood from
the south of the island. Our Chef is in charge of highlighting the importance of fish and seafood cuisine, enhancing the flavours of the island and bringing creativity to the revised local recipes: dry rice, fideuá a la llauna with calamari and saffron aioli, chargrilled fish of the day are some of the dishes you can find.


We also highly recommend trying Majorcan sobrasada [cured pork], a very special local product that is mostly made by the Can Company family. Located in the interior of the island, they have tens of local black pigs that live freely among fields and fruit trees. This sobrasada can be found in some of the dishes of the Salicornia restaurant in, for example, the form of an emulsion for rock mussels, or in the buffet breakfast in the dedicated local food section.

Traditional pastries such as ensaïmada and apricot coca are typical sweet food from the area and are a part of every Majorcan’s diet, as are artisanal cheese and cold meats such as botifarró or camaiot. Most of them can be found in the Hotel breakfast. But if you are considering taking an ensaïmada home with you, we recommend buying it at the Can Pons bakery, in Colònia de Sant Jordi itself just a few metres from the hotel which is, in fact, the same one you will find at breakfast.

As a gastronomic ingredient of the area, fleur de sel is a highlight. We recommend visiting the Les Salines d’Es Trenc salt flats, walking among impressive and extremely white mountains of salt and discovering everything from how this precious product is naturally harvested to it becoming salt crystals, which are called fleur de sel [salt flowers].

Flavors of the island

Larga estancia