The Balearic Islands tourist board has been showcasing the local cuisine of Mallorca, Menorca, Ibiza and Formentera as part of its ‘Better in Winter’ tourism strategy.

The Balearic Islands have long been recognised for their outstanding cuisine which has evolved over the centuries and has been influenced by the varied cultures that have passed-though or settled in the islands.

Focusing on fresh local seasonal ingredients from the land and sea, the diet is characterised as part of the Mediterranean Diet, declared ‘Intangible Cultural Heritage’ by UNESCO in 2010 and reflects a way of life and a specific way of eating and cooking, involving sharing food and enjoying the surroundings.

In 2017, the Balearic Islands welcomed a range of gastronomic developments which have firmly cemented its position as a leading destination for a foodie break. These included the retention of ten Michelin Stars at the ninth annual Michelin Star Awards and the recent opening of a new gastro market (Mercat 1930) in the Balearic capital, Palma, as well as an ever-increasing number of new restaurants and bars.

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