Ibiza Hotels, Majorca Hotels, Apartments, Accommodation

Everybody who is travelling to Spain wants to try typical Spanish food and drinks like Sangría. Sangría is a kind of wine punch and works well as a cheap party drink. Sangria derives from the Spanish word "sangre" which means blood. But Sangria is not always red like blood, there exists also Sangría which is made with white wine and therefore called "Sangría Blanco".
Sangría was originally created in Spain with Rioja and other Spanish red wines. Soon, however, the Cava-producing area adopted a sparkling white version. In the south of Spain Sangria is called "zurra", and is created with peach or nectarine.
Sangría usually is comprised of red wine, chopped or sliced fruit, juice, a sweetener such as sugar or honey, a small amount of added brandy, triple sec, or other spirits.
Sangría is often served in 1-litre pitchers or other containers large enough to hold a bottle of wine plus the added ingredients.

Posted by Anja at 12:26 PM | Permalink | Comments (0)

Olives have been one of the most valuable ingredients in the Mediterranean diet for thousands of years - since people discovered how to extract the valuable olive oil from the small bitter fruit of the ancient olive trees. It is unlikely that the early harvesters of the olive were privy to this much information, but the humble olive tree can certainly claim to be one of the main pillars of the renowned 'healthy Mediterranean diet'. Olive trees of all ages are abundant all over Ibiza and many are reputed to be over 1,000 years old. However, they are not a crop that offers a quick return and were traditionally planted to provide for the next generation. Their most productive years are considered to be between 25 and 100 years during which time they can produce between 30 and 50 kilos of olives each year. Traditionally the olives that had dropped during the night were collected each autumn morning when the peasants took their sheep or goats to pasture. If it was a windy day they would take a second tour of their trees expecting more fruit to have fallen. Nowadays, as the flocks of sheep have largely disappeared, you are more likely to see the farmers beating the trees with long sticks and catching the olives with nets spread on the ground beneath. Since each family would have only a few trees, they would then take their precious fruit to a neighbouring finca that possessed an olive press. There are two main components to an olive press; the first is the horse drawn millstone with its huge stone trough into which the olives are tipped and crushed into a pulp by the millstone, as it is interminably dragged around by the blinkered horse. The resultant pulp is then crammed into big wicker baskets a metre across, which are piled under the business end of the press.Come to Ibiza, not only for clubbing or dancing, but also to enjoy the Ibiza nature life. So that enjoy your stay in our selection of Ibiza hotels and Ibiza apartments.

Posted by at 5:22 PM | Permalink

With the origin the cuisine of Majorque was a rather country cuisine, and still today the use of pig and lard is very frequent. But we can find obviously also fish, shellfish, fruits and many vegetables.With regard to the typical dishes of the island, do not miss the asado by lechona(pig of roast milk) been useful mainly in the storerooms. Soups are also very famous (Majorque and Minorque) and generally containing bread, onion and vegetable.

Obviously, as on the peninsula the pork-butcheries and the ham serrano are in the spending patterns. Finally all the roasted or fried fish are and will remain always a treat, without forgetting famous Tapas!

Most of the hotels and accomodations will propose you this kind of traditional food, for exemple the Hotel Eurotel Golf Punta Rotja.

Namely also that Majorque produces a great number of cheese and since 1991 holds two wines origin appellation controlled! Of course the traditional ones are not avoided that are the pizza, the Chinese restaurants and always a little more popular the Mexican restaurants!

Posted by at 3:54 PM | Permalink | Comments (0)

In the heart of the Majorca, taking the main road from Palma towards Inca, you will pass the charming town of Binissalem. This quiet historical town has so far been untouched by mass tourism and thus a great destination for people who just want to relax or discover another Majorca than the Island they know from the travel magazines and tour operator brochures. Besides an impressive Gothic church and many other buildings of historic interest, this town is known for the wine industry. Binissalem is located in the middle of a marvelous wine region just East of the robust mountain range Sierra de Tramuntana, which protects the region from northern winds, providing a mild microclimate.. Since more than 100 years B.C. the inhabitants of Majorca have already been cultivating wine. A thousand years ago the Balearic wines were among the best wines in Europe. The wine production of Binissalem became a ?Denomination of Origin? at the end of 1990. When visiting Binissalem as a tourist you will of course have plenty of opportunities to taste these excellent wines yourself. In Binissalem you can stay in one of the finest Majorca hotels, maybe even one of the finest small hotels in the mediterranean. The four star hotel Scott?s in Binissalem is known for its handmade king beds with soft goosedown pillows and Ralph Lauren?s best sheets. Another village in the Binissalem wine region where you can go to escape from the tourist crowds, enjoy fine wines and just relax is the more rural village of Sencelles where it is possible to stay in an original farm house. In this kind of Majorca accommodation you will really enjoy the Majorcan country side.

Posted by Linda at 5:37 PM | Permalink

In the past there have been many speculations about the origins of the name of mayonnaise, one of the most important French culinary inventions ever made. But the question is where it was inveted and by whom. Many people in history have tried to claim the honor, but the mistery still remains unsolved. Some speculate that the sauce was named after Charles of Lorraine, Duc de Mayenne, an area in the Northwest of France. It sounds credible, moreover since it?s in France, but it?s not what I believe...

I?m convinced that Mayonnaise comes from the Island of Menorca. Eventhough the inhabitants of the island haven?t quite figured out themselves how it was invented or who did it, the mere number of different legends is enough evidence to me that mayonnaise was born in Maó, the capital of the second largest Balearic. The most generally accepted story is that it was the French chef of the Duc de Richelieu in 1756 who created it to celebrate the French military victory over the British port of Mao. In French this town is called ?Mahón?, so a sauce from Mahon would then be a ?sauce Mahónnaise? which was soon transformed into Mayonnaise. Others say it was a Menorcan peasant woman dressing a salad for another French genereal in Mahón or a Menorcan housekeeper disguising rancid meat from the taste buds of a French officer.

I suppose this case will always remain a secret, but if this story has awoken your interest in getting to know more about it, why don?t you come and visit Menorca, book a Menorca hotel or stay in an accommodation in Mao where you might be the one unraveling the mystery of mayonnaise.

Posted by Linda at 2:47 PM | Permalink

Throughout history, the Balearic Islands have been inhabited by people with many different origins and cultural backgrounds. The location in the Mediterranean made the Balearics a perfect haven for Arabic, African, Persian and European folks that settled on or visited the islands. The influences of all these different cultures can be found in today?s Balearic kitchen. The basics come from the Catalan mainland in the Northeast of Spain and fish and seafood are of course one of the most important ingredients. Besides that there are many meat dishes and sausages and products made out of the Mallorcan lard. Mallorca is renowned for the cultivation of oranges, olives and almonds which are also widely used. The restaurants of most hotels on Mallorca offer a wide menu with both international and traditional Island dishes. The quality as well as the variety of the menus in Mallorca and Ibiza hotels are improving every year.

Cooks on Mallorca are experts in preparing soups. On the traditional way soup is being prepared in a ceramic kettle on low fire. One absolutely has to try the ?sopes mallorquines? made out of vegetables and brown bread. In the inlands of Menorca you can try ?el Oliaigo?, a refreshing soup made out of oil, water, garlic and tomato. Another typical Menorcan dish is the lobster stew, or the widelier available fish stew, which in combination with bread are an excellent apetizer. To finish of a nice diner on a typical Menorcan way one has to eat the cheese of Maó. It originally came from Italy in the 15th century and today it?s listed as among the best cheeses in Europe.

The Balearic Islands also produce some excellent wines to accompany the Island specialties. And after diner there?s nothing better than to enjoy a nice Menorca gin, the islands heritage from the time of British occupation.

Next weekend, on Sunday the 22nd there is a festival dedicated to food taking place in Sant Joan in Mallorca. The Festa de Butifarra is all about the typical Catalan sausage called Butifarra and made out of raw pork and spices. If you?re interested in joining in this culinary festivity, just book a Mallorca hotel in one of the neighboring towns and come and eat as much as you can.

Posted by Linda at 3:45 PM | Permalink