The Restaurant Review
This week's Restaurant Review: I thought it wouldn’t be fair to judge Sa Goleta when its captain wasn’t on the bridge and keeping the ship on course.
Food & Wine
I last tasted Rueda reds some 20 years ago and I remember them as being fruity and interesting.
Food for Thought
This year there seemed to be more Mallorcan lamb than usual (it is always a good buy) and I was eating it on several successive days…but not as a roast.
This week our Bulletin restaurant critic visits one of Mallorca’s best Japanese restaurants in Palma. Find out what the verdict was.
Mallorcans are particularly fond of lamb and you find it in all kinds of local dishes.
The fact is that I seldom find a restaurant cook who does chargrilled fish of any kind — it’s just too risky and few even give it a thought.
Andrew Valente gives us some general guidelines andf tips and a recipe to make a great paella.
Mallorca’s Easter pies and other pastries are unusual in that they are savoury as well as sweet.
Do you know the secret to cooking a perfect paella?
Thumbs up or thumbs down? How does this "menú del día" compare to others?
Do you know how to make the best Hot Cross Buns you've ever tasted?
What are the 10 essential ingredients of an authentic Valencian paella?
The frito mallorquín made by Mari Carmen Serrano was in the true Mallorcan style...