With an enormous quantity of products and dishes, plus lots of differents markets and fairs, the Balearics are a perfect destination for lovers of gastronomy tourism, and not just in summer.

As a destination loved by many, misunderstood by others and unknown to the vast majority of mortals, Ibiza is paradise of lemon and carob trees, figs and salt. A gastronomic island eager to share everything it knows about what the land and sea have to offer in the way of cuisine. Just a stone's throw away - or a flight away with Vueling.

Traditional festivities often go hand-in-hand with culinary delights, as is the case with the mona de Pascua, associated with Easter Monday, when the custom is for men to gift one of these cakes to their godchildren. Eating the mona de Pascua ushers in the end of Lent and fasting.

Themonais eaten in various regions of Spain, including Catalonia, the Balearic Islands, Aragon, Murcia and Valencia, each with their own recipe and peculiarity. In Catalonia, the chocolate mona prevails, while in Valencia they resemble a sweet bun, most of them made of flour, sugar, eggs and salt.

The Tradition in Alicante

Several types ofmonaare made in the Community of Valencia, although the panquemado or toña are available all year around in bakeries and pastry shops. But the variety that appear at Easter are more elaborate and decorative. They are usually either elongated or round and dusted withanisetes(aniseed candies). Those made for children come in amusing, attractive shapes, such as monkeys, snakes or lizards, with a hard-boiled egg embedded in their mouths.

In Alicante and, in general, throughout the Levante (south-eastern seaboard), the custom is to go on an outing in the countryside or hills on the Day of the Mona. Families and friends meet to eat the traditional confectionery in nearby nature areas, including the Sierra de Callosa, the Pinada de Guardamar and the Sierra del Maigmó.

One amusing custom is to break the hard-boiled egg that comes with the mona on a friend’s or family member’s head. They say that some bakers garnish their monas with raw eggs to make the situation even more entertaining. The ritual dictates that the aggressor recite the verse: “Ací em pica, ací em cou i ací t’esclafe l’ou” (Here I’m itching, here I’m smarting and here I break the egg over you).

The Best Pastry Shops in Alicante to Buy Monas and other Confectionery

In Alicante, the pastry shops vie with one another to produce the best monas and display them in their shop windows. One of the most acclaimed ones in the city is Prefiero Sussu, owned by José Manuel Samper, at number 3, calle Pintor Baez. It is a landmark of the best pastries and has won several awards for its delicious toñas. At Sussu they also make one of the finest croissants in Spain. Fresh out of the oven, the taste of butter is unmistakeable, as margarine is not allowed into the Prefiero Sussu bakery under any circumstance.

Horno Rafelet, at 57 calle Maestro Alonso, is a family concern in operation since 1932 where some exquisite homemade products are made. It stands out from the rest because of the traditional recipes they follow and their fine baking.

In the town of Orihuela, in Alicante province, we find what are reputed to be the best toñas in the province. They come from the bakery of El Horno del Obispo, which has been operating since 1850, located in the historic centre of Orihuela. It shares the accolade for the best toñas in Alicante with El Angel, also located in that town. If you visit Orihuela, you should also taste their typical confectionery, known as chato de Orihuela.

How about the Gluten-free Variety?

If you’re looking for gluten- and lactose-free monas de Pascua, there are some delicious ones in the Pastelería José María García, at 46 avenida de Novelda. Their bakery follows homemade recipes based on natural products.

What are you waiting for? Check out our prices here!

Text by Scanner FM

Images by Horno Rafelet, La Murciana and Pastelería Torreblanca

While “The Times” recently described Palma de Mallorca as “the best place to live in the world”, it should be noted that Majorca is not just Palma and that you are likely to come across your “ideal spot” at any location on the island. I imagine that the Germans would agree, too… On this, the largest of the Balearic islands, there are so many hedonistic enticements that they can scarcely be encompassed in a single getaway. That is why many finally decide to “occupy it”. With the island’s gastronomy as a pretext, here are some key venues in Palma and the rest of the island for tasting it, according to one’s appetite and urges. Some might seek a simple snack; others, a full-blown banquet.

Ensaimada. You will get tired of seeing them everywhere, but at Ca’n Joan de S’Aigo they make the best ensaimadas, which are also for takeaways. Plain or filled with custard, cream or apricot. Don’t be put off by the queues or the time-worn appearance of this pastry shop, arguably resembling your grandparents’ living room. If you’d rather try something different, go for the gató or the cuarto, two traditional, homemade Majorcan sponges.

Sobrasada. Still in Palma, you will come across lots of grocery stores that sell sobrasada. The legendary one is Santo Domingo, where you can see it on display in all its shapes and varieties. The sobrasada sold at the Xesc Reina delicatessen, or La Luna, in Sóller, is delicious spread on toast and honey.

Well-Starred Cuisine

Enogastronomy is on a high, riding on the back of names, paradigms and also Michelin stars. The island is now a foodie destination of the first order, thanks to the cuisine and “gastro-activism” of such chefs as Andreu Genestra and Fernando Pérez Arellano. Both use ingredients sourced locally which they show off in style in reasonably priced/quality tasting menus.

Andreu, in the Son Jaumell hotel, and Fernando in the spectacular Castell Son Claret, grow and pamper much of the raw material for their dishes in situ. Andreu also explores new techniques in his recipes, such as smoked spices, while Fernando dishes up signature breakfasts coveted by other hotels on the island.

Casual Cuisine

Stop off at Claxon, preferably with a prior booking, to discover the “composite cuisine” typifying this establishment, with its garden, lunch menu and portions menu. Amid the bustle of Santa Catalina, head for Patrón Lunares, featuring well-known dishes reworked with aplomb and served up in ingenious guises. You can also have a drink at both places.

Eclectic Cuisine

Rialto Living is the place to head for in downtown Palma if you’re looking for a classy, arty, cultured multi-disciplinary space with fine cuisine. A new restaurant will shortly be opened on the first floor, but you can meanwhile take a seat at one of the café tables and order a snack, or try their fusion cuisine.

And, Two Stayover Options in Palma

Sant Francesc. The hallmark of this hotel, housed in a listed building in Palma’s historic centre, is the well-being of their guests. With spacious rooms and common areas, a rooftop swimming pool, a cocktail bar and a substantial collection of contemporary art and photography, no wonder this spanking new hotel is already one of the “Small Luxury Hotels of the World.”

Can Alomar. On the most exclusive stretch of the Born de Palma promenade, this classical-style luxury hotel affords panoramic views of the Cathedral and harbour from its rooftop solarium, as well as from its restaurant terrace, where sipping a drink on high is an elating experience.

Delicious, isn’t it? Why wait to discover these five gastronomic idylls in Majorca? Check out our flights here.

Text by Belén Parra (Gastronomistas)

Photos by Belén Parra y Vera Lair