Palma is a cobbled street city, with palm trees and grand cathedrals lining the roads. Beautifully coloured shutters hide the windows whilst ornate balconies stand, overlooking the city. Deia is a small town, only accessed by winding roads. Beautiful stone buildings sit amongst the towering mountains. The village is peaceful but full of delicious food to eat and stunning coves to swim in. Of course, as with any Edwards family holiday, food takes centre stage be it breakfast, lunch or dinner with a few figs and almond frangipane biscuits thrown in between.
The figs in Palma are fresh and sweet. You can find them at any market or fruit shop. The sweet figs are delicious eaten alone or as we did, stirred through some yogurt for a light breakfast. When the weather is warm, fresh fruit and litres of water is a craving that is often felt.
An Ensaimada is a combination of a croissant and brioche. They’re light and sweet and covered with a generous dusting of icing sugar. Their delicious richness probably comes from the use of pork fat (a sad discovery made by the non meat eaters of the Edwards family). They can be found filled with custard and chocolate or eaten plain. You’ll be able to find them in any bakery, market or for breakfast at most places.
One rainy afternoon we set off in search of churros on my request. In turns out the Mallorca doesn’t serve churros like they do in the North of Spain. We found one place that served the fresh fried churros, served with a pot of sugar and a cup of rich chocolate to dip in. Sweet and crunchy and just a little but sickly (if you choose to consume the chocolate with a spoon once the churros have run out). It was worth the walk and getting stuck in a torrential rain storm.
There’s a neighbourhood of Palma called Santa Catalina where you’ll find an abundance of great small restaurants serving everything from Tapas to Thai. We spent a night at Koh eating freshly cooking Thai food. Pictured above are beef wontons and sticky pork with grapefruit and puffed rice. The wontons were crunchy and filled with a soft peanut beef filling. The sticky pork slid apart when the knife touched it, with sharp grapefruit and crunchy puffed rice. It was delicious fresh food that was filled was flavour.
When we reached Deia, breakfast each morning was picked from the local bakery. There was always an air of mystery as to what exactly each pastry was filled with. My favourite was of course the croissant dipper either end in chocolate. The flavour of the croissant was a combination of a croissant and a chocolate Viennese biscuit, rich and sweet. Unlike the average chocolate croissant, this pastry – much to my delight – had a solid slab of chocolate sandwiched between the thin layers of pastry. Other pastries were filled with custard and covered in almonds and icing sugar, along with a fresh bread each morning. Breakfasts were indulgent and delicious.
Sat in a restaurant one warm lunchtime, looking over the villages, I ate my first real Paella. The rice was soft with a little bite, the fish was fresh as were the flavours. The dish was not heavy or stodgy, it was rich but the fresh lemon and seafood provided an overall lightness to the dish.
The aftermath of tapas featuring Bryony’s hand reaching for another padron pepper. Chicken croquettes, meatballs, patatas bravas, Spanish omelette, anchovies, padron peppers, spicy sausage and squid had all been consumed.
Another breakfast that you’ll find on almost every menu in Mallorca is Pane con tomate. A piece of bread, drizzled with olive oil, piled high with fresh sweet finely chopped tomatoes and covered with a sprinkle of salt.
On our final night in Deia, we ate at Restaurant Sebastian. A restaurant located down a cobbled street in an old stable. Stone walls are exposed and diners range from locals, to holidayers that have travelled up the winding roads for this food alone. The food is absolutely delicious and a visit is definitely worth making. The main course was seam bream with potato and mushroom ravioli, with beetroot crisps and a white wine foam. The ravioli was smooth whilst the finely sliced beetroot crisps added a slight crunch. Dessert was ‘banana split’. It was the most beauitful banana split I’ve ever eaten. The bananas were slightly caramlised, the chocolate was rich and smooth and the crumbled biscuit was crunchy and mixed with crushed hazelnuts.