How do hotels on the island ensure they use local and sustainable ingredients in their dining?

Along the Ma-13 road, just outside Palma, many hotels have committed to sourcing their ingredients from local farms and fishermen. Fresh produce often comes from nearby markets in towns like Sineu or from the fields around Binissalem, where seasonal vegetables and fruits such as tomatoes, almonds, and olives are abundant. This close relationship with local farmers ensures dishes are made with ingredients that reflect the island’s cycles and heritage, bringing authentic flavors like pa amb oli and tumbet directly to the table.

Seafood in hotel restaurants is usually caught along Mallorca’s shores or responsibly supplied from nearby ports such as Port de Pollença. Chefs often choose fish and shellfish caught using sustainable methods to maintain the island’s marine ecosystems. Meats, including the island’s renowned sobrassada sausage, are frequently sourced from local ranches that follow ethical and traditional farming practices, providing high-quality ingredients with minimal environmental impact.

By embracing a farm-to-table approach, many hotels adjust their menus seasonally, featuring Binissalem wines in autumn or using fresh herbs like rosemary and thyme in summer dishes. This dedication to sustainability and locality not only strengthens the island’s agricultural community but offers guests a way to taste the true spirit of Mallorca in every meal, from breakfast pastries like ensaimada to dinners accompanied by a glass of Hierbas or Palo.