One of the great gastronomic debates among groups of friends in Mallorca is which is the best place to eat the best bread with olive oil And what makes it truly special? Despite its simple appearance, this essential dish of traditional Mallorcan cuisine depends on factors that go far beyond the basic combination of bread and oil. The debate revolves around the type of bread, the quality of the extra virgin olive oil and its aromatic profile, the salt, and even how the dish is served: whether with sliced ​​tomato, cured meats, or simply plain. Some argue that the best bread with oil is that which respects the purest tradition, while others value modern reinterpretations that play with textures and local ingredients.

The Balearic Islands have placed eight restaurants among the 100 most popular in Spain in 2025, according to the annual ranking compiled by the reservation platform TheFork, now in its eighth edition. The list, which selects the establishments best rated by users, consolidates the archipelago as one of the regions with the strongest gastronomic presence in Spain.

A new map spread on social networks by the profile @Capdefavaamborelles It brings together Mallorca's most iconic restaurants and wineries, an initiative that aims to highlight the island's traditional cuisine and the family businesses that have kept it alive over the decades.

The bill for a restaurant in Mallorca has gone viral on social media. The reason: the total amount paid by customers: €63,237.90. It's the Annabel restaurant, located on the Paseo del Mar in Palmanova (Calvià), and the restaurant itself made the bill public. on her Instagram profile, where it asks, "Whose bill is that?" It also encourages users to tag any of the people who were part of that dinner: "Please tag them below, we'd like to talk..."

A man has taken to social media to denounce the exorbitant prices he faces in Ibiza due to tourism.

Agnès Barceló (Manacor, 1995) has been the chef of the Plaer Vegetarià restaurant in Manacor for years. an Instagram profileLaurelito Millo, where he posts explanatory videos about how cooking can be healthy while still being tasty. And he does it very well.

"Kresala has a name linked to the Basque culture. Translated it would be saltpeterbut from a more mystical perspective, it also means the fusion between man and the sea. kresala It would be like a pagan god." This is explained by Iñaki López de Viñaspre, chef and founder of Sagardi Group, in the restaurant they have opened on the Gastronomic Balcony of Port Olímpic and which is named after the protector made of saltpeter: Kresala.