Journal Morsels
Seasonal recipes, market dispatches, and Mallorcan food culture. Written by Paula Mas Boned in Sant Jordi.
Meet the last farmer growing arròs bombeta in Sa Pobla, the rare Mallorcan rice behind arròs brut, cooked in clay, not a paella pan.
Paula Mas BonedPa amb oli is Mallorca's most iconic everyday dish: unsalted brown bread rubbed with a local ramellet tomato, doused in Mallorcan olive oil and sea salt, and served with olives, cheese and island charcuterie. Here's how we make it, and why it matters so much to us.
Paula Mas BonedEvery August, the stone houses of Sant Jordi turn red. Thousands of peppers hang from the facades to dry in the sun. This is Tap de Cortí, Mallorca's native paprika, the spice behind sobrasada, and the story of the families who refused to let it disappear.
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20 total
How to spend one day in Palma de Mallorca the right way: starting at the Olivar Market, cooking traditional Mallorcan food, and eating lunch you made yourself.
Everything you need to know about Palma's historic covered market: what to buy, which stalls to visit, and how to make the most of your morning there.
From pa amb oli to arrós brut, the essential dishes of Mallorcan cuisine, their history, and how to taste them properly.
07 · 1 July 2026 · Experience
Most team building content in Mallorca assumes groups of 50 or more. This guide is for small corporate groups of 10–25 — what works, what to budget, and why a private cooking class is the strongest option.
Soqueta's signature full-day experience: a morning at Palma's Mercado Olivar followed by hands-on cooking in a private Mallorcan kitchen. Here is exactly what happens, from start to finish.
Skip the tourist menus. Here is what locals in Palma actually eat, where they eat it, and what you should order first.
11 · 19 May 2026 · Recipe
Looking for team building activities in Mallorca? Here is why cooking together produces better results than any kayak, quiz night, or escape room.
Food in Mallorca is not just what is on the plate. It is a way of marking time, expressing identity, and maintaining family connections across generations.
The ensaïmada is more than a pastry. It is a Protected Geographical Indication, a piece of island identity, and the most carried item out of Palma airport.
15 · 13 March 2026 · Experience
Discover the Rich Culinary Heritage of Mallorca with Soqueta Experiences, from hands-on cooking workshops to guided market tours in Palma.
Dense, moist, naturally gluten-free, and fragrant with cinnamon and lemon. The recipe behind Mallorca's most iconic dessert, and why Mallorcan almonds make the difference.
From Palma's covered Olivar Market to the weekly markets in Sineu, Inca, and Pollença, a guide to the best food markets on the island and what makes each one worth the trip.
19 · 11 February 2026 · Experience
What makes Mallorcan cuisine authentic, the ingredients, the markets, the history, and the people who keep traditional cooking alive on the island.
Want to cook what you read about? Every dish in these essays can be made with us in Sant Jordi.
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