Last December, Meliá Palma Bay hotel hosted the presentation of the book ‘Receptes de cuina mallorquina, plats d’avui i d’ahir’, edited by Cadena SER Mallorca and Disset.
After the success of 'El llibre del variat mallorquí', one of the most emblematic dishes of the Mallorcan cuisine (the “variat”), the new book has come out with the collaboration of the Palma Congress Center, committed to local culture and the promotion of the island's food.
This gastronomic event has been attended by the Insular Director of Tourism, Lucia Escribano; the deputy mayor of Culture, Antoni Noguera; the director of Cadena SER Mallorca, Josep Roquer, and the general director of Disset, Antoni Pons, among others.
In addition, local chefs such as Toni Piña or Miguel Gelabert participated in a round table on Mallorcan cuisine to claim for local traditions.
The book of Mallorcan recipes reveals the secrets and techniques of several chefs on the island in dishes such as pork, Mallorcan soup, Mallorcan fried or corns.
TaPalma is the tapas & cocktails route in Palma, and this year it will be held from November 25 to 29. In addition, on November 23, two days before the gastronomic route, TaPalma will celebrate the tapas contest at the Palau de Congressos de Palma, for the third year.
Bureau Veritas, a market leader in inspection, certification and testing, has completed the certification of the Meliá Hotels International “Stay Safe with Meliá” programme of preventative measures to combat COVID-19 and has also confirmed a level of compliance of 100% in company hotels.
The spread of the Covid-19 pandemic and the need to reduce the pressure on the public health system in the Balearic Islands led to the Meliá Palma Bay Hotel and Palma Convention Centre being converted into hospitals in late March under the management of the Son Llàtzer University Hospital.