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The interior Mallorca allows, with appetite and curiosity, to know its agricultural geography and its landscapes, where a large part of the raw material is found that gives the island its gastronomic splendor through two essential pillars for every glutton worthy of choice: olive oil Extra virgin and wines of course, marked Mediterranean character.
TRADITION IN FULL EFERVESCENCIA
More than twenty years ago, in the domains of a farm located in Manacor, the co-owner of the Rioja Bodegas Roda, Mario Rotllán, proposed, together with its general director, Agustín Santolaya, to produce white wine in a beautiful estate of the twelfth century. However, a fortunate turn in the events led them to opt for olive oil, a product that in the vicinity of the Mallorcan Pla was little less than daring, because the greatest olive tradition is to the northwest, in the Sierra de la Tramontana
But that innovative desire of the house brand led them to start with a project that had its first bottles of super premium extra virgin olive oil in 1998. A new page was being started in the Mallorcan olive tradition and, at the same time, becoming relevant the value of agricultural land in the region.
No, it is not a mirage, it is the Aubocassa estate, an ancient inheritance cited in documents from the 12th century. © Aubocassa
Today Aubocassa, which is what this EVOO is called for for which , for each bottle, between eight and ten kilos of Arbequina olives that never touch the ground are used, it is a reality, and the implementation of an oleotourism program does not it only endorses the growing interest of travelers with a good appetite for the origin of raw materials.
In Aubocassa you can make a complete visit to learn about how one of the best oils in the country is made with an olive that, possibly, has its origin in the island, since there are hypotheses that state that it was King Jaime I of Aragon who He took it to Catalonia (his other country, par excellence) in the thirteenth century.
Since 2015 they have their own oil mill and a pioneering system in Spain to grind the fruit in cold, thus preserving the freshness and aromas typical of the fruit once processed: tomato, fresh grass, almond and the occasional fruity hue.
Mallorcan liquid gold is extracted from these olives. © Flaminia Pelazzi
THE DISCRETE RURAL CHARM
Less than half an hour away, in Porreres, one of the agricultural centers of the Pla, recognized, among others, for its apricots, immersion in the rural philosophy of the Mallorcan interior can be lived to the fullest in Sa Bassa Rotja, one hundred hectares of land on a farm of the thirteenth century where there are enough incentives to not go out on all vacations.
Its 38 rooms are distributed through different spaces of the property, where the best, however, is outside them: the hotel, managed by the local group Bou Ros, has a host of activities that connect the guest with the countryside, from the elaboration of the traditional herbal liqueur, cutting each variety yourself, to wine tasting, horseback riding or cycling or relaxing in the spa or pool.
In the Hotel Rural Sa Bassa Rotja the terraces of the rooms directly overlook the pool. © Hotel Rural Sa Bassa Rotja
In the same town, Bàrbara Mesquida continues the viticultural tradition that his father, a pioneer in planting varieties such as Cabernet Sauvignon or Syrah on the island, began with a twist towards biodynamics and the preservation of the oldest plantations in the place that also provide the landscape with a plus of charm.
The wine of the region also has two other outstanding exponents whose wines should be put in the suitcase yes or yes: the more than consolidated Ànima Negra, with its famous editions illustrated by Miquel Barceló, and 4Kilos Vinícola. Both wineries share location, in the town of Felanitx, and the firm commitment to give prominence to the local varieties, Callet, Mantonegro and Fogoneu, above those imported.
Inland Mallorca expects, with the best of its agricultural heritage, to be enjoyed to the fullest.
Mallorcan cocas and a good wine from Mesquida Mora. © Mesquida Mora
A DAY IN THE CITY
How to resist visiting the capital is difficult, and after (or before, to open your mouth) to enter rural Mallorca, it is best to recreate in its gastronomy (separate ensaimadas) with the tablecloth on.
To ensure the shot, you must visit a site that will become essential for the excellence of its cuisine and its no less excellent wine list (mandatory browsing): Bala Roja, restaurant of the very young hotel Es Princep in which Andreu Genestra manages The culinary baton.
In an environment of warm colors and comfortable minimalism, this hotel, part of The Leading Hotels, encloses that small gastronomic jewel to which is added an exciting cocktail bar where you can review the classics or dare with some creation of the bartender. When spring comes you have to step on your rooftop, AlmaQ, to relax in your pool overlooking the beach or talk cocktail in hand.
One of Andreu Genestra's creations in Bala Roja, the restaurant of the Es Princep hotel. © It's Princep