Metus Gourmet recently had the privilege of participating in one of these cultural events through a special showcooking experience designed to celebrate the flavors of Mallorca while highlighting local products, sustainability, and the island’s rich culinary heritage.
Every dish presented during the event was conceived as a culinary narrative, inviting guests to discover different landscapes, traditions, and flavors of Mallorca.
Under the concept "L'Herència de la Terra" ("The Heritage of the Land"), the menu reinterpreted deeply rooted Mallorcan ingredients through a contemporary lens while remaining faithful to their origins.
The experience began with a delicate warm pumpkin velouté, crafted with a silky texture and topped with an ethereal foam of sweet Mallorcan herbal liqueur.
Beyond technique, the dish sought to evoke a very specific sensation:
"The warmth of the Balearic land combined with the wild aromas of the Serra de Tramuntana."
A first taste that immediately connected diners with the landscape and seasonal produce of Mallorca.
The second course featured a crispy sobrassada croquette, accompanied by a smooth apricot compote from Porreres and a subtle smoked paprika aioli.
This dish embodied the meeting point between tradition and innovation.
"A play of contrasts where the intensity of the traditional pig slaughter yields to the sweetness of the Mediterranean sun."
The reference to the traditional pig slaughter pays tribute to one of Mallorca's most deeply rooted family customs, a practice that has shaped the island’s culinary identity and the artisanal production of sobrassada for generations.
For the main course, Metus Gourmet presented its own version of Mallorcan Stroganoff.
Tender strips of poultry were sautéed to perfection and combined with a velvety almond emulsion made from local Mallorcan almonds, complemented by the distinctive touch of Llubí capers. The dish was served with traditional Mallorcan potatoes infused with fresh rosemary and Es Trenc sea salt.
The result demonstrated how local ingredients can transform an international recipe into something uniquely Mallorcan.
"A reinterpretation of a classic dish where the nobility of almonds and the aromas of the Mallorcan countryside take center stage."
The experience concluded with an artisan cheesecake served with crunchy biscuit and forest berries sautéed in Mandrágora mead from Mallorca.
The fermented honey brought floral notes and remarkable depth, elevating a familiar dessert into a refined and memorable culinary experience.
"A vibrant dessert where fermented honey contributes floral aromas and a unique complexity to the red berries."
Participating in Periferia Cultura perfectly reflects the values that define Metus Gourmet.
We believe in a cuisine based on respect for local produce, sustainability, and support for small producers who keep Mallorca's culinary traditions alive.
Every ingredient used during the showcooking was selected not only for its quality but also for its ability to represent the island and tell a story.
Events like Periferia Cultura demonstrate that gastronomy can be a powerful cultural tool.
For Metus Gourmet, participating in initiatives like this provides an opportunity to share our passion for cooking, showcase local products, and create experiences where flavor, tradition, and creativity coexist in perfect harmony.
Because true gastronomy is not simply about feeding people. It is about inspiring emotions, creating connections, and building memories that last long after the final bite.