The Illes Balears are taking part for the second consecutive year in FITUR with a dedicated enogastronomic space inside their official stand, aimed at highlighting local products as a key differentiating factor in the islands’ tourism promotion strategy.
This initiative is jointly driven by the Department of Agriculture, Fisheries and Natural Environment and the Department of Tourism, Culture and Sports, reinforcing gastronomy, quality labels and geographical indications as essential tools for attracting tourism closely linked to territory, culture and identity.
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The Balearic Islands strengthen their enogastronomic strategy at FITUR with a dedicated space to promote local products. 23 live tastings featuring chefs and local wines
The enogastronomic area will host a total of 23 live tastings, prepared by renowned chefs from each island and paired with locally produced wines. The programme is organised by island and spread across several days:
- Mallorca: opening day and the final two days
- Menorca: second day
- Ibiza and Formentera: third day
All sessions require prior registration and are designed for both tourism professionals and visitors with a strong interest in gastronomy.
Mallorca: iconic products and live cooking
On the day dedicated to Mallorca, chef Javier Hoebeeck presents live culinary demonstrations based on emblematic local products such as ensaimada, sobrassada, tuna, skate fish and ramellet tomatoes, paired with wines from the IGP Mallorca.
Within this framework, the gastronomic fair Sabors de la Badia is also presented. The event is co-organised by the Ajuntament de Pollença and the Department of Agriculture, and will hold its second edition in May 2026, focusing on bluefin tuna and local wines.
Menorca, Ibiza and Formentera: identity and unique products
Menorca’s programme features chef Patrick James, who works with products such as Mahón–Menorca cheese, Menorcan red cattle, Mahón gin, Menorcan olive oil and local sheep, paired with wines from the IGP Menorca. A dedicated tasting session for the media is also scheduled.
Ibiza and Formentera are represented by chef Óscar Molina, who showcases products including Ibiza honey, goat cheese, Ibiza olive oil, Formentera salt and traditional Ibizan herbs, combining tradition and creativity. These dishes are paired with wines from the IGP Ibiza and Formentera.
Final days: Mallorcan tradition and DOP Binissalem wines
The final two days return to Mallorca with live cooking sessions led by chefs Ariadna Salvador and David Moreno. Their proposals focus on products such as almonds, saffron, purple carrots, Mallorcan herbs, olives and olive oil, black Mallorcan pig and Sóller citrus fruits, paired with wines from the DOP Binissalem.
Local products as a cornerstone of tourism promotion
The Director General for Agri-food Quality and Local Products, Joan Llabrés, highlighted that this initiative allows the Balearic Islands to connect directly with both tourism professionals and final visitors, explaining the origin, production processes and added value of local products within the islands’ tourism model.
According to Llabrés, the aim is for visitors to identify the Balearic Islands through their flavours, landscapes and the work of local producers, promoting a more conscious and territory-focused tourism approach.