The Department of Agriculture, Fisheries and Natural Environment, through the Directorate General for Agri-Food Quality and Local Produce, will take part in the second edition of the Mallorca Restaurant Week, to be held from 23 February to 31 March 2026, to strengthen ties between the primary sector and the restaurant industry and position local produce at the heart of Mallorca’s gastronomic narrative.

According to the Director General for Agri-Food Quality and Local Produce, Joan Llabrés, the initiative seeks to ensure that locally sourced products are not only featured on restaurant menus, but also play a central role in how gastronomy is communicated to residents and visitors, highlighting their origin, quality and strong connection to the territory.

As part of this initiative, the Department will organise visits to agricultural holdings across the island for participating restaurants, allowing chefs and hospitality professionals to gain first-hand insight into the daily work of farmers, livestock breeders and fishermen. Their work not only guarantees high-quality food, but also contributes to landscape preservation, sustainability and environmental protection.

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Mallorca Places Local Produce at the Heart of the Gastronomic Experience during Mallorca Restaurant Week

The Mallorca Restaurant Week will involve a selected group of restaurants offering exclusive menus created specifically for the event. These culinary proposals will be based on local produce and are designed to appeal to both residents and food enthusiasts during a key period for seasonal activity.

The Department emphasises that initiatives of this kind help to strengthen relationships between producers and culinary professionals, reinforcing awareness of product origin as a defining element of Mallorca’s gastronomic identity and underlining the strategic importance of the primary sector within the island’s economy.