Low season and high standards: Mallorca Restaurant Week is launched

Mallorca Restaurant Week is live, and despite the name, it’s five weeks long.We’re joined in the studio by Anna Ruiz Alvaro and Mia Narpta, the team behind Mallorca Restaurant Week, to share what’s new for this edition, why the event focuses on the low season, and how it brings together restaurants, producers, hotels, and partners across the island.We talk about:When it runs, and why the timing mattersHow restaurants are chosen, beyond Michelin starsThe local produce commitment, and why it’s part of the pointWhat you can book, including breakfast, lunch, dinner, and cocktailsHow feedback leads to end of event recognitionsA few suggestions to get you started, from Japanese spots to veggie picksBook through the official site and explore the list of restaurants and menus. Links are in the show notes.Show notesGuestsAnna Ruiz Alvaro, Mallorca Restaurant WeekMia Narpta, Mallorca Restaurant WeekWhat you’ll hearMallorca Restaurant Week starts now and runs until 31 March, with a closing party on 30 March at TabanaOver 50 restaurants participating, with more joining during the runWhy it’s designed for low season, to support restaurants and extend the seasonThe focus on local produce and the island’s food ecosystemHow booking works, and how feedback is collectedNames mentioned in conversation include Mark Fosh, Voro, DINS Santi Taura, Adrián Quetglas, Andreu Genestra, Aromata, and othersMentions from the conversationRestaurant Week website: restaurant-week.esInstagram: https://www.instagram.com/restaurantweekes/MallorcaRestaurantWeek, RestaurantWeekMallorca, PalmaDeMallorca, MallorcaFood, MallorcaRestaurants, MallorcaLife, EatLocalMallorca, Km0, SlowFoodMallorca, VisitMallorca, FoodiesMallorca, PalmaFood