The Ajuntament de Palma launches a campaign to promote outdoor dining, aiming to revitalise the restaurant sector during the summer months.
The councillor for dining, commerce, and self-employed workers in Palma, Lupe Ferrer, has announced a new initiative to boost the traditional 'sopars a la fresca' as a tourist and social attraction. The campaign aims for locals and visitors to enjoy outdoor dinners on terraces and in public spaces, with local products as the main focus.
A tradition with a local stamp
The 'sopars a la fresca' are a deeply rooted custom in Mallorca, especially in summer. Families and friends gather around a table in the street or on terraces to share typical dishes from the region. Councillor Ferrer has highlighted that this practice "brings the community together and enhances local gastronomy."
The initiative includes collaboration from restaurateurs across the city, who will offer special menus featuring seasonal products. The goal is twofold: to encourage socialisation and support a sector that is still recovering from the effects of the economic crisis.
Local products and refreshing recipes
The programme features the participation of renowned chefs and gastronomes. Toni Pinya, a master of masters, has shared a recipe for strawberries marinated in milk, a dessert that is "simple, nutritious, and very easy to prepare," perfect for warm nights.
Additionally, the travelling gastronomist Josep Vilaseca has interviewed Cristina Martin Blasi, president of the Spanish Luxury Association, who has provided her insights on 'lifestyle' and high-quality gastronomy. For the residents of Palma, this is an opportunity to discover new culinary trends without leaving the island.
Support for commerce and hospitality
The campaign also includes the presentation of the Mallorca Commerce Awards, which recognise the efforts of local establishments. Julián Aguirre has introduced a summer 'Pica Pica' with performances from artists like Chenoa and El Sevilla, entertaining the gastronomic evenings.
Chef José Cortès has concluded the programme with a refreshing recipe based on watermelon, a seasonal fruit that is abundant in the island's markets. The restaurateurs of Palma hope that this initiative will attract both residents and tourists, increasing their income by 15% compared to last summer, according to sector estimates.
For locals, the 'sopars a la fresca' are a way to regain the community spirit and enjoy local gastronomy in a relaxed atmosphere. The campaign will run until the end of September, coinciding with the good weather.
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