{"id":1636,"date":"2024-09-02T14:04:10","date_gmt":"2024-09-02T12:04:10","guid":{"rendered":"https:\/\/visitbinissalem.com\/restaurants\/"},"modified":"2025-08-28T17:56:51","modified_gmt":"2025-08-28T15:56:51","slug":"restaurants-2","status":"publish","type":"page","link":"https:\/\/visitbinissalem.com\/en\/restaurants-2\/","title":{"rendered":"Restaurants"},"content":{"rendered":"\t\t
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Gastronomy<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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A Feast of Local Flavors <\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The Gastronomy of Binissalem<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\u00a0Binissalem is not only known for its rich history and heritage but also for its vibrant culinary scene. The town\u2019s gastronomic offer combines tradition and modernity, providing locals and visitors with a unique culinary experience. From typical Mallorcan dishes to international options, Binissalem has something to suit every palate.<\/span><\/p>

Below you will find a guide to the main gastronomic establishments in the municipality, where you can enjoy a wide variety of flavors in cozy and authentic settings.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tList of Restaurants and Bars in Binissalem<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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Arr\u00f2s amb Salseta\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Arr\u00f2s amb salseta<\/span><\/i> is one of the most appreciated dishes of Mallorcan cuisine\u2014a creamy rice dish known for its slow and flavorful <\/span>sofrit<\/span><\/i>, the famous <\/span>salseta<\/span><\/i>, which gives it its distinctive character. A true spoon dish that combines simplicity with an intense depth of flavor.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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– \u00bc kg of chulla (cured bacon)<\/span><\/p>\n

– \u00bd kg of pork (lean)<\/span><\/p>\n

– \u00bc kg of pork liver<\/span><\/p>\n

– 2 cloves of garlic<\/span><\/p>\n

– 1 onion<\/span><\/p>\n

– 1 ripe tomato<\/span><\/p>\n

– 1 slice of bread<\/span><\/p>\n

– 1 green pepper<\/span><\/p>\n

– Laurel<\/span><\/p>\n

– Parsley<\/span><\/p>\n

– 1 kg of rice<\/span><\/p>\n

– 100 g of toasted almonds<\/span><\/p>\n

– 1 glass of Binissalem red wine<\/span><\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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    1. Prepare the Sauce:<\/b><\/li>\n<\/ol>\n

      – Fried Base: <\/b>In a large pan, heat some oil and add the finely chopped onion, grated tomato and green pepper cut into small pieces. Add a bay leaf and cook over medium heat until the vegetables are tender and a thick batter forms. <\/span><\/p>\n

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      1. Browning the Meat:<\/b><\/li>\n<\/ol>\n

        – Prepare the meats:<\/b> Cut the scallion and half of the liver into small pieces. In a saucepan, brown these pieces together with the lean pork in the stir-fry. Cook for about 10 minutes, stirring occasionally. <\/span><\/p>\n

        <\/span> – Add Liquids:<\/b> Add a glass of water and cook on low heat for 30 minutes, allowing the flavors to mix well.<\/span><\/p>\n

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        1. Prepare the Dressing:<\/b><\/li>\n<\/ol>\n

          – Make the Dressing:<\/b> Toast the slice of bread and, in a mortar, grind the bread together with the garlic cloves, fresh parsley, almonds and a little vinegar. Add this dressing to the stir-fry, mixing well. <\/span><\/p>\n

          <\/span>– Incorporate the Wine:<\/b> Pour the glass of red wine and season with salt and pepper. Simmer for an additional 45 minutes, allowing the sauce to thicken and the flavors to intensify. <\/span><\/p>\n

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          1. Cook the Rice:<\/b><\/li>\n<\/ol>\n

            – Prepare the Rice:<\/b> Serve a plate of hot rice and put the sauce on top.<\/span><\/p>\n

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            1. Serve:<\/b><\/li>\n<\/ol>\n

              – Presentation: <\/b>Serve the rice and sauce separately so diners can combine to taste. The sauce is added to the rice just before eating, allowing each person to adjust the amount according to their preferences. <\/span><\/p>\n<\/li>\n<\/ol>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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              Vermar noodles<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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              Fideus de Vermar<\/span><\/i>, a dish characteristic of the grape harvest season, is a celebration of the harvest and of the town\u2019s deep-rooted wine culture. This dish of noodles cooked with ingredients such as lamb (<\/span>xot<\/span><\/i>) symbolizes Binissalem\u2019s profound connection with its land and traditions.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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              – 800 g of shot<\/span><\/p>\n

              – 1 onion<\/span><\/p>\n

              – 1 leek<\/span><\/p>\n

              – 2 branch tomatoes<\/span><\/p>\n

              – 50 g of sobrasada<\/span><\/p>\n

              – \u00bd glass of red Binissalem wine<\/span><\/p>\n

              – 2 l of meat broth<\/span><\/p>\n

              – 200 g of noodles<\/span><\/p>\n

              – 2 cherry peppers<\/span><\/p>\n

              – Olive oil<\/span><\/p>\n

              – Salt and pepper to taste<\/span><\/p>\n

              – Various species<\/span><\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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              1. Prepare the Meat:<\/b><\/li>\n<\/ol>\n

                – Remove the Meat:<\/b> Separate the meat from the bones and cut it into small pieces. In a clay pot, heat some oil and fry the meat until golden. <\/span><\/p>\n

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                1. Fried:<\/b><\/li>\n<\/ol>\n

                  – Add Vegetables and Sobrasada:<\/b> Add chopped onion, leek and grated branch tomatoes to the stir-fry. Also add the sobrassada in small pieces, letting it melt. Salt and pepper to taste. Pour in the red wine and simmer all morning, allowing the flavors to meld. <\/span><\/p>\n

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                  1. Prepare the Broth:<\/b><\/li>\n<\/ol>\n

                    – Cook the Bones: <\/b>Meanwhile, in another pot, cook the sheep bones in water to prepare a broth. Once done, strain the broth and add it to the stir-fry in the clay pot. <\/span><\/p>\n

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                    1. Cook the Dish:<\/b><\/li>\n<\/ol>\n

                      – Add the broth and cook:<\/b> If the broth is not enough, add a little more water. Cook over low heat until the meat is tender and well integrated with the stir-fry. <\/span><\/p>\n

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                      1. Add the Noodles:<\/b><\/li>\n<\/ol>\n

                        – Latest Details:<\/b> Before adding the noodles, you can add cherry peppers to taste to adjust the level of spiciness. Finally, add the noodles and cook until al dente and absorbed by the broth. <\/span><\/p>\n

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                        1. Serve:<\/b><\/li>\n<\/ol>\n

                          – Presentation:<\/b> Serve hot and enjoy this traditional Mallorcan dish, full of flavor and tradition.<\/span><\/p>\n<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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                          Restaurants and Bars in Binissalem <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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