{"id":1636,"date":"2024-09-02T14:04:10","date_gmt":"2024-09-02T12:04:10","guid":{"rendered":"https:\/\/visitbinissalem.com\/restaurants\/"},"modified":"2026-10-05T12:20:39","modified_gmt":"2026-10-05T10:20:39","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\n<\/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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Binissalem is not only known for its rich history and heritage, but also for its vibrant food scene. The municipality’s culinary offer combines tradition with modernity, offering locals and visitors a unique gastronomic experience. From typical Mallorcan dishes to international options, Binissalem has something for every palate. Below, we present a guide to the main gastronomic establishments in the municipality, where you can enjoy a variety of flavors in cozy and authentic environments. <\/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<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Rice with sauce<\/strong> is one of the most beloved dishes of Mallorcan cuisine, a creamy, moist rice that stands out for its slow and tasty stir-fry, the well-known sauce<\/em> , which gives it all its personality. An authentic spoon food that combines simplicity and intensity of flavors. <\/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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Ingredients (for 10 people) <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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– \u00bc kg of cured pork belly (xulla)<\/span><\/p>

– \u00bd kg of lean meat<\/span><\/p>

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

– 2 garlic cloves<\/span><\/p>

– 1 onion<\/span><\/p>

– 1 ripe tomato<\/p>

– 1 slice of bread<\/p>

– 1 green pepper<\/p>

– Bay leaf<\/span><\/p>

– Parsley<\/span><\/p>

– 1 kg of rice<\/span><\/p>

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

– 1 cup of red wine from Binissalem<\/p>\t\t\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<\/details>\n\t\t\t\t\t\t

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Preparation <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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    1. Prepare the Sauce:<\/b><\/li><\/ol>

      – Fried Base: <\/b>In a greixonera (clay pot), heat a little 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 sauce forms. <\/span><\/p>

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

        – Prepare the meats:<\/b> Cut the pork belly and half of the liver into small pieces. In a greixonera (clay pot), brown these pieces together with the lean pork in the sofrito. Cook for about 10 minutes, stirring occasionally. <\/span><\/p>

        <\/span> – Add Liquids:<\/b> Add a cup of water and simmer for 30 minutes, allowing the flavors to blend well.<\/span><\/p>

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

        2. \u2013 Make the dressing:<\/strong> Toast the slice of bread and, in a mortar, grind the bread together with the garlic, fresh parsley, almonds and a little vinegar. Incorporate this mince into the stir-fry, mixing well.
          \u2013 Add the Wine: Add the cup 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. <\/p>

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

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

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

              – 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><\/li><\/ol>\t\t\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<\/details>\n\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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              Fideus de vermar<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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              Fideus de vermar, a characteristic dish of the harvest season, are a celebration of the harvest and the wealth of wine in the municipality. This dish of noodles cooked with ingredients such as lamb, which symbolizes Binissalem’s deep connection with its land and its customs. <\/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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              Ingredients (for 4 people) <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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              – 800 g of lamb (xot)<\/span><\/p>

              – 1 onion<\/span><\/p>

              – 1 leek<\/span><\/p>

              – 2 ramellet tomatoes<\/span><\/p>

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

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

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

              – 200 g of thick noodles, so that they remain chewy and do not fall apart, they must drink the broth without softening. <\/span><\/p>

              – 2 cherry peppers<\/p>

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

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

              – Assorted spices<\/span><\/p>\t\t\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<\/details>\n\t\t\t\t\t\t

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              Preparation <\/div><\/span>\n\t\t\t\t\t\t\t\n\t\t\t<\/path><\/svg><\/span>\n\t\t\t<\/path><\/svg><\/span>\n\t\t<\/span>\n\n\t\t\t\t\t\t<\/summary>\n\t\t\t\t
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              1. Prepare the Meat:<\/b><\/li><\/ol>

                – Crumble the Meat:<\/b> Separate the meat from the bones and cut it into small pieces. In a greixonera (clay pot), heat a little oil and fry the meat until golden brown. <\/span><\/p>

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

                  – Add Vegetables and Sobrasada:<\/b> Add the chopped onion, leek and grated cherry tomatoes to the stir-fry. Also add the sobrasada in small pieces, allowing it to melt. Season with salt and pepper to taste. Pour in the red wine and simmer all morning, allowing the flavours to blend. <\/span><\/p>

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

                    – Boil the Bones: <\/b>Meanwhile, in another pot, boil the lamb bones with water to prepare a broth. Once done, strain the broth and add it to the greixonera (clay pot). <\/span><\/p>

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

                      – 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>

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

                        – Final touches:<\/b> Before adding the noodles, you can add cherry peppers to taste to adjust the spiciness level. Finally, add the noodles and cook until they are cooked through. <\/span><\/p>

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

                          – Presentation:<\/b> Serve hot and enjoy this traditional Mallorcan dish, full of flavor and tradition.<\/span><\/p>\t\t\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<\/details>\n\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\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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