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    Magazine

    The team of Herz&Blut visited our mallorcan salt works and watched the harvest of the famous Flor de Sal d'Es Trenc. Follow the food and travel experts on their Sunday Walk through the Salinas.
    A stay by the sea is like a return to that form of sensuality that is too often denied us in our everyday experience. But it is not only sensuality that makes the sea one of our favourite places of refuge. Above all, the beneficial effects on body and soul draw us back to it again and again.
    Arròs brut A traditional Mallorcan dish with an oriental flavour. Created by Benet Vicens. Ingredients for four people. 100 g pork ribs 100 g chicken (e.g. thighs) 100 g rabbit (e.g. back) 2 Roma tomatoes 1 large onion 100 g seasonal mushrooms (e.g. chanterelles) 100 g green beans 100 g cauliflower 2 tender artichokes (small) 320 g rice
    Beetroot pralines As an aperitif or with coffee. Recipe by Cati Pieras. For four people 4 sheets of gelatine 200 g milk chocolate coating 100 g cream 300 g beetroot (boiled and diced) salt and pepper Flor de Sal d'Es Trenc Remolacha Soak the gelatine in very cold water. Place the milk chocolate in a bain-marie or microwave with a small amount of
    Mallorca has always fascinated me. The island exudes a very special flair and has a cosmopolitan, elegant charm. The capital of the Balearic Islands is certainly not an insider tip, but nevertheless always a trip
    In the late afternoon, when the sun is still shining strongly enough on the paradisiacal nature reserve, the salt flowers in the salt works come to the surface
    I got to know the salts at the end of last year at a blogger dinner at the Ellington Hotel in Berlin. At that time they were served with fresh bread with butter and I immediately noticed the good and fine taste
    English