The Sant Antoni festivities in the Balearic Islands are replicated in Barcelona with the Foguerons de Sa Pobla in Gràcia and a special gastronomic offer. The restaurant Magatzem de Ses Illes (Francisco Giner street, 50), managed by Joan and Lucía, has launched for the occasion tongue in vinaigrette and the traditional frit mallorquí (fried lamb heart, liver, and lung with seasonal vegetables).
Espai Mallorca (in Vicenç Martorell square, 1) also joins the celebration with activities on January 23 and 24. Their star dish these days is the “Sant Antoni llonguet” filled with botifarró, accompanied by mulled wine and an open glosada (improvised poetry session). This venue is known for its special llonguets and typical drinks like herbal liqueur or Rosa Blanca beer.
In the Raval district, the restaurant Na Mindona (Riereta street, 8) has been cooking Mallorcan gastronomy for 14 years. Although the espinagada de Sa Pobla (a slightly spicy stuffed pastry) is on the menu all year, it is the typical dish of the festivities. Customers also request botifarrons and sobrasada, often accompanied by glasses of Gin Xoriguer.
“"On the island, on this day friends gather in a farmhouse where everyone brings sobrasada, meat, and island liqueurs."
Menorcan cuisine has its space at Cal Soci (Viladomat street, 27), the city's only Menorcan tavern, run by Miquel and Luxo from Ciutadella. To celebrate the Poble de Menorca day (January 17), they offer cod with Menorcan sobrasada and samfaina. For dessert, Pastisseria Formentor (Camèlies street, 19-21), open since 1952, sees an increase in sales of its more than 20 varieties of ensaïmades.
