Easter: Mallorcan Panades

The most representative dish of Easter in Mallorca: Panades

The history of empanadas dates back to ancient times.

The word "empanada" etymologically means something wrapped in bread dough, and it was a way of preserving food, as well as transporting, selling, and even eating without utensils.

It seems that Christians, Jews, and Muslims could all have a solid claim to the paternity of this ancient recipe.

In Mallorca, the tradition of empanadas, known here as "panades", has been preserved and is strongly linked to Easter. Being such an ancient recipe, each family has its own version, and the preparation of panades is a ritual that brings family members and friends together to make and enjoy them.

One of the most typical Mallorcan variations comes from wealthy households, where they used a sweet dough to make some empanadas filled with meats, using sugar, which at that time was a luxury good. Today, it's easy to find these sweet empanadas in bakeries and pastry shops in Palma during Easter.

This year, in addition to offering traditional empanadas for breakfast and in our 1962 Café & Gastrobar, we are pleased to present a gourmet **corvina panada** prepared by our restaurant chef Juan Pinel. This gourmet dish will be available at the Saratoga from April 16th to 21st, and you can't miss it.