We also work with local developers who have new properties for sale in the areas of Pollensa, Alcudia, Aucanada, Cala Mesquida and Inca.
  
Please click here to ask for more information or to arrange a viewing.

Water-based activities include Sailing, Windsurfing and Kite Surfing, Scuba diving, Sport Fishing and Yacht charter (motor and sail). You can also hire a skippered RIB or Powerboat for the day to explore the magnificient coastline along the awesome Formentor Peninsula.

There are also the "in between" options of Canyoning and Deep Water Soloing!

For nature lovers and adrenaline junkies alike Northern Mallorca is simply unbeatable, offering infinitely more than the tourist brochures would imply.

For more info on all of the above please send us an email.
   

  
 Tumbet - A Majorcan vegetable casserole
  
This casserole is a very much loved summer dish. It is not a classic casserole with lots of sauce, but a juicy vegetable dish usually made to accompany lamb chops or grilled fish.
  

Ingredients you will need for 6 people

  2 Eggplants

  1 large red pepper

  1 small zucchini

  4 potatoes, peeled and cut into 1/2 cm. rounds

  2 cups good tomato sauce

  Salt and pepper, oregano

  1 tablespoon of bread-crumbs

  Olive oil for frying

  
Method ~
  
First prepare the tomato sauce:

  Finely chop one onion an gently fry in 1 tablespoon of olive oil and a pinch of salt for 10 minutes, until soft but not coloured.

  Add a splash of vinegar and reduce for 5 minutes, this will give a tangy flavour to the sauce.

  Now add a 400 gr. can of pureed tomato, bring to the boil and turn the heat down.

  Simmer for 30 minutes, season to taste with salt, pepper, a pinch of sugar and oregano. Remove from the heat and reserve.

Now cook all of the vegetables separately
  
Shallow fry the potatoes in a tablespoon of oil and a tablespoon of water. Cover the pan and reduce the heat. Gently cook the potatoes around 10 minutes until cooked through. They should be soft, but not coloured. Remove the potatoes from the pan and layer them in an oven-proof dish, season with salt and pepper.
  
Cook the rest of the vegetables the same way as the potatoes and layer them in the ovenproof dish. Season each vegetable as you build up on top of the potatoes.

Finish the vegetables:

  Pour the tomato sauce over the vegetables, sprinkle with the bread-crumbs.

  Turn the oven on to 180ºC and bake the tumbet for 30-40 minutes until browned and bubbling.

Serve hot or cold, with cooked meat or fish.