Free Recipe Book and Program for the Fira de la Sardina in Palma

Fira de la Sardina: Takeaway recipe book and four days of fish over open fire

From May 14 to 17 the old pier in Palma will once again fill with smoke, music and the sound of the harbour. The Fira de la Sardina returns for a second time – the small grills are fired up, stalls set up, and children have space to run around while cooks turn sardines over open flames, and the scene can be as aromatic as neighbourhood baking events like La Misericòrdia Becomes a Baking Oasis: Pastry and Bakery Festival in Palma.

Last night a new recipe book was presented in Palma that showcases the range around the sardine. Not a dry manual, but a collection of simple and surprising ideas: classic combinations like pimientos de Padrón with grilled sardine sit alongside modern recipes such as small tarts or tacos filled with sardines. The recipes are available in Spanish and can easily be tried at home – even on a balcony grill or in a frying pan, much like the approachable guides featured in Saturday in Palma: A Stroll Between Oven Heat and Sugary Shine.

The fair itself stays true to its concept: sardines are grilled openly over fire, craftspeople and local producers exhibit, and musicians provide the accompanying atmosphere. Especially practical: there are also stalls with other fish preparations for those who like variety, a format that mirrors other small-plate gatherings such as First 'Fira del Variat' in Pere Garau: Palma celebrates sharing on small plates. For families there are activity areas and child-friendly workshops planned so adults can stroll the stands undisturbed.

What makes the recipe book interesting to us is the mix of tradition and accessibility. Some recipes are minimalist – a piece of bread, a sardine, a squeeze of lemon – others invite experimentation: roasted peppers, pickled onions, herbs from the garden. I think of the little bistros in Portixol, the vendors at Mercat de l’Olivar, the old men mending nets early in the morning. This cookbook is an invitation to rediscover the island's ingredients.

Practical information for visitors: as mentioned, the event takes place at the old pier, easily reachable on foot from the city centre. Those who are mobile can use the short bus lines to the harbour; there are signs at the entrances indicating the various program points. It's advisable to bring a reusable fork or a small plate set – the small stalls are increasingly working sustainably and appreciate less single-use plastic.

For those who cannot attend in person: the recipe book has been officially provided by the local authorities and can be downloaded from the Balearic government's website. It's a great way to bring the smells and tastes home. When I cook the recipes I don't shy away from small tweaks: more olive oil, less lemon, a pinch of sea salt – that makes the dish more personal and often better.

A small tip: try a simple starter from the booklet — roasted sardines on thin slices of local bread with a touch of smoked paprika. It works quickly and is a good introduction to the island's sardine-rich cuisine. Those who enjoy crafts will like the market stalls with ceramics, textiles and jewellery; it's lovely to browse between bites.

Why the festival is good for Mallorca is evident in everyday life: it gives visibility to local fishers and producers, brings people to the harbour and promotes the idea of eating locally. At a time when many things are available with a click, events like this are a reminder that food is also about encounters – with smells, conversations and small imperfections that we cherish here.

My outlook: take the recipe book as a starting point. Host a simple tapas evening for friends, practise grilling sardines over an open flame in the garden or on the balcony (with caution) and support the small stalls at your next market visit, or get inspiration from TaPalma turns 20: Five days of tapas, experimentation and city vibes in Palma. That way sardine cuisine remains not a one-off event but part of everyday life on the island.

Quick facts

When: May 14–17. Where: at the old pier in Palma. What: sardines grilled over open fire, food stalls, live music, crafts and children's programs. Recipe book: free, available in Spanish for download on the Balearic government's website.