Marcus in the Med: Mallorca

Marcus makes chilled tomato soup and chop chop Salad, both perfect for a lunch in the sunshine. He visits Marc Fosh, who cooks him amazing pan fried bream. Having found the ultimate sunny lunch, Marcus makes a Mallorca inspired ice cream float.

Marcus learns about Mallorca’s obsession with cooking over fire. He visits a chef who flame grills steak and a bar cooking sausages over coals. Inspired, he fires up his BBQ to make pork chops with white beans and BBQ spice rubbed poussin.

Marcus is on the hunt for the freshest catch on the island. He meets up with chef Bocho for some fresh local oysters and a beer on the beach.

Marcus explores Mallorcan tapas and tries clams, tortilla, and deep-fried courgette flower. He also discovers a local favourite, Vermouth.

Marcus explores the food Mallorcans eat on the go. He tries pizza-style coca de trampo, then heads to a local market for a quick, fresh lunch.

Marcus discovers what Mallorcans like to eat at special occasions. He makes his version of a local favourite, almond cake, and a jug of rosé sangria.

In search of the ultimate light bite, Marcus visits Port de Sollér to try their famous red prawns and gets a masterclass in ham in the market.

Marcus discovers Mallorcan breakfasts including tomato toast and the island's iconic pastry, ensaimadas. He cooks baked eggs with spinach and chorizo.

Marcus celebrates local Mallorcan vegetables with pan fried padron peppers, white asparagus with a warm vinaigrette and a BBQ vegetable feast.

Marcus explores classic Mallorcan dishes including cuarto, Mallorcan's unique answer to churros, and Arroz brut, a traditional rice dish.