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Marcus discovers Mallorcan breakfasts including tomato toast and the island's iconic pastry, ensaimadas. He cooks baked eggs with spinach and chorizo.
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 celebrates local Mallorcan vegetables with pan fried padron peppers, white asparagus with a warm vinaigrette and a BBQ vegetable feast.