During spring, the Mediterranean changes. Temperatures rise, sea currents shift and, with them, so does the produce arriving daily at Palma’s fish market.
At Ca n’Eduardo, this time of year marks one of the most interesting seasons for those who appreciate fresh seafood and local fish. May is synonymous with fresh produce, more delicate flavours and a cuisine that adapts naturally to what the sea offers.
Because the true essence of Mediterranean cuisine does not begin in the kitchen, but at the fish market.
Spring at Palma’s fish market: what arrives in May?
Every morning, fishermen return to Palma Harbour with catches that reflect the rhythm of the Mediterranean. Spring represents the transition between winter produce and the species that become more prominent in summer.
During May, the fish market offers a wide variety of seafood and fish known for their freshness, texture and balanced flavour.
Among the seafood, red prawns stand out as one of the Mediterranean’s great treasures. Langoustines arrive at their best moment, appreciated for their delicate texture and elegant flavour. Galeras and squid also become increasingly valued, both by chefs and by diners looking for seasonal produce.
Spring also brings excellent varieties of fish such as gilt-head bream, sea bass and John Dory, species that reach the fish market in outstanding condition after winter.
From the sea to the table: how produce is treated at Ca n’Eduardo
One of the foundations of Ca n’Eduardo’s philosophy has always been simple: work with excellent produce and interfere with it as little as possible.
That is why the kitchen works daily with seafood and fish freshly arrived from the fish market, using techniques that respect both texture and flavour while keeping the focus on the Mediterranean essence of each ingredient.
Fish is usually prepared grilled or baked, while seafood is cooked in a way that enhances its natural qualities and preserves its original character.
Seasonal dishes that welcome spring
At this time of year, the menu features dishes such as seafood rice dishes, prawn and octopus rice, grilled fresh fish and seafood brought directly from the Mediterranean.
Because when the produce changes, the kitchen changes with it.
Every service at Ca n’Eduardo is slightly different, just as every day at Palma’s fish market is different. The seasons continue to shape the menu naturally, while maintaining the same attention to product quality and careful cooking that has defined the restaurant for decades.
