“Raw garlic and pure wine will get you safely through the harbour.”
A popular saying that fits perfectly with one of the most recognisable dishes of Mediterranean cuisine and with one of the most honest preparations at Ses Oliveres: garlic prawns.
In the kitchen at Ses Oliveres, located right by the sea in Port de Sóller, this dish is prepared with absolute respect for both product and tradition. There are no unnecessary reinterpretations or superfluous garnishes. Fresh prawns, garlic, olive oil and parsley. Nothing more. The key lies in careful selection and in the exact cooking point — that precise moment when the prawn retains its firm, juicy texture without losing its natural sweetness.
From a nutritional perspective, prawns are particularly valuable. They provide high-quality protein, are low in fat, and contain essential minerals such as iodine, phosphorus and selenium, all fundamental for energy metabolism and the proper functioning of the immune system. They are also rich in vitamin B12, essential for the nervous system and for the formation of red blood cells.
Garlic: much more than a seasoning
Garlic, the dish’s silent protagonist, is handled with care so that it gently infuses the oil without burning. Beyond its aromatic intensity, garlic is known for its antioxidant and anti-inflammatory properties, as well as for its traditional role in supporting cardiovascular health thanks to its natural sulphur compounds.
Fresh parsley, added at the end, brings balance, colour and freshness. It is rich in vitamin C and vitamin K, with antioxidant and digestive benefits. Its role is not merely decorative: it refreshes the palate and completes the dish.
Served in a small pan, with the oil still hot and the aroma filling the table, the garlic prawns at Ses Oliveres invite you to slow down and enjoy the moment. They are a dish made for sharing, for dipping bread, and for pairing with a well-chilled white wine, looking out over the harbour and letting time pass a little more gently.
A recipe that appears simple, yet proves that good cooking needs no complex discourse — just fresh product, precise technique and respect for what truly matters.
