Spanish Cooking Class in a Historic Windmill Palma Mallorca

The windmills of Carrer Indústria in Palma

For centuries the western edge of Palma was lined with windmills that ground the island's wheat into flour. A row of them still stands along Carrer Indústria, on the rise between the Santa Catalina district and the old fishermen's quarter of Es Jonquet, and together they form one of the most unusual historic streetscapes of the city, now protected as part of Palma's heritage.

This cooking class takes place inside the first of these windmills, a 16th-century flour mill that the hosts have brought back to life as a warm, light-filled kitchen. Original stone walls and old beams frame the cooking stations, and the round tower of the mill is a striking sight from the street. It is a place most visitors only see from the outside, which makes the class a memorable way to discover Palma.

A hands-on Spanish cooking experience

The class is built around cooking together rather than watching a demonstration. Aprons on, the group is welcomed by the host, who explains the menu and the story behind each dish, then everyone takes part in chopping, stirring and tasting. The atmosphere is relaxed and fun, and the class adapts to all levels, from complete beginners to keen cooks.

The menu is a journey around Spain and back to Mallorca, and the hosts share the little tricks passed down by mothers and grandmothers in Spanish kitchens. The group is limited to 10 guests, so everyone gets plenty of attention. If you are looking for a cooking class in Palma de Mallorca that feels personal rather than commercial, this is one of the most loved on the island.

Mallorcan sobrasada and the Spanish tortilla

The class opens with welcome snacks of local appetisers, including sobrasada, the soft cured sausage of Mallorca seasoned with sweet paprika, traditionally spread on bread. It is one of the island's signature products and a good introduction to Balearic flavours. Guests with dietary needs should tell us when booking so the hosts can adapt.

Next comes the Spanish tortilla, the thick potato and egg omelette served in family kitchens and cafés all over Spain. You learn how to slice and gently cook the potatoes, how long to set the eggs and the famous flip with a plate that gives the tortilla its golden finish. It is a simple dish that is easy to get wrong, and after this class you will know exactly how to get it right.

Paella and crema catalana

The star of the menu is the paella, the rice dish born in the Valencia region on Spain's east coast. In this class it is made with seafood, or with meat or vegetables on request, and you learn the essentials: a good sofrito base, the right rice, saffron for colour and aroma, the stock and the patience to leave the rice undisturbed until it forms a light crust at the bottom of the pan.

Dessert is crema catalana, a creamy custard flavoured with lemon and cinnamon and finished with a crisp layer of caramelised sugar, the Catalan cousin of crème brûlée. Then the whole group sits down together at the big dining table to enjoy what has been cooked, with water and soft drinks, sharing the social side of the Mediterranean table that the hosts love most.

Santa Catalina and planning your visit

The windmill is a short walk from Santa Catalina, one of the liveliest districts of Palma, built as a fishermen's and sailors' quarter outside the old city walls. Its covered market, the Mercat de Santa Catalina, is the oldest food market in the city and a good place to see the local produce you have just cooked with, from fish and seafood to cheeses and fruit.

Classes start at 11:00, 12:00 or 17:00. Arrive 5 minutes early; the hosts recommend coming on foot, by bike or by bus, and if you drive, the nearest car park is a 3-minute walk away on Passeig Mallorca, though traffic can be heavy, so allow at least half an hour of margin. Vegetarian and meat versions of the paella are available, but there is no vegan menu.