5 good reasons | To visit Mallorca in February.
Somewhat unexpected, perhaps, but a visit in February offers considerable appeal.
Dear Reader!
The Mediterranean is often seen as a summer destination, yet its quieter months hold their own charm. Far from the crowds, Mallorca in February offers a unique and overlooked experience. Here are five reasons to visit.
1. Enjoy the Solitude of the Island
If you yearn for tranquillity and the charm of uncrowded spaces, February is the perfect time to visit Mallorca. The island takes on a peaceful atmosphere as the bustling summer crowds give way to an almost meditative calm. Take a leisurely trip to Valldemossa, for instance - a place that is terribly overcrowded in summer - where you can explore its picturesque streets without jostling for space. I highly recommend visiting Celda No. 4, where Frédéric Chopin once resided.
If shopping is more your passion, Palma’s boutique-lined streets and hidden gems, such as the Banys Àrabs - the ancient Muslim bath and a criminally underrated site - are yours to enjoy at a relaxed pace. A casual stroll through the alleyways of Palma’s old town or the winding streets of Santa Catalina is always worthwhile. What fascinates me most is the street art - not crude graffiti, but true works of art, often carrying political or socially critical messages. In my view, it’s a hidden treasure and a striking example of contemporary urban expression.
Also hiking trails, like the breathtaking Barranc de Biniaraix near Sóller, often crowded in peak season, feel almost like your private escape into nature. February offers a rare chance to experience Mallorca at your own rhythm.
2. Weather That Teases Spring
While I wouldn’t claim to be a weather oracle, February in Mallorca often brings mild and pleasant days - considering the island enjoys around 300 days of sunshine per year, your chances of basking in some warmth are rather high. It’s a month of contrasts: occasionally, the Tramuntana Mountains are dusted with snow, creating a magical juxtaposition against the lush, green valleys.
For the most part, however, expect clear skies and temperatures reaching nearly 20°C - perfect for outdoor activities and al fresco lunches. Though it’s not exactly swimming season, you’ll still find a few brave souls taking a refreshing dip in the sea. The crisp air reminds you that winter hasn’t entirely left, yet the promise of spring lingers in every golden ray of sunshine. If you’re seeking an escape from the dreary grey of February elsewhere, a dose of Mallorcan sun might be just what you need to lift your spirits.
3. The Enchanting Almond Blossom
Mallorca’s almond blossom may not rival Japan’s cherry blossoms in fame, but it certainly holds its own charm. By February, the island is blanketed in a soft palette of pink and white as the almond trees burst into bloom. Some of the most stunning spots to witness this spectacle include the Pla de Mallorca region and the valleys around Sóller.
Whether you’re an avid photographer or simply someone who appreciates nature’s fleeting beauty, the almond blossom season alone is reason enough to visit. And if the view isn’t enough, the delicate scent of the blossoms lingering in the air is truly enchanting.
4. Affordable Prices and Great Deals
If you’re a savvy traveller, February in Mallorca is a dream. Flights are attractively priced, making this one of the most affordable times to visit. Accommodation is also much cheaper, as hotels and vacation rentals entice guests during the quieter season.
Even better, car hire - essential for exploring Mallorca’s diverse landscapes - is a fraction of its summer price. This is the perfect opportunity to indulge in a little luxury without breaking the bank.
5. A Taste for Sea Urchins
For the adventurous foodie, Mallorca in February offers a rare culinary delight: sea urchins. These spiky treasures, with their briny, oceanic flavour, are a delicacy for those who appreciate seafood at its purest.
Fishing for sea urchins in the ice-cold waters of winter may not sound appealing to everyone, but for me, it is a cherished ritual. If you’re tempted to give it a try, be aware that a fishing licence is required. Fortunately, obtaining one is a straightforward process, even for foreign visitors. If you’re intrigued, feel free to reach out - I’d be happy to point you in the right direction.
Whether you catch them yourself or enjoy them freshly prepared at a local restaurant, sea urchins are a delicious way to experience Mallorca’s maritime traditions.
Visiting Mallorca in February is one of the island’s best-kept secrets - a time when its beauty, culture, and charm shine in quiet splendour. From tranquil villages and mild weather to breathtaking blossoms and unbeatable deals, this is the Mallorca that many overlook but few forget. So, why not embrace the unexpected and discover this Mediterranean gem at its most serene?
THE TASTE.
A Tribute to Santino Sebastiani.
The first time I tasted sea urchin, I was sceptical. This peculiar creature was cracked open before my eyes, releasing an unfamiliar liquid before revealing its prized treasure - the vibrant orange roe. It was swiftly scooped out and cooked with olive oil, a hint of garlic, and jet-black linguine infused with sepia ink. To finish, a generous grating of bottarga - the dried and salted roe of the mullet - was added. What initially seemed almost surreal became an extraordinary taste experience.
But it wasn’t just the flavour that made it memorable. The dish was prepared on a sun-drenched beach in Sardinia, where a seasoned waiter - Santino Sebastiani - performed a culinary spectacle, cooking it tableside with the flair of a Parisian maître d’ flambéeing a Crêpes Suzette. It was a moment of theatre, a celebration of simplicity and skill, and an experience I would never forget.
Now living in Mallorca, having acquired a fishing licence, I occasionally take to the water to dive for sea urchins myself. Always in safe conditions, in calm seas, and never too deep. And in honour of Santino’s unforgettable performance, I often recreate his dish - or a variation of it.
Recipe: Sea Urchin Pasta (Serves 2)
Ingredients:
4 to 5 fresh sea urchins (or a tin of sea urchin roe, approx. 100 g)
1 clove of garlic, finely chopped
Olive oil
Bottarga
Breadcrumbs
1 lemon (zest and juice)
Wild fennel (or fennel fronds)
High-quality spaghetti or linguine (ca. 250g)
Salt & pepper (or Piment d’Espelette)
Method:
Toast the breadcrumbs in a dry pan until golden and set aside.
Bring a pot of salted water to a boil and cook the pasta until just al dente.
Meanwhile, in a pan, heat a generous drizzle of olive oil, sauté the garlic gently, and deglaze with the juice of half a lemon.
Just before the pasta is ready, add the sea urchin roe - be careful, it requires only the briefest moment to cook!
Transfer the drained pasta directly into the pan, along with a splash of pasta water. Toss to combine, allowing the sauce to coat the noodles beautifully.
Season with salt, pepper (or Espelette), and wild fennel.
Plate the pasta elegantly - rolled and twirled, just as it would be in a fine restaurant.
Finish with a generous grating of bottarga and lemon zest using a fine kitchen grater (I swear by my Microplane). Finally, sprinkle over the toasted breadcrumbs for a perfect crisp contrast.
Buon appetito!
In Memory of Santino Sebastiani.
Santino was more than just a waiter; he was a master of hospitality. At our hotel in Sardinia, he effortlessly played multiple roles - welcoming guests at the hotel reception in the morning, serving Italian classics at lunch, and crafting impeccable cocktails at the bar in the evening.
Years later, when we returned to the same hotel, he greeted us by name and, that evening, served us our favourite cocktails without needing to ask - he had noted everything down in a small leather-bound book. For him, this was not merely a job. It was a way of life.
To Santino - who understood that true hospitality is an art.
THE FIND.
The Mediterranean is often seen as a quintessential summer destination - I mentioned that earlier. Mallorca epitomises this image - long sandy beaches fringed with palm trees, crystal-clear coves, romantic villages, and simple yet exquisite Mediterranean cuisine. Fashion is light and effortless; linen dominates, espadrilles are the footwear of choice, and some men embrace the ‘Siciliano’ style, leaving their shirts unbuttoned down to the navel.
Cowboy boots, however, are rarely associated with the island. Yet, Mallorca has been home to a master bootmaker for over a century. Tony Mora has been crafting cowboy boots by hand for more than 100 years, blending traditional craftsmanship with a distinct Mallorcan touch. Their factory, steeped in history, remains a hidden gem for those who appreciate quality and heritage.
If you find yourself on the island, a visit to Tony Mora in Alaró is well worth the trip. And should you decide to indulge in a pair, you’ll be in esteemed company - fans include Ronnie Wood, Princess Kate, and The BossHoss.
Alaró itself is a charming destination, making the journey even more rewarding. While there, take time to explore the town, and if you’re feeling peckish, stop by La Bufala for a pizza or soak in the relaxed atmosphere at Café Can Fressa.
So, if you’re in Mallorca, step off the beaten path and discover Tony Mora. Who knows? You might just leave with a pair of boots and a newfound appreciation for Mallorca’s artisanal heritage. Howdy - until next time.
Saludos and you'll hear from me soon.
Yours Felix