Christmas Menus 2025-26

The menu we serve at Christmas at Hotel Saratoga has always been a traditional Mallorcan menu, with recipes passed down from our grandmothers’ grandmothers – from the oldest generations of our family. Every year, we offer these dishes because, being such a family-oriented meal, we want to share that feeling of home and togetherness through our cuisine.

We’re delighted to tell you a little about the history of our two most traditional dishes:

Stuffed Christmas Soup: this is a deeply traditional dish in Mallorca, especially in homes where the oldest family recipes are still preserved. It’s a humble-looking soup, yet rich and flavorful, with a story that reflects the festive Mallorcan cuisine of times past.

Its origin goes back to the rural kitchens of Mallorca in the 19th and early 20th centuries, when Christmas was one of the few occasions for families to prepare more elaborate meals. At a time when meat was a luxury, housewives made the most of what they had to create something festive and hearty.

Roast Suckling Pig (“Porcella Rostida”): the tradition of roasting a young pig comes from the ancient farming customs of Mallorca. In country homes, raising a pig was common — it was fed with leftovers and garden produce throughout the year. In winter, the matança took place — a day of hard work and celebration when traditional sausages (sobrassada, botifarrons, camaiot, etc.) were made.

The smallest and most tender piglet was usually reserved for special occasions, and Christmas lunch was the most anticipated moment to roast it whole in the oven. The “porcella rostida” thus became the star dish of the holidays — a symbol of prosperity and the reward for a year of effort.