Gut essen auf Mallorca – Port de Sóller | WDR Reisen

Gut essen auf Mallorca – Port de Sóller | WDR Reisen


Subtitles: WDR mediagroup digital
GmbH on behalf of the WDR Mallorca is available maybe the biggest
Attendance of its history. simultaneously
want the islanders more individualized tourism. More quality,
less Ballermann level. And preferably all year round
and not only in the peak season. It does not work out that way yet. Neither
in the picturesque Port de Sóller. The water is still too cold
and the beach has not swept yet. No reason to hurry so at
Marcel Battenberg and his cooks. It is 10 o’clock.
Still too early for breakfast. Only the 1st Cortado during
the menu meeting already tastes good. What do we have exactly there?
Say. Chocolate Cherry Brownie.
The baked banana. How did you bake the banana?
– In tempura dough. Have you already tested?
– Yes. Mr. Battenberg, that looks like a relaxed
Starting work from you. At 10 o’clock in any case. With the backdrop
It’s fun to start. But in the summer
It will be more stressful then. Then it all works
a little bit faster. Then there is a short coffee
and a short meeting. We have to talk through everything
plan the day, so that has the hand and foot. That means your life changes a lot over the next few weeks
and months? Yes. Work more,
less sleep, less free time. But we have 4 months for that
free in winter to enjoy it. The goods he is now
needs are still manageable. The fishmonger
brings everything free house. A toothed bream. A mysterious bag. And something else. Down there, that’s your specialty
here in Soller? That’s the gold, so to speak
from Port de Soller. These are the Gambas de Sóller. Come one night before
here from the harbor. Can one theoretically
remove the head from the shell. In principle, the way. Zack out, here’s the gut. If you look here … He is still so pink
you rarely see that. So that’s super fresh. You can
theoretically so eat. Try?
– Yeah, sure. It is not better. In Es Passeig
Everybody has to do everything. Daniel Meyer also the breakfast. And the boss
Shed fish and gut. It seems today
to become a peaceful day. Do you prefer that, or would you prefer it
a little bit tighter? N bit tighter
would not be bad. Just standing around is also … What does “just stand around”, but
this chewing gum-like Rumgeeier … That’s wasted time. His boss
uses the still quiet days also like for the development
new dishes. At the market in Palma are him
tiny fish noticed. Jonquillos. Goby. It’s a housewife’s court
I let myself be told. The Mallorcan housewives
do this. Come in the scrambled eggs
or you make an omelet. We’ll fry that
from one side. And put that in an omelet. Only cooked in olive oil only. Do you mean
Your guests are involved? No, I do not think so. There are special,
which I could sell that. Well, no way. That’s how it looks
It’s not all that great yet. There would have to be a bit tuned
and to be pimped. I already have an idea.
Maybe we can do it. But that’s the way it is
the classic variant here. Scrambled eggs, huevo frito,
with the fish. We stay tuned. Meanwhile, Daniel Meyer is preparing
a few pineapple chips in front. Can you do such things
to do in the summer too? – Yes. Actually, this is also fast,
but I knotted everything here. Actually, it’s fast. You cut it
down on the slicer, then it is vacuumed
with glucose, waited a few minutes. Then it gets on the mats
laid and then drying oven. That means you lower your claims
not too dramatic in summer? We will not become a Pommesbude. That would be the easier way, but for his boss
is not feasible. Marcel Battenberg
has a past in the 3-star gastronomy. For over a year
he was a young man with cooking legend Dieter Müller
in Bergisch Gladbach. But: My appointment was elsewhere. My suppliers,
which I have collected, Have the exercise,
to bring me products, with whom I can do something. Then the mornings arrive,
and you can think of something. In the evening you can cook it
and try on the guests. You can do that in
the 3-star gastronomy not. That’s Champions League,
there must be no mistakes. I can understand that. I find it more relaxed,
how we do it. Closer to the product and closer to the guest. 12 years of self-employment that his way
the right one for him. Just below a star,
but economically successful. From here Marcel Battenberg refers
a part of his beef. He takes us to one
his favorite supplier on the edge of Palma. He has around 300
Scottish Black Angus cattle. For some, the color leaves under the Majorcan sun
already after. That does not hurt the meat. In any case, manager knows
Manuel Romero no sales worries. I’ll see,
who the dad is. Here’s the example with the hair so after
above. Since you can see it now great. She has the same haircut
like her father. This way up, that is
Clearly Oskar, the breeding bull. Oskar is the breeding bull
with the wild hairstyle. They are interested now
a little bit for you. Mallorca is more likely
as the island for goats and sheep. Do cattle even fit here?
– That fits wonderfully. They have summer here
at 1,000 almonds, that we have on the finca,
also shadows. The breed Angus itself has become very fast
adapted to the Mediterranean climate. Hence the decision
to the breed. The meat of Son Mayol
is always dry ripened. Even if that always
Weight loss means. But the taste
gets much better. That’s why such pieces are
more expensive than vacuum-packed mass-produced goods. Is that in need of explanation,
Dry Aged? Or do your guests know about it? Many guests already know that. Many guests
also appreciate that if I take that on the map. But I can always only test pieces
buy from him, for testing for his customers, because he
want to hear my opinion. If I do that
to take the solid card, would have been the end of the season
no more cows. Because there was too little meat
from the precious pieces. As much as I need. Ie Manuel, you have less
Meat than you could sell? That’s our luxury problem
What we have. Can not you just
still buy a few animals? For that we would need more land. This is an investment story. More animals, more land. If we have this philosophy
want to continue we would need more land for that. And that’s not the case right now. That’s why we hold it
small at the moment. Now the cattle farm has
already 150 ha. Much for
Mallorcan conditions, but no comparison
to the huge farms of southern Spain. The calves
stay with their mothers, the animals do not know stables,
the grasses are natural. The necessary prices
is only available in direct sales to quality-conscious private customers. Back in Port de Soller. For winegrowers and restaurateurs
the clocks are different. For Marcel Battenberg is now
only the breakfast time came. When do you have breakfast in the summer? Actually, at the same time
like right now. Sun from 12:30 to one. Are there no lunch guests yet? Yes, but then
is there a glass of champagne, and then they wait,
until we are done. Once a day we have to
put together. That’s the beauty of it
we can just say that. But it does not always work. Today it works, tourists
there are not that many yet. That’s where the village comes from
with the circular natural harbor still as sleepy as before, as the tunnel to Palma
not finished yet. The village was so isolated
from the rest of Mallorca, that the inhabitants are more likely
oriented to France. Older residents are still talking
always with a French accent. Even in the lunch service
there is still time about the mini-fish and her culinary potential
think. One thing seems to be clear:
The fish must become invisible. Meanwhile, too
a few lunch guests. Finches from the Rhineland are already coming
for over 10 years regularly. how would you
describe the kitchen? Mediterranean-innovative.
– Very creative. Just before the star.
– Yes. I think he does not want one.
That’s another matter. But this is
an incredibly creative kitchen, which is very influenced by Mallorca. He uses many fresh, regional ones
Products here from Mallorca. If you like the fish porridge
can not serve these guests, then whom? Marcel Battenberg
dare the attempt on the living object. 1/3 fish with high eye content,
some scrambled eggs with chives and on top of that some potato foam
and a few more bacon cubes. * Ring * Yvonne Battenberg
bring the egg fish to the guest. Together
with all the other sweets, which belong to a tapas meter. There’s the egg, I can see that.
– Yes. That is new. Should I explain it briefly? We have a small one
Chili con carne, then a salmon tartar with avocado,
Falafel with carrot and mango salad. Prawns in tempura with lime cream, a black pudding lollipop
with herbal crème brulée, a vegetable soup,
White fish with fried potato foam. Exciting. Mr. Fink, you only have eggs so far
Eaten, the fish are down. Did you notice, right? (Mrs. Fink) We think it’s delicious,
absolutely delicious. Have you ever
discovered a few eyes? – no. It looks like an eye. An ear too, but … A few sample eaters later it is clear: The fishmonger will not
permanently on the card. * Music * Patissier Daniel Meyer and
2 of his colleagues show us where you in completely German way
can become full. The curry and style
is especially famous for 3 things: Sausage, fries from self-peeled
Potatoes and Kölsch. And in a prime location
at the port of Andratx. Patron Benni Seitz
is a trained hotel expert. Hello everybody.
– Hello. How are you?
– Good and oneself? Can not complain. What does currywurst mean?
in Spanish actually? Salchicha con una salsa di curry Daniel, what did you say? I have never been to Ballerman, but
I heard it: Salchicha aleman. And then everyone knows?
– Normally yes. The Spaniards know this meanwhile. Translated that actually means:
German sausage. And do the Spaniards like that?
– Yes, they really like. The Spaniards are very open,
they are very experimental. They like to be
on new things and like to try everything. They like fries anyway. So, exactly right with us. His girlfriend Michaela cooks though,
but is a trained occupational therapist. She has been around for several years
as a waitress behind her. Last one season
with Marcel Battenberg in Es Passeig. He also has the sauce recipes
with on the way given. As a collegial jump start quasi. Incidentally, the sausages are delivered
a regular guest from Hürth near Cologne. The sausage stall of Port d’Andratx
has definitely hit. A professional chef is fresh
set, and next year is the wedding of the two
Business founders on the plan. Say something
to Currywurst from a professional point of view. I do not need to try it.
I know that’s good. There are lights in Port d’Andratx
and shadows close together. Culinary, but also
as far as city planning is concerned. A building scandal
chased the other for a long time. The mayor
went to jail for it. Perhaps
fit a fishing village and a millionaire retreat
also not so good to each other. * Music * Visited Marcel Battenberg
a friend above Sóller. Daniel Seeling has been here since
10 years a small finca hotel. Honey, look who’s there. His friend Marcel has an appointment
at the finca’s own chef. His name is Karsten Sartorius and features
about a certain bread competence. Today he already has 3 rye breads with light rosemary
and orange flavor baked. city ​​known
is the Lower Saxon cook also for his orange jam
with kumquats. Time to snack. What did you do with the bread? Why does it taste so orange? The shell and the rosemary,
I mix very fine. Very thin peeled off the orange,
so I do not have the white off. There’s nothing left,
only rosemary and orange peel. Do you have the world exclusive?
– I guess so. Are you proud of it?
– Yeah, sure. We could patent it. (Battenberg)
Too late, now it’s out. The endemic Canoneta oranges
come from your own garden. Sóller is famous
for his citrus fruits. Nowhere do you see so many
Orange and lemon trees like here. Unfortunately, many fruits rot because
their sale is no longer worthwhile or some garden owners
are too old. Daniel Seeling
came here by accident. Sóller is at our feet. His hotel has only 10 rooms
from 150 euros. The most beautiful and biggest
have that look. Daniel Seeling
has learned the hotel business and earlier
worked at big chain hotels. Is it a lifelong dream of you
been to do something like that? – Yes. I sat at the age of 5
Plot of my grandparents. They have one
beautiful property in Berlin. I said,
I’ll make a hotel out of it. Now I am a few years older,
now it has become Mallorca. But it was always a dream of mine. That’s why the rooms are
also all different. Quite different than in chain hotels eg Sóller has always been
a special place in one
centuries separated valley. That has changed a lot
more tourists than before. But despite the many new ones
Terrace cafes with pizza, sprizz and other all-weather offers plays in the church square
still real Mallorcan life from. * Music * Patissier Daniel Meyer
we meet on his free evening in the famous Moli of Torrent. This is a German germ cell
fine cuisine in Mallorca. Patronne Herta Himbert and her husband have lived in the Rhineland for a long time
and worked. They got to know each other in the
Traube Tonbach in Baiersbronn. I would take the big menu.
– With pleasure. But something else
instead of the scallops. Makes the kitchen something.
– Peter is doing something. Peter Himbert has
long established in Mallorca. He belongs to the squad
the german cooks of the island, here the culinary tone for a long time
have indicated. Have you ever been before
been in Mallorca? – No never. We flew here in ’97
for 3 days, have said “yes”,
and ’98 the construction started. We relocated on 6.3.’99 and on 2.4. we opened. The Himberts came,
without speaking a word of Spanish. That’s not the only thing
what has changed. Her kitchen is changing
between german and mallorquin, ne? German, Baden, mallorquin.
And a little french. And where is the Rhenish? That comes too. Heaven and evil
is also on the map. In connection with goose liver
or scallops, etc. And then we have
of course Rose Monday a small carnival event
from a guest. There are also hammers with cabbage. So. May I help you.
– Thank you very much. (Waiter) Once the beef fillet
with pepper sauce and savoy cabbage. The evening for Daniel
and his colleagues are getting long. Himberts are for their hearty
Hospitality famous. The next day
takes us to Palma. Almost half of all Mallorcans
lives here. The last for centuries
Wealth of the city you see on every corner. * Music * Also formerly
rundown neighborhoods awaken to new heights. The island capital
is changing very fast. Also culinary is happening. As a year-round destination
Palma has not yet established itself but you work on it. Who looks around in the old town, ends up someday
at the market of Olivar. 2005, where we opened
I was here for the first time. At the beginning of his Mallorca time has
Marcel Battenberg bought here. Meanwhile, he lets himself
directly deliver. But he looks private
sometimes gladly over. Even if not that
entire offer of Mallorca comes. (Battenberg) Where to come
these St. Peter fish? From Mallorca. (Battenberg) Do you have a lot?
from Galicia? Do we have, yes. The fish from Galicia
are very different. They have less taste
as our. (Battenberg) And the sea bass
and turbot, are they from here? Sea bass is available
unfortunately hardly around Mallorca. They come from the mainland. And the cigalas are from here?
– They are from here and very good. There are also monkfish
still from the island. Wild catches are often
next to the breeding stuff. It means be careful when shopping. And then there is still
the specialties, maybe only the Balearic Islands
have to offer. You already have saliva fall,
when I hear you talking like that. Yes. When you see such products
and you can work with it, that’s just fantastic. The famous market
is currently changing. The fish sellers
are on Facebook. And right next to it
the fishy display can be caviar
or oysters. The sparkling wine is optional
from Spain or France. From there come the oysters.
But then hardly anyone asks exactly. Anyway, Marcel Battenberg
it tastes good. His little brother Patrick
makes in these days exactly opposite the market
a burger restaurant on. 1. Trial knife in the Badal
is Daniel Meyer. The two have 2 years in Es Passeig in Port de Soller
collaborated. Even the order form is now on his practicality
tested. Easier for you.
– Yes, let’s do that. Should I tick?
– Yes. I’m going to cross 120 now.
But you have 200 anyway, right? Mach 200, dat is even
a little more of this. On the grill comes here
only freshly-rolled US beef. The bread rolls are homemade,
the fries too. Patrick Battenberg
do not want to get bogged down. You’re just like your brother
a star past, right? – Yes. You mean, that’s one
good barter you make here? Time will tell. I do that in principle, to this
Star rhythm to escape the pressure and working hours. Although I like to cook, but
I also like n private life. At least a touch
of privacy. That’s one thing
that is manageable. N own restaurant
I would be afraid of staff costs, the whole cost,
the pressure coming at you. I thought we started in pairs,
My girlfriend and I. Hopefully we can do it in the beginning
manage alone and grow slowly. And do not start with a bang
and then die in pride. Daniel, are you a first user here?
– Yes. There is a certain pressure
on you. I’m also pretty excited. I do not know,
where to start Can stay like this?
– very cool. The opening a few days later
will be a huge success. Palma shines on premium burgers
to have waited. I would avoid cloth napkins.
– Absolutely no way. In Mercat San Juan,
also in the middle of Palma, it is no less relaxed. It used to be this time
the slaughterhouse of the island, it is now
a trendy street food market. There is almost everything that the
Cuisine of northern Spain has to offer. From simple tapas
to the rare barnacles. And of course Fideus, a kind of Catalan paella
with pasta instead of rice. Marcel Battenberg
likes to take a break here. And promptly meets old acquaintances. The Currywurst restaurateurs
from Andratx and her friends. The good is here: Actually
this was done for tourists. What they did not realize is that so many Mallorcans
to accept that because the Mallorcans are heavy too
convince are in some things. But the thing is buzzing, and the tourists
have not discovered it yet. That will come this year. But last year
90% were only locals, who came as guests. That’s why you show your friends
happy to be there when you are there. One last time
Let’s go to Port de Sóller. Marcel Battenberg has a big one
Birthday party guest. 16 people. additionally
to a couple of two tables. When the midsummer
Once there, becomes the chef from Hückelhoven
no space left free. Mr. Battenberg,
There is no roaring here. We are all nice, right?
We get along well. If everything works,
you do not have to roar. Now and then that happens
but rare. Mostly, I yell with my wife. But in the evening
then we get along well again. That’s a cliche,
that in kitchens is always roared. It used to be like that. Where I learned, gabs also times
threw a pan afterwards. You can not do that today
do, then go the guys. You have to get different. With us the pride was broken,
then you will be rebuilt. Today you have the boys
grab pride, then it works. Daniel Meyer has to go between
his patisserie and the passport back and forth. But he is
not used to it differently. Daniel, in the kitchens I see
almost always only young people like you. What will become of you,
when you are older? I do not know. Actually, the plan was with enough work experience in
to change the food technology. Say, study in
to make the food industry. So far the plan. But that brings with it, that you have a lot of money
on the high edge must have. How long could you want?
still working like this now? Could? There you can
to come for a few more years. I have fun right now,
all is well. But you have to start sometime
to think where you want to go. By the time I’m 30, I should
to tackle the study. Even if his restaurant
is undrilled, his roots can be Marcel Battenberg
do not deny. With him there are: Scallop and salmon cannelloni
with cream cheese ice cream and basil oil. Mallorcan suckling clove with horseradish ice cream
and fried potato foam. Carpaccio of Gambas from Sóller
with zucchini spaghetti. Two things from the duck
with passion fruit and coffee. An hour’s egg with artichokes
and tarragon foam. Fried sea bass fillet
with pimientos, Potato and chorizo ​​puree
and paprika chutney. Beef fillet in a bread crumb
with Sobrasada hollandaise. “Dulce de leche” -Espuma with
Tonka bean ice and blueberry bay. And a
iced white chocolate soup with pistachio ice cream and almond cake. I have the impression,
as you cook here now approach the star again? Nah,
we do not want that all. We cook with passion,
and it is fun. If we have days, where much
is going on and we’re making it easier then we do not have to
so pressured. I like it when
people say, it’s great, and we’re talking about it orally. But to have that
makes so much stress. This is too exhausting.
So it’s more fun. Freed.
I still need a Pimiento, please. The evenings of the 41-year-old
will not be long so contemplative. The season has just begun. * Music * Copyright WDR 2016

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