Gastronomic, cultural and natural heritage, as core ideas of diversification

The project

This project is the continuation of two projects that were approved in the 2016 tender and its main objective is “de-seasonalization” through the creation and consolidation of new products for the winter season.

The execution time of the projects presented in the 2016 Annual Plan allows for the development of a second phase in parallel, meaning that we can immediately begin the execution of Phase II, which is derived from the approval of the 2016 "Gastronomic, cultural and natural heritage, as core ideas of economic diversification and the generation of a new touristic positioning for the Balearic Islands"

The project is divided into three main priority programmes:

1. Actions to support the gastronomic heritage of the Balearic Islands: this programme will involve promoting the Gastronomic Product Club, carrying out actions in the issuing markets to promote and publicise our gastronomy through different formats (show cooking, street markets, fairs, workshops, etc.) or creating competitive high-quality food and wine tourism events, among others.

2. Activities included in the management and communication of cultural heritage: this programme will involve the creation of guides and trails, a mobile phone app that identifies and details the main characteristics of the archaeological sites that can be visited, as well as completing the restauration work of the San Diego Convent so that it can be converted into a museum and resources are provided for its opening, among others. 

3. Activities included in the management and communication of natural heritage: this program will involve the promotion of the Ecotourism Club so that Mallorca can identify itself as a destination committed to sustainable tourism, among other objectives.