Mallorca puts plant-based cooking in the spotlight as national vegan championship arrives in Palma

Palma has served up a celebration of plant-based cuisine, welcoming chefs from across Spain for a national competition showcasing innovative cooking, local ingredients and the growing appeal of vegan food.

The sixth edition of the National Vegan Cooking Championship, known as the Ciutat de Palma competition, brought together culinary professionals at the Real Club Náutico de Palma on November 9.

With 13 teams taking part and a jury of 24 industry professionals, the event put Mallorca firmly on the national gastronomic map, highlighting the creativity and technical skills behind modern vegan cuisine.

Chefs showcase the best of local produce

Organised by the Association of Chefs Based in the Balearic Islands (ASCAIB), the championship attracted participants from the Balearics, the Canary Islands and mainland Spain.

The challenge was to demonstrate how plant-based cooking can go far beyond traditional expectations, transforming fresh ingredients into imaginative dishes with flavour, texture and visual appeal.

Local produce played a central role, with the competition encouraging chefs to make the most of seasonal ingredients and showcase the quality of products available in the islands.

A panel of 24 professionals assessed the entries, considering everything from presentation and originality to the balance of flavours, freshness and overall execution.

The competition featured both sweet and savoury creations, giving participants the opportunity to demonstrate their versatility and culinary expertise.

Barcelona chef takes top prize

The overall winner was Barcelona-based chef Lluvia Caron, representing Cor Creative Food.

Palma chef Alessia Carletti claimed second place, while Dos Trazos Mallorca, from Sa Pobla, secured third position.

The Mallorca-based team also received recognition for producing the best savoury dish, providing a further boost for the island’s culinary talent.

The results highlighted the strength of the competition, with chefs bringing different regional influences and approaches to plant-based gastronomy.

Palma strengthens its food reputation

The championship received backing from PalmaActiva for the second consecutive year, reflecting the city’s continued investment in promoting its food industry and local culinary professionals.

The event also forms part of Palma’s wider gastronomic ambitions during 2026, when the city is celebrating its designation as Mediterranean Islands Gastronomic Capital.

Beyond the competition itself, the championship offered an opportunity to bring together professionals, exchange ideas and encourage greater recognition of vegan cuisine within Spain’s hospitality industry.

With sustainability, seasonal ingredients and changing food preferences increasingly influencing the restaurant sector, events such as this demonstrate how plant-based cooking is becoming an important part of Spain’s evolving gastronomic identity.

For Mallorca, hosting chefs from across the country provides another opportunity to showcase its produce, talent and growing reputation as a destination for food lovers.