September is always a transitional month. The dawn of Autumn manifests itself in crazy changes of wind in the island and of course, a milder sunshine. Ponientes (winds from the West) start blowing irrationaly and surfers get ready to enjoy the less crowded beaches and stronger winds. I am writing now sitting in the restaurant of the Club Náutico de El Arenal, a highly touristic seaside area that originally was another of Mallorca´s jewels. However, just where the Club Náutico stands, it marks the start of a well kept treasure in the area: Son Veri. A part of the Llucmajor municipality, Son Veri is a tranquil holiday area with lovely traditional mallorquin villas, the best of which are front line to a coast scattered with coves and medium sized beaches that make the perfect scenario to relax in the hot summers. This area was, and somehow still is, the holiday haven of the local high class in the 70´s. Unlike other more luxury coastal areas in the island like Andratx, the great advantage of Son Veri is that it´s merely a 15 minute drive to Palma and yet it conserves its beauty: raw and essential; its peaceful and clean waters. This area can be lived seasonally or all year round. If one had to walk an imaginary line, the good area to buy a property would start at Son Veri and end in Cala Blava. An example of a traditional Mallorquin villa for sale in the area can be found in our website: http://uniquevillasmallorca.com/property/mediterranean-villa-for-sale-in-son-veri/
This property has spectacular views to the bay of Palma and to Palma and is located only 100 mts away from a lovely small beach.The owners enjoy frequent sea excurions as they have a boat and own mooring at the Club Náutico.What else could one ask for? I have to stop writing now. My meal-llampuga with paprika- has just been served. Since this type of fish is found in Mediterranean waters only when the summer days start to weaken, the llampuga is typically considered a traditional September meal. Interestingly, the name of this fish derives from “lamp” which refers to the flashes of light they emit under water. It can be cooked in many ways, the most common of which is the one I ordered-llampuga with peppers: the fish is fried in pieces and in the same oil, red pepper and garlic are fried. It is all then served together with the fish and the whole dish doused with the fried oil. However, there are other creative ways to savour it: in the “Week of the Llampuga” held in Cap Vermell Hotel this year, some creative recepies include llampuga croquettes, llampuga ceviche, llampuga tartar or even llampuga caneloni! It is a must to try this the next llampuga season.