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Species breeding here, or stopping for a visit in the spring or summer, include stonechats, warblers, the stripy hoopoe, partridges, buntings, finches, larks, curlews, thrushes, mar-tins, ravens, shrikes, turtle doves, pipits, swifts, swallows, the brilliantly coloured European bee-eater and the inimitable nightingale.

By far the best of Mallorca’s sopas (soups) is fish soup, a hearty stew of shellfish and white fish in a broth flavoured with garlic and saffron. It may also contain rice or pasta for added body. Other soups common on the island are concoctions of vegetables and mixed meats, often seasoned with garlic.

Upmarket restaurant noted for having some of the best cuisine on the island. Fish is the speciality, but the menu of new international fare is huge. The fish soup and fish with dill sauce are sublime.

As well as tumbet , steamed shellfish, broad green beans and artichokes shouldn’t be missed.

Gentle jets of water and bowl-shaped fonts characterize this long and lovely Arab-influenced garden. As the name suggests, it was once the king’s private garden. Today, it is open to all, and the home of eccentric modern sculpture.

Wherever you go all over the island, you’ll see the festive robes de llengües (tongue of flame cloth) they make here, in every possible colour and design. To watch it being made at this out-of-the-way spot is worth the trip in itself, plus you can buy bolts of fabric and ready-made items.

The only manufacturer of robes de llengües (tongue of flame cloth) that still uses traditional methods on antique looms. Tablecloths and other furnishings are sold.

A fortified gate marks the former entrance to the 13th-century headquarters of the Knights Templar, built when the wealthy brotherhood was in full power. The buildings are now privately owned.

Unpretentious high-rise overlooking the port and central plaza, where live music is performed on summer evenings. The main rooms are handsome in a warm, clubby way, and the rooms are cosy.