The Balearic Islands have the airports of Palma de Majorca, Ibiza and Mahón, making any journey extremely easy.
It is also possible to reach them by ship, since Barcelona is only a night-crossing away aboard the most modern vessels. The journey takes just eight hours. By air the flight from Barcelona, Valencia, and Madrid takes less than an hour, while from París and London it takes under two. It is also possible to take vehicles to the islands aboard ferries specially designed for the purpose. Both air and sea services have extra flights and crossing during the "high season" (July 1st-September 30th),
The local cooking of the islands is exotic, exquisite and at the same time imaginatively presented.
The official Majorcan foodstuff should be a type of red pork pate called sobressada in Majorcan, sobrasada in Spanish (apparently there is an Italian version called suppressata). Highly popular in parts of the mainland too. The red colour comes from hefty amounts of sweet paprika. It is good. There is also an official Majorcan cake, called ensaimada. It contains pumpkin jam and lard (obviously the Majorcans do keep some pigs) and it is delicious. The locals are very proud of their centuries-old olive trees, so while visiting the island it would be worth trying Majorcan extra virgin olive oil, which is otherwise hard to find.