Cure/ate by Ida Strandlund

02/05/2026

Turbot/Rodaballo 🐟
Baked with potato, fennel and white wine 👌🏽

12/04/2026

Life and wok lately. The season started with a bang, and lots of good food.
🎏Every season I develop a new, fun ceviche style dish, this year it has pickled cumquats among other things.
It’s artichoke season!
🦪 Moules marinières
🌿California caprese salad, with coriander seeds and grapefruit.
🍫Double chocolate parfait
🪺An emu egg I never bought
🍅Baked tomatoes with pomegranate
🥕Roasted carrots with green harissa
🍀Bitter leafs with feta and grapefruit (another fruit obsession)

And a few glimpses of where energy is made; art, nature, stillness.🔮⚓️🌊🌷🪻

13/08/2025

Sea Side Vibes
Gratinated cigalas, Padron peppers and Bravas my way. The not-so-secret secret is feta.I know, I know it’s Greek and not Spanish but — yum plus yum equals yum-yum, so.
Thank you for capturing my food so beautifully 🤍

12/08/2025

Playful
Since I started working as a private chef in Mallorca I must admit I have been very lucky when it comes to clients. I’ve met some really nice, kind, interesting, inspiring and just beautiful people.This summer feels extra lucky in that aspect (but I also do remember I did have that exact same thought last year and possibly the year before that as well 🥰)
This year, one of the extra nice families had a little girl who, every afternoon, would come in to the kitchen and ask me “What are you making today Ida?” After I showed her what was cooking she’d proceed to ask me “Can I help you a little bit?”. We’d get a chair out for her to stand on and depending on what we were doing, a whisk, a cutting board, a bowl, some veggies fresh from the garden, or ingredients for a dressing or marinade. One day she brought a book and somehow we read and cooked at the same time. Having this little girl in the kitchen with me brought back some of the playfulness I used to feel in the kitchen as a kid. Suddenly the plating became inspired by dots, patterns and flowers. And colours were everywhere. I’m so grateful for getting to have my job, I love cooking of course, but I also love the inspiring encounters with people from near and far 🙏🏼

Photo by while staying

29/07/2025

Getting started
Local olives, home made focaccia and aioli, essentials before any meal.
There’s something with the light How it moves through the leafs of the big trees in the backyard, dancing in the breeze, playing over the set table. And the hue, like a constant golden hour.
Light, shadows and food captured by skilled while staying

28/07/2025

Classic.
Baked feta with local honey and sesame.
Foto by the lovely while staying at

12/07/2025

09/07/2025

Orange blossom 🌸 semifreddo with tart cherries 🍒 a new star on the menu.
Perfect! Here’s a **curated mix of 5 strong hashtags** that blend your **dish, chef brand, and location** — optimized for visibility and relevance:.

06/07/2025

Market mornings in Mallorca
Nothing better than cooking with whatever’s fresh, local, and in season. This island has a way of spoiling you… As a private chef, my passion is creating seasonal dishes that presents the island’s freshest ingredients.

05/07/2025

The day starts with a visit in the garden 🌱🍅💚