Es Cap - Torrent de s'Alga

The route leaves the Es Cap crossroads towards Can Parra on a lane between dry stone walls. It zigzags, so each bend shows something new, and doubles as a watercourse, sloping gently down to the sea. At the bottom is the Torrent de s'Alga, one of the least known corners of the island, with well-kept sheds where fishermen shelter their boats.

Fish hang drying on bare juniper branches fixed into the rock. Once dry, it is toasted, crumbled and kept in olive oil as peix sec, the key ingredient of the ensalada payesa served in many restaurants on the island.