Galatzó greats Dream Days Fair

THE countdown is on for the Mallorca Dream Days events fair in Inca. More than 70 businesses are set to come together to show off their products and services for occasions on Saturday, March 4 and Sunday, March 5.

The events fair is one of the largest of its kind in Mallorca, offering bridal companies, wedding planners, first com­ munion and baptism organisers and party planners a chance to showcase their best packages and items for people celebrating occasions.

Exhibitors are from a range of different fields including hospitality, catering, fashion, property, decoration and technology.

As well as exhibitions, participating companies will be holding catwalks, workshops, live cooking shows and performances. There will also be a variety of food stalls offering tastings throughout the event. This year’s event will be the third edition of the fair, held at the Fábrica Ramis in Inca, and more than 70 businesses from all over the island and further afar are set to participate.

Event director Sandra Llabrés shared her excitement saying, “This event brings more than 4,000 people to Inca and is crucial in showing Mallorca as the perfect wedding and events location.”

Running for a total of almost 18 weeks, this year’s schedule is longer than last year’s, due to the popularity of the route in its inaugural season. Flight operator United Airlines will also run the service three times per week, instead of two as last year.

This year’s flights will leave Newark Liberty International Airport on Mondays, Wednesdays and Fridays at 11am arriving to Palma Son Sant Joan in the early hours of the next day in Europe.

The connection has been credited for an incredible boost in American tourism to Mallorca, including increased interest from international businesses such as Forbes.

The Head of the Palma 365 Tourism Foundation, Pedro Homar, spoke about the value of the American market, “American tourists don’t come for the sun and the beach ­ they have the Caribbean on their doorstep. They are interested in the gastronomy, history, culture, and traditions.”