Mallorcan Cuisine

Mallorca's gastronomy is a true reflection of the island's rich history, culture and geography. Now a destination, not only for its breathtaking landscapes, but also for its vibrant culinary scene.

Coca de Trampó

Traditional Cuisine / Recipe

Sobrasada

Local Produce / Background

Tumbet

Traditional Cuisine / Recipe

Sopas Mallorquinas

Traditionally, a peasant dish that was made using whatever vegetables were available from the garden, mainly cabbage, spring onions, leeks, and garlic, along with stale bread and vegetable broth. Occasionally, meat or wild mushrooms were added. This dish is primarily enjoyed in winter and is frequently served in village restaurants that feature island cuisine. It resembles vegetable stew more than a soup. For a truly excellent one head to Celler Pagès in Palma de Mallorca

Panades Mallorquines

'Les Panades" are a pie where the pastry is made using pork fat and flour and then formed by hand into a round basket shape. Fillings vary but the classic is with Lamb, Sobrasada and Peas. They are typically eaten at Easter although you will find them in bakeries all year round. I tasted my first ever Pie at Ca'n Joan de s'Aigo and honestly speaking I have not eaten a better one anywhere else on the island. You will find them at Carrer del Baró de Santa Maria del Sepulcre,5

Mallorcan Bunyols

Mallorcan bunyols are a traditional sweet pastry from Mallorca, typically enjoyed during the festive season, particularly for the feast of All Saints (Tots Sants). These deep-fried doughnuts are made from a dough that usually includes flour, sugar and yeast with potato or sweet potato. After frying, they are dusted with sugar. Bunyols are beloved for their soft, fluffy texture and sweet, aromatic flavours, making them a popular treat among locals and visitors alike. For the best head to the Sunday market at Santa Maria del Cami

Frit Mallorquí

A winter dish that is definitely not for the faint hearted. Frit Mallorqui is essentially lamb offal that is fried together with potatoes, peppers, cauliflower, onion, garlic, chilli, bayleaves, paprika and the fronts from wild fennel, which grows in abundance across Mallorca. If offal is not your thing then you can replace the Lamb's lungs, liver and heart with diced leg. I had an excellent one in Inca recently at Cafeteria Novedades.

If you would like to try Frit Mallorquin then the recipe here is about as authentic as it gets.

Ensaimada Mallorquina

Tomeu Arbona the master pastry chef who refers to himself as a gastronomic archaeologist believes that the ensaimada is of Jewish origin and not Arab as some have suggested. The idea is that the ensaimaida was made with olive oil before the expulsion of the Jewish people began in 1492 but that Jews who had converted to Christianity began to make the pastry with lard to show themselves as being ‘true christians’ thus escaping the clutches of the inquisition. More

Restaurants

Contemporay Mallorcan Cuisine /Palma/Michelin

DINS SANTI TAURA

Situated close to Palma Cathedral, Dins Santa Taura is located in the boutique adults only hotel, El Llorenç Parc de la Mar

Interact at the bar and watch Santi and his team of chefs at work, or enjoy a more intimate atmosphere at one of the restaurant tables. This is a totally unique gastronomic experience based on the traditional cuisine of Mallorca, where incredible dishes are crafted with seasonal ingredients that have been sourced locally. The 11 course tasting menu will take you on an incredible culinary journey with recipes that represent the history of the island.