Mallorcan cuisine is a perfect example of adaptation to the local environment through fishing, agriculture and local livestock farming, drawing on a rich cultural heritage from our ancestors, with Mediterranean roots and flavours. As an island, it was essential to make the most of its crops and water resources in order to be self-sufficient and survive.
The main culinary products that have remained part of the local cuisine for hundreds of years are: ensaimada, sobrasada, botifarrons, olive oil, tomatoes and dried figs, capers, sea fennel, herbal liqueur and ‘el palo’, wines made from local grape varieties (Callet, Manto Negro, Premsal, Blanco), honey, Mallorcan almonds, llampuga, molls and raor (seasonal fish), squid, octopus, red prawns, panades, cocarrois, rubiols, doblegats, oranges, …
Here we detail the main, most typical dishes you can find in a traditional Mallorcan restaurant.
Starters: sopas mallorquinas (vegetable soup with bread), escudella, pa amb oli, tumbet, trempó, snails, vegetable coca, trempó coca, apricot coca, …
Main courses: stuffed aubergines, arroz brut, porcella, roast shoulder of lamb, lamb chops, stuffed artichokes, stuffed squid, marinated gerret, llampuga with red peppers, fish rice stew, frito mallorquín, pork loin with cabbage, rabbit with onions, chicken escaldums, cocido, pancuit, lobster stew, baked cod with vegetables, …
Desserts: fritters, greixonera with cottage cheese, ensaimada (filled with ‘cabello angel’ – caramelised pumpkin), almond ice cream or slush, almond gató, baked apples, orange flan, lemon tart, robiols, …
