MADE IN MALLORCA: FOOD

With such a small island, you would be forgiven for thinking that Mallorca’s 1400 square miles boasts nothing more than a plethora of ‘international’ faux-eateries catering to the large number of tourists that flock to Palma each year. What you actually find is a jewell, hidden within the Balearic Islands, that summons up from it’s mediterranean soils the most beautiful of ingredients. These natural elements are then lovingly crafted into traditional, unspoiled, delicious home-cooked dishes who’s simple elegance has lasted for centuries.

Nestled in the hills of ┬áPollenca, the untouched vistas of the West Coast, and dotted around the famous Cala D’Or coastline, are clusters of ‘Celler’s’. Celler’s are the Mallorquine version of the British tea-room. They are an institution and were originally old wine cellars which were converted into small, local restaurant serving the community cuisine.

The Mallorcan diet and many of it’s menu’s showcase generations of refined tastes, and are always rooted in local ingredients. Originating from hearty, peasant fare modern chef’s have kept the strategy straightforward and continue to delight residents and visitors alike with dishes that focus on the meat and iconic vegetables with a heavy steeping of garlic and olive oil.

TOP TIP :

Mallorcans usually like to eat later, and every culinary experience is a social event. Lunch is usually served from 1-3.30pm so we’d suggest filling up at breakfast as it could be longer than usual till you’re munching at midday! It is also common for restaurants to serve food well into the night, and many of the first sittings start around 8pm.
INGREDIENTS

The Ingredients That Make Mallorca Unique

  • Ramallet – A local tomato that is rich in flavour.
  • Grimalt Cheese – Traditional, slightly firm, sliceable and mildly aromatic.
  • Navel Oranges – These delicious citrus fruits are easy to peel and sweet.
  • Canoneta Oranges – Brilliant for making fresh juice.
  • Almonds – The trees for this milky nut line Mallorcan fields.
  • Luxury Sea Salt – Imported directly from the island across the globe.
  • Esclata-Sangs – A large, flat mushroom that is so popular it has it’s own festival!

What To Expect On Your Plate

The island is rich in vegetables and these are threaded into every dish on the island. There are plenty of delicious options for vegetarians, and a definite trend of tomato, garlic and olive oil based creations. For the more carnivorous of diners, Pork and Fresh Fish are heavily featured within the main plates of the restaurants. Lobster and Seafood are woven into simple dishes for a luxurious twist, and the Prawns in Soller are some of the best in the world!

Local Delicacies That Are Too Good To Put Down

Some of the oldest people in the world originate from the Mediterranean, and their longevity can honestly be attributed to the quality and quantity of the food they eat. Small, regular meals that are cooked simply and lack preservatives and
man-made ingredients are key to the healthy lifestyle that many Mallorcans enjoy.

Regular, smaller plates of food are widely enjoyed, and because of this flavour tends to be packed into every mouthful. Many street vendors sell beautifully crafted snacks for everyone to enjoy, that tempt the tastebuds with both sweet and savoury offerings.

SWEET

Some of the local delicacies you will be able to enjoy include:

CAKES, BAKES AND SNACKS

  • Ensaimada – A handcrafted, spiral bun dusted lightly with icing sugar.
  • Cocarrois – A small, light pasty filled with local vegetables.
  • Trampos – A biteful of a tasty, vegetable pizza slice.
  • Pumpkin Fritters – The name really speaks for itself here.
  • Turron – A sweet nougat made from locally grown almonds.
  • Greixonera De Brossat – A baked cheese custard, similar to a cheesecake.
  • Bunyols – A fried dough ball or ring, coated in crunchy sugar.

MORE ROBUST DISHES

  • Pa’Amb Oli – Majorcan bread layered with tomatoes, vegetables and meats. Similar to an Italian bruschetta.
  • Tumbet – A simple ratatouille of aubergines, potatoes and peppers.
  • Sopes Mallorquines – Thick broth of thinly sliced bread and vegetables.
  • Lechona Asada – Roast suckling pig (melt in the mouth!)
  • Sobrrassada – A local sausage flavoured with herbs and spices.
  • Botifarrons – A blood sausage, similar to black pudding.
  • Fideua – A paella made with fresh noodles or pasta, not rice.
  • Llom Amb Col – Pork tenderly wrapped in cabbage leaves.
  • Frit Mallorqui – Fried Offal with a selection of vegetables.

savoury

TOP TIP :

Look for the ‘menu del dia’ in local Mallorcan restaurants – these set menu’s offer really good value and are a great introduction into the Balearic cuisine.

Tapas – Spanish Secret Or Wider Known Wonder?

What is Tapas?
Tapas is a delicious selection of different combinations of sharing plates. They are small savoury dishes that are meant to give you a ‘taste’ of the varied ingredients that the country produces, and are a staple part of Spanish tradition. Dishes can include meatballs, fried squid, chorizo with rich red wine and a variety of vegetables cooked in a plethora of ways.

The tapas phenomenon has spread far further than the Spanish reaches, and many chains such as ‘La Tasca’ have piggybacked on the idea of sharing small, delicious plates in a social environment, and it truly is a magnificent idea.

Mallorca’s Multitude Of Fine Dining Spots

Whether you’re navigating the North and enjoying a villa in Pollenca, or exploring the Southern villages with a villa near the coasts of Cala D’or, there are a multitude of restaurants to suit every budget, taste, guest list and personal requirement. Our handy guide to the best eateries in Puerto Pollenca is a great introductory read, and for the more sophisticated palate, we’ve compiled a list of the 2014 Mallorcan newcomers to the Michelin Star. For those wishing to take advantage of the self-catering nature of many of our Mallorcan Villas, we’ve also provided a local guide to the Food Markets in Cala D’Or.

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