Home >> About Majorca >> Top 9 Mallorca dishes worth trying
The best way to experience the culture of a place, including Mallorca, is to try traditional regional dishes, the local cuisine. Majorcans love to eat good food, and often it is in the company of friends or family. In their cuisine Mallorcan people use typical products grown on the island. It should be noted that their dishes are not particularly difficult to prepare, but nevertheless have a pleasant flavor.
So, while vacationing in Mallorca, try at least a few dishes from our list:
1. Snails (Caracoles).
You may find Mallorca’s snail dish strange and unappealing, but it is worth trying. Many people describe it as Mallorca’s most delicious dish. The snails are cooked in an aromatic broth made with parsley, garlic, fennel and chili peppers. In Mallorca, it is customary to accompany this dish with homemade Alioli sauce to enhance the flavor.
2. Tumbet.
This is a vegetarian dish made with seasonal vegetables from Mallorca. Its preparation is based on roasting eggplant, potatoes, green and red peppers and adding tomato sauce and garlic. Tumbet can be eaten as a separate dish or as a vegetable side dish to meat or fish. In fact, it is very tasty.
3. Pa amb oli.
Don’t laugh! Pa amboli is a rustic bread with olive oil and grated tomatoes, a simple typical Mediterranean dish. The flavor can be modified by adding garlic, fennel, olives and typical island sausages, jamon, marinated anchovies, sobrasada and cheese. You know, the basis of this Mallorcan dish is bread with butter and tomato sauce, and then you are the creator of the flavor, adding what you like.
4. Coca de Trampo.
This dish is not exclusively Mallorcan. It is also prepared in Catalonia and Valencia. In Mallorca, it is made from vegetables grown on the island. Trampo coca is one of the most delicious and healthy dishes in Mallorca’s gastronomy. The dough is made from flour, eggs, water, oil and salt. The toppings are based on chunks of red peppers, Italian green peppers, tomatoes, onions, olive oil and salt. It looks like a vegetarian pizza.
5. Frito mallorquin.
There are dishes that are cooked in every Mallorcan home (amongst true Majorcans). Roast is one of the most common and traditional dishes on the island. It is prepared using roasted lean meat or lamb, potatoes, liver, red or green peppers, onions, garlic, peas, fennel and bay leaf. Sometimes meat can be substituted for fish and seafood, but it is still traditional to use meat to prepare this Mallorcan dish.
6. Arroz brut or dirty rice.
Rice dishes are very common in Spain. In Valencia. paella, and in Mallorca, Arroz Brut. This dish got its name because of the color of the broth, to which many products are added and it acquires a cloudy, opaque appearance and rich taste. In essence, Arroz Brut is Mallorca’s delicious traditional thick rice soup. It is made with chicken, rabbit, pork ribs and sausages (such as butifarron, sobrasada), vegetables (peas, green beans, onions, tomatoes, garlic, green peppers), rice, mushrooms and spices. The dish is very hearty, keep that in mind.
7. Ensaimada.
Ensaimada is one of the most famous sweets in Mallorca. It is a dessert that hundreds of tourists take home every day as a presentation. You can read more about this dish in our article on Ensaimadas Mallorca. In a nutshell, this is a very tasty twist bun that can be filled or not. The most popular is the enseimada with pumpkin jam Cabejo de Ángel.
8. Mallorquin empanadas (Panadas Mallorquin).
Mallorcan panadas (empanadas) are another of Mallorca’s most common dishes. They are sold in bakeries and supermarkets and are filled with lamb, pork or chicken. Most of them have some sobrasada, which gives them a special flavor, and green peas. Such a dish is suitable as a snack.
9. Sobrasada.
This red-colored sausage originated from the need to store food for a long time, using salting methods for the minced meat. The main ingredients for making sobrasada Mallorca are lean pork, pork fat, sweet red pepper (gives the sausage its distinctive red color), salt and hot pepper. The stuffing is placed in a casing and sent to slowly ripen in a dark and dry room. I recommend you try this sausage on a slice of toasted black bread with a little honey.
