Mallorca Food: An Introduction

Thanks to its privileged location and mild climate the island of Mallorca provides us with many of the diverse products so typical of a Mediterranean diet. The Mallorcan diet combines fish and sea food, with the wealth of vegetables and fruit produce on the island. Add to that a culturally rich gastronomic calendar and you have a varied and emblematic diet, of which the Mallorcan’s are rightfully proud.

Mallorca has now become a significant gastronomic destination, and its chefs and restaurants have been gaining prestige and fame worldwide. One of the main reasons why this has taken place has been thanks to the variety and quality of raw produce available. Not only the seafood and vegetables but also produce such as fruit, olives, almonds, olive oil, cheese, meats and to complement it all some outstanding wines.

Probably the most well known of Mallorcan food and products are the Ensaimada, the round pastry covered in icing sugar, Sobrassada, the red sausage made from the black pigs and the liqueur Hierbas, made from aniseed. But Mallorca offers many more products and dishes and more and more of the island’s chefs are reviving old recipes and reproducing and developing Mallorcan classics.

Tradition, time of year and religious festivals, have created a Gastronomic calendar in Mallorca which can be traced through foods typically eaten at any given time of year. The crespells, empanadas and rubiols which are typically prepared at Easter are a prime example.

A traditional Mallorcan restaurant is typically known as a Celler, because they are often located in old cellars where wine used to be made. Some examples of Cellers are; Celler Ca’n Amer and Celler Ca’n Ripoll in Inca or Celler La Parra in Puerto Pollensa. For a comprehensive list of restaurants follow this link: Mallorca Restaurants