Gastronomy

Bearing in mind Mallorca´s location, it is no surprise that local cuisine is based on the Mediterranean diet, which today is increasingly popular with visitors. Logically, the islanders eat the produce that they grow, and the most important produce consists of fruit and vegetables and livestock such as pigs and lamb. In addition, there is an enormous variety of fish and seafood available, with many varieties indiginous to the island.

There are approximately 1,500 restaurants in Mallorca offering an enormous variety of gastronomy from all over the world ranging from authentic local produce to gourmet delights at Michelin-starred establishments. Local specialities include “tumbet”, “frit”, rabbit in onions, roast suckling pig, shoulder of lamb or fish dishes including fried red mullet or poached scorpion fish. Not forgetting, the island´s famous “sobrasada” and “botifarrones” made from local pigs.

Visitors can also buy local olive oil, much of which is produced using traditional methods. Many of the desserts and pastries on the island have Arab or Jewish origins. Local bakers still make “crespells” (a biscuit traditionally eaten at Easter), and “rubiols” (sweet pastry). However, the most famous round pastry on the island is the sweet or savoury “ensaimada.

Mallorcan wines went through a period of enormous popularity during the last century and are now experiencing another revial. Mallorca is gradually gaining a reputation for producing award wining red and white quality wines. Furthermore, the areas of Binissalem, Petra, Porreras and Consell produce wines with a guarantee of origin.