Traditional dishes from Mallorca

Traditional dishes from Mallorca

In this post, we propose you a list of traditional dishes from Mallorca.

One friend said to me paraphrasing the famous saying of John Lennon, “Life is what happens to you while you’re busy making other plans“, I was thinking that “Life is what happens to you while we are busy looking for a restaurant“.

One of the most frequently asked questions is: where to eat in Mallorca? In this post, we don’t answer where to find the best place.  We consider it more significant to discover what to eat in Mallorca and keep learning about our local culture and gastronomy.

Traditional dishes from Mallorca: Coca de Trempó

If I had to choose my favourite snack would be «la coca de trempó»: It is a salty Mallorcan flatbread typical of the Balearic with tomato, green pepper and onion. Everything finely chopped and dressed with oil and salt. Simple, tasty and wonderful.

Traditional dishes from Mallorca: Frito mallorquín

It is one of the most famous and delicious dishes of Mallorca culture. It is traditionally cooked with meat, pluck, liver, pigs blood, lamb, kid meat or even turkey.

The traditional “frito mallorquin” is made of lamb.

Traditional dishes from Mallorca: Sopes mallorquines

Curiosity to learn about sopas mallorquinas or sopas secas is that you can eat them with a fork and knife: It’s a vegetable stock and thin slices of brown bread. The bread absorbed the brew, and that’s why they have almost nothing of liquid.

Typical Mallorcan food: Tumbet

The Tumbet is a vegan recipe that you can eat like a unique course. Formerly, that were leftovers of vegetables during the season: aubergines, potatoes, red pepper and tomatoes. But in Mallorca is more common to serve with a meat or fish dish.

Typical Mallorcan food: Arròs brut

This dish means literally “dirty rice”. It is a bowl of delicious rice in broth and spiced with an intense flavour of game meat. Perfect for the winter!

Typical Mallorcan food: Pa amb oli

There is nothing simple and tastier than the Pa amb oli (or in English “bread with oil”). This recipe was first documented nearly 18th century by the Mallorquin friar Jauma Josep Bernat Martí i Oliver.

In Mallorca you can find a special bread «brown bread» is mainly characterised by three things: without salt, to have bread crumbs and uncut. The main ingredients of the Pa amb oli are the brown bread and “ramallet” tomato.

The “tomàtiga de ramallet” is a small tomato with hard and dry skin. This tomato is bitter and salty (that’s why some people don’t add salt).

The brown bread prepares with special flour that makes a dark colour. The wheat flour called Xeixa is called old wheat (in Mallorquin “blat antic”). This product has less gluten than the traditional strong flour.

Plato típico comida mallorquina: Panades, cocarrois i robiols

In Easter Holidays, Mallorca offers a variety of typical recipes like Panades, cocarrois and robiols. They cooked with the same dough.

Panades

The panades are cylinder-shaped pastries made with a yeastless dough and topped with the same dough. It would be like a “pie”.

Cocarrois

With their peculiar half-moon shape, are filled with Mallorcan vegetables, such as cabbage, chard, or cauliflower, to which are added pine kernels and peppers. There are two types of cocarrois: with vegetables (chard, onion, spinach, pine nuts and raisins) or with onion ( with an onion cut filling and tomato).

Robiols

They are semicircular in shape and filled with jam, fresh cheese, pastry cream or pumpkin jam.

BON APPETIT!