For its gastronomy - Per Moltes Raons!Per Moltes Raons!

Almond-milk – Sobrasada – Ensaïmada – Pa amb oli (“bread with oil”) – Coca de trempó (pizza crust topped with roast peppers) – Apricot coca (bun) – Tumbet – Sopes (soups) – Frit – Arròs brut – Panades, robiols and crespells – Llom amb col (pork loin wrapped in cabbage leaves) – Stuffed eggplants – Roast suckling pig – Variat – Greixonera de brossat – Bunyols de vent

For lovers of gastronomic tourism, Santa Maria del Camí presents a wide choice, including the more traditional dishes of Mallorcan cuisine, full of identity and Mediterranean style, and its Binissalem Designation of Origin wines, full of personality and character.
The making of our dishes, always with produce of our land and sea, still follows traditional methods and the customs of our ancestors. This has kept our dishes alive and linked with our fiestas throughout time.
Enjoy a great gastronomic experience in our municipality, where you’ll be able to choose between the many restaurants specializing in Mallorcan, Mediterranean fusion, Italian, French, Chinese, Turkish etc. cuisine, bars, and home-cooking takeaways. You’ll also have an opportunity to do Mallorcan cookery courses at some of our farmhouse hotels and wine trails around our vineyards and wineries with wine-tastings, and shop at our weekly market, one of the island’s most-visited and best-known for its top-quality local produce, including organic foods.
Through our varied, high-quality, exquisite gastronomy, you can understand, share and enjoy our people’s essence and way of life. Behind our cuisine you’ll find the history of our people, our identity and our customs and traditions.
Welcome and and bon profit! (bon appétit)!

Almond-milk

This simple and exquisite traditional drink of Santa Maria del Camí traces its origin to the monastery of the Minim friars in the year 1682. The Order of Minims took a vow of abstinence, therefore they were vegans. That’s why they began to produce almond-milk. For the Christmas festivities they made the mill available to the people. This tradition has lasted until today, when we still make and drink this milk during these festivities. The original mill used to be in the hands of painter Ritch Miller, until the Municipal Council of Santa Maria del Camí bought it. Today it’s on display at Ca s’Apotecari. Mallorcan almond products have a Protected Geographical Indication and they’re a staple and identifying feature of our gastronomy. Their quality is unsurpassed. Almond-milk is usually drunk hot and accompanied by a traditional Christmas or potato bun (coca). You can find this product during the run-up to Christmas in some of our wineries (Sebastià Pastor Wine Cellar, Es Cabàs Wine Cellar).

Sobrasada

This traditional sausage product, with Protected Geographical Indication, is made of cured select raw pork, chopped and seasoned. You’ll love it spread on a slice of traditional brown bread, on olive oil biscuits, with honey, in traditional sweets such as a sobrassada and apricot bun (coca), or on an ensaïmada, etc. You’ll also find this product in various traditional Mallorcan dishes and, in haute cuisine, in fusion dishes. It’s traditional to eat char-grilled llonganissa (pork sausage) on the feast of Sant Antoni. You can find this craftsman-made product in our butcher’s shops, in the sweets made by our bakeries and pâtisseries and in many of the dishes served in our restaurants.

Ensaïmada

This craftsman-made sweet pastry, with Protected Geographical Origin, is the most famous of Mallorca’s foods. The dough, containing pork lard, must prove (rise) twice. You can come across a wide variety of ensaïmades: smooth, small, filled with confectioner’s custard, filled with angel’s hair (candied strands of pumpkin), chocolate, nougat; the ensaïmada “de tallades” covered with sobrassada and candied pumpkin, traditionally eaten at Carnival; ensaïmada with apricots or figs, etc. You can find this product in our bakeries and pâtisseries, or try it for breakfast in our bars and cafés.

Pa amb oli (“bread with oil”)

Pa amb oli is one of the most traditional and simple of Mallorcan dishes. It can be combined according to each person’s taste, and offers thousands of options. The most traditional pa amb oli consists of slices of brown bread with peeled ramallet tomato, olive oil and salt. It’s accompanied by traditional products of the island such as cheese, camaiot, varia, botifarrons, sobrassada, etc. Pa amb oli is classically accompanied by green or black Mallorcan olives, hot peppers and sea fennel. You can sample this dish in our bars and restaurants. It’s excellent for breakfast or dinner.

Coca de trempó (pizza crust topped with roast peppers)

This traditional sweet pastry has a soft dough with potato, topped with apricots. There is also a variant with sobrassada, coca “de tallades” with candied pumpkin and sobrassada; coca “de llemugues” with botifarró and sobrassada, etc. You can find this sweet in our bakeries and pâtisseries.

Apricot coca (bun)

Tumbet

This dish is made with fresh garden produce in season, such as eggplants, potatoes, peppers and tomato, which are sliced thinly, fried separately and placed in layers. It can be eaten on its own, but it’s traditional to accompany it with pork loin, rack of lamb or fish in season. You can try this dish in our restaurants or in our shops that specialize in home-made food to take away.

Sopes (soups)

Mallorcan bread soups, “sopes”, are a folk-dish proper to Mallorca made with broth, vegetables in season and thin dry slices of brown bread. The bread soaks up the broth and the result is “dry” soups. This dish has many variants. “Sopes de matances” are like the bread soups but with lean meat and pork loin. You’ll also come across “sopes d’estiu”, with vegetables in season and with broth. Soups with broth are also known as “sopes escaldades”. You can try this dish in our restaurants and from our home-made takeaways.

Frit

Mallorcan “frit” is a traditional dish made from lamb’s offal, liver and cooked blood. Potatoes, onion, tomato and bell peppers are essential to this dish, and fennel gives it its characteristic flavour. This dish is also called “frit de Pasqua” (Easter frit) or “frit de freixura” (offal frit), and it also has many variants, such as “frit de matances”, made with bacon and lean pork; “frit de rates”, made with game, local to Sa Pobla; “frit de sang”, made just with cooked blood, more local to Felanitx; “frit mariner” or “frit de marisc”, with seafood; “frit de pop”, etc. You can try this dish in our bars and restaurants and from our home-made takeaways.

Arròs brut

Arròs brut is a “brothy” rice, dark in colour due to the addition of spices. Arròs brut is made with fresh vegetables, meat and game, always in season. During the esclata-sangs (wild mushroom) season you’ll come across arròs brut with mushrooms and, in the slaughtering period, arròs brut “de matances”, made with pork. This dish is accompanied by local green olives, radishes, green pepper and a glass of good red wine. You can try this dish in our restaurants and from our home-made takeaways.

Panades, robiols and crespells

anades are a savoury pudding filled with meat, fish or vegetables. It’s traditional in Holy Week, with family or friends, to make “panades de Pasqua”, with lamb. But all year round you can find, in our bakeries and pâtisseries, a wide variety of panades with meat and peas, rabbit, pork, chicken, fish, etc. Robiols are a sweet pastry also traditional at Easter-time. They’re filled with cottage cheese, chocolate, cream, jam, angel’s hair (candied strands of pumpkin), etc. The same pastry that is used to make robiols is also used to make crespells, small pastries without a filling. You’ll also find robiols and crespells in our bakeries and pâtisseries all year round.

Llom amb col (pork loin wrapped in cabbage leaves)

Pork loin wrapped in cabbage leaves is a classic of Mallorcan gastronomy, made with the typical products and ingredients of our cuisine, such as botifarró, sobrassada, ramallet tomato, esclata-sangs (wild mushrooms) and pork, although this dish can have variants such as thrushes wrapped in cabbage leaves (tords amb col) and pigeons wrapped in cabbage leaves (colomins amb col). This dish is a “must” for you to try in our restaurants and from our home-made takeaways.

Stuffed eggplants

This classic Mediterranean dish is a staple with Mallorcan families. It’s capable of every possible variation and can be made in many different ways. The filling may be meat, fish or vegetables. But the most traditional version in Mallorcan cuisine is with chopped pork, ramallet tomato sauce and chopped olive oil biscuits. You can try this delicious dish in our restaurants and from our takeaways.

Roast suckling pig

This is traditional Christmas fare, eaten on any festive day, and available all year round in Mallorcan cuisine restaurants. This dish is accompanied by small potatoes, “patató”. You can try this dish in any of our Mallorcan cuisine restaurants and in our takeaways.

Variat

Variat, which means “varied”, is a tapa combining a diverse variety of servings according to the consumer’s taste. Variat can be ordered either as an appetizer or as a lunch or dinner dish, since it is provided in different sizes. Variat is usually made up of servings of traditional Mallorcan dishes, such as pica-pica (cuttlefish with onion and tomato), “frit”, pork loin with mushrooms, pilotes (meatballs) in sauce, tongue with capers, kidneys in sherry, vegetables in batter, croquettes, Olivier salad, etc. You can try this versatile, classic Mallorcan dish in our bars and restaurants.

Greixonera de brossat

The main ingredient of this sweet cake is “brossat” (cottage cheese), and “greixonera” is the name of the dish in which it is cooked, the traditional Mallorcan earthenware dish. Honey can be drizzled on this dessert. You can try greixonera de brossat in our restaurants and in our bakeries and pâtisseries.

Bunyols de vent

This classic Mallorcan sweet is also known as bunyols de les Verges (fritters of the Virgins), since they are traditionally eaten on the eve of the feast of Santa Úrsula. It was once customary to serenade single young ladies under their balconies and take them a flower; they then invited the young men to come up and eat fritters with sweet wine. They’re made from fried creamed potato or sweet potato, and are eaten dredged with sugar or coated with honey. You can try this delicacy on the eve of the Dia de les Verges (Day of the Virgins, 20th October) in the places that sell them in the street and in our bakeries and pâtisseries. They can also be tried on any Sunday of the year at our weekly market.