Cuisine
TRADITIONAL DISHES
Stuffed aubergines (Albergínies farcides)
This Mediterranean dish is a staple in the homes of Majorcan families. It is a dish that can be prepared in many different ways, filled with meat, fish or vegetables. But the most traditional version in Majorcan cuisine is with minced pork, garden tomato sauce and crushed oil biscuits. You can give this mouth-watering dish a try at one of our restaurants or take-away shops.
Stuffed aubergines (Albergínies farcides)
This Mediterranean dish is a staple in the homes of Majorcan families. It is a dish that can be prepared in many different ways, filled with meat, fish or vegetables. But the most traditional version in Majorcan cuisine is with minced pork, garden tomato sauce and crushed oil biscuits. You can give this mouth-watering dish a try at one of our restaurants or take-away shops.
Arròs brut
Arròs brut (dirty rice) is a broth-based dish named after the dark colour of the broth, the result of the spices used to flavour the dish. It is made with seasonal garden vegetables, meat and game. In mushroom-harvesting season you’ll find arròs brut with wild mushrooms; in the slaughtering season, arròs brut de matances, made with pork. This dish is usually served with marinated olives, radishes, green peppers and a delicious glass of red wine. You can give this mouth-watering dish a try at one of our restaurants or take-away shops.
Arròs brut
Arròs brut (dirty rice) is a broth-based dish named after the dark colour of the broth, the result of the spices used to flavour the dish. It is made with seasonal garden vegetables, meat and game. In mushroom-harvesting season you’ll find arròs brut with wild mushrooms; in the slaughtering season, arròs brut de matances, made with pork. This dish is usually served with marinated olives, radishes, green peppers and a delicious glass of red wine. You can give this mouth-watering dish a try at one of our restaurants or take-away shops.
Fritters (bunyols)
This typical island sweet is also known as buñuelos de las virgenes (Our Lady fitters), since they are traditional fare on the eve of the feast of Saint Ursula. In the past, the tradition was to serenade young unmarried women under their balconies and bring them a carnation, after which they would invite the young men upstairs to eat the fritters with sweet wine. They are made with a fried potato or sweet potato dough. They are eaten coated in sugar or honey. This treat can be tasted on what is traditionally known as the eve of the feast of Our Lady of the Virgins (20 October) and the days leading up to it; it is sold in street stalls as well as our bakeries and pastry shops. Schools usually make their own as well. They are also available on any Sunday of the year at our weekly market.
Fritters (bunyols)
This typical island sweet is also known as buñuelos de las virgenes (Our Lady fitters), since they are traditional fare on the eve of the feast of Saint Ursula. In the past, the tradition was to serenade young unmarried women under their balconies and bring them a carnation, after which they would invite the young men upstairs to eat the fritters with sweet wine. They are made with a fried potato or sweet potato dough. They are eaten coated in sugar or honey. This treat can be tasted on what is traditionally known as the eve of the feast of Our Lady of the Virgins (20 October) and the days leading up to it; it is sold in street stalls as well as our bakeries and pastry shops. Schools usually make their own as well. They are also available on any Sunday of the year at our weekly market.
Apricot cake (Coca d’albercoc)
This typical sweet pastry is made of a soft potato dough topped with apricots. There are also versions with sobrassada sausage, the coca de tallades (a type of savoury cake topped with sobrassada sausage and candied pumpkin) and the coca de llemugues with botifarró and sobrassada sausages, among others. Treat yourself to this traditional dessert at our bakeries and pastry shops
Apricot cake (Coca d’albercoc)
This typical sweet pastry is made of a soft potato dough topped with apricots. There are also versions with sobrassada sausage, the coca de tallades (a type of savoury cake topped with sobrassada sausage and candied pumpkin) and the coca de llemugues with botifarró and sobrassada sausages, among others. Treat yourself to this traditional dessert at our bakeries and pastry shops
Coca de trempó
The coca de trempó is a savoury cake topped with the vegetables used to make the trempó summer salad (tomatoes, onions, and Majorcan green bell peppers). There are many variations on the coca de trempó, since it can be made with whatever foods you want. You can find a coca with vegetables, which can also include herring, chanterelles and/or pork loin; coca with onion and sobrassada; coca with onion and figs; coca with roasted peppers; coca with tumbet; and so on. This dish can be eaten at any time of day, although it is usually eaten as an appetiser or starter. Try this product in our bakeries and pastry shops.
Coca de Trempo
The coca de trempó is a savoury cake topped with the vegetables used to make the trempó summer salad (tomatoes, onions, and Majorcan green bell peppers). There are many variations on the coca de trempó, since it can be made with whatever foods you want. You can find a coca with vegetables, which can also include herring, chanterelles and/or pork loin; coca with onion and sobrassada; coca with onion and figs; coca with roasted peppers; coca with tumbet; and so on. This dish can be eaten at any time of day, although it is usually eaten as an appetiser or starter. Try this product in our bakeries and pastry shops.
Ensaïmada
This elaborate, handmade sweet pastry, with a Protected Geographical Indication, is the most famous product in Majorcan cuisine. The dough, which is made with lard, has to rise twice. The dough, which is made with lard, has to rise twice.
There is a wide variety of ensaïmades, from the plain one, the small ones, the ones filled with cream, threaded pumpkin jam, chocolate, nougat, the ensaïmada de tallades with sobrassada and candied pumpkin, typically eaten for Carnaval, the ones with apricots or figs, etc. You can find ensaïmades at our bakeries and pastry shops or have them for breakfast at one of our bars and cafés.
Ensaïmada
This elaborate, handmade sweet pastry, with a Protected Geographical Indication, is the most famous product in Majorcan cuisine. The dough, which is made with lard, has to rise twice. The dough, which is made with lard, has to rise twice.
There is a wide variety of ensaïmades, from the plain one, the small ones, the ones filled with cream, threaded pumpkin jam, chocolate, nougat, the ensaïmada de tallades with sobrassada and candied pumpkin, typically eaten for Carnaval, the ones with apricots or figs, etc. You can find ensaïmades at our bakeries and pastry shops or have them for breakfast at one of our bars and cafés.
Frit
The frit mallorquí is a traditional dish made from lamb offal, liver and cooked blood. Potatoes, onion, tomato and peppers are a staple in this dish, and fennel lends it its characteristic flavour. It is also called frit de Pasqua or freixura and also comes in many varieties, like the frit de matances, made with bacon and lean pork; frit de rates de carn de caça, a game version typical of Sa Pobla; the frit de sang, which only has cooked blood, more typical in Felanitx; the frit mariner o frit de marisco, made with seafood; the frit de pop (octopus), etc. You can try it in our bars and restaurants or pick some up in one of our take-away shops.
Frit
The frit mallorquí is a traditional dish made from lamb offal, liver and cooked blood. Potatoes, onion, tomato and peppers are a staple in this dish, and fennel lends it its characteristic flavour. It is also called frit de Pasqua or freixura and also comes in many varieties, like the frit de matances, made with bacon and lean pork; frit de rates de carn de caça, a game version typical of Sa Pobla; the frit de sang, which only has cooked blood, more typical in Felanitx; the frit mariner o frit de marisco, made with seafood; the frit de pop (octopus), etc. You can try it in our bars and restaurants or pick some up in one of our take-away shops.
Greixonera de brossat
The main ingredient in this sweet cake is ricotta cheese and it is called greixonera because of the container in which it is baked: the typical Majorcan earthenware casserole. This dessert may be served with a drizzle of honey. Try the greixonera de brossat at our restaurants as well as at our bakeries and pastry shops.
Greixonera de brossat
The main ingredient in this sweet cake is ricotta cheese and it is called greixonera because of the container in which it is baked: the typical Majorcan earthenware casserole. This dessert may be served with a drizzle of honey. Try the greixonera de brossat at our restaurants as well as at our bakeries and pastry shops.
Almond milk (Llet d’ametlla)
This simple yet exquisite traditional drink from Santa Maria del Camí can be traced back to the convent of the Order of Minim Brothers in 1682. The monks took a vow of abstinence and were therefore vegetarians. This is why they began to produce almond milk. They would open the mill to the public for the Christmas holidays, a tradition that has endured until today, since almond milk is still typically made and enjoyed during this time of year. The original mill was owned by the painter Ritch Miller until the Santa Maria del Camí Town Council acquired it.
With an unbeatable quality and a Protected Geographical Indication, almonds are a basic and characteristic part of our cuisine. Almond milk is usually enjoyed hot and served with the typical coca de Nadal (Christmas cake) or potato cake. You can find this product a few days before Christmas at some of our wineries (Celler Sebastià Pastor, Celler Es Cabàs).
Almond milk (Llet d’ametlla)
This simple yet exquisite traditional drink from Santa Maria del Camí can be traced back to the convent of the Order of Minim Brothers in 1682. The monks took a vow of abstinence and were therefore vegetarians. This is why they began to produce almond milk. They would open the mill to the public for the Christmas holidays, a tradition that has endured until today, since almond milk is still typically made and enjoyed during this time of year. The original mill was owned by the painter Ritch Miller until the Santa Maria del Camí Town Council acquired it.
With an unbeatable quality and a Protected Geographical Indication, almonds are a basic and characteristic part of our cuisine. Almond milk is usually enjoyed hot and served with the typical coca de Nadal (Christmas cake) or potato cake. You can find this product a few days before Christmas at some of our wineries (Celler Sebastià Pastor, Celler Es Cabàs).
Pork loin and cabbage (Llom amb col)
Pork loin and cabbage is a classic dish of Majorcan cuisine, prepared with typical Majorcan products and ingredients, including botifarró and sobrassada sausages, garden tomato, mushrooms and pork. This dish can be made in a variety of ways, such as blackbird with cabbage and pigeons with cabbage. Give this mouth-watering dish a try at one of our restaurants or take-away shops.
Pork loin and cabbage (Llom amb col)
Pork loin and cabbage is a classic dish of Majorcan cuisine, prepared with typical Majorcan products and ingredients, including botifarró and sobrassada sausages, garden tomato, mushrooms and pork. This dish can be made in a variety of ways, such as blackbird with cabbage and pigeons with cabbage. Give this mouth-watering dish a try at one of our restaurants or take-away shops.
Bread with oil (Pa amb oli)
Pa amb oli is one of the most typical and simplest dishes in Majorcan cuisine. It is a dish that can be adapted to suit everyone’s taste and has thousands of possibilities. The most traditional pa amb oli is simply slices of brown bread rubbed with garden tomato and then topped with olive oil and salt. The bread is served with the island’s most typical charcuterie products, such as cheese, Majorcan sausages like camaiot, botifarrons, sobrassada, etc. Not to be missed is pairing this dish with marinated olives, spicy peppers or samphire. Enjoy this dish at one of our bars and restaurants. It’s a delicious choice for both breakfast, dinner and everything in-between.
Bread with oil (Pa amb oli)
Pa amb oli is one of the most typical and simplest dishes in Majorcan cuisine. It is a dish that can be adapted to suit everyone’s taste and has thousands of possibilities. The most traditional pa amb oli is simply slices of brown bread rubbed with garden tomato and then topped with olive oil and salt. The bread is served with the island’s most typical charcuterie products, such as cheese, Majorcan sausages like camaiot, botifarrons, sobrassada, etc. Not to be missed is pairing this dish with marinated olives, spicy peppers or samphire. Enjoy this dish at one of our bars and restaurants. It’s a delicious choice for both breakfast, dinner and everything in-between.
Panades, rubiols and crespells
Panades are a savoury pastry filled with meat, fish or vegetables. The tradition is to make Easter panades, which are made with lamb meat, with friends and family during Holy Week. You can find a wide variety of them all year round in our bakeries and pastry shops: with meat and peas, rabbit, pork, chicken, fish, cuttlefish, etc.
Rubiols are another sweet treat typically eaten at Easter and can be filled with cottage cheese, chocolate, cream, jam or threaded pumpkin jam.
The same pastry used to make rubiols is used to make crespells, which are small, unfilled biscuits. You can also find robiols and crespells all year round at our bakeries and pastry shops.
Panades, rubiols and crespells
Panades are a savoury pastry filled with meat, fish or vegetables. The tradition is to make Easter panades, which are made with lamb meat, with friends and family during Holy Week. You can find a wide variety of them all year round in our bakeries and pastry shops: with meat and peas, rabbit, pork, chicken, fish, cuttlefish, etc.
Rubiols are another sweet treat typically eaten at Easter and can be filled with cottage cheese, chocolate, cream, jam or threaded pumpkin jam.
The same pastry used to make rubiols is used to make crespells, which are small, unfilled biscuits. You can also find robiols and crespells all year round at our bakeries and pastry shops.
Roast suckling pig (Porcella rostida)
This is a traditional Christmas dish, which is also eaten on any feast day and is available all year round in restaurants that serve up Majorcan cuisine. It is usually served with small whole potatoes called patató. You can order this dish at any of our Majorcan restaurants and at our take-away shops.
Roast suckling pig (Porcella rostida)
This is a traditional Christmas dish, which is also eaten on any feast day and is available all year round in restaurants that serve up Majorcan cuisine. It is usually served with small whole potatoes called patató. You can order this dish at any of our Majorcan restaurants and at our take-away shops.
Sobrassada
This traditional sausage, with a Protected Geographical Indication, is a cured raw meat sausage made from selected pork meats that have been minced and seasoned. You’ll love it spread on a slice of the traditional brown bread, with oil biscuits, with honey, in typical pastries such as the sobrassada and apricot cake or in an ensaïmada. You can also find this product used in different traditional Majorcan dishes and in haute cuisine in fusion dishes. Grilled longaniza sausage is a typical dish during the Sant Antoni festival. You can find this homemade product at our butchers, in the sweets made at our bakeries and pastry shops and in many dishes served at our restaurants.
Sobrassada
This traditional sausage, with a Protected Geographical Indication, is a cured raw meat sausage made from selected pork meats that have been minced and seasoned. You’ll love it spread on a slice of the traditional brown bread, with oil biscuits, with honey, in typical pastries such as the sobrassada and apricot cake or in an ensaïmada. You can also find this product used in different traditional Majorcan dishes and in haute cuisine in fusion dishes. Grilled longaniza sausage is a typical dish during the Sant Antoni festival. You can find this homemade product at our butchers, in the sweets made at our bakeries and pastry shops and in many dishes served at our restaurants.
Majorcan soup (Sopes mallorquines)
Sopes mallorquines is a popular Majorcan dish made with broth, seasonal vegetables and thin slices of brown bread. The broth soaks into the bread for a “dry” sopes dish.
This dish comes in many varieties. The sopes de matances are like the Majorcan-style version, but made with lean meat and pork loin. You can also find sopes d’estiu, with seasonal summer vegetables and broth. Sopes with broth are also known as sopes escladades. You can order this mouth-watering dish at one of our restaurants or take-away shops.
Majorcan soup (Sopes mallorquines)
Sopes mallorquines is a popular Majorcan dish made with broth, seasonal vegetables and thin slices of brown bread. The broth soaks into the bread for a “dry” sopes dish.
This dish comes in many varieties. The sopes de matances are like the Majorcan-style version, but made with lean meat and pork loin. You can also find sopes d’estiu, with seasonal summer vegetables and broth. Sopes with broth are also known as sopes escladades. You can order this mouth-watering dish at one of our restaurants or take-away shops.
Tumbet
This dish is made with seasonal vegetables, such as aubergines, potatoes, peppers and tomatoes, which are sliced, fried separately and then layered. It is a dish that can be eaten on its own, but it is traditionally served with pork loin, lamb ribs or seasonal fish. You can give this mouth-watering dish a try at one of our restaurants or take-away shops.
Tumbet
This dish is made with seasonal vegetables, such as aubergines, potatoes, peppers and tomatoes, which are sliced, fried separately and then layered. It is a dish that can be eaten on its own, but it is traditionally served with pork loin, lamb ribs or seasonal fish. You can give this mouth-watering dish a try at one of our restaurants or take-away shops.
Variat
The variat, which means varied, is a tapa that consists of a combination of different types of tapas, depending on what the diner wants to eat. You can order the variat as an appetizer or as a lunch or dinner plate, since it comes in different sizes. It usually includes portions of typical Majorcan dishes, such as pica-pica (cuttlefish with onion and tomato), fried fish, pork loin with mushrooms, pilotes (meatballs) with sauce, tongue with capers, kidneys in sherry, breaded vegetables, croquettes and ensaladilla rusa (Russian salad), among others. Give this diverse and unique dish a try at our bars and restaurants, including Bar Ca’n Beia and Bar Espanya.
Variat
The variat, which means varied, is a tapa that consists of a combination of different types of tapas, depending on what the diner wants to eat. You can order the variat as an appetizer or as a lunch or dinner plate, since it comes in different sizes. It usually includes portions of typical Majorcan dishes, such as pica-pica (cuttlefish with onion and tomato), fried fish, pork loin with mushrooms, pilotes (meatballs) with sauce, tongue with capers, kidneys in sherry, breaded vegetables, croquettes and ensaladilla rusa (Russian salad), among others. Give this diverse and unique dish a try at our bars and restaurants, including Bar Ca’n Beia and Bar Espanya.
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