Ingredients for 2 people:
• 1  Scorpian fish  •  2 middle potatoes  • 1  teaspoon coffee  •  5 big mushrooms  • 3  wildmushrooms  • 1  buch of spinach  • 2  scallops  • 2  Prawns  • 1  spoon capers  • 1  young onion  •  Oliverio, salt, pepper, butter

Ingredients for 6 people:
• 1 kilo of loin of pork • 1 Savoy or other cabbage • Olive oil • 2 large onions • 300 grams of cured bacon • 300 grams of mushrooms • 100 grams of raisins • 30 grams of pine nuts • 100 ml of red wine  • 5 vine tomatoes • 2 litres of water or stock • 150 grams sobrasada • 2 "botifarrons" • Salt and pepper

“Trampó” is a harmonious, well-balanced and refined dish consisting of tomato, green Mallorcan peppers and Mallorcan onion. Oil, salt and nothing else.

Directions
Heat the oil in an earthenware pot and add the garlic (well-chopped). Sauté until the garlic has almost reached a golden colour. Add the "Esclata-sangs" mushrooms (cleaned and cut up into pieces) and sauté them for about 5 minutes.

Serves 8 people:

• 700gr lamb innards, diced  • 1/2 bundle of spring onions  • 1 garlic head, peeled and crushed  • 2 dl. of olive oil  • 2 red peppers, diced  • 1 big onion, chopped

With the first storms that announce the end of summer, the “Llampugues” (dolphinfish) arrive at the market. A tasty way to enjoy this fish is as follows.

Preparation

Serves 4 people:
- 1 grouper 2.5 to 3 kg.  - 4 or 5 large potatoes  - 100 g. of spinach  - 100 g. Spinach  - 1 Tomato  - Raisins and pine nuts  - 1 Onion  - 1 Leek  - 50 g. chopped cookie  - Sweet red pepper  - Salt and white pepper  - Parsley  - Olive oil

Mallorcan Oil is an extra virgin olive oil made with the fruit of the olive tree (Olea Europea) using the Mallorquina or Empeltre, Arbequina and Picual varieties, based on physical processes which ensure that the oil conserves the aroma, taste and properties of the fruit from which it is made.

Ingredients for 4 persons:
• 200 g. cuttlefish   •  200 g. squid   •  100 g. octopus   •  200 g. angler fish cut into small pieces   •  100 g. peeled prawns  • 8 mussels  • 150 g. potatoes  • 3 fresh spring onions  • 1 red pepper  • 1 green pepper  • 1 bay leaf  • 1 clove of garlic  • 1 sprigs of fennel  • Salt and pepper to taste.