Category: Gastronomy

Save the Pancuit

Pancuit is our garlic soup, it is a dish that gradually disappeared from our home’s tables and now has become just a memory of the past.

It is very easy to make, as are so many of our traditional dishes. This humble dish is made from leftover dry bread, that was wisely used to make a tasty soup with some garlic, tomato and water, and whenever available, eggs were added.

To reclaim this delicious dish, we are visiting the Joan Marc restaurant in Inca, home to one of today’s chefs who most identifies with traditional Majorcan cuisine. The pancuit he prepares is true to its roots and has no variations.

Joan Marc’s Pancuit Recipe

Add olive oil and thyme to a pan, meanwhile heat up the water. When the oil is hot remove the herbs and sauté the peeled garlic. Remove it and crush it with a pestle and mortar. In the same oil, sauté the grated tomatoes, immediately adding the bread, chopped into large chunks.

When the bread has absorbed the oil and is well sautéed, add the paprika, then the boiling water, let it cook for 5 minutes. It is important that the bread is soft but that it doesn’t fall apart. Add the crushed garlic and salt. Turn of the heat and add the beaten eggs to the soup. Stir so it all binds before serving.

The Pancuit is a dish that can be adapted. For example, you can substitute the water with stock, the bread with Inca biscuits, and add vegetables. The result will always be the same: a simple, delicious Majorcan dish. Enjoy!

Stuffed Aubergines

This vegetable is irreplaceable in Mallorca’s traditional recipe book and is the main ingredient in one of our most typical dishes: meat stuffed aubergines, known as “berenjenas a la mallorquina”.

Arròs Brut: Mallorcan dish

The Mallorcan Arròs Brut is a typical dish of Mallorca, very requested by residents and visitors of the island, it is a rice soup and is taken as a first course.

Crispy suckling pig with a vegetable garnish and head

The prestigious majorcan chef Benet Vicens welcomes us in his restaurant “Bens d’Avall”, an establishment located in a privileged setting of Mallorca, between the towns of Sóller and Deià and the edge of the sea. Specialized in cuisine based on native ingredients.

Apricot Cake


1/2 vaso de leche
1/2 vaso de aceite de oliva
1 vaso de azúcar
4 huevos
250gr de harina de trigo
1/2 sobre de levadura
10 o 12 albaricoques
Un trozo de sobrasada cortada a trozos pequeños
Half a glass of milk – Half a glass of Mallorcan olive oil – 1 glass of sugar – 250g of wheat flour – 4 eggs – Half a packet of yeast – 10 or 12 apricots – A slice of sobrassada sliced into small pieces

Gató de Mallorca, typical almond cake

Its name derives from the French gâteau (cake) and appears to have originated in the eighteenth century Gallic cuisine, although the cakes made of almonds were consumed earlier. Thus the year 1679, on the occasion of the visit of Bishop Bernard Cotoner in the monastery of San Salvador, were served, among other foods, almond cakes.

Mallorcan pasties

These Mallorcan pasties (“Panades mallorquines“) are typical of Easter, here in Mallorca and the Balearics. Our grandmothers did before the holidays and so had made for dinner a few nights. If it become smaller in size serve a buffet.

Mallorcan soup

Ingredients for 4 people:
• 200 ml olive oil • 4 cloves of garlic • 5 small fresh onions • 4 vine tomatoes • 200 g cauliflower • 150 g peas • 4 artichoke • 1 green pepper • 2 spoonfuls chopped parsley • 1 bunch of spinach  • 1 medium cabbage • 200 g baguette bread (soup), salt, pepper and water.

Puff pastry with sobrasada-escalibada filling

Ingredients for 4 people:
• 4 puff pastry rings • 100 g Sobrasada • 300 g Escalivada • 100 g cleaned and sauteed mixed mushrooms • Grated orange peel • 30 g grated Maonès cheese • White wine • Cream • Salt and pepper • Garden cress

Dolphinfish with peppers

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

“Esclata-sangs” (Red Pine mushrooms) in a white wine sauce

In autumn you can not miss in Balearic gastronomy the “esclata-sang” (Lactarius deliciosus, L. sanguifluus), mushroom classified as excellent baked, grilled, it is also a great complement to stews, hunting stews (partridge, rabbit or hare) and very good in stew with potatoes and spanish sausage.


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

Loin with Cabbage

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

Cap roig on a carper sauce, served with scallops and prawns

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 4 people:
• 3 aubergines • 4 green peppers • 4 red peppers  • 4 medium-sized potatoes • 1 kg. ripe tomatoes • 4 cloves of garlic • 3 dl. olive oil

Almond nougat

In the Balearics are made nougat craftsmanship and exclusive as the “tambor d’ametlla”. The “tambor d’ametlla” is an almond nougat hard consistency of a slightly darker color than honey.

Grouper typical of Mallorca

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
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 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.

“Frit Mallorquí” of lamb

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

Mallorcan Fish and Seafood Grills

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.

“Coca de Trampó”

Ingredients for 4 persons:
• 3 or 4 tomatoes • 2 green peppers • 1 white onion • Salt and oil
For the dough:
• 1/4 glass of oil • 1/2 glass of lukewarm water • 1 piece of baker’s yeast • 1 table spoon of butter Some flour

Monkfish and cabbage bake

Ingredients:• 100 g. of diced Mallorcan sobrasada  • 8 pieces of boneless monkfish, each weighing 60 grams  • 30 g. of pine-nuts  • 30 g. of raisins  • 8 cabbage leaves, minus the nerve, cut into pieces  • 0.5 dl. of white wine  • A finely chopped onion  • 2 finely chopped cloves of garlic  • 200 g. of tomato pulp

Prawns with Mahón cheese

• 32 large prawns  • 1 tablespoon chopped spring onion  • ½ golden apple  • 2 grapes  • salt and oil  • 75 g. cured Mahón cheese  • 150 ml. water
• 1 l. water  • ½ carrot  • ½ onion  • parsley  • saffron  • 250 g. tapioca