Gastronomy of Mallorca

+Mallorca: the magazine of Mallorca

More than sun and beach..

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. ...

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...

Fried Mackerels with Esclata-sang mushrooms, Grapes and Pomgranates

Ingredients for 4 persons: • 4 cleaned and filleted mackerels • 3 Garlic cloves, finely sliced • 500 g. milk caps, chopped into • Strips • Salt • White ground pepper • 2 dl. Olive oil, extra virgen • 1 pomegranate, de-seeded • 100 g. seedless grapes • 1...

Mallorca Fruits restores the mallorcan almond’s splendor

The Fruits Secs group launched the Mallorca Fruits trademark in 2010 in an effort to defend the interests of the over 3,000 Mallorcan almond producers. To this end, It distributes and merchandizes an innovative and exclusive quality product that is supported by the...

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. Difficulty: Average Time of...

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. Do not miss any detail of the preparation of the Mallorcan Arròs Brut Rice and enjoy your...

Wine days: Majorcan drinks, tapas and architecture

A lovely evening in a Cosmopolitan environment; the fifth edition of Wine Days Mallorca. Wine days: Majorcan drinks, tapas and architecture Those taking part savour excellent wines coming from 10 bodegas belonging to Binissalem’s Designation of Origen, the event...

Es Variat, part of our identity

An Es Variat is one of our gastronomical and cultural symbols. Eating a variat is a well rooted habit in Majorcan society, but what is a variat? It is basically a mix of all the tapas available in a bar or bodega. Small samples of each variety, served in one dish,...

Stuffed, and baked fish. by santi taura

Stuffed, and baked fish “a lo Fra Roger”. By Santi Taura For the stuffing: • Breadcrumbs • Toasted ground pine nuts • Toasted ground Majorcan almonds • Chopped parsley.. • Diced tomatoes, roasted with salt, oil, garlic and sugar • Lightly toasted saffron • Ground...

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 This recipe is easy to...

Tumbet

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 Type of recipe: Starters, Vegetables. Preparation Cut the aubergines, salt them and leave them in a...

Fava Parada – Broad bean soup with noodles

Fava Parada (Broad bean soup with noodles) Fava Parada Ingredients • 200g dried, peeled broad beans • 3 carrots • 1 turnip • 2 onions • 2 cloves of garlic • 3 potatoes • 2 tomatoes • 50dl olive oil • 1 pigs trotter • 150g salted pork rib • 100g salted belly pork • 50...

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”. Cati Pon’s recipe for stuffed auberginesCati Pons is the chef at a...

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...

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. Ingredients for 4 people: 1 kg Llampuga (dolphinfish) 1 kg red peppers 4 potatoes 1 head of garlic 1 kg ripe...

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...

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. Ingredients almond nougat: - 1 kg of roasted and peeled...

Apricot Cake

Ingredients: 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...

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...

Harmony between food and wine

Javier Gila, five-time Spanish Sommelier champion explains what wine harmonise best with different dishes. What wines harmonise with appetisers? Dry, fizzy white and young red wines. What wines harmonise with seafood? Fine, manzanilla, young white. What wines...

Robiols: recipe for Christmas and Easter

Robiols are a typical Mallorcan pudding at Christmas and Easter. They are sweet and filled with cheese, jam, pudding or 'angel's hair'. To make 30 Robiols we will need the following ingredients: For the dough: - 1 kg of normal flour - 200 g of butter - 2 x 150 ml cups...

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...

Prawns with Mahón cheese

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

Cod salad with olives, apples and a honey and “Predio Son Quint olive oil vinagrette”

Ingredients: 200g of Cod - 2 Golden delicious Apples - 2 tbsp of chopped black olives - 1 tomato, peeled and deseeded - Mixed salad leaves - Salt - Virgin olive oil and butter - Sugar For the honey vinagrette: 50ml honey - 50ml balsamic vinegar - 200ml Predio Son...

Sea bass with ground almond, spinach, sultanas and pine nuts

Ingredients for 4 people: 600g of sea bass - 2 leeks - 100g ground almond - 1 bunch of spinach - 30g pine nuts - 30g sultanas - Salt and pepper To make the sauce Pine nuts - Olive oil Mallorca Preparation Begin by seasoning the fish, and frying each side in a pan with...

Cocktail Oro de Mallorca

Two of Mallorca's most desired ingredients merge in this creation to achieve a surprisingly harmonious drink: Cocktail Oro de Mallorca (Gold Cocktail). The backbone of this proposal is the silky density of Mallorcan Oil (D.O.P.) that merges with the botanical heritage...

“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 Preparation 1. Preheat the oven at 200g. 2....

“Trampó”

“Trampó” is a harmonious, well-balanced and refined dish consisting of tomato, green Mallorcan peppers and Mallorcan onion. Olive oil, salt and nothing else. A lot of tomato, a little pepper and even less onion. Always made with pure ingredients from the earth....

“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...

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...

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...

“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 • 0,5 kg of potatoes, diced • 200 gr. Young broad beans, chopped • 50...

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

Ingredients for 2 people: • 1 Scorpian fish (Scorpaena scrofa) • 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,...

Gató de Mallorca, typical almond cake

History 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...

Chive consommé by Marcel Ress

Clam, chive consommé and pickled mushrooms. By Marcel Ress INGREDIENTS 1 sea bass, 8 clams, 4 large oyster mushroom, 12 small oyster mushrooms, 200ml sea bass stock, Noilly Prat, a bunch of chives, spring onions, sea salt, 100mg xanthan gum, 6 bitter oranges,...

Lloseta’s cardinals, a dream for all those with a sweet tooth

The bakers in LLoseta produce amazing cakes called cardinals, worthy of the most sophisticated member of the roman curia. They are long cakes made with meringue, cream and soft sponge. Lloseta’s cardinals Delicious and tremendously refined, they are the creation of...