Majorcan cuisine is meticulous, ancient and exquisite, combining its ingredients with surprising creativity. Pork and vegetables are the staple foods, and the local folk show a special inclination for mixing sweet and savoury ingredients in meat and fish dishes that are very typical of Mediterranean cuisine.
sopa de pescado
In Majorca, the most popular dishes are soups. These soups can be liquid, with fish or meat, yet the truly Majorcan ones are thick, "dry", almost requiring a knife and a fork. They are made with vegetables, cabbage, bread slices soaked in broth, paprika, tomatoes, garlic, etc.


Being an island, Majorca is a great destination for seafood, specially lobster and cuttlefish. Many delicious fish and seafood dishes make up the repertoire of Majorcan cuisine, with delicacies like fish soup, espinagada from Sa Pobla (a stuffing made with eel and spinach and then wrapped with pastry), bonito casserole, rajada (ray) and red mullet, this last one either grilled, fried, or in a Moorish-style sauce. Majorcan savoury pies are also famous, specially the ones made with fish from Sant Joan.


In addition to soups, pork is the main ingredient in a long list of dishes, like rostit (roast pork), libritos (escalope cordon bleu, which is made with loin steak, cheese and ham in layers), aufegat (generously-seasoned meat), ronyons a la cassolana (kidneys), blanquet (made with pork brains) and many more. There is also a very typical stuffing made with liver, egg, apple, plum and spices, used for poultry and beef roasts. The most famous sausage, however, is "sobrasada" (a Majorcan spreadable sausage that is protected by the designation Sobrassada de Mallorca). It has a soft texture and an orange colour, from the paprika used in its making. Other great sausages include botifarró, camayot (Balearic-style sausage), butifarra (Catalan-style sausage) and carn y xua.

Other products

cabello de angel
Vegetables are the base of many traditional dishes, such as tumbet, a pie made with potatoes, aubergine, peppers and tomato sauce. Aubergines, very common in Majorcan cuisine, are also stuffed with meat or fish and baked in the oven. Eggs are prepared Sóller-style, fried over sobrasada (Majorcan sausage) and covered by an elaborate sauce made with milk and vegetables. Stuffed hen with pomegranate sauce and turkey breast with almond sauce are delicious main courses. el Papa, avellanats, almond cream and ous molls are also great desserts. The OLIVE OIL VIRGEN extra with denomination of origin, prepared in the island is other of the great products, with olives of the varieties Majorcan, arbequina and picual. According to the grade of maturation in the moment of compilation two types differ: fruity and sweet. The fruity one comes from the most spring compilation; the sweet obtained of more mature olives, is characterized by his yellow golden color, sweet taste and piquant sensation.


The best wines in the island of Majorca are under the Designation of Origin Binissalem and Pla i Levant. The red wines stand out, with a deep crimson colour, but also do the white and rosé kinds.

Ensaimadas and other delights

For dessert you may go for the queen of all Majorcan pastries, the ensaimada, a spiral shaped pastry made with lard. Another gem of Majorcan cuisine is the coca, a type of bun that depending of the filling (either vegetables, meats, salted fish, or sweet stuff like jam, pumpkin preserves and baked fruits) can be had either as an appetiser, a main course, or a dessert. Other great types of coca are the apricot coca, the ones made by the Holy Conception nuns, the one made by the recipe of Angela de Binissalem, etc. A meal is never complete if it is not finished off with one of the splendid local desserts. There are many to choose from: baked cottage cheese is the main milk pudding and another favourite is the "coca de albaricoques" (apricot cakes). But we mustn't forget the very traditional "ensaimadas" (spiral shaped pastries which are officially named Ensa´madas de Mallorca) which are famous world-wide, or the small sponge cakes called "quartos", "rubiol", "crespell", "flaó" and "gatò d' almendra".

Liqueurs and ratafias

Traditional liqueurs are normally served with these delicious desserts or sometimes even as a drink before the meal, especially the Majorcan Palo liqueur (made from the carob fruit and with the geographic denomination Palo de Mallorca) and the Herbes Mallorquines (made with herbs).