Food and Drink on Mallorca

Mallorquin cuisine is varied. The surrounding sea offers numerous fish species and seafood, something that has influenced the cuisine of the coastal regions enormously. Further inland, stews are a particular speciality.

Typical Diet of a Mallorquin

A typical Mallorquin breakfast is general rather small, consisting of a coffee and, perhaps, a biscuit or a croissant. Many people then meet in cafés in the morning for a second breakfast. For lunch on working days, Mallorquins generally head back to the cafés for a lunchtime meal. Food here is generally cheap and served quickly. At the weekend, Mallorquin families may prefer country inns or restaurants. There are then a wide range of restaurants available in the evenings, from simple fish restaurants to 5-star establishments. These generally open to the public at 20.00 CET. Tourist areas are, naturally, targeted more at the habits of their guests, so the restaurants usually open earlier and offer international cuisine too.

How to Act in Restaurants on Mallorca

In the more exclusive restaurants on the island, you should wait for the waiter or waitress to seat you at a table, and you should never join a table where there are already people sitting. This is also the case for bars and cafés. If you wish to split the bill, this should be indicated when you order. When you have paid for your meal, leave a tip on the table, or on a money plate if there is one.

Mallorquin Specialities

A particular highlight of Mallorquin cuisine is the so-called 'coca de verdura'. The 'Mallorquin pizza' is a cold vegetable cake which is often served as part of buffets or during festivals. The base is made from flour, water, olive oil, and baking powder. Finally, a mix of spinach, beetroot, onions, leek, and tomatoes are placed on top, and seasoned with garlic, olive oil, and paprika.

Stews and Pan Dishes

Stews and pan dishes make up a large part of Mallorquin cuisine, especially rice stews such as 'Arròs brut'. Besides that, ingredients such as meat, cauliflower, peas, and artichokes are prepared and seasoned with saffron. 'Brut' means 'dirty', which here refers to the 'everything from the fridge' mentality where leftover lamb, rabbit, pork, chicken etc. is used. Inland, snails are also often on the menu, while rice stews are also sometimes prepared with fish, for example the 'Arròs de Peix', which is prepared with squid and shrimps.

Seafood

As the sea around the Balearic Islands is relatively sparse when it comes to fish, seafood never used to be a large part of the Mallorquin diet. In the meantime, fish and seafood have slowly become more and more a part of Mallorquin cuisine, especially in the coastal regions. Mallorquin seafood subscribes to the 'simple means better' way of thinking; examples of this kind of mindset are evident in dishes such as squid with 'picadillo' sauce (made from oilive oil, parsley, garlic, and lemon), served with salad, potatoes, and aioli. This dish can be found at most beach restaurants. An insider's tip would be the 'Can Lluch', which is located on Cala Deia.

Meat

Pork is widespread on Mallorca. Many menus offer poultry, rabbit, and lamb in different variations. Mallorquin rabbit is especially delicious when stewed with onions, usually served with potato wedges.

Mallorquien delicacies

A particular highlight of Mallorquin cuisine is the so-called 'coca de verdura'. The 'Mallorquin pizza' is a cold vegetable cake which is often served as part of buffets or during festivals. The base is made from flour, water, olive oil, and baking powder. Finally, a mix of spinach, beetroot, onions, leek, and tomatoes are placed on top, and seasoned with garlic, olive oil, and paprika.

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